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Rose Milk Cake

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A delicate, fragrant cake soaked in a sweet rose milk syrup, topped with whipped cream, pistachios, and rose petals. This Rose Milk Cake is perfect for a special occasion or a refreshing treat!

Ingredients

Scale
  1. For the cake:

    • 1 ½ cups all-purpose flour
    • 1 tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ½ cup unsalted butter, melted
    • ¾ cup granulated sugar
    • ½ cup yogurt
    • ½ cup milk
    • 1 tbsp rose syrup (Rooh Afza)
    • 1 tsp vanilla extract

    For the milk mixture:

    • ½ cup condensed milk
    • ½ cup whole milk
    • ¼ cup heavy cream
    • 1 tbsp rose syrup

    For the topping:

    1. 1 cup whipped cream
    2. 2 tbsp chopped pistachios
    3. 1 tbsp dried rose petals

Instructions

  • Preheat the oven: Preheat to 350°F (175°C) and grease a cake pan.
  • Prepare the batter: In a mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the melted butter, sugar, yogurt, milk, rose syrup, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until fully combined.
  • Bake the cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool.
  • Prepare the milk mixture: In a bowl, mix together the condensed milk, whole milk, heavy cream, and rose syrup.
  • Soak the cake: Once the cake has cooled, poke holes in it with a fork and pour the milk mixture evenly over the cake. Refrigerate for at least 1 hour to allow the cake to soak up the milk.
  • Top and serve: Spread whipped cream over the cake and garnish with chopped pistachios and dried rose petals. Slice and enjoy!

Notes

  • You can adjust the amount of rose syrup based on how strong you’d like the flavor.
  • The cake can be made ahead of time and stored in the refrigerator until you’re ready to serve.
  • If you want to make it extra decadent, add a little more whipped cream and garnish with extra pistachios.

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