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Rose Milk Cake Recipe

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★★★★★

4.7 from 150 reviews

Rose Milk Cake is a delicate, moist cake infused with the floral aroma of rose water and complemented by a luscious rose-flavored milk syrup. This elegant dessert combines a soft butter cake soaked in fragrant rose syrup, garnished with edible rose petals and nuts for a perfect balance of flavor and texture.

Ingredients

Scale

For the Cake:

  • 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)

For the Rose Milk Syrup:

  • 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)

For Garnish:

  • Rose petals (edible, optional)
  • Crushed pistachios or almonds (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square or round baking pan to prepare it for the cake batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
  4. Add Eggs and Flavorings: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the rose water and vanilla extract thoroughly for the signature floral flavor.
  5. Alternate Adding Dry Ingredients and Milk: Gradually incorporate the dry ingredient mixture into the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter. If using, gently fold in the yogurt for extra moisture.
  6. Bake the Cake: Pour the batter into the prepared pan and smooth the surface evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. Make the Rose Milk Syrup: In a saucepan over medium heat, combine the whole milk, rose water, and sugar, stirring occasionally until the sugar dissolves. If desired, add condensed milk for richness and cook for 2-3 more minutes. Optionally, stir in cardamom powder for extra flavor. Remove from heat and let the syrup cool slightly.
  8. Soak the Cake: Once the cake is cooled to room temperature, poke holes all over the surface using a skewer or fork. Slowly pour the rose milk syrup evenly over the cake, allowing it to soak in. Let the cake absorb the syrup for 30 minutes before serving.
  9. Garnish: Optionally, garnish the soaked cake with edible rose petals and crushed pistachios or almonds to add a touch of elegance and texture.

Notes

  • Use full-fat yogurt for added moisture and softness in the cake.
  • Rose water can be substituted with rose essence but adjust quantity according to strength.
  • Ensure the cake is completely cooled before soaking with syrup to prevent it from becoming mushy.
  • For a dairy-free option, substitute milk and butter with plant-based alternatives.
  • Store the cake covered in the refrigerator and consume within 2-3 days for best freshness.

Keywords: Rose Milk Cake, Rose Cake, Floral Cake, Soaked Cake, Indian Dessert, Rose Water Cake, Moist Cake

Find it online: https://frommamamaya.com/rose-milk-cake-recipe/