Turkish Delight Cake

Turkish Delight Cake
Posted on 5th February 2020 by Take Time

Be delighted with this deliciously decadent Turkish Delight Chocolate Cake - now that's a mouthful!


Sponge Ingredients

  • 250g Caster Sugar
  • 250g Salted Butter
  • 250g Self Raising Flour
  • 5 Free Range Eggs
  • 7g of Baking Powder
  • 35ml of Milk
  • Rose Flavouring to taste
  • Pink Colouring (as required to go a bright pink)

Buttercream Ingredients

  • 250g Salted Butter
  • 500g Icing Sugar
  • 3tbs Milk
  • 1tbs Cocoa Powder
  • 50g Melted Dark Chocolate
  • Rose Flavour/Water


  1. Pre-heat the oven to 190C on fan or 170c on a gas oven and grease two 20cm sandwich tins with butter and line with baking paper.

  2. In a large mixing bowl add all of the butter, caster sugar and mix well until pale. Add eggs, flour, baking powder, colouring, flavouring and milk beating together until smooth and soft. (If using rose water you will need considerably more so add to taste).

  3. Split the batter between the two sandwich tins and flatten down with a spatula.

  4. Put the two tins in the oven for around 20 minutes until the cake is golden and springs back when pressed lightly.

  5. Remove from tins and leave to cool fully on a cooling rack.

  6. Make your first buttercream by combining 100g butter with 200g icing sugar and 1tbs milk until smooth. Make sure you sieve the icing sugar. Add the rose flavour or wate, you will need approx. 1tsp if its flavour and 2/3 if using rose water. Spread this between the two layers.

  7. Combine the remaining butter, icing sugar, milk and mix. Add the cocoa powder and melted chocolate, combine until smooth.

  8. Cover the cake and leave in the fridge to set.

  9. Decorate with drizzles of melted white chocolate and rose petals. To get the chocolate on the side you will need to tip the cake but be careful it doesn’t slide off!

  10. Cut yourself a very large slice and enjoy!

Brought to you by our partners Ridiculously Rich by Alana.

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