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Rose Milk Cake

Rose Milk Cake

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Ingredients
  

  • For the Cake
  • 1 ½ cups all-purpose flour – Provides structure
  • 1 teaspoon baking powder – Helps the cake rise
  • ½ teaspoon baking soda – Enhances softness
  • ¼ teaspoon salt – Balances sweetness
  • ½ cup unsalted butter melted – Adds moisture
  • ¾ cup granulated sugar – For sweetness & caramelization
  • ½ cup yogurt plain or Greek – Makes it soft & replaces eggs
  • ½ cup milk whole or 2% – Enhances texture
  • 1 tablespoon rose syrup Rooh Afza or similar – Floral flavor
  • 1 teaspoon vanilla extract – Balances the rose flavor
  • For the Tres Leches Soak
  • ½ cup condensed milk – Creamy sweetness
  • ½ cup whole milk – Adds moisture
  • ¼ cup heavy cream – Enhances richness
  • 1 tablespoon rose syrup – Infuses floral notes
  • For the Topping
  • 1 cup whipped cream homemade or store-bought – Light, airy topping
  • 2 tablespoons chopped pistachios – Crunchy contrast
  • 1 tablespoon dried rose petals – Floral garnish

Instructions
 

  • Step 1: Bake the Cake
  • Preheat the oven to 350°F (175°C).
  • Grease and lightly flour an 8×8-inch cake pan or line with parchment paper.
  • Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Mix wet ingredients: In another bowl, whisk together melted butter, sugar, yogurt, milk, rose syrup, and vanilla extract until smooth.
  • Combine: Gradually fold the wet ingredients into the dry ingredients. Stir gently until just combined (do not overmix!).
  • Bake: Pour batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Cool: Let the cake rest for 15-20 minutes before soaking.
  • Step 2: Prepare the Tres Leches Milk Mixture
  • In a medium bowl, whisk together condensed milk, whole milk, heavy cream, and rose syrup.
  • Mix well until smooth.
  • Step 3: Soak the Cake
  • Use a fork or skewer to poke holes all over the cake.
  • Slowly pour the milk mixture evenly over the cake, ensuring it soaks in completely.
  • Cover and refrigerate for at least 1 hour (overnight is best for full flavor absorption!).
  • Step 4: Add Toppings & Serve
  • Spread a layer of whipped cream evenly over the chilled cake.
  • Garnish with chopped pistachios and dried rose petals for an elegant and beautiful finish.
  • Slice and serve cold for the best flavor and texture!

Notes

Refrigerator: Store in an airtight container for up to 3 days.
Freezing: Freeze the unsoaked cake for up to 2 months. Thaw before adding the milk soak.
Creative Variations & Customizations
Cardamom Flavor: Add ¼ teaspoon ground cardamom for a deeper, aromatic flavor.Chocolate Rose Cake: Replace ¼ cup flour with cocoa powder for a floral-chocolate fusion.
Berry Topping: Add fresh strawberries or raspberries for a fruity contrast.
Conclusion
This Rose Milk Cake is a luxurious, floral-infused dessert that is perfect for any occasion. With its light, airy texture and creamy, melt-in-your-mouth soak, it’s an indulgent treat that will leave your guests in awe. One bite and you’ll be transported to dessert heaven!