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Rose Milk Cake

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

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.

 

Ingredients

Scale

For the Cake:

1 1/2 cups (190g) all-purpose flour

1 cup (200g) granulated sugar

1/2 cup (120ml) milk

1/2 cup (120ml) vegetable oil

3 large eggs

1 tsp baking powder

1/2 tsp baking soda

1 tsp rose water

1–2 drops pink food coloring (optional)

For the Rose Milk Syrup:

1 cup (240ml) milk

2 tbsp sugar

1 tsp rose water

1–2 drops pink food coloring (optional)

For the Topping:

1 cup (240ml) whipped cream

Dried rose petals (for garnish)

Instructions

  1. Prepare the Cake:
  2. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  3. In a large bowl, whisk together flour, baking powder, and baking soda.
  4. In another bowl, beat eggs and sugar until light and fluffy. Add oil, milk, rose water, and food coloring (if using). Mix well.
  5. Gradually fold the dry ingredients into the wet ingredients until just combined.
  6. 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.
  7. Prepare the Rose Milk Syrup:
  8. 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.
  9. Assemble the Cake:
  10. Once the cake has cooled, poke holes all over the top using a skewer or fork.
  11. Slowly pour the rose milk syrup over the cake, allowing it to soak in.
  12. Spread whipped cream evenly over the top of the cake.
  13. Garnish with dried rose petals.
  14. Serve:
  15. Slice and serve chilled. Enjoy!

Notes

Adjust the amount of rose water according to your preference for a stronger or milder flavor.

For a richer flavor, you can use condensed milk in the syrup instead of regular milk and sugar.

Store the cake in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 250 kcal
  • Sugar: 20g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 50mg

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