Home » Italian Rose Cake – Torta Di Rosa

Italian Rose Cake – Torta Di Rosa

by Hunar Baig

Italian Rose Cake – Torta Di Rosa

Imagine fluffy, soft rolls with a hint of zesty lemon, filled with creamy vanilla butter, and topped with a luscious vanilla glaze. This Italian rose cake, or Torta di Rosa, is a delicious twist on the classic cinnamon roll.

What is a torta di rosa?

Torta di Rosa, or “Rose Cake” in English, is a delightful Italian dessert characterised by its soft, fluffy texture and rosebud-like appearance. The cake is typically made with a rich and flavorful dough that is rolled out, filled with a buttery filling, and then carefully shaped into a bouquet of roses. The finished cake is often dusted with powdered sugar for an extra touch of sweetness.

How to make the rolls soft and fluffy?

The trick to make these rolls soft and fluffy lies in the dough, mainly in properly blooming the yeast so that it is properly activated and can work as it should, leaving you with properly risen fluffy rolls. The other part is in the kneading of the dough, if the dough has been kneaded enough the gluten will develop properly and leave you with pillowy soft rolls, if the gluten is under developed the rolls won’t be as soft.

How to make the Best Italian Rose Cake – step by step

  1. In the bowl of a stand mixer, combine the sugar, salt, and yeast. Add two-thirds of the flour and mix well. Zest the lemon into the flour mixture and create a well in the centre.
  2. In a microwave-safe bowl or jug, heat the water and butter in 30-second increments until warm and the butter is mostly melted. Be careful not to overheat the mixture, as it could kill the yeast.
  3. Crack the eggs into a bowl and whisk them well. Pour the eggs into the well in the flour mixture, followed by the warm water and butter mixture. Stir until combined.
  4. Add the remaining flour and knead the dough for 10-15 minutes. You’ll know it’s ready when it no longer sticks to the slides of the bowl. Another way to check if the dough is ready is to perform the windowpane test. (To perform the windowpane test, pinch off a small piece of dough and stretch it gently. If it’s stretchy and translucent, you’ve kneaded it enough.)
  5. Cover the dough with cling film and a cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.
  6. While the dough is rising, prepare the vanilla filling by mixing the softened butter, sugar, and vanilla in a bowl, until smooth.
  7. Once the dough has risen, punch it down and roll it out into a long rectangle on a well-floured surface. Spread the vanilla butter mixture evenly over the dough, leaving a small space on the edge.
  8. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge by pinching the dough together.
  9. Use unflavored floss or a sharp knife to cut the dough into 8 evenly sized rolls. Place them in a greased 8 or 9-inch cake pan and let them rise again for about 30 minutes.
  10. Bake the rolls at 175 degrees Celsius (350 degrees Fahrenheit) for 30 minutes, or until they are golden brown and no longer doughy. Allow them to cool.
  11. While the cake is cooling, make the glaze by, whisking the icing sugar, milk, and vanilla paste or extract in a large bowl until smooth. Adjust the consistency by adding more milk if needed.
  12. Once the rolls have cooled slightly, spread the glaze evenly over the Torta di Rosa and enjoy!

How to store Italian Rose Cake?

Store this delicious Italian Rose Cake in an airtight container, once the frosting has fully set, stored at room temperature it will last around 3 days and stored in the fridge it should last for about a week!

Should I use all purpose flour or bread flour for italian rose cake?

All-purpose flour all the way! All-purpose flour is the best choice for Italian rose cake. While bread flour has a higher protein content, and is generally better for cinnamon rolls. Italian rose cake (Torta Di Rosa) requires a softer, more delicate dough. All-purpose flour provides the perfect balance of gluten and starch for a tender and fluffy cake.

Ingredient Notes – Italian Rose Cake

The ingredients that go into the Best Italian Rose Cake

Dough Ingredients

All Purpose Flour / Plain Flour – is the perfect base for this soft &  fluffy Italian Rose Cake

Yeast – leavens the cake, while providing lightness and height

Eggs – binds the rolls together and adds more lightness

Butter – provides moisture and fat, while also softening the rolls

Sugar – will help activate the yeast

Water – makes the rolls moist, soft and tender

Salt – balances everything out

Zest of a Lemon – is traditionally used to add flavour to the Torta Di Rosa

Vanilla Butter Filling Ingredients

Butter – is the base for the filling

White Sugar – will sweeten the rolls and provide so much flavour

Vanilla Paste or Vanilla Extract – will add so much flavour and that classic vanilla smell

