Description
To understand a rose milk cake recipe, you must look at its structure. At its core, this dessert is a modern variation of Latin American Tres Leches cake. Traditional Tres Leches relies on a light sponge cake. The cake acts like a sponge to absorb three types of milk. These milks are whole milk, evaporated milk, and sweetened condensed milk.
Ingredients
For the Cake
- 1½ cups (190 g) all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- 3 large eggs, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) whole milk
- ¼ cup (60 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp food-grade rose water
- A few drops of pink food coloring (optional)
For the Rose Milk Soak
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) evaporated milk
- ½ cup (120 ml) sweetened condensed milk
- 1½ tsp food-grade rose water
- A few drops of pink food coloring (optional)
For the Whipped Topping
- 1½ cups (360 ml) heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
For Garnish
- Dried edible rose petals
- Chopped pistachios
- Fresh rose petals (edible, optional)
Instructions
1. Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan.
- Whisk together the flour, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until light and fluffy.
- Mix in the milk, melted butter, vanilla, rose water, and food coloring, if using.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15 minutes.
2. Make the Rose Milk Soak
Whisk together the whole milk, evaporated milk, condensed milk, rose water, and food coloring until well combined.
3. Soak the Cake
Use a skewer or fork to poke holes all over the cooled cake. Slowly pour the rose milk mixture evenly over the cake. Refrigerate for at least 4 hours, or preferably overnight, to allow the cake to absorb the milk.
4. Prepare the Whipped Topping
Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over the chilled cake.
5. Garnish and Serve
Decorate with dried rose petals, chopped pistachios, and fresh edible rose petals if desired. Slice and serve chilled.
Notes
With its tender sponge, fragrant rose milk soak, and fluffy whipped topping, this Rose Milk Cake offers a refreshing and luxurious twist on a classic milk cake that’s sure to impress family and guests alike.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 360 kcal
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