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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.

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)

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

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