Rose Milk Cake Recipe

Introduction

Rose Milk Cake is a delicate and fragrant dessert that combines a soft, airy cake soaked in rose-flavored milk syrup and topped with fluffy rose-scented whipped cream. This beautiful treat is perfect for special occasions or whenever you want a light, floral-inspired sweet.

Ingredients

• 5 large eggs, at room temperature
• 1 cup sugar (organic raw cane sugar recommended)
• 1 cup cake flour
• 2 teaspoons aluminum-free baking powder
• ½ teaspoon pink sea salt
• ⅓ cup whole milk
• 1 teaspoon pure vanilla extract
• 2-3 drops all natural red food dye
• 1 tablespoon rose essence (or 2 tablespoons rose water)
• ½ cup sweetened condensed milk
• ¾ cup evaporated milk
• ¼ cup whole milk
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• Dried rose petals and crushed pistachios for decoration (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and sprinkle it lightly with flour. Set aside.
2. Step 2: Separate the 5 eggs into yolks and whites, placing them in separate bowls.
3. Step 3: Add 1 cup sugar to the egg yolks and beat until the mixture becomes pale yellow. Scrape down the bowl as needed.
4. Step 4: Beat the egg whites until stiff peaks form. Be careful not to overbeat. Set aside.
5. Step 5: In another bowl, sift together the cake flour, baking powder, and salt.
6. Step 6: In a measuring cup, whisk together the milk and vanilla extract.
7. Step 7: Add half of the sifted flour to the egg yolk mixture, then half of the milk mixture, mixing gently after each addition until just combined.
8. Step 8: Add 2-3 drops of red food dye with the second addition of milk to create the rose color. Do not overmix.
9. Step 9: Gently fold the beaten egg whites into the cake batter until fully incorporated and uniform, taking care not to deflate the whites.
10. Step 10: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
11. Step 11: Cool the cake on a wire rack. Once cooled, prick the entire surface about 150-200 times with a fork to help the syrup absorb.
12. Step 12: For the rose milk syrup, whisk together rose essence, sweetened condensed milk, evaporated milk, whole milk, and red food dye in a small bowl.
13. Step 13: Pour about ¾ of the syrup evenly over the pricked cake. Refrigerate for 1 hour to allow absorption.
14. Step 14: To make the rose whipped cream, whip the heavy cream with rose essence until it begins to thicken. Gradually add the powdered sugar and continue whipping until stiff peaks form.
15. Step 15: Spread the rose whipped cream evenly over the cake. Decorate with dried rose petals and crushed pistachios if desired.
16. Step 16: Serve the cake chilled with the reserved rose milk syrup alongside. Enjoy!

Tips & Variations

• Use cake flour for a lighter texture; all-purpose flour can be substituted but may yield a denser cake.
• If you prefer a less sweet syrup, reduce the amount of sweetened condensed milk slightly.
• For a natural pink color, beetroot juice can be used instead of red food dye.
• Adding a handful of crushed cardamom seeds to the cake batter imparts a lovely warm flavor that pairs well with rose.
• Rose water can be used in place of rose essence but adjust the quantity to taste as it is more subtle.

Storage

Store the Rose Milk Cake covered in the refrigerator for up to 3 days. Keep the whipped cream topping fresh by covering the cake tightly with plastic wrap or transferring any leftover topping to an airtight container. Reheat is not recommended as this cake is best enjoyed chilled and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the cake a day in advance and refrigerate after soaking with the syrup. Add the whipped cream topping just before serving for the best texture and flavor.

What if I don’t have rose essence?

If rose essence isn’t available, rose water is a great substitute. Use about twice the amount of rose water to achieve a similar aroma and flavor.

Rose Milk Cake Recipe

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4.8 from 85 reviews

This Rose Milk Cake is a delicate and fragrant dessert that combines a light and fluffy sponge cake infused with a luscious rose milk syrup. Topped with rose-flavored whipped cream and garnished with dried rose petals and crushed pistachios, this dessert offers a perfect balance of floral notes and creamy sweetness, ideal for special occasions or a luxurious treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Indian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the cake:

• 5 large eggs, at room temperature
• 1 cup organic raw cane sugar
• 1 cup cake flour
• 2 teaspoon aluminum-free baking powder
• ½ teaspoon pink sea salt
• ⅓ cup whole milk
• 1 teaspoon pure vanilla extract
• 2–3 drops all natural red food dye

For the rose milk syrup:

• 1 tablespoon rose essence (or 2 tablespoons rose water)
• ½ cup sweetened condensed milk
• ¾ cup evaporated milk
• ¼ cup whole milk
• 2–3 drops all natural red food dye

For the rose whipped cream:

• 1 tablespoon rose essence
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• Dried rose petals and crushed pistachios for garnish

Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch baking pan and lightly dust with flour to prevent sticking. Set aside.
2. Separate eggs: Separate 5 eggs into two bowls, yolks in one and whites in another.
3. Beat egg yolks with sugar: Add 1 cup sugar to the egg yolks and beat until the mixture becomes pale yellow. Scrape down the bowl as needed for even mixing.
4. Whip egg whites: Beat the egg whites until stiff peaks form. Be careful not to overbeat, then set aside.
5. Sift dry ingredients: Sift together 1 cup cake flour, 2 teaspoons baking powder, and ½ teaspoon pink sea salt in a separate bowl.
6. Combine milk and vanilla: In a measuring cup, gently whisk ⅓ cup whole milk with 1 teaspoon pure vanilla extract until blended.
7. Mix dry and wet ingredients: Add half of the sifted flour mixture to the beaten yolks, followed by half the milk mixture, mixing gently after each addition. Add 2-3 drops red food dye with the second addition of milk. Do not overmix to keep batter light.
8. Fold in egg whites: Carefully fold the stiff egg whites into the batter mixture, ensuring that you do not deflate the whites. Continue folding until the batter is uniform.
9. Bake the cake: Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Cool and prepare for syrup: Allow cake to cool on a wire rack. Once cooled, prick the entire surface of the cake 150-200 times with a fork to allow syrup absorption.
11. Make the rose milk syrup: Whisk together 1 tablespoon rose essence (or 2 tablespoons rose water), ½ cup sweetened condensed milk, ¾ cup evaporated milk, ¼ cup whole milk, and 2-3 drops red food dye in a bowl.
12. Soak the cake: Pour three-quarters of the rose milk syrup evenly over the pricked cake. Refrigerate for 1 hour to allow the cake to absorb the syrup.
13. Prepare rose whipped cream: In a clean bowl, combine 1 tablespoon rose essence and 1 cup heavy whipping cream. Whip until it starts to thicken, then gradually add ¼ cup powdered sugar. Continue whipping until stiff peaks form.
14. Assemble the cake: Spread the rose whipped cream over the soaked cake evenly. Garnish with dried rose petals and crushed pistachios for a decorative finish.
15. Serve: Serve the cake chilled, optionally alongside the reserved rose milk syrup. Enjoy this fragrant and creamy dessert!

Notes

• Use room temperature eggs for better volume and texture in the cake.
• Be gentle when folding in the egg whites to maintain the batter’s lightness.
• If you don’t have rose essence, rose water can be used as a substitute in slightly larger quantity.
• Adjust the amount of red food dye to achieve your preferred pink color intensity.
• This cake is best served chilled to enjoy the full flavors of the rose syrup and whipped cream.
• Store leftovers in the refrigerator tightly covered for up to 3 days.

Keywords: Rose Milk Cake, rose dessert, floral cake, rose whipped cream, spongy cake, Indian dessert, rose syrup cake