Go Back
–+ servings
Delicious homemade rose milk cake topped with cream and rose petals.

Rose Milk Cake

Creamy, floral, and irresistibly soft — Rose Milk Cake is the kind of dessert that feels like a gentle hug on a plate.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Easy, Floral
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Cake Pan
  • Whisk
  • Spatula
  • Wire Rack

Ingredients

Dry Ingredients

  • 1.5 cups All-purpose flour
  • 1 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Salt

Wet Ingredients

  • 0.5 cup Unsalted butter, melted
  • 0.75 cup Granulated sugar
  • 0.5 cup Yogurt, room temperature
  • 0.5 cup Milk, room temperature
  • 1 tbsp Rose syrup (Rooh Afza)
  • 1 tsp Vanilla extract

Soaking Mixture

  • 0.5 cup Condensed milk
  • 0.5 cup Whole milk
  • 0.25 cup Heavy cream
  • 1 tbsp Rose syrup (for milk soak)

Toppings

  • 1 cup Whipped cream for topping
  • 2 tbsp Chopped pistachios for garnish
  • 1 tbsp Dried rose petals for garnish

Instructions

  • Preheat oven to 350°F (175°C) and grease a cake pan. Use a 9-inch round or similar; line the bottom with parchment for easy removal.
  • In a bowl, whisk together the flour, baking powder, baking soda, and salt. Sift if you prefer an extra light texture.
  • In another bowl, mix the melted butter and granulated sugar until just combined. Add yogurt, milk, 1 tablespoon rose syrup, and vanilla extract; whisk until smooth.
  • Gradually fold the dry ingredients into the wet mixture using a spatula. Fold gently until just combined — avoid overmixing to keep the cake tender.
  • Pour batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back slightly when touched.
  • Let the cake cool completely in the pan on a wire rack.
  • In a bowl, mix condensed milk, whole milk, heavy cream, and 1 tablespoon rose syrup until well combined. Taste and adjust rose syrup if you want a stronger flavor.
  • Once the cake is cool, use the end of a wooden spoon or a skewer to poke holes across the surface so the milk mixture can be absorbed.
  • Pour the milk mixture evenly over the cake, letting it sink in slowly. Refrigerate for at least 1 hour to chill and set.
  • Top the soaked cake with whipped cream, sprinkle chopped pistachios and dried rose petals, then slice and serve chilled.

Notes

Store covered in the fridge for up to 3 days. You can freeze individual slices without whipped cream for up to 1 month.