Name: Rose Milk Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 25 min
Cuisine: Indian
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; ½ cup whole milk; ¼ cup rose water or rose essence; 1 teaspoon vanilla extract; ¼ cup yogurt (optional, for added moisture); 1 ¼ cups whole milk; 2 tablespoons rose water or rose essence; ½ cup granulated sugar; 1 tablespoon condensed milk (optional, for richness); 1 teaspoon cardamom powder (optional, for an extra layer of flavor); Rose petals (edible, optional); Crushed pistachios or almonds (optional)

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

½ cup whole milk

¼ cup rose water or rose essence

1 teaspoon vanilla extract

¼ cup yogurt (optional, for added moisture)

1 ¼ cups whole milk (for syrup)

2 tablespoons rose water or rose essence (for syrup)

½ cup granulated sugar (for syrup)

1 tablespoon condensed milk (optional, for richness)

1 teaspoon cardamom powder (optional, for an extra layer of flavor)

Rose petals (edible, optional for garnish)

Crushed pistachios or almonds (optional for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square or round baking pan.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.

Step 4: Beat in the eggs one at a time, making sure each is fully incorporated. Then add the rose water and vanilla extract and mix well.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined. Fold in yogurt if using.

Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: For the syrup, combine whole milk, rose water, and sugar in a saucepan. Heat over medium heat, stirring occasionally until the sugar dissolves.

Step 8: Add condensed milk for a richer syrup if desired, and cook for another 2-3 minutes. Stir in cardamom powder for extra flavor, if using. Remove from heat and let cool slightly.

Step 9: Once the cake is cool, poke holes all over with a skewer or fork. Slowly pour the rose milk syrup over the cake, allowing it to soak evenly. Let the cake soak for 30 minutes before serving.

Step 10: Garnish with edible rose petals and crushed pistachios or almonds if desired.

Tips & Variations

For an even softer cake, fold in yogurt to add moisture and tenderness.

Use pure rose water for the best floral aroma—avoid synthetic rose essences.

Adding cardamom powder to the syrup enhances the flavor with a subtle spice.

Substitute whole milk with almond or coconut milk in the syrup for a dairy-free variation.

FAQs

Can I use rose essence instead of rose water?

Yes, you can use rose essence, but pure rose water typically offers a more authentic floral flavor. Be sure to use it sparingly as essence can be stronger.

How do I know when the cake is fully soaked?

The cake will absorb the rose milk syrup slowly. Pour the syrup evenly and let it rest for about 30 minutes so it soaks deeply, making the cake moist without becoming soggy.