Ah, the traditional Persian Love Cake—a fusion of rose and cardamom, a symphony of flavours for the romantics and dessert aficionados alike. It’s moist, fluffy, and surprisingly easy to make from scratch. In just 20 minutes of prep, you’ll have all the taste without the kitchen marathon. This recipe? It’s your key to the ultimate cake indulgence.

The close up top-down snapshot displays a cake featuring white icing, dried roses, and crushed pistachios on top. A slice is pulled out.
Prepare to enchant your guests with this easy cardamom and rose cake recipe—a culinary treasure that embodies the essence of celebration and tradition.

“I made this beautiful and oh-so-tasty cake for the Persian New Year and it came out perfect! It was very easy to make and follow the instructions. The flavour combo of cardamom and rose water were delicious and this cake will definitely be part of my regular cake rotation! Thank you Shahzadi!” ~Shireen Ali

As we embrace the December festivities, it’s a beautiful time for Mr. D and me, marking 23 years since our union—the day that resonates with the warmth of our commitment and love. It also marks the period when I was on the path to becoming a dietitian.

Every year our celebratory table is adorned with classics that have accompanied us on our journey through the years: the exquisite Pan Fried Basa Fish Fillets and Indian roti with Kachumber, setting the stage for our culinary celebration, followed by the sweet delight of Falooda. But at the heart of it all lies our perennial favourite—the Persian Love Cake. Infused with the timeless essence of rose and cardamom, it symbolizes the enduring sweetness of our bond.

I hope you’ll join us in tasting the magic woven into these beloved recipes that hold a dear place in our hearts.

From above, a cake stand holds a cake with white icing, dried roses, and crushed pistachios. Pink flowers lean over the cake.

Unveiling the romance: The enigmatic history of the Persian love cake

The origins of this cake are steeped in mystery and legend, echoing tales of romance and ancient culinary traditions. Believed to have roots in Persian cuisine, this enchanting dessert is said to date back centuries, its recipe passed down through generations.

While its exact genesis remains shrouded, some believe it was crafted by a Persian woman to enchant a prince, infusing the cake with the essence of love through fragrant roses and aromatic cardamom. Others speculate its ties to the land of poetry and mystique, where every slice tells a story of courtship and devotion.

Regardless of its precise inception, the cake transcends time, embodying a confluence of flavours that celebrate love, tradition, and the artistry of Persian culinary heritage.

What Is Persian Love Cake?

It’s the symphony of flavours—rose water, lemon, saffron, cardamom, orange blossom water, and the delightful nuttiness of pistachios. I’ve taken some key elements to create an accessible recipe that encapsulates the essence of this cherished baked dessert.

Soft And Moist Persian Love Cake

Ingredients

Here’s what you’ll need to make this fragrant rose and cardamom cake.

On a round tray, assorted food ingredients—flour, sugars, nuts, eggs, butter, dried roses, and spices—are neatly arranged. A traditional pink scarf rests nearby.
  • Unsalted butter
  • Eggs
  • Yogurt: 3% fat yogurt adds moisture and richness
  • Cardamom seeds
  • Rose water
  • Vanilla extract
  • All-purpose flour
  • Almond meal
  • Baking powder
  • Powdered sugar
  • Milk 2% milk fat
  • Dried roses
  • Pistachios (roughly chopped)

How to make rose cake – a visual walk-through

Utilizing a stand mixer equipped with a whisk attachment has been my go-to for crafting this delightful cake. This method infuses the batter with just the right amount of air, ensuring a fluffy texture that truly elevates the experience.

However, if a stand mixer isn’t on hand, not to worry! A hand mixer or even good old-fashioned elbow grease and a whisk work just as well. The key is to blend the ingredients thoroughly to achieve that delightful consistency. Enjoy the simplicity of this recipe—whether it’s with modern gadgets or the charm of traditional methods, the result will be equally delightful.

Prepare the batter:

Overhead image of eggs, yogurt, butter and sugar in a stand mixer bowl.
Step 1: Add butter, sugar, eggs and yogurt to the stand mixer bowl. Room temperature ingredients ensure better emulsification, creating a well-mixed and cohesive batter.
An overhead shot captures a stand mixer bowl filled with a lumpy and flowing yellow mixture.
Cream together for 1-2 minutes at medium speed. Using the whisk attachment introduces air, resulting in a fluffier cake compared to the paddle attachment.
An overhead shot reveals a stand mixer bowl containing a textured, flowing yellow mixture, one area sprinkled with a dark powder.
Step 2: Incorporate the cardamom, vanilla, and rose water, whisking for about 30 seconds at medium speed. Fresh seeds from cardamom pods offer a potent and aromatic flavour profile.

Mix dry ingredients:

An overhead shot reveals a stand mixer bowl containing a yellow mixture topped with flour and almond meal.
Step 3: Add the flour, almond meal, and baking powder to the mixture. Opt for almond meal over almond flour; its slightly coarser texture adds character and depth to the cake’s structure and taste.
An overhead shot reveals a stand mixer bowl containing a creamy cake batter.
Whisk for a total of 1 minute, starting at low speed and progressing to medium, then high speed.
An overhead shot reveals a stand mixer bowl containing a thick cake batter.
Midway through, scrape down the sides with a spatula to ensure all ingredients are thoroughly combined. Then, whisk again for a couple of minutes until you end up with a smooth batter.

Prepare the pan:

A round buttered cake pan on a round tray with a butter wrapper inside.
Step 4: Use the leftover butter from the wrapper to grease a 6-inch cake pan.
A round buttered cake pan on a round tray lined with parchment paper.
Then, line it with parchment paper.
A round cake pan on a round tray with unflattened cake batter inside.
Step 5: Gently, pour the batter into the prepared pan.
A round cake pan sits on a tray, filled with smooth, flat cake batter.
Then, use a spatula to gently level the top. Send to bake in a preheated oven.

Bake to perfection:

Place the cake on the middle-low shelf of the oven preheated to 325°F and bake for approximately 60-70 minutes. Resist the temptation to open the oven door while the cake is baking to prevent temperature fluctuations that can impact the cake’s rise and texture.

To check for doneness, insert a skewer or fork into the center—the cake is ready when it comes out clean.

Cooling & leveling:

A baked round cake rests in its pan on a wire rack.
Step 6: As soon as the cake is done baking, swiftly remove it from the pan to prevent overcooking.
A hand peels parchment paper from a round cake positioned on a wire rack.
Transfer it onto a wire rack, allowing it to cool completely. Remove the parchment paper.
A knife slices the top of a round cake positioned on a wire rack.
Step 7: Once cooled, gently level the top with a serrated knife or cake leveller to create an even surface. 

This step lays the foundation for the finishing touch—preparing the glaze to adorn your delightful rose cake.

Glaze preparation and decoration

A bowl of powdered sugar with milk. There are pink flowers close by.
Step 1: Start by combining powdered sugar, rose water, and milk in a mixing bowl.
A bowl of white icing with a golden spoon placed inside.
Mix these ingredients thoroughly until you achieve a smooth thick consistency.
A white cake stand holds a round cake topped with smooth white icing.
Step 2: Gently pour the prepared glaze bit by bit over the cake. This ensures a thorough and even coating.
A white cake stand holds a round cake topped with smooth white icing with a boarder of red roses.
Step 3: Sprinkle dried roses and petals around the border of the glazed cake.
A white cake stand holds a round cake topped with smooth white icing with a boarder of red roses and crushed pistachios.
Follow with another border of crushed pistachios to finish the cake.

For a complete list of ingredient measurements and detailed step-by-step instructions, you can find everything you need in the printable recipe card located at the bottom of this post.

Tip for newbie bakers

Adding icing or glaze to a warm cake can cause it to be absorbed too quickly, resulting in an uneven coating. For the best outcome, ensure the cake is completely cooled before applying the glaze. This guarantees a smooth and even distribution, enhancing both the visual appeal and the taste of your cake.

A perspective image of a cake with dripping white icing, dried roses, and crushed pistachios on top. A slice is pulled out and there are pink flowers lean over the cake.

Food safe storage

To preserve the exquisite flavours and texture of your cake, store it in an airtight container at room temperature for up to three days

If you prefer to prolong its freshness, refrigerate the cake, ensuring it’s well-covered to prevent drying.

For longer-term storage, store in an airtight container and freeze them; this method keeps the cake delicious for up to one month. Before serving, allow frozen cake slices to thaw at room temperature for an hour or gently warm them in the oven for a delightful treat.

A perspective image of a cake with dripping white icing, dried roses, and crushed pistachios on top. Pink flowers lean over the cake.

Diabetes diet advice

If you’re eyeing a small slice of the delightful cake and have type 2 diabetes, here’s a friendly tip from a fellow foodie and diabetes educator. When you indulge, try pairing that lovely slice with a protein-rich or fibre-filled snack or meal. This combo helps keep those blood sugar levels in check by slowing down the cake’s sugars.

