This beautiful ombre layered cake with subtle scents of rose and Turkish delight is just heaven on a plate.

The crumb is pillowy soft, and oh so buttery and rich this cake is the perfect dessert to have on your dessert table this Eid.

Here is how you can make it.

Turkish Delight Cake


3 and 2/3 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1 and 1/2 cups (345g) unsalted butter, softened to room temperature

2 cups granulated sugar

3 large eggs + 2 additional egg whites, at room temperature

1 and 1/2 teaspoons of rose essence

1 and 1/2 cups buttermilk, at room temperature

Vanilla buttercream

345g unsalted butter, at room temperature

6 cups icing sugar

1/3 cup full cream milk or cream

1 and 1/2 teaspoons vanilla extract

Pinch of sea salt, more if needed


250g raspberries

Turkish delight


1. Preheat oven to 177°C. Grease three 20 cm cake pans, line with baking paper, grease the sides with butter and dust with flour.

2. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside.

3. Beat the butter and sugar together on high speed until smooth and creamy using a handheld or stand mixer. Scrape down the sides and up the bottom of the bowl with a spatula as needed. Beat in the 3 eggs, 2 egg whites, and rose essence on high speed until combined. Scrape down the sides and the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the buttermilk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl.

4. Scoop batter using a measuring cup into 3 separate bowls and add pink food colouring to create 2 different shades of pink for an ombre effect.

5. Pour batter evenly into prepared cake pans. Bake for around 23-26 minutes or until the cakes are baked through. To test insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before icing and assembling.


In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.


Place 1 cake layer on your cake stand or serving plate. Evenly cover the top of each layer with 1 cup of buttercream I use an offset spatula to help me get even layers of icing. Spread the remaining buttercream all over the top and sides. Decorate with edible flowers, fresh berries and Turkish delight.

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