Description
The Rose Milk Cake is a beautifully fragrant dessert that combines the delicate floral essence of rose water with the creamy richness of milk. This Middle Eastern and Persian-inspired cake offers a moist, tender crumb and an intoxicating aroma that makes it perfect for special occasions or a luxurious teatime treat.
Ingredients
Scale
- 2 cups Cake Flour
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter
- 3 Eggs
- 1 cup Milk
- 2 tablespoons Rose Water
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a bowl, sift together cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the rose water.
- Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with rose-infused buttercream and decorate with dried rose petals before serving.
Notes
- Do not overmix the batter to keep the cake soft and tender.
- Use high-quality rose water for the best floral aroma.
- Pair with teas like Earl Grey, chamomile, or jasmine green for a delightful experience.
- You can store the cake in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: rose milk cake, Persian dessert, Middle Eastern cake, floral cake, rose water dessert, rose tea cake