Description
Rose Milk Cake is a fragrant and moist dessert infused with delicate rose flavors. This cake combines a soft, tender crumb with a luscious rose-scented milk syrup that soaks into the cake, creating a beautifully aromatic and indulgent treat perfect for special occasions or a delightful afternoon dessert.
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 prevent sticking.
- Prepare the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents. In a separate large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Eggs and Wet Ingredients: Beat in the eggs one at a time into the creamed butter and sugar, ensuring each egg is fully incorporated before adding the next. Add vanilla extract, rose water or rose syrup, and yogurt or buttermilk to the mixture and mix until smooth, adding moisture and enhancing flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture alternately with the milk to the wet ingredients, mixing gently until just combined to avoid overworking the batter. The resulting batter should be smooth and properly blended.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake the cake for 25-30 minutes until golden and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer 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 the sugar until the sugar dissolves completely, creating a fragrant syrup. Remove from heat.
- Soak the Cake: Once the cake is completely cooled, gently poke small holes on the surface using a fork or skewer. Slowly pour the warm rose milk syrup evenly over the cake, allowing it to soak in fully for 10-15 minutes, enhancing moisture and flavor.
- Serve and Garnish: Garnish the soaked cake with chopped pistachios or almonds and dried rose petals if desired, for an elegant presentation. Slice and serve this delightful rose-infused cake to enjoy its fragrant and moist texture.
Notes
- You can adjust the amount of rose water or rose syrup based on your preference for floral intensity.
- Use full-fat yogurt or buttermilk for the best moist texture.
- Ensure the cake is completely cooled before soaking in syrup to prevent it from becoming soggy.
- The cake can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute butter with plant-based margarine, eggs with flax eggs, and use plant-based yogurt.
