Preheat your oven to 350°F (180°C) and grease a 9x13 inch cake pan.

In a medium bowl, whisk together cake flour, baking powder, and optional pink pitaya powder.

In a large bowl, beat together softened butter, sugar, and vegetable oil until light and fluffy.

Add eggs one at a time to the creamed mixture, mixing well after each addition.

Gradually mix in half of the dry ingredients, then buttermilk and rosewater, followed by the remaining dry ingredients.

Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick comes out clean.

Let the cake cool for 10 minutes, then poke holes across the surface with a wooden spoon handle.

Mix sweetened condensed milk with rosewater, then pour over the warm cake.

Allow the cake to absorb the mixture for about 30 minutes.

Refrigerate the cake for at least 30 minutes.

Whip heavy whipping cream with powdered sugar until stiff peaks form.

Spread whipped cream over the cake and garnish with dried or fresh roses.