Rose Milk Cake: A Dreamy Floral Delight

Why You’ll Love This Recipe

Here’s why Rose Milk Cake will become your new favorite dessert:

• Floral and Creamy: The subtle taste of roses blends beautifully with the richness of milk and cream.
• Moist and Soft: This cake is incredibly moist and stays fresh for days.
• No Artificial Colors: Natural rose syrup or dried rose petals provide beautiful hues without artificial additives.
• Simple Yet Elegant: Easy to prepare but looks stunning on any dessert table.
• Customizable: Add your personal touch with variations like saffron, pistachios, or cardamom.

Ingredients

Cake Base:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup rose milk (prepared with ½ cup warm milk + 1 tablespoon rose syrup)
• ¼ teaspoon ground cardamom (optional)

Rose Milk Soak:

• ½ cup warm milk
• 2 tablespoons rose syrup
• 1 teaspoon honey or condensed milk (for extra richness)

Whipped Rose Cream Topping:

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon rose water
• Dried rose petals (for garnish)
• Slivered pistachios (optional)

Step-by-Step Instructions

1. Prepare the Cake:

• Preheat Oven & Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
• Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
• Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
• Add Eggs & Vanilla: Mix in eggs one at a time, followed by vanilla extract.
• Incorporate Dry Ingredients & Milk: Gradually add the flour mixture, alternating with rose milk, mixing until just combined.

2. Bake the Cake:

• Transfer to Pan: Pour the batter into the prepared pan, spreading it evenly.
• Bake: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

3. Prepare the Rose Milk Soak:

• Mix Soak Ingredients: Combine warm milk, rose syrup, and honey in a bowl.
• Soak the Cake: Poke small holes in the cake with a fork, then evenly drizzle the rose milk soak over the cake. Allow it to absorb for at least 15 minutes.

4. Make the Whipped Rose Cream:

• Whip the Cream: In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form.
• Add Rose Water: Fold in rose water for fragrance.

5. Assemble the Cake:

• Spread the Cream: Evenly spread the whipped rose cream over the cooled, soaked cake.
• Garnish: Sprinkle with dried rose petals and slivered pistachios for an elegant finish.

Servings and Timing:

• Servings: 10-12 slices
• Preparation Time: 20 minutes
• Cooking Time: 35-40 minutes
• Total Time: 1 hour
• Calories per Serving: Approximately 200-250 calories

How to Serve

Rose Milk Cake is perfect for:

• With Chai or Herbal Tea: Pairs beautifully with cardamom or saffron tea.
• Chilled: Let it sit in the fridge for a few hours for the best flavor infusion.
• With Fresh Fruit: Serve with sliced strawberries or mango for extra freshness.
• As a Layered Cake: Double the recipe and stack layers with whipped cream in between.

Additional Tips

• Use High-Quality Rose Syrup: Ensures a natural and rich rose flavor.
• Don’t Overmix: Mix just until combined to keep the cake light and airy.
• Chill Before Serving: Helps the flavors meld beautifully.
• For a Stronger Rose Flavor: Add extra rose water to the whipped cream.
• For Extra Moisture: Increase the milk soak slightly for a more ultra-moist texture.

Recipe Variations

1. Saffron Rose Cake: Infuse the milk with saffron strands for a luxurious twist.
2. Pistachio Rose Cake: Add ground pistachios to the batter for a nutty touch.
3. Coconut Rose Cake: Replace some milk with coconut milk for an exotic flavor.
4. Eggless Version: Substitute eggs with ½ cup yogurt or applesauce.
5. Gluten-Free Version: Use a gluten-free flour blend for an allergy-friendly option.
6. Vegan Adaptation: Replace butter with coconut oil, milk with almond milk, and heavy cream with coconut cream.
7. Rose Honey Drizzle: Drizzle honey infused with rose water over the cake before serving.
8. Cardamom Infused Cake: Increase cardamom for a more spiced floral profile.
9. Almond Rose Cake: Use almond flour for a nuttier texture and taste.
10. Layered Cream Cake: Add extra layers of whipped cream and rose syrup for a trifle-like effect.

Freezing and Storage

• Refrigerating the Cake: Store in an airtight container for up to 3 days. Best served chilled.
• Freezing the Cake Base: Freeze the unsoaked cake for up to 2 months. Thaw, then add milk soak and toppings before serving.
• Keeping the Cream Fresh: Whipped cream can be stored separately in the fridge for up to 2 days.

