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Rose Milk Cake

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A delightful floral cake that combines sweet rose water with rich creaminess for a nostalgic dessert experience.

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)
  • 1 ¼ cups whole milk (for soaking)
  • 2 tablespoons rose water or rose essence (for soaking)
  • ½ cup granulated sugar (for soaking)
  • 1 tablespoon condensed milk (optional)
  • 1 teaspoon cardamom powder (optional)
  • Rose petals (edible, optional)
  • Crushed pistachios or almonds (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. Combine the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
  3. Cream the softened butter with the granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the whole milk, rose water, and vanilla extract. Add yogurt if using.
  6. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Create the soaking syrup by combining milk, rose water, and sugar in a saucepan and simmering until the sugar dissolves.
  9. Allow the cake to cool for about 10 minutes, then poke holes and pour the soaking syrup over the top.
  10. Decorate with edible rose petals and crushed nuts if desired before serving.

Notes

This cake can be made ahead of time and soaked just before serving to keep it fresh.

Nutrition

Keywords: rose milk cake, dessert, floral cake, nostalgic recipe, easy cake recipe

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