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Rose Milk Cake

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F. Grease and flour a 9×13 inch cake pan. Combine flour, baking powder, and salt in a small bowl.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.receipster.com/rose-milk-cake-2/

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