Description
A moist and fragrant Rose Milk Cake Recipe inspired by tres leches, soaked in rose-infused milk and topped with whipped cream, pistachios, and rose petals. Perfect for celebrations and afternoon tea!
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- 4 large eggs
- ¾ cup granulated sugar
- 1 cup whole milk
- 1 cup condensed milk
- ½ cup heavy cream
- 4–5 tbsp rose syrup
- 1 tsp rose water (optional)
- 1 cup whipping cream (for topping)
- Chopped pistachios or dried rose petals (for garnish)
Instructions
-
Prepare the Sponge Cake:
Preheat oven to 350°F (175°C). Grease and line an 8×8 inch baking pan.
Sift flour and baking powder in a bowl.
In a separate bowl, beat eggs and sugar until light and fluffy.
Gently fold in the dry ingredients.
Pour the batter into the pan and bake for 25-30 minutes or until a toothpick comes out clean. -
Make the Rose Milk Mixture:
In a bowl, mix whole milk, condensed milk, and heavy cream.
Stir in rose syrup and rose water.
Once the cake has cooled, poke holes all over its surface with a skewer or fork.
Slowly pour the rose milk mixture over the cake, allowing it to absorb. -
Top and Garnish:
Whip the cream until soft peaks form.
Spread evenly over the soaked cake.
Garnish with chopped pistachios and dried rose petals. -
Chill and Serve:
Refrigerate the cake for 4 hours (overnight is best).
Slice and serve chilled.
Notes
- Use high-quality rose syrup for the best flavor and color.
- Add a few strands of saffron or a pinch of cardamom powder to the milk soak for extra aroma.
- For a vegan option, substitute dairy with plant-based milk and cream.
- Best served cold!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Indian, Middle Eastern
Keywords: Rose Milk Cake Recipe