If you’re looking to add a touch of elegance and exotic flavor to your dessert repertoire, this Rose Milk Cake is your new obsession. With delicate floral notes, a tender sponge, and a luxurious soak of rose-scented milk, this cake is the ultimate fusion of Eastern flavors and Western comfort baking. It’s soft, moist, and topped with clouds of whipped cream, crunchy pistachios, and a sprinkle of dried rose petals—like a dessert straight from a Persian garden.

This recipe is perfect for special occasions like Eid, Mother’s Day, Diwali, tea parties, or just when you want to impress your guests with something unique yet incredibly easy to make.

Why You’ll Fall in Love with This Rose Milk Cake

• 🌹 Fragrant and Elegant: The floral aroma of rose syrup adds an exotic twist that feels both luxurious and nostalgic.

• 🍰 Soft and Moist: The sponge soaks up the sweet milk mixture, making each bite rich and melt-in-your-mouth tender.

• 🧁 Perfect for Make-Ahead: You can bake and chill this cake in advance, making it ideal for entertaining.

• 🎂 Great for Beginners: No fancy techniques or equipment—just mix, bake, soak, chill, and top!

Whether you’re a seasoned baker or a curious beginner, this cake is a must-try.

Ingredients You’ll Need

✨ For the Cake:

• 1 ½ cups all-purpose flour 🌾

• 1 tsp baking powder 🧂

• ½ tsp baking soda 🧂

• ¼ tsp salt 🧂

• ½ cup unsalted butter, melted 🧈

• ¾ cup granulated sugar 🍚

• ½ cup yogurt 🥛

• ½ cup milk 🥛

• 1 tbsp rose syrup (like Rooh Afza) 🌹

• 1 tsp vanilla extract 🍦

🥛 For the Rose Milk Soak:

• ½ cup sweetened condensed milk 🥛

• ½ cup whole milk 🥛

• ¼ cup heavy cream 🥛

• 1 tbsp rose syrup 🌹

🎀 For the Topping:

• 1 cup whipped cream 🥛

• 2 tbsp chopped pistachios 🌰

• 1 tbsp dried rose petals 🌹

Kitchen Equipment Needed

• Mixing bowls (2)

• Whisk and spatula

• Measuring cups and spoons

• 8×8-inch or 9-inch round cake pan

• Oven

• Refrigerator

• Toothpick or skewer (for poking holes)

• Offset spatula (optional, for spreading cream)

How to Make Rose Milk Cake – Step-by-Step

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease your cake pan. You can line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

Set aside.

Step 3: Combine Wet Ingredients

In another bowl, whisk:

• Melted butter

• Sugar

• Yogurt

• Milk

• Rose syrup

• Vanilla extract

Mix until smooth and creamy.

Step 4: Combine & Bake

Gradually add the dry ingredients to the wet, folding gently until you have a smooth batter. Pour the batter into the greased pan and smooth the top.

Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.

Step 5: Prepare Rose Milk Mixture

While the cake is cooling, mix the following in a bowl:

• Sweetened condensed milk

• Whole milk

• Heavy cream

• Rose syrup

Whisk until fully combined.

Step 6: Soak the Cake

Once the cake has cooled, poke holes all over the surface using a toothpick or skewer. Pour the milk mixture evenly over the cake. Let it soak in, then refrigerate for at least 1 hour to chill and absorb.

Step 7: Decorate & Serve

Spread a generous layer of whipped cream on top. Garnish with chopped pistachios and dried rose petals for that dreamy finish.

Slice, serve, and get ready for compliments!

Expert Tips and Variations

💡 Use Rooh Afza or Rose Essence: Rooh Afza gives the best flavor and signature pink color, but pure rose essence (a few drops) works too.

💡 Go Eggless (It’s Already Egg-Free!): Perfect for vegetarians or those with egg allergies.

💡 Add Cardamom: For a deeper South Asian flavor, add ¼ tsp ground cardamom to the milk mixture.

💡 Make It a Layer Cake: Double the recipe and stack two soaked cakes with whipped cream between for an elegant celebration cake.

💡 Use Evaporated Milk: If you don’t have heavy cream, replace it with evaporated milk for a lighter soak.

Storage and Make-Ahead Tips

• Fridge: Store the cake in the refrigerator, covered, for up to 4 days.

• Make-Ahead: Bake and soak the cake a day in advance. Add whipped cream topping and garnishes right before serving for freshness.

• Freezer: You can freeze the sponge (without soaking or topping) for up to 2 months. Thaw, soak, and decorate as needed.

Perfect Pairings

Want to take your Rose Milk Cake experience to the next level? Try serving it with:

• Chai or Masala Tea: The spices complement the floral notes beautifully.

• Rose Lassi or Falooda: A chilled rose drink enhances the theme and refreshes the palate.

• Sparkling Water with Lime: Balances the richness with some citrusy freshness.

Frequently Asked Questions (FAQ)

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for structure.

Is the rose flavor too strong?

Not at all. The recipe balances the rose syrup perfectly with vanilla and dairy. If unsure, start with half the amount and adjust to taste.

Can I use store-bought whipped cream?

Absolutely. Both homemade and store-bought whipped cream work well here.

What size pan should I use?

An 8×8-inch square or a 9-inch round cake pan works best for even baking.

Can I make it dairy-free?

Yes. Use plant-based milk, coconut cream, and dairy-free yogurt and butter substitutes. Opt for vegan rose syrup and topping alternatives.

A Final Note

This Rose Milk Cake is a beautiful union of floral sweetness and creamy indulgence, ideal for sharing with loved ones or savoring solo with a hot cup of tea. Its unique charm lies in how simple yet luxurious it is—requiring little effort but delivering major impact.

If this cake captured your heart (and your taste buds), don’t keep it a secret!
👉 Share the recipe with your friends and family, and
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Happy baking! 🌸🍰