Print

Rose Milk Cake Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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