Rose Milk Cake
The Rose Milk Cake is a delightful dessert that brings together the rich flavors of rose syrup and creamy milk. This cake is not just a treat for the taste buds; it also offers an eye-catching presentation that makes it perfect for special occasions or a sweet ending to an everyday meal. Its moist texture and fragrant taste will surely leave a lasting impression on anyone who tries it.
Why Make This Recipe
Making a Rose Milk Cake is a great way to impress your family and friends. With its unique flavor profile and gorgeous decoration, it can be the highlight of any gathering. Additionally, it’s quite easy to prepare, making it an excellent choice even for those who may not have much baking experience. Plus, the combination of yogurt and milk adds a wonderful creaminess that makes every bite feel special.
How to Make Rose Milk Cake
Ingredients:
- 1 + 1⁄2 cups (180g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 cup (285g) yogurt
- 1⁄2 tsp (3g) baking soda
- 3⁄4 cup (150g) castor sugar
- 1⁄2 cup (120mL) vegetable oil
- 1⁄4 tsp kewra extract
- 1 tbsp (15g) Rooh Afza
- Red food coloring (optional)
- 1⁄2 cup (153g) condensed milk
- 1⁄2 cup (115g) fresh cream
- 1 + 1⁄2 cup (360g) milk
- 4 tbsp Rooh Afza
- Whipped cream
- Chopped pistachios
- Dried rose petals
- Gold leaf (optional)
Directions:
Preheat your oven to 180°C (350°F). Line a 9×13 inch rectangular pan with parchment paper.
In a bowl, mix yogurt and sprinkle baking soda over it. Let it sit for 5 minutes to foam up. Then, add castor sugar, oil, Rooh Afza, and kewra extract to the yogurt mixture. Whisk until well combined. Sift in the flour and baking powder, then gently fold it into the batter until there are no lumps. If you want a pink hue, add a few drops of red food coloring. Be careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top. Bake at 180°C for 30-35 minutes, or until a skewer inserted into the center comes out clean.
While the cake is baking, mix milk, fresh cream, condensed milk, and Rooh Afza in a bowl until fully combined.
After the cake is baked, let it cool slightly. Trim the top to create a flat surface. Slowly pour the milk mixture over the cake, tilting the pan to help the liquid absorb evenly. Refrigerate for 1 hour to let the cake soak up all the flavors.
Once set, remove the cake from the pan. Top it with a generous layer of whipped cream, then sprinkle chopped pistachios, dried rose petals, and a touch of gold leaf for decoration. Serve chilled with some extra milk soak on the side. Enjoy your delightful, fragrant Rose Milk Cake!
How to Serve Rose Milk Cake
Serve the Rose Milk Cake chilled. Cut it into squares and place on dessert plates. For added charm, drizzle some of the extra milk soak around the cake on the plate. This will enhance the presentation and allow guests to enjoy more of the cake’s rich flavors.
How to Store Rose Milk Cake
You can store any leftover Rose Milk Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Make sure to keep it covered to prevent it from drying out or absorbing other odors in the fridge.
Tips to Make Rose Milk Cake
- Use fresh ingredients: Fresh yogurt and cream will elevate the taste of the cake.
- Don’t overmix: Gently fold in the flour to keep the cake light and fluffy.
- Adjust sweetness: If you like less sweetness, reduce the amount of castor sugar or condensed milk.
Variation
You can try different flavors by adding vanilla extract or using different types of flavored syrups alongside Rooh Afza. Adding fruits like mango or berries can also create a delicious twist.
FAQs
1. Can I use regular syrup instead of Rooh Afza?
Yes, you can replace Rooh Afza with any other flavored syrup, like strawberry or mango, to give the cake a different taste.
2. Is it necessary to use food coloring?
No, using food coloring is optional. The cake will taste great without it, but the red color can make the cake look more appealing.
3. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just soak it in the milk mixture and keep it in the refrigerator until you’re ready to serve it.
Enjoy baking and savoring this sweet and delightful Rose Milk Cake!
Print
Rose Milk Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the flavors of rose syrup and creamy milk, perfect for special occasions.
Ingredients
- 1 + 1⁄2 cups (180g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 cup (285g) yogurt
- 1⁄2 tsp (3g) baking soda
- 3⁄4 cup (150g) castor sugar
- 1⁄2 cup (120mL) vegetable oil
- 1⁄4 tsp kewra extract
- 1 tbsp (15g) Rooh Afza
- Red food coloring (optional)
- 1⁄2 cup (153g) condensed milk
- 1⁄2 cup (115g) fresh cream
- 1 + 1⁄2 cup (360g) milk
- 4 tbsp Rooh Afza
- Whipped cream
- Chopped pistachios
- Dried rose petals
- Gold leaf (optional)
Instructions
- Preheat your oven to 180°C (350°F). Line a 9×13 inch rectangular pan with parchment paper.
- In a bowl, mix yogurt and sprinkle baking soda over it. Let it sit for 5 minutes to foam up. Then, add castor sugar, oil, Rooh Afza, and kewra extract to the yogurt mixture. Whisk until well combined. Sift in the flour and baking powder, then gently fold it into the batter until there are no lumps. If you want a pink hue, add a few drops of red food coloring. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake at 180°C for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, mix milk, fresh cream, condensed milk, and Rooh Afza in a bowl until fully combined.
- After the cake is baked, let it cool slightly. Trim the top to create a flat surface. Slowly pour the milk mixture over the cake, tilting the pan to help the liquid absorb evenly. Refrigerate for 1 hour to let the cake soak up all the flavors.
- Once set, remove the cake from the pan. Top it with a generous layer of whipped cream, then sprinkle chopped pistachios, dried rose petals, and a touch of gold leaf for decoration. Serve chilled with some extra milk soak on the side.
Notes
Store any leftover Rose Milk Cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
Keywords: rose milk cake, Indian dessert, cake recipe, special occasions, creamy dessert