Special Equipment

• Mixing Bowls: Essential for preparing and combining ingredients efficiently.
• Hand or Stand Mixer: For mixing the batter and whipping the cream.
• Measuring Cups & Spoons: Ensures accurate measurements for consistent results.
• 8-Inch Cake Pan: Standard size for even baking.
• Whisk & Spatula: Useful for incorporating ingredients gently.
• Wire Rack: For proper cooling.
• Piping Bag (Optional): For elegant whipped cream decoration.
• Chilled Metal Bowl: Helps with whipping cream for a light, fluffy texture.
• Rose Petal Garnish: For a beautiful, aromatic touch.

FAQ Section

Can I use fresh rose petals instead of dried?

Yes, but ensure they are food-grade and pesticide-free.

Can I make this without rose syrup?

Yes, but the rose flavor will be milder. Use rose water and a little honey instead.

Why is my cake dense?

Overmixing or too much liquid can cause density. Mix until just combined.

Can I use evaporated milk instead of regular milk?

Yes, it will add richness to the soak.

How do I prevent the whipped cream from melting?

Keep the cake refrigerated and use stabilized whipped cream if needed.

Conclusion

Rose Milk Cake is an elegant and luxurious dessert that will make any occasion feel special. Its blend of delicate rose flavors and creamy richness creates a delightful treat that is as stunning to look at as it is to eat. Whether you’re serving it for a festive celebration or as a relaxing afternoon treat, this cake is sure to impress and satisfy your taste buds.

Don’t forget to share your creations and tag me on social media—I love seeing how you bring this beautiful cake to life! Enjoy every bite of this dreamy, floral indulgence!

Rose Milk Cake: A Dreamy Floral Delight

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Rose Milk Cake is a delicate dessert that combines floral rose syrup with a creamy milk-soaked sponge, topped with whipped rose cream and garnished with dried rose petals and pistachios. It’s a dreamy, aromatic treat that’s perfect for any celebration or afternoon tea.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: undefined
• Total Time: 1 hour
• Yield: undefined
• Category: Dessert
• Method: Baking
• Cuisine: Indian/Mexican-inspired
• Diet: Vegetarian

Ingredients

For the Cake Base:

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup rose milk (prepared with ½ cup warm milk + 1 tablespoon rose syrup)

¼ teaspoon ground cardamom (optional)

For the Rose Milk Soak:

½ cup warm milk

2 tablespoons rose syrup

1 teaspoon honey or condensed milk (for extra richness)

For the Whipped Rose Cream Topping:

1 cup heavy cream, chilled

2 tablespoons powdered sugar

1 teaspoon rose water

Dried rose petals (for garnish)

Slivered pistachios (optional)

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Instructions

1. Prepare the Cake:
   • Preheat Oven & Prepare Pan: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan.
   • Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and cardamom. Set aside.
   • Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
   • Add Eggs & Vanilla: Mix in eggs one at a time, followed by vanilla extract.
   • Incorporate Dry Ingredients & Milk: Gradually add the flour mixture, alternating with rose milk, mixing until just combined.
2. Bake the Cake:
   • Transfer to Pan: Pour the batter into the prepared pan, spreading it evenly.
   • Bake: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
   • Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
3. Prepare the Rose Milk Soak:
   • Mix Soak Ingredients: Combine warm milk, rose syrup, and honey in a bowl.
   • Soak the Cake: Poke small holes in the cake with a fork, then evenly drizzle the rose milk soak over the cake. Allow it to absorb for at least 15 minutes.
4. Make the Whipped Rose Cream:
   • Whip the Cream: In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form.
   • Add Rose Water: Fold in rose water for fragrance.
5. Assemble the Cake:
   • Spread the Cream: Evenly spread the whipped rose cream over the cooled, soaked cake.
   • Garnish: Sprinkle with dried rose petals and slivered pistachios for an elegant finish.

Notes

For extra moisture, increase the amount of milk in the soak.

If you prefer a stronger rose flavor, add a few extra drops of rose water to the cream.

For a dairy-free option, use coconut cream and almond milk in the cake and cream.

Nutrition

• Serving Size: 1 slice
• Calories: 225
• Sugar: 22g
• Sodium: 65mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg