Name: Rose Leches Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Latin American
Ingredients: 1 cup all-purpose flour or cake flour; 1 cup sugar; ⅓ cup milk; 5 eggs, egg whites and yolks separated; 2 tsp baking powder; 1½ tsp vanilla extract; ½ tsp salt; 1 (12 oz) can evaporated milk; 1 (14 oz) can sweetened condensed milk; ¼ cup whole milk; 2 tsp rose water; 2 drops food coloring (optional); 1 pint heavy whipping cream; 3 tbsp confectioners sugar; ½ tsp rose water

Introduction

Rose Leches Cake is a delicate twist on the classic tres leches dessert, infused with fragrant rose water for a subtle floral note. This moist, tender cake soaked in a creamy milk mixture is topped with light whipped cream, making it a perfect treat for special occasions or anytime you want a refreshing dessert.

A slice of light beige cake with small holes stands on a white plate filled with a pink creamy sauce that has rose petals scattered in it. The cake has a thin pink layer soaked at the bottom. On top, there is a layer of white whipped cream decorated with small rose petals and tiny orange bits. In the background, there is a second similar cake slice and pink roses on a white marbled surface, along with a small glass bottle containing pink liquid. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all purpose flour or cake flour

1 cup sugar

⅓ cup milk

5 eggs, egg whites and yolks separated

2 tsp baking powder

1½ tsp vanilla extract

½ tsp salt

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

¼ cup whole milk

2 tsp rose water

2 drops food coloring (optional)

1 pint heavy whipping cream

3 tbsp confectioners sugar

½ tsp rose water (for whipped cream)

Instructions

Step 1: Preheat the oven to 350¼°F. Lightly grease and flour a 9×13 inch cake pan.

Step 2: In a small bowl, combine the flour, baking powder, and salt.

Step 3: Separate the eggs into two bowls: one for the egg whites and one for the yolks.

Step 4: In a large mixing bowl, beat the egg yolks with the sugar on high speed for 3-5 minutes until the mixture turns pale yellow.

Step 5: Add the milk and vanilla extract to the egg yolk mixture and stir gently.

Step 6: Gradually fold in the flour mixture to the egg yolks, stirring gently to combine.

Step 7: In a clean bowl, beat the egg whites on high speed for 5 minutes until stiff peaks form.

Step 8: Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture.

Step 9: Pour the batter into the prepared pan, smooth the top evenly, and bake for 30-35 minutes until a toothpick inserted comes out clean.

Step 10: Allow the cake to cool completely. Then, poke holes all over the cake using a fork.

Step 11: In a bowl, combine the evaporated milk, sweetened condensed milk, whole milk, rose water, and optional food coloring. Pour this milk mixture evenly over the cake. Refrigerate for at least 30 minutes to soak.

Step 12: While the cake chills, prepare the whipped cream by beating heavy cream, confectioners sugar, and rose water until stiff peaks form.

Step 13: Spread the whipped cream evenly over the soaked cake. Garnish with dried rose petals or pistachios if desired. Serve and enjoy!

Tips & Variations

Use cake flour for a lighter, more tender crumb.

If you prefer less floral flavor, reduce rose water by half.

Add a pinch of cardamom to the milk mixture for a warm spice note.

For a colorful touch, add a few drops of pink food coloring to the milk mixture.

Top with fresh berries instead of rose petals for a fruity variation.

FAQs

Can I make this cake dairy-free?

You can substitute the dairy milks with plant-based alternatives like coconut or almond milk, but note that the texture and flavor will vary from the original.

What if I don’t have rose water?

If rose water isn’t available, you can omit it or substitute with a small amount of orange blossom water or vanilla extract for a different but pleasant aroma.