Rose Milk Cake

Why You’ll Love This Recipe

Rose Milk Cake is a soft and fragrant dessert infused with the delicate flavor of rose and the richness of milk. Inspired by traditional tres leches cake, this variation features a light sponge soaked in a rose-flavored milk mixture and topped with whipped cream. It’s perfect for festive occasions or when you’re craving something floral, sweet, and creamy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powdereggswhole milkrose syrup (such as Rooh Afza or any rose-flavored syrup)heavy creamcondensed milkevaporated milkrose waterpink food coloring (optional)chopped pistachios and dried rose petals (for garnish)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.

In a bowl, whisk together flour and baking powder.

In another large bowl, beat the eggs and sugar until thick and pale.

Add milk and rose syrup to the egg mixture and mix gently.

Fold in the dry ingredients until just combined.

Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

While the cake bakes, mix condensed milk, evaporated milk, heavy cream, rose syrup, rose water, and a drop of pink food coloring in a bowl.

Once the cake is baked, let it cool slightly, then poke holes all over the top with a skewer or fork.

Pour the milk mixture evenly over the cake and let it soak in for at least 2 hours, preferably overnight.

Before serving, whip heavy cream with a bit of sugar and spread over the soaked cake.

Garnish with chopped pistachios and dried rose petals.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 30 minutesSoaking and chilling time: 2-8 hoursTotal time: 3-9 hours

Variations

Use cardamom in the sponge for an added spice note.

Replace rose syrup with strawberry syrup for a fruity twist.

Top with fresh berries for contrast.

Try a coconut milk soak for a tropical version.

storage/reheating

Store Rose Milk Cake covered in the refrigerator for up to 5 days.Best served cold—no reheating necessary.Don’t freeze the cake once soaked; it may alter the texture.

FAQs

What is rose syrup?

Rose syrup is a sweet, floral syrup made from rose petals or rose flavoring, commonly used in South Asian drinks and desserts.

Can I use boxed cake mix?

Yes, a vanilla or white cake mix can be used as a shortcut.

Why is my cake too soggy?

Ensure you don’t over-pour the milk mixture and allow it to soak in slowly.

Is food coloring necessary?

No, it’s optional—only for visual appeal.

Can I make it dairy-free?

Yes, substitute dairy-free alternatives for milk and cream.

What’s the difference between rose water and rose syrup?

Rose water is more subtle and aromatic, while rose syrup is sweet and concentrated.

Can I make it ahead of time?

Yes, it’s best when made a day ahead to allow flavors to develop.

Is this cake overly sweet?

It’s moderately sweet with a floral tone; adjust syrup quantity to taste.

Can I bake it in a round pan?

Yes, but baking time may vary slightly.

Is it suitable for kids?

Yes, though check for any floral flavor sensitivity.

Conclusion

Rose Milk Cake is an elegant and refreshing dessert with a tender crumb and floral sweetness. Ideal for celebrations or as a unique twist on traditional milk cake, it’s sure to leave a lasting impression with its beautiful color and delicate aroma.

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