Why Make This Recipe
Rose Milk Cake is a delightful treat that combines the flavors of rose, milk, and soft, spongy cake into a light and fragrant dessert. This cake is perfect for special occasions or simply to enjoy with your loved ones. Its unique taste and beautiful presentation will impress anyone who tries it. Plus, it’s a great way to introduce new flavors to your baking repertoire!
How to Make Rose Milk Cake
Ingredients:
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1 tsp vanilla extract
- 1/4 cup (60ml) whole milk
- A drop or two of pink food coloring (optional)
- 1 cup (240ml) evaporated milk
- 1/2 cup (120ml) sweetened condensed milk
- 1/2 cup (120ml) whole milk
- 1 1/2 tsp rose water (adjust to taste)
- 1-2 tbsp rose syrup (optional)
- 1 cup (240ml) heavy cream, cold
- 2-3 tbsp powdered sugar
- 1 tsp rose water
- Few drops of rose syrup for color (optional)
- Dried rose petals for garnish
- Crushed pistachios for garnish
- Fresh edible rosebuds or raspberries (optional)
Directions:
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Bake the Cake: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch (20×20 cm) square or round baking dish. In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the eggs and sugar with a hand mixer for 5–7 minutes until light and fluffy. Add the vanilla, milk, and optional food coloring. Gently fold in the dry ingredients until fully combined. Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool for 10 minutes.
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Make the Rose Milk: In a bowl or jug, combine the evaporated milk, condensed milk, whole milk, rose water, and rose syrup. Stir well.
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Soak the Cake: Use a fork or skewer to poke holes all over the slightly warm cake. Slowly pour the rose milk mixture over the cake, allowing it to soak in gradually. Cover and refrigerate for at least 4 hours, or preferably overnight.
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Whip the Cream: Whip the cold heavy cream with powdered sugar and rose water until soft peaks form. Spread this over the chilled, soaked cake.
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Garnish & Serve: Sprinkle with crushed pistachios and dried rose petals. Slice and serve chilled—each bite is fragrant, moist, and magical.
How to Serve Rose Milk Cake
Serve Rose Milk Cake chilled for the best flavor and texture. It is perfect for family gatherings, parties, or as a sweet ending to a meal. You can also pair it with fresh fruits or a scoop of vanilla ice cream for added delight.
How to Store Rose Milk Cake
Store any leftover Rose Milk Cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for about 2-3 days. Before serving, you can add fresh garnishes to keep the look appealing.
Tips to Make Rose Milk Cake
- Make sure your eggs are at room temperature for better mixing.
- Do not skip soaking the cake with the rose milk mixture; this makes it moist and flavorful.
- You can adjust the amount of rose water to suit your taste preferences.
Variation
You can experiment with other flavors by swapping rose water with orange blossom water or adding lemon zest for a citrusy twist. You can also decorate the cake with different types of nuts or fruits.
FAQs
Q: Can I make this cake gluten-free?
A: Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free.
Q: How long does the cake last in the fridge?
A: The Rose Milk Cake lasts for about 2-3 days in the refrigerator.
Q: Can I use dried roses for decoration?
A: Yes, but ensure that any dried flowers you use are safe for consumption. Edible flower petals are the best option for decoration.
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