Print

Rose Milk Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and moist cake infused with rose water and milk, garnished with edible rose petals and crushed nuts.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup whole milk
  • ¼ cup rose water or rose essence
  • 1 teaspoon vanilla extract
  • ¼ cup yogurt (optional, for added moisture)
  • 1 ¼ cups whole milk (for syrup)
  • 2 tablespoons rose water (for syrup)
  • ½ cup granulated sugar (for syrup)
  • 1 tablespoon condensed milk (optional, for richness)
  • 1 teaspoon cardamom powder (optional, for an extra layer of flavor)
  • Edible rose petals (for garnish)
  • Crushed pistachios or almonds (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
  2. Sift together the flour, baking powder, baking soda, and salt in a bowl. Set aside.
  3. Beat the softened butter with granulated sugar until light and fluffy for about 3-5 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in rose water and vanilla extract, adding yogurt if desired.
  6. Gradually incorporate the dry ingredients into the wet mixture, alternating with whole milk until smooth.
  7. Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Combine whole milk, granulated sugar, and rose water in a saucepan over medium heat until sugar dissolves to make the syrup.
  9. Cool cake layers for about 10 minutes before transferring to a wire rack.
  10. Soak each layer with the rose milk syrup before stacking them.

Notes

Use fresh rose water for better flavor. Allow the cake to cool completely before applying syrup.

Nutrition

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