Two Ingredient Ispahan Cake (Raspberry, Lychee and Rose Cake)
This two ingredient Ispahan Cake is made with a can of lychee sparkling water and a really good cake box mix. The icing is flavored with rasberries and rose water. It makes for a quick and lovely looking cake.
Ingredients
Lychee Cake
- 1 Can Lychee Sparkling Water
- 1 Box Vanilla Cake Mix
Raspberry Rose Icing
- ½ Cup Vanilla Frosting
- ¼ Cup Milk
- 2 Tablespoons Raspberry Powder
- 1 Tablespoon Rose Water
- 1 Teaspoon Rose Petals
Instructions
Make The Lychee Cake
- Pre-Heat Oven to 350F.
- Prep the bundt cake by spraying with bakers spray.
- Pour the cake mix in a large bowl. Take a wisk out and mix it so there are no lumps then pour in the can of Lychee sparkling water. Mix well until nice and smooth. Then pour the batter into the prepared bundt pan.
- Bake for 30-35 minutes until the cake springs back to touch. To test use a long wooden skewer to poke through the cake to make sure the batter is cooked. If it comes out clean, the cake is done. If some wet batter still sticks bake for another 5 minutes and check again.
- Once the cake is baked put the bundt tin on a plate (you will need this to help flip it over). Leave to cool for 5 minutes. Take the cake plate you will serve the cake on and put it top side down on the opening of the bunt tin. Using oven mitts carefully flip the cake over. You should hear a small thud and the cake should just slip out. Lift the bunt tin off and leave the cake to cool fully.
Make the Raspberry Rose Icing
- Put the frosting and milk in a small sauce pan and melt over super low heat. Once the frosting is nice and smooth add in the rose water and mix well. Then add in the raspberry powder.
- Once the cake is fully cooled drizzle the icing all over making sure it drips over the sides.
- Finish with some sprinkles of rose petals.