Rose Milk Cake

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A delectable slice of Rose Milk Cake, showcasing its soft and spongy texture, elegantly topped with a creamy layer of frosting, sprinkled with chopped pistachios and adorned with delicate dry rose petals, all served on a pristine white plate.

Baking and Pastries, Desserts, Recipes

The Rose Milk Cake is a tasty and sweet treat that everyone will love. It’s a soft cake soaked in a mix of rose flavor and milk. You can choose to top it with homemade Ashta or whipped cream, making it creamy and delicious. Decorated with pistachios and rose petals, this cake is as pretty as it is yummy.

Ingredients List:

1. For the Cake:

  • 1/2 cup All-purpose flour (Maida)
  • 1/4 to 1/3 cup Sugar
  • 1 Egg
  • 3 + 1 tbsp Unsalted Butter (room temperature)
  • 1/2 cup Milk
  • 1 tbsp Rose syrup (Sharbath)
  • 1/4 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tbsp Pistachios (chopped, for garnish)
  • 1 tsp Dry rose petals (for garnish)

2. For the Milk Mixture:

  • 1 cup Milk
  • 1/4 cup Condensed milk
  • 3 tbsp Cream
  • 1 tbsp Rose syrup (Sharbath)

3. For the Frosting (Choose One):

  • 3/4 cup Whipping cream
  • 1/4 cup Powdered sugar
  • Homemade Ashta (for topping) – I used my homemade Ashta for a delightful topping, and I suggest you try it too!

How to Make Rose Milk Cake:

1. Prepare the Rose Milk:

  • In a bowl, combine 1/2 cup milk and 1 tbsp rose syrup. Mix well and set aside.

2. Prepare the Cake Batter:

  • Preheat the oven to 350F (180C).
  • Separate the egg yolk and whites into two bowls.
  • Beat the egg whites until stiff peaks form (about 2 minutes).
  • In the yolk bowl, add sugar and beat well. Add melted butter and mix.
  • Gradually add all-purpose flour, baking soda, and baking powder to the egg mixture. Mix well.
  • Add the prepared rose milk mixture and combine to form a smooth batter.
  • Gently fold in the whisked egg whites.

3. Bake the Cake:

  • Grease a square baking tray with butter.
  • Pour the batter into the tray and bake for 25 minutes or until a toothpick inserted comes out clean.
  • Once done, invert the tray to take the cake out and let it cool on a rack.

4. Prepare the Milk Mixture:

  • In a bowl, combine 1 cup milk, 1/4 cup condensed milk, 3 tbsp cream, and 1 tbsp rose syrup. Mix well and set aside.

5. Soak the Cake:

  • Once the cake is cooled, prick it with a toothpick to create holes.
  • Pour the milk mixture over the cake, ensuring it soaks in well.
  • Refrigerate the cake for an hour.

6. Prepare the Frosting:

  • Choose between homemade Ashta or whipped cream for the frosting:
    • For Whipped Cream: In a bowl, beat 3/4 cup cream, gradually adding 1/4 cup powdered sugar until it becomes light and thick.
    • For Homemade Ashta: Prepare according to my Ashta recipe.

7. Decorate and Serve:

  • Spread the whipped cream frosting evenly onto the cake.
  • Garnish with chopped pistachios and dry rose petals.
  • Slice the cake into desired pieces and serve chilled.

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