Description
Rose Milk Cake is a delicate and fragrant dessert that combines a soft, moist cake infused with rose water and a sweet rose milk syrup soak. This elegant cake is perfect for celebrations or whenever you want to add a touch of floral delight to your dessert table. Topped with chopped nuts and dried rose petals, it offers a delightful texture contrast and an inviting, aromatic finish.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup milk
- ¼ cup rose water or rose syrup
- 1 teaspoon vanilla extract
- ½ cup yogurt or buttermilk
Rose Milk Syrup
- 1 cup milk
- 2 tablespoons rose water or rose syrup
- 2 tablespoons sugar (adjust to taste)
Garnish
- Chopped pistachios or almonds (optional)
- Dried rose petals (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt. In a separate large bowl, cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain an even texture. Then add vanilla extract, rose water or rose syrup, and the yogurt or buttermilk. Mix well until the batter is smooth and uniform in consistency.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix gently and just until combined to avoid overworking the batter, which could result in a dense cake.
- Bake the Cake: Pour the prepared batter into the greased cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Rose Milk Syrup: While the cake cools, heat the milk in a small saucepan over medium heat. Stir in the rose water or rose syrup and sugar, continuing to stir until the sugar dissolves completely. Remove from heat to allow the syrup to cool slightly.
- Soak the Cake: Once the cake is completely cool, gently poke small holes across the surface using a fork or skewer. Slowly pour the warm rose milk syrup evenly over the cake, allowing the syrup to seep in and moisten the cake layers. Let it sit for 10-15 minutes to absorb fully.
- Serve and Garnish: Garnish the soaked cake with chopped pistachios or almonds and dried rose petals for an elegant and festive presentation. Slice, serve, and enjoy this fragrant and moist rose milk cake.
Notes
- You can substitute rose water with rose syrup if you prefer a sweeter floral flavor.
- Yogurt or buttermilk helps keep the cake moist and tender; do not skip this ingredient.
- Adjust sugar in the syrup according to your sweetness preference.
- Make sure the cake is completely cool before pouring syrup to avoid a soggy texture.
- Use full-fat yogurt and butter for the best flavor and texture.
- For a vegan version, substitute butter with plant-based margarine and use a flax or chia egg instead of eggs.