Oh, and don’t forget the magic of moderation—savour each bite like it’s the best thing ever! Plus, a post-treat stroll or some light exercise can work wonders in managing those sugar spikes. Balancing treats and nutritious choices is what it’s all about!

The top-down snapshot displays a cake on a cake stand. It's topped with white icing, dried roses, and crushed pistachios on top. A slice is pulled out.

Excited to whip up the Love Cake? I’m all ears for your baking tales! Don’t be shy—share your feedback by dropping a comment and rating the recipe. Or capture a photo and share it on Instagram (@DesiliciousRD). Let’s sprinkle some baking magic together, and I can’t wait to be part of your sweet journey!

Desi~liciously Yours, Shahzadi

The top-down snapshot displays a cake on a cake stand. It's topped with white icing, dried roses, and crushed pistachios on top. A slice is pulled out.
4.98 stars (47 reviews)

Get the Recipe:

Soft And Moist Persian Love Cake

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8 slices
Print Recipe Pin Recipe Leave a Review
Ah, the traditional Persian Love Cake—a fusion of rose and cardamom, a symphony of flavours for the romantics and dessert aficionados alike. It’s moist, fluffy, and surprisingly easy to make from scratch. In just 20 minutes of prep, you’ll have all the taste without the kitchen marathon. This recipe? It’s your key to the ultimate cake indulgence.

Video

Ingredients
  

Cake

  • ½ cup butter, unsalted, room temperature
  • ¾ cup sugar, granulated
  • 2 eggs, medium, room temperature
  • ¼ cup yogurt, 3% fat, room temperature
  • 1 tsp cardamom, seeds from fresh pods, ground
  • ½ tsp vanilla extract, pure
  • 1 tbsp rose water, pure, concentrated
  • 1 cup flour, all purpose
  • ½ cup almond meal, not almond flour
  • 1 tsp baking powder

Glaze & Decoration

  • 1 cup powdered sugar
  • 1½ tbsp milk
  • ½ tsp rose water, pure, concentrated

Equipment

  • 1 stand mixer or electric hand mixer

Instructions
 

Cake

  • Preheat the oven to 325°F. With a stand mixer using the whisk attachment or an electric hand whisk, blend the butter, sugar, eggs, and yogurt for 1-2 minutes on medium speed.
  • Add the cardamom, vanilla, and rose water, whisking for 30 seconds on medium speed.
  • Introduce the flour, almond meal, and baking powder, continuing to whisk for 1 minute. Begin at low speed, then progress to medium and high speeds. Midway through, scrape down the sides with a spatula, ensuring thorough mixing for another minute until well combined. Whisk again for a couple of minutes until you have a smooth batter.
  • Prepare a 6-inch cake pan by greasing and lining it with parchment paper. Pour the cake batter into the pan, smoothing the top with a spatula. Place the cake in the oven on the middle or lower shelf at 325°F for 60-70 minutes. Test for doneness by inserting a skewer or fork; it should come out clean.
  • Once baked, immediately remove the cake from the pan to prevent further cooking. Let it cool before slicing the top to achieve a level surface.

Glaze & Decoration

  • For the glaze, combine powdered sugar, rose water, and milk. Carefully drizzle the glaze over the cake. Adorn with dried rose petals and chopped pistachios before serving.

Notes

Food safe storage

  • To preserve the exquisite flavours and texture of your Persian Love Cake, store it in an airtight container at room temperature for up to three days
  • If you prefer to prolong its freshness, refrigerate the cake, ensuring it’s well-covered to prevent drying.
  • For longer-term storage, store in an airtight container and freeze them; this method keeps the cake delicious for up to one month. Before serving, allow frozen cake slices to thaw at room temperature for an hour or gently warm them in the oven for a delightful treat.

Tip for newbie bakers

  • Adding icing or glaze to a warm cake can cause it to be absorbed too quickly, resulting in an uneven coating. For the best outcome, ensure the cake is completely cooled before applying the glaze. This guarantees a smooth and even distribution, enhancing both the visual appeal and the taste of your Persian Love Cake.

Nutrition Information:

Calories: 353kcal (18%)Carbohydrates: 48g (16%)Protein: 5g (10%)Fat: 16g (25%)Saturated Fat: 8g (40%)Cholesterol: 72mg (24%)Sodium: 123mg (5%)Potassium: 111mg (3%)Fiber: 1g (4%)Sugar: 34g (38%)Vitamin A: 420IU (8%)Calcium: 67mg (7%)Iron: 1.3mg (7%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It’s perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: Persian
Course: Dessert
Author: Shahzadi Devje
Did you make this recipe?Mention @desiliciousrd on Instagram or tag #desiliciousrd.
;