Name: Rose Milk Cake with Rose Water Syrup and Edible Petals Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: Indian
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; ½ cup whole milk; ¼ cup rose water or rose essence; 1 teaspoon vanilla extract; ¼ cup yogurt (optional, for added moisture); 1 ¼ cups whole milk; 2 tablespoons rose water or rose essence; ½ cup granulated sugar; 1 tablespoon condensed milk (optional, for richness); 1 teaspoon cardamom powder (optional, for an extra layer of flavor); Rose petals (edible, optional); Crushed pistachios or almonds (optional)

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Introduction

Rose Milk Cake is a fragrant, moist dessert that combines the delicate floral notes of rose with a soft, tender crumb. This cake is soaked in a sweet rose-flavored milk syrup, making it perfect for special occasions or a delightful treat any day.

A slice of dessert with three clear layers on a white plate: the bottom layer is thin and light brown, looking crumbly like a cookie crust; the middle layer is thick and smooth, pale pink in color, resembling a mousse or cream; the top layer is white, fluffy, and creamy with small brown crumbs sprinkled over it. A bright pink flower is placed carefully on top as decoration. A silver spoon lies beside the slice on the plate, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup whole milk
¼ cup rose water or rose essence
1 teaspoon vanilla extract
¼ cup yogurt (optional, for added moisture)
1 ¼ cups whole milk
2 tablespoons rose water or rose essence
½ cup granulated sugar
1 tablespoon condensed milk (optional, for richness)
1 teaspoon cardamom powder (optional, for an extra layer of flavor)
Rose petals (edible, optional)
Crushed pistachios or almonds (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square or round baking pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes using an electric mixer.
Step 4: Beat in the eggs, one at a time, ensuring each is fully incorporated. Then add the rose water and vanilla extract, mixing well.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined. If using, fold in yogurt for extra moisture.
Step 6: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: In a saucepan, combine the whole milk, rose water (or essence), and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved.
Step 8: For a richer syrup, add condensed milk and continue to cook for 2-3 minutes. If desired, add cardamom powder and stir well.
Step 9: Remove the syrup from heat and allow it to cool slightly.
Step 10: Once the cake is at room temperature, use a skewer or fork to poke holes all over its surface. Slowly pour the rose milk syrup over the cake, ensuring even absorption. Let the cake soak for 30 minutes before serving.
Step 11: Optionally, garnish the cake with edible rose petals and crushed pistachios or almonds for added flavor and elegance.

Tips & Variations

Use full-fat yogurt for extra moistness or skip it if you prefer a lighter texture.
If rose water is unavailable, substitute with a small amount of rose syrup or essence, adjusting to taste.
Add a sprinkle of cardamom or a dash of saffron in the syrup for a subtle aromatic boost.
For a vegan version, replace butter with plant-based margarine, eggs with flax eggs, and milk with almond or coconut milk.
Chill the cake before serving for enhanced flavor and a refreshing finish.

Storage

Store the Rose Milk Cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving. The soaked cake can also be frozen; wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before enjoying.

How to Serve

A slice of pink layered cake sits on a white plate with a silver fork beside it. The cake has three clear layers: a crumbly light brown base, a thick smooth pink middle layer, and a fluffy white top layer with small dark crumbs sprinkled over it. A bright pink rose decorates the top, adding a fresh and colorful touch. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rose syrup instead of rose water?

Yes, rose syrup can be used as a substitute but start with a smaller amount since it is sweeter and more concentrated. Adjust the sugar in the recipe accordingly to maintain balance.

How do I know when the cake is done baking?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is done. Avoid opening the oven too frequently to maintain even baking.