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

In a medium bowl, whisk the cake flour and baking powder until combined and set aside.

In a large mixing bowl, cream the unsalted butter, vegetable oil, and sugar on medium speed for about 3 minutes until light and fluffy.

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

Gradually add half of the dry ingredients, then buttermilk and rosewater. Stir in remaining dry ingredients until smooth.

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

Let cake cool for about 10 minutes, then poke holes throughout the top with a wooden spoon.

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

Allow the cake to cool completely to absorb the mixture.

In a chilled bowl, whip the heavy cream with powdered sugar and a splash of rosewater until stiff peaks form.

Spread the whipped cream topping over the cooled cake evenly.

Decorate with dried or fresh roses, if desired, and refrigerate until serving.

Slice the cake into squares and serve.