Rose & Lychee Cake by Juliet Sear

  • Total Time

  • Serves


  • Skill Level

  • Dietary Needs

    • Vegetarian
  • 7 Reviews

    3 star rating

Pretty as a flower and just as delicate to taste. One bite of this sponge will whisk you away to a quintessentially English country garden. Whilst lychee might not star in your everyday cake recipe, boy does this ingredient bring the flavour when paired with rose! Thank you to Juliet Sear from 'Juliet Bakes' on ITV who shared with us this tasty recipe. You don't need an excuse to bake it, this sponge is perfect for any occasion.


  1. Preheat your oven to 180c / 160c fan / gas 4

  2. Strain the lychees and set aside the syrup.

  3. Cut the lychees into quarters and dry them between paper towels.

  4. Cream the butter and sugar together until pale and fluffy.

  5. Beat in the eggs one at a time, followed by the vanilla extract.

  6. Sift the flour, baking powder and salt together and then fold them into the creamed butter mixture, pausing from time to time to add part of the 100ml (31/2fl oz) reserved lychee syrup, until that is all incorporated too.

  7. Fold half of the prepared lychees into the batter.

  8. Portion the batter into two greased and lined 15cm (6in) round baking tins.

  9. Bake for 30-35 minutes

  10. While the cakes are baking, prepare your buttercream. 

    Just as with calculating cake batter quantities, if you need more than the 1.5kg (3lb 5oz) of buttercream that this recipe makes, just multiply all the amounts. It’s worth making more than you need because running out before your cake is fully covered is something of a nightmare, so err on the side of generous when calculating amounts.

  11. Place all the ingredients into a large bowl, or the bowl of your mixer. I use Silver Spoon icing sugar as there is no need to sift, but some other icing sugars may need sifting into the bowl to avoid lumps.

  12. Set your mixer on a low speed, otherwise you will dust your entire kitchen in powdery icing sugar! Beat the ingredients together until they are pale and smooth. At this point you can add a little just-boiled water, a tablespoon or so at a time, on a low speed and then raise the speed to high. This helps to make the icing paler and more creamy. Add the rose water and the remaining lychees to it.

  13. Once your sponges are baked and have thoroughly cooled, layer the sponges with buttercream between them, then crumb coat the outside of the cake with buttercream using a palette knife.

  14. Apply a thicker layer of buttercream for the crystallised rose petals to adhere to. This layer doesn’t need to be completely smooth as it will be covered by the petals.

  15. Starting on the top of the cake, apply the palest crystallised rose petals in a circle.

  16. Continue to apply petals in circles of increasing size, gradually changing the petal colours as you get to the sides, until you reach the base with the darkest petals.

Let's Bake

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  1. 1 star rating

    still no oven temp even after the reviewing below pointed it out. no information about the crystallized rose petals... another error.

    The oven temperature has now been added to the recipe, the link for the rose petals is below-

    Happy Baking!

  2. 2 star rating

    There’s no temperature for baking

    Thank you for contacting us, we will get this updated.
    Happy Baking!

  3. 3 star rating

    It says to add vanilla extract to the butter and also to the buttercream. Only mention to rose water is on Step 11 and doesn’t mention any quantity. Not sure if I should replace all mentions to vanilla extract by rose water. Any help would be appreciated. Thanks
    Hi there, many thanks for bringing this to our attention, we will look into it and amend the recipe, thankyou :)

  4. 4 star rating

    Very delicious cake. Modified it slightly by adding some buttermilk and a little extra floor which made it extra moist.

  5. 5 star rating

    Worked really nicely, delicious lychee taste in the cake.

  6. 1 star rating

    Recipe isn’t correct, didn’t work. Cake burnt in the first 4 mins in the oven

  7. 5 star rating

    i absolutely loved it. a really delicious cake, and it's nice

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