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Elegant Rose Milk Cake: A Fragrant and Moist Dessert

A square slice of moist, pink rose cake topped generously with chopped pistachios and dried rose petals.
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Make this stunning Rose Milk Cake, a moist, fragrant dessert inspired by Middle Eastern flavors. This recipe delivers a tender cake soaked in a sweet, rose-infused milk mixture, perfect for special occasions.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar (for milk mixture)
  • 1/4 cup whole milk (for milk mixture)
  • 1 tablespoon rose water
  • 1/2 teaspoon ground cardamom (optional)
  • For Garnish: Chopped pistachios, dried rose petals

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of whole milk, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
  7. While the cake cools slightly, prepare the soaking milk. In a saucepan, combine the heavy cream, 1/2 cup sugar, and 1/4 cup milk. Heat over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the rose water and cardamom, if using.
  8. Poke holes all over the top of the warm cake using a fork or skewer.
  9. Slowly pour the warm rose milk mixture evenly over the entire surface of the cake. Allow the cake to absorb the liquid completely, about 30 minutes.
  10. Once cooled, carefully invert the cake onto a serving plate. Garnish with chopped pistachios and dried rose petals before serving.

Notes

  • Use high-quality rose water for the best floral flavor.
  • For an extra elegant cake design, pipe buttercream rosettes on top before garnishing.
  • This cake tastes best after chilling in the refrigerator for at least 2 hours to fully absorb the milk.

Nutrition

Find it online: https://frostedfancies.com/rose-cake-recipe-moist-milk-soaked-dessert/