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A soft and creamy Rose Milk Cake topped with whipped cream, pistachios, and dried rose petals.
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Rose Milk Cake

A delightful cake soaked in rose syrup and creamy milk, topped with whipped cream and garnished with pistachios and rose petals.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Indian
Keyword: Easy, Floral
Servings: 8 servings
Calories: 320kcal

Equipment

  • Mixing Bowl
  • Cake Pan

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt

Wet Ingredients

  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 0.5 cup yogurt
  • 0.5 cup milk
  • 1 tbsp rose syrup (Rooh Afza)
  • 1 tsp vanilla extract

Milk Mixture

  • 0.5 cup condensed milk
  • 0.5 cup whole milk
  • 0.25 cup heavy cream
  • 1 tbsp rose syrup

Toppings

  • 1 cup whipped cream
  • 2 tbsp chopped pistachios
  • 1 tbsp dried rose petals

Instructions

  • Preheat oven to 350°F (175°C) and grease a cake pan.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt.
  • In another bowl, mix melted butter, sugar, yogurt, milk, rose syrup, and vanilla until smooth.
  • Gradually fold in the dry ingredients until just combined. Avoid overmixing.
  • Pour batter into the cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  • Let the cake cool completely.
  • In a bowl, mix condensed milk, whole milk, heavy cream, and rose syrup.
  • Poke holes into the cake and pour the milk mixture over it.
  • Refrigerate for at least 1 hour to absorb the milk.
  • Top with whipped cream, chopped pistachios, and dried rose petals.
  • Slice and serve chilled!

Notes

For an extra floral touch, add a few drops of rose water to the batter.

Nutrition

Calories: 320kcal | Fat: 18g