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Rose Milk Cake

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Rose Milk Cake is a fragrant, tender dessert that combines the soothing flavors of rose and milk with a soft, spongy cake. This dessert is inspired by the classic rose milk drink, a popular treat in many parts of the world, particularly in South Asia. The cake itself is moist, infused with rose essence, and soaked in a rose milk syrup that makes each bite melt in your mouth. Whether you’re preparing it for a festive occasion or a special celebration, Rose Milk Cake will surely delight your senses and leave a lasting impression.

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

Make the Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square or round baking pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes using an electric mixer.
  4. Add Eggs and Flavorings: Beat in the eggs, one at a time, ensuring each is fully incorporated. Then add the rose water and vanilla extract, mixing well.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined. If using, fold in yogurt for extra moisture.
  6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the Rose Milk Syrup:

  1. Heat the Milk: In a saucepan, combine the whole milk, rose water (or essence), and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved.
  2. Add Condensed Milk (Optional): For a richer syrup, add condensed milk and continue to cook for 2-3 minutes. If you want an extra hint of spice, add cardamom powder and stir.
  3. Cool the Syrup: Once the syrup is ready, remove it from the heat and allow it to cool slightly.

Soak the Cake:

  1. Soak the Cake: Once the cake has cooled to room temperature, use a skewer or fork to poke holes all over the surface of the cake. Slowly pour the rose milk syrup over the cake, ensuring that it is evenly absorbed. Let it soak for 30 minutes before serving.
  2. Garnish: Optionally, garnish the cake with edible rose petals and crushed pistachios or almonds for added flavor and elegance.

Equipment

Nutrition

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