Rose Milk Cake Recipe
This Rose Milk Cake is a stunningly simple dessert that delivers incredible flavor. A tender vanilla cake is soaked in a sweet, floral rose milk syrup, creating an irresistibly moist and fragrant treat. The easy, 4-ingredient soak is the secret to its magic. For another simple yet impressive cake, try this Strawberry Cheesecake Dump Cake Recipe.
PrintRose Milk Cake
A moist and flavorful Rose Milk Cake inspired by tres leches, infused with rose water or syrup, soaked in a creamy rose milk mixture, and topped with whipped cream and garnishes like pistachios or rose petals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours (including chilling)
- Yield: 12 1x
- Method: Dessert
- Cuisine: Fusion
Ingredients
- 1 cup all purpose flour or cake flour
- 1 cup sugar
- ⅓ cup milk
- 5 eggs, egg-whites & yolks separated
- 2 tsp baking powder
- 1½ tsp vanilla extract
- ½ tsp salt
- 12oz can evaporated milk
- 14oz can sweetened condensed milk
- ¼ cup whole milk
- 2 tsp rose water
- 2–3 Tbsp heavy whipping cream (for whipped topping)
- Dried rose petals or chopped pistachios (for garnish)
Instructions
- Preheat oven to 350°F. Grease and flour a 9×13 inch cake pan. Combine flour, baking powder, and salt in a small bowl.
- Separate eggs. Beat egg yolks with sugar on high speed for 3-5 minutes until pale yellow. Add milk and vanilla, then stir in dry ingredients. Beat egg whites to stiff peaks and fold into batter. Pour into pan and bake 30-35 minutes until done.
- Cool cake completely, poke holes all over with a fork. Mix evaporated milk, condensed milk, whole milk, rose water, and optional food coloring. Pour over cake and refrigerate 30 minutes to soak.
- Whip heavy cream with sugar and rose water to stiff peaks. Spread over soaked cake, garnish with rose petals or pistachios, and serve chilled.
Notes
Use rose water for a subtle floral flavor or Rooh Afza syrup for bolder taste. Ensure cake is fully cooled before adding milk soak to prevent sogginess. Garnish adds visual appeal and crunch.
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 110mg
Frequently Asked Questions
Can I make this Rose Milk Cake ahead of time?
Yes, this Rose Milk Cake is an excellent make-ahead dessert. The flavors meld and intensify when the cake is allowed to chill overnight. For the best texture and most pronounced rose flavor, prepare it a day in advance.
What can I use if I don’t have rose water?
Rose water is essential for the authentic floral flavor of this Rose Milk Cake. A suitable substitute is rose extract, but use it sparingly as it is more concentrated. Avoid using rose syrup, as it will alter the color and sweetness of the recipe.
Why is my rose milk cake soggy?
A soggy Rose Milk Cake usually results from adding too much milk syrup. Ensure you slowly pour the cooled syrup over the completely cooled cake, allowing it to absorb fully. The cake should be moist but not wet, achieving a perfect, delicate crumb.
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