Rose Milk Cake

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Delicious slice of Rose Milk Cake garnished with rose petals and cream.

Rose Milk Cake

Rose Milk Cake is a delightful dessert that combines the sweetness of cake with the floral essence of rose. This unique cake is moist, creamy, and bursting with flavor, making it perfect for any occasion. Its light and airy texture, with hints of rose syrup, brings a refreshing taste that everyone will love.

Why Make This Recipe

Making Rose Milk Cake is a wonderful way to treat yourself and your loved ones. This recipe is easy to follow, and the ingredients are commonly found in most kitchens. The beautiful presentation, topped with whipped cream, pistachios, and dried rose petals, makes it a stunning centerpiece for celebrations. Plus, it’s a fun way to introduce rose flavors into your baking!

How to Make Rose Milk Cake

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup yogurt
  • 1/2 cup milk
  • 1 tbsp rose syrup
  • 1 tsp vanilla extract
  • 1/2 cup condensed milk
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tbsp rose syrup
  • 1 cup whipped cream
  • 2 tbsp chopped pistachios
  • 1 tbsp dried rose petals

Directions:

  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the melted butter, sugar, yogurt, milk, rose syrup, and vanilla together.
  4. Combine the wet and dry ingredients to form a batter.
  5. Pour the batter into the greased pan and bake for 30-35 minutes.
  6. Once baked, let the cake cool down completely.
  7. In a separate bowl, mix the condensed milk, whole milk, heavy cream, and the additional rose syrup to create a milk mixture.
  8. Poke holes in the cooled cake and pour the milk mixture evenly over the top.
  9. Refrigerate the cake for at least 1 hour to absorb the milk.
  10. Finally, spread whipped cream over the chilled cake and sprinkle with chopped pistachios and dried rose petals. Slice and enjoy!

How to Serve Rose Milk Cake

Rose Milk Cake can be served chilled, making it a refreshing dessert. It’s great for summer gatherings or family parties. You can serve it directly from the fridge, and it pairs perfectly with a cup of tea or coffee.

How to Store Rose Milk Cake

To store Rose Milk Cake, keep it in an airtight container in the refrigerator. It stays fresh for up to 3-4 days. If you want to keep it longer, consider freezing it, although the whipped cream topping may not hold up as well once thawed.

Tips to Make Rose Milk Cake

  • Make sure all your ingredients are at room temperature for better mixing.
  • Adjust the amount of rose syrup to your taste; more for a stronger rose flavor, less for a subtle hint.
  • Experiment with toppings! Besides pistachios and rose petals, you can use chopped almonds or coconut flakes for added texture.

Variation

For a chocolate twist, you can add cocoa powder to the batter. Alternatively, use different flavors of syrup, such as lavender or vanilla, instead of rose syrup for a different floral experience.

FAQs

Q1: Can I make this cake in advance?
Yes, you can make the cake a day ahead and let it soak in the milk overnight in the refrigerator.

Q2: Is there a substitute for rose syrup?
If you don’t have rose syrup, you can use simple syrup with a few drops of rose extract to get a similar flavor.

Q3: Can I use low-fat milk?
Yes, you can use low-fat milk instead of whole milk, but the cake may be less rich and creamy.

Enjoy making and sharing this delightful Rose Milk Cake!

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Rose Milk Cake

  • Author: olivia
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert combining the sweetness of cake with the floral essence of rose, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup yogurt
  • 1/2 cup milk
  • 1 tbsp rose syrup
  • 1 tsp vanilla extract
  • 1/2 cup condensed milk
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 tbsp rose syrup
  • 1 cup whipped cream
  • 2 tbsp chopped pistachios
  • 1 tbsp dried rose petals

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a cake pan.
  2. In a bowl, mix together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the melted butter, sugar, yogurt, milk, rose syrup, and vanilla together.
  4. Combine the wet and dry ingredients to form a batter.
  5. Pour the batter into the greased pan and bake for 30-35 minutes.
  6. Once baked, let the cake cool down completely.
  7. In a separate bowl, mix the condensed milk, whole milk, heavy cream, and additional rose syrup to create a milk mixture.
  8. Poke holes in the cooled cake and pour the milk mixture evenly over the top.
  9. Refrigerate the cake for at least 1 hour to absorb the milk.
  10. Spread whipped cream over the chilled cake and sprinkle with chopped pistachios and dried rose petals. Slice and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Can be made in advance and stored in the fridge overnight.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 30g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: Rose Milk Cake, Desserts, Floral Flavors, Vegetarian Baking

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