Description
Rose Milk Cake is a soft, fluffy dessert infused with rosewater and milk, offering a delicate floral aroma and beautiful pink hue. Originating from Indian and Middle Eastern cuisines, it’s a perfect treat for festive occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar (granulated)
- 1 cup whole milk
- 3 large eggs
- 1/2 cup unsalted butter (melted)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon rosewater (adjust to taste)
- 1/2 teaspoon vanilla extract
- Food coloring (optional – red or pink)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a mixing bowl, whisk together eggs, sugar, and melted butter until smooth. Add milk, rosewater, and vanilla extract. Mix well.
- In a separate bowl, sift flour, baking powder, baking soda, and salt together.
- Gradually fold the dry ingredients into the wet mixture. Mix until smooth. Add food coloring if desired.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
- Prepare the frosting by whisking unsweetened whipped cream with rosewater and sugar to taste. Chill until ready to use.
- Once the cake has cooled, frost with the rose cream and decorate with rose petals or crushed nuts.
Notes
- To make it gluten-free, substitute all-purpose flour with a gluten-free baking blend.
- Use almond or coconut milk and plant-based butter for a dairy-free version.
- Replace each egg with 1/4 cup of unsweetened applesauce for an eggless cake.
- Enhance flavor with a pinch of cardamom or saffron.
- Garnish with crushed pistachios or almonds for added texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian, Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: rose milk cake, rosewater dessert, pink cake, floral cake, Middle Eastern dessert, Indian cake, festive cake