Recipe: Pink Velvet Madeleines Rose Cake

Rose cake with raspberry decoration

Photo provided by Bonne Maman

Recently, French brand Bonne Maman (well-known for their preserves and jellies) contacted me to ask if I’d be interested in trying out one of the new recipes they’ve been working on with celebrity master baker, Eric Lanlard.

When I read the recipe for the Pink Velvet Madeleines Rose Cake, I couldn’t wait to give it a go. I love the smell and taste of rose extract in food and the cake looks really pretty in the accompanying photo (pictured above). The cake consists of several layers of Madeleine cakes soaked in rose water, white chocolate frosting (coloured pink) and tasty raspberry jam, topped with white chocolate-dipped Madeleines and fresh whole raspberries.

All of the ingredients required to make the cake are widely available in most supermarkets, although I struggled to find the Bonne Maman Madeleines at first. Eventually, I found them in Waitrose at a cost of £2 per bag of 7 cakes.

Here is the recipe for Bonne Maman’s Pink Velvet Madeleines Rose Cake.

If I were to make this cake again, I would use four madeleines per layer and make four layers, using 16 Madeleines to build the cake; the sponge layers were delicious, I just wished there was more of them. For decoration, as you can see I’ve only used 2.5 Madeleines, halved, although I could probably have fitted the other half on if I had placed them closer together.

Pink Velvet Madeleines Rose Cake
Okay, so my cake doesn’t look as professional as the one in the photo provided by Bonne Maman, but I was pretty pleased with the result! Tip: practice piping the frosting onto baking paper or a clean plate before trying to ice the cake – and make sure you save enough frosting for this! I went a bit crazy when icing the cake all over, so the top layer is pretty thick and I ran out of frosting when decorating the cake.

Cake with slice cut out

I though the cake might be a little sickly, but I was actually really surprised by how good it tasted. The sponge layers had a subtle hint of rose essence but they weren’t soaked in it, so I could still taste the sweetness of the sponge itself and the raspberry jam had a sweet, yet sharp flavour, helping to offset the rich, white chocolate frosting. Meanwhile, the raspberries made for the perfect finishing touch.

What do you think of my cake? Have you ever used rose water in baking or cooking – what did you make?

Bonne Maman provided me with a voucher to cover the cost of the ingredients used in this recipe. 



  1. December 31, 2015 / 4:32 pm

    Oh wow! I’m currently on Slimming World so have to be fairly good but would totally save my syns so I could give this a try, yummy!

    • January 1, 2016 / 8:57 pm

      I dread to think how many calories are in this cake, but it is tasty. Just a small slice won’t hurt 😉 I am actually thinking of starting back at Slimming World again this year, although not sure how good I’d be at it being a food blogger. I lost about two stone on it before, but that was a long time ago.

  2. January 1, 2016 / 5:07 pm

    Your cake looks lush, I have never used rose water in baking but really should!

    • January 1, 2016 / 8:44 pm

      It was a first for me too! But I’m looking forward to hunting down some other recipes that use it.

  3. January 1, 2016 / 6:57 pm

    Its very pretty and very pink! I do love those little Madeleines, the individually wrapped ones are a sneaky cupboard treat!

    My palate is not entirely sure on rose flavouring, I do have a bottle leftover from making some Swedish torte thingies from bake off but its gotten dusty since then!

    • January 1, 2016 / 8:43 pm

      I had never tried Madeleines before making this cake, but I think they’re lovely! I love the smell of rose flavouring and the taste is definitely to my liking, but it doesn’t work with all dishes.

  4. January 1, 2016 / 7:31 pm

    This looks so beautiful. I like the way its presented, great for having friends over!! xxx

    • January 1, 2016 / 8:41 pm

      I loved the way it looked too! The pink colour was really pretty. If I made it again I would definitely try and improve on my icing skills though.

  5. January 1, 2016 / 7:41 pm

    Oh wow. Literally sat here looking at my malted milk biscuit wishing it was a slice of your cake x

    • January 1, 2016 / 9:33 pm

      Hehe, it is lovely to look at!

  6. January 1, 2016 / 8:13 pm

    Oh wow this cake looks seriously decedent! Would be perfect for a special occasion or just when you want a “real” cake!! Looks so yummy

    Laura x

    • January 1, 2016 / 8:40 pm

      Definitely! I loved the taste of it, it was really different!

  7. January 1, 2016 / 11:30 pm

    I think it looks pretty amazing! I cannot bake at all, and admire anyone who can. Kaz x

  8. January 2, 2016 / 1:30 pm

    This looks absolutely delicious I haven’t tried anything with rose water before sounds interesting but then again I’m not really any good with baking at all!

    • January 3, 2016 / 10:42 pm

      It was quite easy to make as it’s no-bake, so once you’ve assembled the cake, it’s just the decoration to worry about. And as you can see, I’m not exactly amazing at that lol!

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