Looking for a show-stopping dessert to brighten your festive table? This Rose Milk Cake is more than just a pretty dessert—it’s a celebration of classic Indian flavors like rooh afza, kewra, and pistachio, layered in a fluffy sponge soaked in creamy rose syrup and topped with whipped cream. Whether you’re celebrating Rakhi, Eid, or simply indulging your sweet tooth, this recipe brings both beauty and flavor to your plate.
Learn more about similar aromatic bakes like this Pistachio Cardamom Rose Loaf for another rose-inspired treat.
Ingredients for Rose Milk Cake
To prepare this divine eggless cake, you’ll need three main components: the sponge base, the soak, and the topping.
For the Cake Base:
- 1½ cups (180g) all-purpose flour
- 1 tsp (4g) baking powder
- 1 cup (285g) yogurt
- ½ tsp (3g) baking soda
- ¾ cup (150g) castor sugar
- ½ cup (120mL) vegetable oil
- ¼ tsp kewra extract (or rose water)
- 1 tbsp rooh afza
- Few drops red food coloring (optional)
For the Rose Milk Soak:
- ½ cup (153g) sweetened condensed milk
- ½ cup (115g) fresh cream (Amul or similar)
- 1½ cups (360g) milk
- 4 tbsp rooh afza
For the Topping:
- Whipped cream (store-bought or homemade)
- Chopped pistachios
- Dried rose petals
- Edible gold leaf (optional)
How to Make Rose Milk Cake (Step-by-Step)
1. Prepare the Cake Base
Start by preheating your oven to 180°C (350°F). Line a 9×13-inch rectangular baking tray with parchment paper. In a mixing bowl, combine yogurt and sprinkle baking soda on top. Let it sit for 5 minutes until it starts to foam.
Add sugar, oil, kewra extract, and rooh afza. Mix until smooth. Gently sift in flour and baking powder and fold until fully combined. Add red food coloring and stir just enough to mix. Pour the batter into your prepared tray.
Bake at 180°C for 30-35 minutes, or until a skewer inserted in the center comes out clean.
2. Make the Milk Soak
While the cake bakes, mix condensed milk, cream, milk, and rooh afza in a bowl. This mixture is inspired by the classic tres leches soak, delivering a luscious, floral infusion that pairs perfectly with the light sponge.
Once the cake is done, trim the top lightly and poke holes throughout using a skewer. While still warm, pour the milk soak evenly over the cake. Refrigerate for at least 1 hour to let it absorb fully.
3. Top and Decorate
After soaking, spread a generous layer of whipped cream over the cake. Sprinkle chopped pistachios and dried rose petals. For a luxe touch, add edible gold leaf. Slice and serve chilled!
What Makes This Cake Unique?
This rose milk cake brings nostalgia with every bite, using Rooh Afza, a beloved rose-flavored syrup often enjoyed in summer drinks. Pair it with our Pistachio Lava Cake for an indulgent festive spread.
- Eggless & Fluffy: The combination of yogurt and baking soda provides the fluffiness typically achieved with eggs.
- Cultural Twist: With ingredients like kewra and Rooh Afza, it’s a fusion between western tres leches and Indian mithai.
- Stunning Look: The pink hue from the Rooh Afza and rose petals gives it a wow-factor presentation.
Expert Tips to Perfect the Rose Milk Cake
- Always let the yogurt foam fully before mixing.
- Pour the soak while the cake is still warm for deeper absorption.
- Don’t skimp on rose flavor—use quality Rooh Afza and kewra/rose water.
- Add extra rose syrup drizzle before serving for a vibrant effect.
Don’t miss our Pistachio Milk Cake if you’re a fan of creamy, nutty cakes with floral hints!
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