The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Rose Milk Cake Recipe – A Floral Fusion Dessert That Melts in the Mouth
Introduction: The Magic of Rose in Every Bite
If you’re someone who loves floral desserts or is looking to impress guests with a visually stunning treat, Rose Milk Cake is your answer. This dessert is an Indian-inspired twist on the popular Tres Leches cake, infused with rose syrup, cardamom, and finished with whipped cream and rose petals.
This elegant cake offers a unique blend of traditional Indian flavors and Western-style baking. It’s not just a dessert — it’s a celebration in every bite.
Whether you’re preparing for a birthday, wedding, or festive celebration like Raksha Bandhan or Eid, this cake will surely win hearts and taste buds alike.
Table of Contents
- What Is Rose Milk Cake?
- Ingredients Needed
- Step-by-Step Recipe
- Pro Tips for the Perfect Texture
- Why This Recipe Works
- Variations You Can Try
- Storage Instructions
- FAQs
- Nutritional Information
- Final Thoughts
1. What Is Rose Milk Cake?
Rose Milk Cake is a moist, milky, and lightly floral dessert inspired by the beloved South Asian rose milk drink and the Latin-American Tres Leches Cake.
It’s made by baking a sponge cake and then soaking it with a mixture of rose-flavored milk, resulting in a cake that’s soft, flavorful, and lightly perfumed.
Focus Keywords: rose milk cake, floral dessert, Indian fusion cake, tres leches with rose.
2. Ingredients Needed
For the Sponge Cake:
- 1 cup all-purpose flour (maida)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup curd or plain yogurt
- 1/2 cup sugar
- 1/4 cup oil (neutral like sunflower or canola)
- 1/4 cup milk
- 1 tsp rose essence or rose water
- Pink food coloring (optional)
For the Rose Milk Soak:
- 1/2 cup condensed milk
- 1/2 cup evaporated milk (or regular milk)
- 1/2 cup full cream milk
- 2 tbsp rose syrup (Rooh Afza or homemade)
- 1/2 tsp cardamom powder
For the Topping:
- 1 cup whipping cream
- 2 tbsp powdered sugar
- Dried rose petals (for garnish)
- Chopped pistachios (optional)
3. Step-by-Step Rose Milk Cake Recipe
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease a square 8×8 baking pan and line it with parchment paper.
Step 2: Make the Cake Batter
In a mixing bowl, combine curd and sugar. Whisk until the sugar dissolves. Add oil, milk, and rose essence. Mix well.
Sift in flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until you get a smooth batter.
Add a few drops of pink food coloring if you want a vibrant rose color.
Step 3: Bake the Cake
Pour the batter into the prepared pan. Bake for 25–30 minutes or until a toothpick comes out clean. Let the cake cool slightly in the pan.
Step 4: Prepare the Rose Milk
In a bowl, mix condensed milk, evaporated milk, rose syrup, cardamom, and regular milk. Chill it in the refrigerator.
Step 5: Soak the Cake
Using a fork or skewer, poke holes all over the warm cake. Slowly pour the rose milk mixture over the cake. Let it soak thoroughly and refrigerate for at least 4 hours or overnight.
Step 6: Whipped Cream Topping
Beat whipping cream and powdered sugar until soft peaks form. Spread evenly over the chilled cake.
Step 7: Garnish and Serve
Sprinkle dried rose petals and chopped pistachios on top. Slice and serve chilled.
4. Pro Tips for the Perfect Rose Milk Cake
- Use full-fat dairy for rich flavor.
- Let the cake soak overnight for best results.
- Don’t skip the cardamom — it enhances the rose flavor.
- Add edible silver foil for a festive Indian touch.
- If using rose water, make sure it’s food-grade.
5. Why This Recipe Works
This recipe is:
- Eggless and vegetarian-friendly
- Combines Indian and Western flavors
- Moist, spongy, and creamy
- Perfect for Instagram and Pinterest-worthy photos
6. Variations You Can Try
- Rose Pistachio Cake: Add pistachio powder to the cake base for a nutty note.
- Rose Coconut Milk Cake: Substitute dairy milk with coconut milk for a tropical twist.
- Mini Cupcakes: Turn the recipe into individual rose milk cupcakes.
- Vegan Version: Use almond milk, vegan yogurt, and coconut cream.
7. Storage Instructions
- Refrigerate: Store in an airtight container for up to 5 days.
- Freezer: Freeze without the whipped cream layer for up to 1 month. Thaw overnight and add toppings before serving.
8. Frequently Asked Questions (FAQs)
Q1. Can I make Rose Milk Cake in advance?
Yes, in fact, it tastes better the next day as the flavors blend beautifully.
Q2. Is this recipe eggless?
Yes, this version is 100% eggless and uses yogurt and baking soda as leavening agents.
Q3. Can I use store-bought sponge cake?
You can, but making it from scratch ensures a more tender and personalized flavor.
Q4. Can I make this gluten-free?
Yes, just replace all-purpose flour with a 1:1 gluten-free flour blend.
9. Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 5 g |
| Carbohydrates | 32 g |
| Fat | 15 g |
| Sugar | 20 g |
(Based on standard ingredients and serving size)
Final Thoughts: A Cake That Speaks Love and Elegance
The Rose Milk Cake is more than just a dessert — it’s a cultural blend of flavors, a visual delight, and a sweet surprise for any occasion. Whether it’s Diwali, a romantic date, or just a weekend treat, this moist, floral, and creamy cake never fails to charm.
