Description
This Rose Milk Cake is a fragrant and moist dessert infused with floral rose water syrup. A soft buttery cake soaked in a rose-flavored milk syrup makes every bite delicate and flavorful. Garnished with chopped nuts and dried rose petals, it’s perfect for special occasions or a charming treat.
Ingredients
Scale
Cake Batter
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup milk
- ¼ cup rose water or rose syrup
- 1 teaspoon vanilla extract
- ½ cup yogurt or buttermilk
Rose Milk Syrup
- 1 cup milk
- 2 tablespoons rose water or rose syrup
- 2 tablespoons sugar (adjust to taste)
Garnish (Optional)
- Chopped pistachios or almonds
- Dried rose petals
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to ensure easy removal later.
- Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a separate large mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to avoid curdling. Then add the vanilla extract, rose water (or rose syrup), and yogurt or buttermilk. Mix thoroughly until the batter is smooth and consistent.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients in portions, alternating with the milk. Mix just until combined to maintain a tender crumb; overmixing can make the cake dense.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Rose Milk Syrup: In a small saucepan, heat the milk over medium heat until warm but not boiling. Stir in the rose water or rose syrup and sugar until the sugar is fully dissolved, then remove from heat.
- Soak the Cake: Once the cake is completely cooled, poke small holes all over the surface using a fork or skewer. Slowly pour the warm rose milk syrup evenly over the cake so it can absorb the flavors. Let the cake rest for 10-15 minutes to soak up the syrup fully.
- Serve and Garnish: Optionally, garnish the soaked cake with chopped pistachios or almonds and dried rose petals to add texture and an elegant floral presentation. Slice and serve chilled or at room temperature for a delightful dessert experience.
Notes
- You can substitute rose water with rose syrup if preferred, but reduce sugar in the syrup accordingly as rose syrup is usually sweetened.
- Using yogurt or buttermilk helps to tenderize the cake and enhance its moistness.
- Ensure the syrup is warm when pouring over the cake for better absorption.
- For a vegan version, substitute butter with vegan margarine, eggs with flax eggs, and dairy milk with plant-based milk.
- Store leftovers covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
