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Elegant Rose Milk Cake Recipe

A close-up slice of layered rose cake with white frosting, garnished with dried rosebuds.
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Make this fragrant Rose Milk Cake, a moist, milk-soaked dessert infused with delicate rosewater flavor. It is perfect for special occasions or afternoon tea.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 tablespoon rosewater
  • 1/2 cup heavy cream (for soaking syrup)
  • 1/4 cup whole milk (for soaking syrup)
  • 2 tablespoons powdered sugar (for soaking syrup)
  • 1 teaspoon rosewater (for soaking syrup)
  • 1/2 cup heavy whipping cream (for frosting)
  • 2 tablespoons powdered sugar (for frosting)
  • 1 teaspoon rosewater (for frosting)
  • Optional: Dried edible rose petals for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a small bowl, mix the 1/2 cup whole milk and 1 tablespoon rosewater.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake cools slightly, prepare the soaking syrup. In a small bowl, whisk together the heavy cream, 1/4 cup whole milk, 2 tablespoons powdered sugar, and 1 teaspoon rosewater.
  9. Once the cake is slightly warm, poke holes all over the top surface using a skewer or fork. Slowly pour the rose milk syrup evenly over the entire cake. Let the cake absorb the liquid completely, about 30 minutes.
  10. Prepare the frosting by whipping the heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon rosewater until stiff peaks form.
  11. Once the cake is completely cool, spread the rose whipped cream frosting over the top.
  12. Garnish with dried edible rose petals, if you are using them. Slice and serve your elegant layer cake.

Notes

  • For a stronger floral flavor, increase the rosewater in the cake batter to 1 1/2 tablespoons.
  • If you want to pipe buttercream roses on top, use a standard American Buttercream recipe and add 1/2 teaspoon of rosewater for flavor.
  • This cake is excellent when served chilled.

Nutrition

Find it online: https://kingscook.com/rose-cake-milk-recipe-fragrant-moist/