Vanilla Glaze Ingredients

Icing Sugar – is the base for the vanilla glaze

Vanilla Paste or Vanilla Extract – will add so much flavour and that classic vanilla smell

Milk – will help thin out the frosting and make it slightly creamier

Tips and Tricks – Italian Rose Cake / Torta Di Rosa

  • Use unflavoured floss – to cut the rolls, instead of a knife. This will give you a cleaner cut and make sure the rolls don’t get squished.
  • Store the Italian Rose Cake – in a airtight container, once the glaze has fully set and store at room temperature at they should last for about 3 days
  • If you don’t have a rolling pin – use can use a closed bottle of olive oil instead
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe

Italian Rose Cake – Torta Di Rosa

Hunar Baig
Imagine fluffy, soft rolls with a hint of zesty lemon, filled with creamy vanilla butter, and topped with a luscious vanilla glaze. This Italian rose cake, or Torta di Rosa, is a delicious twist on the classic cinnamon roll.
Prep Time 30 minutes
Cook Time 30 minutes
Proof Time 1 hour
Total Time 2 hours
Course Bread, Breakfast, Cake, Dessert
Cuisine Italian
Servings 8 servings

Equipment

  • Stand mixer
  • 8-9 inch cake pan
  • Rolling Pin
  • Whisk

Ingredients
  

Dough Ingredients

  • 600 g all purpose flour or plain flour (5 cups)
  • 1 packet dry active yeast (7 g)
  • 75 g white sugar (1/3 cup)
  • 1 tsp salt (skip if using salted butter)
  • 2 eggs
  • 250 ml water (1 cup)
  • 85 g unsalted butter (6 tbsp)
  • Zest of one lemon

Vanilla Butter Filling Ingredients

  • 125 g unsalted butter
  • 150 g white sugar (3/4 cup)
  • 1 tsp vanilla paste or extract

Vanilla Glaze Ingredients

  • 120 g icing sugar
  • 1-3 tbsp milk
  • 1/2 tsp vanilla paste or extract

Instructions
 

  • In the bowl of a stand mixer, combine the sugar, salt, and yeast. Add two-thirds of the flour and mix well. Zest the lemon into the flour mixture and create a well in the centre.
  • In a microwave-safe bowl or jug, heat the water and butter in 30-second increments until warm and the butter is mostly melted. Be careful not to overheat the mixture, as it could kill the yeast.
  • Crack the eggs into a bowl and whisk them well. Pour the eggs into the well in the flour mixture, followed by the warm water and butter mixture. Stir until combined.
  • Add the remaining flour and knead the dough on medium-high speed for 10-15 minutes. You’ll know it's ready when it no longer sticks to the slides of the bowl. Another way to check if the dough is ready is to perform the windowpane test. (To perform the windowpane test, pinch off a small piece of dough and stretch it gently. If it's stretchy and translucent, you've kneaded it enough.)
  • Cover the dough with cling film and a cloth, and let it rise in a warm place for about an hour, or until it has doubled in size.
  • While the dough is rising, prepare the vanilla filling by mixing the softened butter, sugar, and vanilla in a bowl, until smooth.
  • Once the dough has risen, punch it down and roll it out into a long rectangle on a well-floured surface. Spread the vanilla butter mixture evenly over the dough, leaving a small space on the edge.
  • From the long end, roll the dough away from you into a tight roll, sealing the bottom edge by pinching the dough together.
  • Use unflavored floss or a sharp knife to cut the dough into 8 evenly sized rolls. Place them in a greased 8 or 9-inch cake pan and let them rise again for about 30 minutes.
  • Bake the rolls at 175 degrees Celsius (350 degrees Fahrenheit) for 30 minutes, or until they are golden brown and no longer doughy. Allow them to cool.
  • While the cake is cooling, make the glaze by, whisking the icing sugar, milk, and vanilla paste or extract in a large bowl until smooth. Adjust the consistency by adding more milk if needed.
  • Once the rolls have cooled slightly, spread the glaze evenly over the Torta Di Rosa and enjoy!

Notes

  • Use unflavoured floss – to cut the rolls, instead of a knife. This will give you a cleaner cut and make sure the rolls don’t get squished.
  • Store the Italian Rose Cake – in a airtight container, once the glaze has fully set and store at room temperature at they should last for about 3 days
  • If you don’t have a rolling pin – use can use a closed bottle of olive oil instead
  • The recipe video is on my TikTok and IG – please tag @aceofspoons_ if you make this recipe
Keyword Cake, Italian Rose Cake, Torta Di Rosa

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