Best Delicate Rose Milk Cake Recipe

Introduction

Rose Milk Cake is a dreamy, floral dessert that brings a touch of elegance to your table. This moist sponge cake is soaked in a fragrant rose-flavored milk mixture and topped with fluffy whipped cream for a luscious treat. Perfect for celebrations, afternoon tea, or any time you want a unique and sophisticated dessert, this cake is as beautiful as it is delicious.

Ingredients

For the Cake:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Rose Milk Soak:

• 1 cup whole milk
• ½ cup evaporated milk
• ½ cup sweetened condensed milk
• 1½ teaspoons rose water
• 1-2 drops pink food coloring (optional)

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon rose water

Optional Garnishes:

• Dried rose petals
• Pistachios, chopped
• Edible gold leaf

Directions

Make the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
2. Combine Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar:
   • In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add Eggs and Vanilla:
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Bake:
   • Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Rose Milk Soak:

1. Combine Ingredients:
   • In a bowl or jug, whisk together the whole milk, evaporated milk, sweetened condensed milk, rose water, and pink food coloring (if using).

Assemble the Cake:

1. Poke the Cake:
   • Once the cake has cooled slightly, use a fork or skewer to poke holes all over the surface.
2. Pour the Milk Soak:
   • Slowly pour the rose milk mixture over the cake, allowing it to soak in completely. Refrigerate for at least 2 hours, or overnight, for best results.

Prepare the Whipped Cream Topping:

1. Whip the Cream:
   • In a large mixing bowl, beat the heavy cream, powdered sugar, and rose water until stiff peaks form.
2. Spread the Topping:
   • Spread the whipped cream evenly over the chilled cake.

Garnish and Serve:

1. Decorate the cake with dried rose petals, chopped pistachios, or edible gold leaf for a stunning presentation.
2. Slice and serve chilled for a refreshing, flavorful dessert.

Serving and Storage Tips

Serving:

• Serve chilled as the rose milk soak enhances the cake’s refreshing flavor.
• Pair with hot tea or coffee for an elegant dessert experience.

Storage:

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze the cake (without whipped cream) for up to 2 months. Thaw and add the whipped cream topping before serving.

Variations

1. Cardamom Rose Cake:
   • Add ½ teaspoon ground cardamom to the cake batter for a subtle, spiced flavor.
2. Nutty Delight:
   • Fold in ½ cup of chopped pistachios or almonds into the cake batter.
3. Coconut Rose Cake:
   • Replace whole milk with coconut milk for a tropical twist.
4. Mini Rose Milk Cakes:
   • Bake the batter in muffin tins or ramekins for individual servings.
5. Lemon Rose Cake:
   • Add 1 tablespoon of lemon zest to the cake batter for a citrusy note.

Conclusion

Rose Milk Cake is a delightful dessert that combines the sweetness of condensed milk, the fragrance of rose water, and the richness of a sponge cake. Whether for a special occasion or a moment of indulgence, this cake is sure to impress with its flavor, texture, and elegance.

FAQs

1. Can I use rose essence instead of rose water?
Yes, but rose essence is more concentrated, so use only ½ teaspoon.

2. What can I use instead of pink food coloring?
You can skip the coloring or use beetroot juice for a natural pink hue.

3. Can I make this cake ahead of time?
Absolutely! Prepare the cake a day ahead and refrigerate it to allow the flavors to meld.

4. Is this cake overly sweet?
The sweetness is balanced by the floral and creamy elements. Reduce the condensed milk if you prefer it less sweet.

5. Can I use store-bought whipped cream?
Yes, but freshly whipped cream enhances the flavor and texture.

Enjoy crafting and indulging in this elegant Rose Milk Cake—it’s a floral dream come true! 🌹🍰✨