Rose Meringue Cake

Wow. This Rose Meringue Cake looks like a dream. I saw it rise, and my heart smiled.

It is light. It is soft. The rose smell feels gentle and sweet.

Each bite feels airy and calm. The crunch and cream work so well. I keep going back for more.

So, yeah, let’s bake this together. I’ll show you how I make it at home. Grab your bowl, and let’s begin.

Why You’ll Love This Recipe

• Stunning Presentation: The delicate swirls of meringue frosting and fresh rose petals make this cake look straight out of a bakery.
• Delicate Flavor: Infused with rose water and vanilla, the cake offers a perfect balance of sweetness and floral notes.
• Versatile: Customize with different fillings or decorations to suit your taste and occasion.
• Beginner-Friendly: Despite its luxurious appearance, this recipe is straightforward with detailed step-by-step instructions.

Required Kitchen Tools

Here are the tools you’ll need to create your Rose Meringue Cake:

• 9×13 Inch Cake Pan (or two 8-inch round cake pans)
• Mixing Bowls (at least three for separating tasks)
• Whisk
• Wooden Spoon
• Hand Mixer or Stand Mixer (for batter and meringue)
• Measuring Cups and Spoons
• Spatula
• Piping Bag with Tips (optional, for decorative meringue swirls)
• Blowtorch (optional, for toasting the meringue)

Ingredients

For the Cake:

• 1 Box White Cake Mix
• Ingredients Required for Cake Mix (usually eggs, oil, and water; check your package instructions)
• 2 Tablespoons Rose Water

For the Filling:

• 1 Package (3.4 oz) Instant Vanilla Pudding Mix
• 2 Cups Milk
• 1/4 Cup Rose Jam or Rose Preserve

For the Meringue Frosting:

• 1 Cup Heavy Cream
• 1/4 Cup Powdered Sugar
• 1 Teaspoon Vanilla Extract
• 3 Egg Whites
• 3/4 Cup Granulated Sugar
• 1/4 Teaspoon Cream of Tartar

For Decoration:

• Fresh Rose Petals (optional, ensure they’re food-grade or organic)
• Gold Leaf or Edible Glitter (optional, for an added touch of luxury)

Variations for Rose Meringue Cake

• Flavor Swaps: Replace rose water with orange blossom water or lavender extract for a unique twist.
• Berry Layer: Add a layer of fresh raspberries or strawberries between the cake layers.
• Lemon Kick: Mix lemon zest into the meringue frosting for a bright citrus flavor.
• Vegan Version: Use a vegan cake mix, aquafaba for the meringue, and plant-based cream for the frosting.
• Chocolate Touch: Add a thin layer of dark chocolate ganache under the meringue frosting.

Step-by-Step Instructions

1. Prepare the Cake

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease your cake pan(s). Lightly dust with flour to prevent sticking.
2. Mix the Batter: Follow the instructions on your white cake mix package, but substitute 2 tablespoons of water with rose water. Stir until smooth.
3. Bake the Cake: Pour the batter into the prepared pan(s) and bake for 25-30 minutes (or as directed on the package). Use a toothpick to test doneness; it should come out clean.
4. Cool Completely: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Cool completely before assembling.

2. Make the Filling

1. Prepare Pudding: In a medium bowl, whisk the instant vanilla pudding mix with 2 cups of cold milk until thickened.
2. Add Rose Jam: Fold in 1/4 cup of rose jam or rose preserve for a floral, fruity touch.
3. Chill: Refrigerate the filling for at least 15 minutes to set.

3. Prepare the Meringue Frosting

1. Whip Cream Base: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
2. Make Meringue: In a clean, grease-free bowl, beat egg whites and cream of tartar until foamy. Gradually add granulated sugar, a tablespoon at a time, and continue beating until stiff, glossy peaks form.
3. Combine: Gently fold the whipped cream into the meringue mixture until fully incorporated. Do not overmix.

4. Assemble the Cake

1. Layer the Cake: Slice the cake horizontally into two even layers (if baked in a single pan). Place the bottom layer on a serving plate.
2. Add Filling: Spread the rose-flavored pudding filling evenly over the bottom layer.
3. Top Layer: Place the second cake layer on top.
4. Frost the Cake: Generously spread the meringue frosting over the top and sides of the cake. Use a piping bag to create decorative swirls, if desired.
5. Toast the Meringue (Optional): Lightly toast the meringue using a blowtorch for a golden finish.
6. Decorate: Garnish with fresh rose petals and edible gold leaf for a luxurious touch.

Serving and Decoration

How to Serve Rose Meringue Cake

• Occasions: Perfect for weddings, birthdays, bridal showers, or afternoon tea.
• Pairings: Serve with rose tea, Earl Grey, or champagne for a sophisticated experience.

Presentation Tips

• Clean Edges: Use a warm knife for slicing clean pieces.
• Plate Garnish: Add a sprinkle of edible glitter or a dollop of rose jam alongside each slice for visual appeal.

Storing Rose Meringue Cake

• Refrigerator: Store the assembled cake in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze unfrosted cake layers for up to 1 month. Thaw completely before assembling.
• Avoid Freezing Meringue: Meringue frosting does not freeze well and may become watery upon thawing.

Nutrition (Per Serving)

Nutrient	Amount
Calories	340
Total Fat	15g
Saturated Fat	9g
Cholesterol	70mg
Sodium	280mg
Total Carbohydrates	47g
Sugars	36g
Protein	4g

FAQs for Rose Meringue Cake

Can I make the meringue frosting ahead of time?

It’s best to prepare the meringue frosting right before assembling the cake for optimal texture and stability.

Can I use store-bought rose jam?

Absolutely! Store-bought rose jam works perfectly for this recipe. Just ensure it’s of high quality.

How do I ensure my meringue is stable?

Make sure your mixing bowl is completely grease-free, and use room-temperature egg whites for the best results.

What can I use instead of a blowtorch?

If you don’t have a blowtorch, you can briefly place the cake under a broiler. Watch closely to avoid burning.