Description
A fragrant and moist Rose Milk Cake infused with delicate flavors of rose water, perfect for special occasions or a sweet afternoon treat.
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 (for syrup)
- 2 tablespoons rose water or rose essence (for syrup)
- ½ cup granulated sugar (for syrup)
- 1 tablespoon condensed milk (optional, for richness)
- 1 teaspoon cardamom powder (optional, for flavor)
- Crushed pistachios or almonds (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour the cake pans.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- Beat the softened butter with granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Stir in the rose water and vanilla extract, followed by yogurt if using.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with whole milk until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Prepare the rose milk syrup by combining whole milk, sugar, and rose water, stirring until dissolved.
- Cool the cake layers for about 10 minutes before transferring to a wire rack.
- Soak each layer with rose milk syrup before stacking them together.
Notes
For enhanced floral notes, use high-quality rose water. If new to baking, using a mixer can yield excellent results. Monitor baking closely to avoid overbaking.
