Name: Rose Milk Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian-inspired
Ingredients: 1 ½ cups (190g) all-purpose flour; 1 cup (200g) granulated sugar; ½ cup (120ml) milk; ½ cup (120ml) vegetable oil; 3 large eggs; 1 tsp baking powder; ½ tsp baking soda; 1 tsp rose water; 1-2 drops pink food coloring (optional); 1 cup (240ml) milk; 2 tbsp sugar; 1 tsp rose water; 1-2 drops pink food coloring (optional); 1 cup (240ml) whipped cream; Dried rose petals (for garnish)

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There’s something magical about rose-flavored desserts. They bring a floral, slightly sweet, and utterly dreamy taste that makes every bite feel special. And when you pair that with a soft, moist cake soaked in sweetened milk? Pure bliss. This Rose Milk Cake is an absolute showstopper—light, airy, and infused with the delicate aroma of roses. Trust me, you’re going to love this one. Whether you’re making it for a celebration or just because, this cake is bound to steal hearts (and taste buds) with its enchanting flavor.

Why You’ll Love Rose Milk Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a casual family gathering, a special occasion, or just treating yourself, this cake brings joy in every bite. Here’s why it’s a favorite:

Versatile This cake is perfect for birthdays, tea parties, Eid celebrations, or even just a cozy dessert after dinner. It’s elegant yet simple enough to be enjoyed anytime.

Budget-Friendly Made with basic pantry staples, this recipe doesn’t require any fancy ingredients. The rose essence and a little food coloring take it to the next level without breaking the bank.

Quick and Easy No complicated techniques or special equipment needed. Just mix, bake, soak, and enjoy.

Customizable You can adjust the sweetness, swap out the milk for a dairy-free alternative, or even add nuts and dried rose petals for an extra special touch.

Crowd-Pleasing A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Rose Milk Cake

Here’s the beauty of this cake—it’s made with simple ingredients, but the combination is pure magic. Let’s break it down:

All-Purpose Flour The base of the cake, giving it a soft, fluffy texture.

Baking Powder & Baking Soda These leavening agents ensure the cake rises beautifully, making it light and airy.

Sugar Adds the perfect level of sweetness to balance the floral notes.

Eggs Essential for structure and moisture, making the cake rich yet delicate.

Milk Used in both the batter and the soaking mixture to keep the cake extra moist and flavorful.

Rose Essence The star of the show! This brings in that signature floral aroma and taste.

Pink Food Coloring Optional, but it gives the cake its gorgeous pastel pink hue.

Heavy Cream & Condensed Milk These make up the dreamy milk soak, ensuring every bite is soft and melt-in-your-mouth delicious.

Whipped Cream Light, fluffy, and the perfect topping to balance the richness.

Rose Petals & Pistachios Optional but highly recommended for a beautiful garnish and extra crunch.

Instructions

Preheat Your Oven Start by preheating your oven to the correct temperature. This ensures even baking and a perfectly fluffy cake.

Mix the Dry Ingredients In a bowl, whisk together the flour, baking powder, and baking soda. This step helps distribute the leavening agents evenly for a uniform rise.

Beat the Wet Ingredients In a separate bowl, beat the eggs and sugar until pale and fluffy. Add in the milk, rose essence, and food coloring, mixing until smooth.

Combine the Batter Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be light and airy.

Bake the Cake Pour the batter into a greased baking dish and bake until a toothpick inserted in the center comes out clean. Let the cake cool completely before soaking.

Prepare the Milk Mixture In a bowl, mix together the milk, heavy cream, and condensed milk. This is what makes the cake incredibly moist and flavorful.

Soak the Cake Poke holes all over the cooled cake and slowly pour the milk mixture over it. Let it sit for at least an hour to absorb all the goodness.

Top with Whipped Cream Spread a generous layer of whipped cream over the cake, smoothing it out for a perfect finish.

Garnish and Serve Sprinkle with dried rose petals and chopped pistachios for a beautiful touch. Slice, serve, and enjoy!

Nutrition Facts

Servings: 8-10

Calories per serving: Approximately 350-400

(Note: These are estimates and may vary based on specific ingredients used.)

Preparation Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour 45 minutes (including soaking time)

How to Serve Rose Milk Cake

This cake pairs wonderfully with a hot cup of tea or coffee. For an extra indulgence, serve with a scoop of vanilla or rose-flavored ice cream. It also makes a stunning centerpiece for any dessert table, perfect for celebrations or gatherings.

Additional Tips

For a stronger rose flavor, add a few extra drops of rose essence, but don’t overdo it—too much can taste soapy.
If you prefer a less sweet cake, reduce the amount of condensed milk in the soak.
Let the cake chill in the fridge before serving for the best texture and flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.

FAQ

Can I make this cake ahead of time? Yes! It actually tastes even better the next day after the milk has fully soaked in.

Can I use rose water instead of rose essence? Yes, but you may need to use more rose water to achieve the same intensity of flavor.

Can I make this cake without eggs? Yes, you can substitute with yogurt, applesauce, or a commercial egg replacer.

Can I make this dairy-free? Absolutely! Use almond or coconut milk for the soak and a dairy-free whipped topping.

Why is my cake dense instead of fluffy? Overmixing the batter can lead to a dense cake. Mix until just combined.

Can I use whole wheat flour instead of all-purpose flour? You can, but it will slightly alter the texture, making the cake denser.

Do I have to use food coloring? Nope! It’s just for aesthetics. The cake will still taste amazing without it.

Can I freeze this cake? Yes! Freeze it without the whipped cream topping and add it fresh when serving.

How do I make the whipped cream extra fluffy? Chill your mixing bowl and beaters before whipping for the best results.

What can I garnish the cake with besides rose petals and pistachios? Try almonds, white chocolate shavings, or even fresh berries!

Conclusion

Rose Milk Cake is a dreamy, floral-infused dessert that’s as beautiful as it is delicious. With its soft texture, sweet milk soak, and light whipped topping, it’s a dessert that’s sure to impress. Whether you’re making it for a celebration or just to treat yourself, this cake is pure indulgence in every bite. Give it a try and let it transport you to dessert heaven!

Rose Milk Cake

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Author: ikram
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Indian-inspired
Diet: Vegetarian

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Description

A delicate and fragrant Rose Milk Cake that combines the floral essence of rose with the creamy richness of milk. This soft, moist cake is layered with rose-infused milk and topped with whipped cream and rose petals for an elegant dessert. Perfect for special occasions or as a sweet treat to brighten your day.

Instructions

Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together flour, baking powder, and baking soda.
In another bowl, beat eggs and sugar until light and fluffy. Add oil, milk, rose water, and food coloring (if using). Mix well.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the Rose Milk Syrup:
In a saucepan, heat milk and sugar until the sugar dissolves. Remove from heat and stir in rose water and food coloring (if using). Let it cool.
Assemble the Cake:
Once the cake has cooled, poke holes all over the top using a skewer or fork.
Slowly pour the rose milk syrup over the cake, allowing it to soak in.
Spread whipped cream evenly over the top of the cake.
Garnish with dried rose petals.
Serve:
Slice and serve chilled. Enjoy!