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A slice of Rose Milk Cake topped with rose petals and creamy frosting.
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Rose Milk Cake

Creamy, floral, and utterly comforting — Rose Milk Cake is a soft sponge soaked with fragrant rose-scented milk, finished with whipped cream and pistachios.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: South Asian
Keyword: Easy, Floral
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Cake Pan
  • Whisk
  • Wire Rack

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour measured and sifted if possible
  • 1 tsp baking powder fresh for best rise
  • 0.5 tsp baking soda
  • 0.25 tsp salt

Wet Ingredients

  • 0.5 cup unsalted butter melted and slightly cooled
  • 0.75 cup granulated sugar
  • 0.5 cup plain yogurt room temperature
  • 0.5 cup milk room temperature
  • 1 tbsp rose syrup (Rooh Afza) for batter
  • 1 tsp vanilla extract

Milk Soak

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

Toppings

  • 1 cup whipped cream for topping
  • 2 tbsp chopped pistachios for garnish, lightly toasted if desired
  • 1 tbsp dried rose petals edible, for garnish

Instructions

  • Preheat oven to 350°F (175°C) and grease a cake pan. Use a 9-inch round or an 8×8 square; line with parchment for easy removal.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
  • In another bowl, mix melted butter, sugar, yogurt, milk, rose syrup, and vanilla until smooth and well blended. Use a whisk for a few minutes to dissolve the sugar.
  • Gradually fold in the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cake tender.
  • Pour batter into the prepared cake pan, smoothing the top gently. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the cake cool completely in the pan on a wire rack for 20–30 minutes, then cool fully to room temperature before soaking.
  • In a bowl, whisk together condensed milk, whole milk, heavy cream, and rose syrup until smooth and slightly frothy. Taste and adjust rose syrup if you want a stronger floral note.
  • Poke holes all over the cooled cake using a skewer or fork, about 1/2-inch deep and spaced evenly. Pour the milk mixture slowly over the cake, letting it sink in as you go.
  • Refrigerate the cake for at least 1 hour (longer is better) to allow the milk to fully absorb and chill the cake.
  • Before serving, spread whipped cream evenly over the top. Sprinkle chopped pistachios and dried rose petals for color and texture.
  • Slice and serve chilled! Store leftovers covered in the fridge.

Notes

Store the cake covered in the refrigerator for up to 4 days. For freezing, wrap individual slices tightly for up to 2 months.