Rose Milk Cake Recipe
Rose Milk Cake is a delightful and flavorful dessert that combines the sweetness of rose syrup with a moist and soft cake base. This cake is perfect for celebrations, special occasions, or even just to enjoy as a treat at home. Its beautiful presentation, with whipped cream and vibrant decorations, makes it even more appealing.
Why Make This Recipe
Making Rose Milk Cake is a great way to impress your family and friends with minimal effort. The unique flavors from the rose and kewra extract make this cake stand out. Plus, it’s a wonderful way to incorporate yogurt and cream into a dessert, making it rich and delightful. Not to mention, it’s a feast for the eyes with its colorful toppings!
How to Make Rose Milk Cake
Creating this beautiful Rose Milk Cake is quite simple. Follow the steps below and enjoy the process of baking.
Ingredients:
- 1 + 1⁄2 cups all-purpose flour (maida)
- 1 tsp baking powder
- 1 cup yogurt
- 1⁄2 tsp baking soda
- 3⁄4 cup castor sugar
- 1⁄2 cup vegetable oil
- 1⁄4 tsp kewra extract
- 1 tbsp Rooh Afza
- Red food coloring (optional)
- 1⁄2 cup condensed milk
- 1⁄2 cup fresh cream
- 1 + 1⁄2 cup milk
- 4 tbsp Rooh Afza
- Whipped cream
- Chopped pistachios
- Dried rose petals
- Gold leaf (optional)
Directions:
- Preheat your oven to 180°C (356°F). Line a 9×13 inch rectangular pan with parchment paper. In a bowl, mix the yogurt and sprinkle baking soda over it. Let it sit for 5 minutes to foam up.
- Add castor sugar, oil, Rooh Afza, and kewra extract to the yogurt mixture. Whisk until well combined. Sift the flour and baking powder into the mixture, and gently fold it into the batter until smooth. If you like, add a few drops of red food coloring for a pink hue. Remember not to overmix!
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
- While the cake is baking, mix the milk, fresh cream, condensed milk, and Rooh Afza in a bowl until fully combined.
- Once the cake is baked, let it cool slightly. Trim the top to make it flat. Then slowly pour the milk mixture over the cake, tilting the pan to help it absorb the liquid evenly. Refrigerate for 1 hour to let the cake soak up the flavors.
- After it’s set, remove the cake from the pan. Top with whipped cream, sprinkle chopped pistachios, dried rose petals, and a touch of gold leaf for decoration. Serve chilled with extra milk soak on the side!
How to Serve Rose Milk Cake
Serve the Rose Milk Cake chilled. You can cut it into squares or rectangles and add extra whipped cream on the side for those who love a creamy texture. It’s perfect for tea time or as a dessert after a meal.
How to Store Rose Milk Cake
Store any leftover Rose Milk Cake in an airtight container in the refrigerator. It should stay fresh for up to 3-4 days. If you want to freeze it, wrap it tightly and it can be stored for up to a month.
Tips to Make Rose Milk Cake
- Make sure to measure your ingredients accurately for the best results.
- Let the cake cool completely before adding the milk mixture so it absorbs better.
- Use fresh rose petals and quality Rooh Afza for a more intense flavor.
Variation
You can experiment by adding different flavors to your milk mixture, such as cardamom or saffron, to give your cake a unique twist. Additionally, chocolate or white chocolate shavings can be used for decoration.
FAQs
1. Can I make this cake without eggs?
Yes! This recipe uses yogurt as a substitute for eggs, which keeps the cake moist.
2. What if I don’t have Rooh Afza?
You can replace it with any rose-flavored syrup or essence. You can also use simple sugar syrup mixed with a bit of rose water.
3. Can I make this cake gluten-free?
Yes! You can substitute all-purpose flour with almond flour or a gluten-free flour blend. Just be aware that the texture may differ slightly.
Enjoy making your Rose Milk Cake, and share your creation with friends and family!
Print
Rose Milk Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining rose syrup with a moist cake base, perfect for any occasion.
Ingredients
- 1 + 1/2 cups all-purpose flour (maida)
- 1 tsp baking powder
- 1 cup yogurt
- 1/2 tsp baking soda
- 3/4 cup castor sugar
- 1/2 cup vegetable oil
- 1/4 tsp kewra extract
- 1 tbsp Rooh Afza
- Red food coloring (optional)
- 1/2 cup condensed milk
- 1/2 cup fresh cream
- 1 + 1/2 cups milk
- 4 tbsp Rooh Afza
- Whipped cream
- Chopped pistachios
- Dried rose petals
- Gold leaf (optional)
Instructions
- Preheat your oven to 180°C (356°F). Line a 9×13 inch rectangular pan with parchment paper.
- In a bowl, mix the yogurt and sprinkle baking soda over it. Let it sit for 5 minutes to foam up.
- Add castor sugar, oil, Rooh Afza, and kewra extract to the yogurt mixture. Whisk until well combined.
- Sift the flour and baking powder into the mixture, and gently fold it into the batter until smooth. Add red food coloring if desired.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
- While the cake is baking, mix the milk, fresh cream, condensed milk, and Rooh Afza in a bowl until fully combined.
- Once the cake is baked, let it cool slightly. Trim the top to make it flat, then pour the milk mixture over the cake. Refrigerate for 1 hour to let the cake soak up the flavors.
- After it’s set, remove the cake from the pan. Top with whipped cream, sprinkle with chopped pistachios, dried rose petals, and gold leaf for decoration. Serve chilled with extra milk soak on the side!
Notes
Use fresh ingredients for best results. Let the cake cool completely before adding the milk mixture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Rose Milk Cake, Dessert, Indian Sweets, Celebration Cake, Floral Flavor