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Turkish Delight Cake

Published: Updated:

1 Reviews

Total Time
1h 25m
Prep Time
Bake Time
Serves 12
Serves 12
A little effort

About the bake

Turkish delight can be a bit like marmite - you either love it or hate it. If you are a turkish delight lover however then you are sure to enjoy this delicious cake. This soft sponge consists of bitesize pieces of turkish delight and is sandwiched and covered with a floral rose water buttercream. Impress your friends and family with this rose piped design and your cake is sure to be a show stopper that everyone is talking about.

15 ingredients14 steps


    1. Step 1

      Preheat the oven to 190°C (170°C fan, gas mark 5).  Grease and line two 8" sandwich tins.

    2. Step 2

      Prepare the Turkish Delight by slicing it into small pieces. It may help to sprinkle some icing sugar before chopping to prevent the turkish delight sticking together and to the knife.

    3. Step 3

      Whisk the sugar and eggs together until light and frothy.

    4. Step 4

      Gradually whisk in the oil, followed by the milk.

    5. Step 5

      Mix together the bicarbonate of soda and flour, then add to the mixture mixing well to combine.

    6. Step 6

      Stir in the Turkish delight, walnuts, sultanas and candied peel.

    7. Step 7

      Half the mixture equally between the two cake tins and bake in the oven for approximately 30 minutes or until cooked throughout. This can be tested by inserting a skewer into the centre of the cake, if the skewer is clean when removed the cake is ready to be removed from the oven.

    8. Step 8

      Allow the cakes to cool in the tins for 5 minutes before turning out on to a wire cooling rack.

    9. Step 9

      To make the buttercream, beat together the butter and icing sugar, gradually incorporating milk until you reach the desired consistency.

    10. Step 10

      Add a few drops of pink food colouring and the rose water and mix until fully incorporated.

    11. Step 11

      Spread some of the buttercream on top of one of the sponges, using the other sponge to sandwich and assemble the cake.

    12. Step 12

      Using a palette knife spread a thin layer of buttercream all over the cake until completely covered.

    13. Step 13

      Fill a piping bag with the remaining buttercream in order to pipe the roses. As a guide use a circular cookie cutter, the size that you would like your roses to be, and gently press into the cake to mark out where your roses will need to be piped.

    14. Step 14

      To finish your cake, pipe your roses using an anti clockwise motion. You may want to practice on some greaseproof paper before decorating your cake.


    • For the sponge

      • 175gBillington's Unrefined Golden Caster Sugar 
      • 2Egg(s) (free range) (medium) 
      • 150mlSunflower oil 
      • 150mlMilk (whole) 
      • 1 tspBicarbonate of soda 
      • 225gAllinson's Plain White Flour 
      • 110gTurkish delight (rose and lemon flavours) 
      • 25gWalnuts (chopped) 
      • 25gSultanas 
      • 25gCandied peel 
    • For the buttercream

      • 600gSilver Spoon Icing sugar 
      • 300gButter (unsalted) 
      • 1 tspRose water 
      • 20gMilk (whole) 
      • Pink food colouring gel 

    1 Baker Ratings

    Very tasty sponge, total cake was a bit sweet.
    My colleagues really liked it.

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