Rose Milk Cake is a delightful treat that combines the delicate floral notes of rose with the comforting texture of a moist cake. This enchanting dessert not only looks beautiful but also brings a delightful burst of flavor to your palate. Whether you’re hosting a celebratory gathering or simply craving a sweet indulgence after dinner, Rose Milk Cake is the perfect choice. It’s easy to make and even easier to love, with its step-by-step directions allowing anyone to create this memorable dessert, regardless of experience in the kitchen.

Why You’ll Love This Recipe

This Rose Milk Cake is more than just a recipe; it’s a gateway to delightful experiences. With minimal ingredients and straightforward preparation, this cake is ideal for busy individuals and families looking for a fast yet impressive dessert option. The combination of yogurt and milk keeps the cake moist and fluffy, while the rose syrup adds an aromatic sweetness that transports you to sunlit gardens. Plus, it’s a guaranteed crowd-pleaser, making it perfect for birthday parties, tea gatherings, or simply a cozy afternoon treat.

Ingredients

To create this aromatic and sumptuous Rose Milk Cake, you will need the following ingredients:

1 1/2 cups all-purpose flour: This gives the cake its structure and delightful crumb.
1 tsp baking powder: To help the cake rise and become fluffy.
1/2 tsp baking soda: Works in conjunction with baking powder to provide leavening.
1/4 tsp salt: Enhances the sweetness and balances flavors.
1/2 cup unsalted butter, melted: Adds richness and moisture to the cake.
3/4 cup granulated sugar: Sweetens the cake perfectly without overwhelming it.
1/2 cup yogurt: Contributes to a tender crumb and keeps the cake moist.
1/2 cup milk: Adds moisture and lightness to the batter.
1 tbsp rose syrup (Rooh Afza): Infuses the cake with a sweet, floral essence.
1 tsp vanilla extract: Provides depth of flavor.
1/2 cup condensed milk: Adds sweetness and creaminess to the soaking mixture.
1/2 cup whole milk: Adds a rich texture to the soaking mixture.
1/4 cup heavy cream: Makes the milk mixture even creamier.
1 tbsp rose syrup: Enriches the soaking mixture with rose flavor.
1 cup whipped cream: For a fluffy, decadent topping.
2 tbsp chopped pistachios: Offers a delightful crunch and lovely color contrast.
1 tbsp dried rose petals: For decoration and a hint of nostalgia.

Step-by-Step Directions

Preheat the oven to 350°F (175°C). Start by greasing and flouring an 8-inch round cake pan to ensure that your cake lifts out beautifully.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This will ensure that all your leavening agents are evenly distributed in the flour.
In a separate large bowl, beat the melted butter and granulated sugar together until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which leads to a cake with a lovely texture.
Add in the yogurt, milk, rose syrup, and vanilla extract to the buttery sugar mixture, then mix well until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Over-mixing can lead to a dense cake, so stop as soon as there are no floury bits.
Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the milk mixture. In a small saucepan, combine the condensed milk, whole milk, heavy cream, and rose syrup. Heat over low heat, stirring occasionally until well combined and warm.
Once the cake has cooled, poke holes in the top of the cake using a toothpick or skewer. This allows the milk mixture to soak in, adding moisture and richness.
Slowly pour the warm milk mixture over the cake, letting it soak in as you go. Allow the cake to rest for at least 30 minutes to absorb all those delicious flavors.
For the topping, whip the cream until soft peaks form. Spread the whipped cream evenly over the top of the cake.
Garnish with chopped pistachios and dried rose petals for a stunning presentation that is sure to impress.

Tips & Tricks

To make your cake extra fluffy, ensure that your butter is at room temperature before mixing. This will help in creating a light texture.
Experiment with the amount of rose syrup to suit your preference – more for a stronger flavor, less for a subtler taste.
If you prefer a vegan version, substitute the dairy with plant-based alternatives like almond milk and coconut yogurt while ensuring that the other ingredients align with your dietary needs.

Serving Suggestions & Pairings

Rose Milk Cake can be enjoyed on its own or paired with a hot cup of tea or coffee. It’s also perfect for birthdays, anniversaries, or casual get-togethers. Adding fresh berries or a light berry compote on the side can introduce delightful acidity that balances the cake’s sweetness.

Nutritional Information

Each slice of Rose Milk Cake (approx. 1/12 of the cake) contains roughly 250-300 calories. It includes carbohydrates for energy, dietary fats from the butter and cream, and a little protein from the milk and yogurt. Enjoying this cake in moderation can be a delightful part of a balanced diet.

Storing Tips & Variations

Store any leftover Rose Milk Cake in an airtight container in the refrigerator for up to 3 days. If you’re looking to save some for later, this cake can be frozen for up to 2 months. To reheat, simply let it thaw overnight in the fridge, then warm gently in the oven before serving. As for variations, adding flavors such as cardamom or saffron can bring a unique twist to the traditional rose flavor.

Conclusion

Don’t miss out on making this Rose Milk Cake! It’s a unique treat that offers a sweet escape into fragrant and delightful flavors. Experiment with the recipe, enjoy the process, and don’t forget to share your experience with friends and family. Each bite will transport you to a world of sweetness and nostalgia!

FAQs

Can I use a different type of flour?
Yes, you can use whole wheat flour, but it may slightly alter the texture and flavor of the cake.
Is Rose Milk Cake suitable for vegetarians?
Absolutely! This recipe contains no meat or byproducts that would exclude it from a vegetarian diet.
How can I enhance the rose flavor further?
You can add extra rose syrup or even local edible rose petals into the batter or topping for a stronger floral aroma.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day as the flavors meld together. Just store it properly to retain its moisture.
What can I substitute for yogurt?
Sour cream or a plant-based yogurt alternative can work as suitable substitutes to maintain similar moisture levels in the cake.

Rose Milk Cake

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Author: eliana-quinn
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delightful treat combining floral notes of rose with a moist cake, perfect for celebrations or cozy afternoons.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl.
Beat the melted butter and granulated sugar together until light and fluffy in a large bowl.
Add the yogurt, milk, rose syrup, and vanilla extract to the buttery sugar mixture, mixing well.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Pour the batter into the prepared cake pan and bake for 25-30 minutes.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Prepare the milk mixture by heating the condensed milk, whole milk, heavy cream, and rose syrup until warm.
Poke holes in the top of the cake and slowly pour the warm milk mixture over it.
Allow the cake to rest for at least 30 minutes to absorb the milk.
Whip the cream until soft peaks form and spread over the top of the cake.
Garnish with chopped pistachios and dried rose petals.