Description
Rose Milk Cake is a dreamy, floral dessert with a soft sponge soaked in fragrant rose-infused milk and topped with whipped cream and pistachios.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp rose water (plus more for whipped cream if desired)
- 1/2 tsp pink food coloring (optional)
- 1 cup whole milk
- 1 can (12 oz) evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 tsp ground cardamom (optional)
- 1 cup heavy whipping cream
- 2 tbsp sugar (for whipped cream)
- 1/4 cup chopped pistachios
- Edible dried rose petals for garnish (optional)
Instructions
- Preheat oven and grease a 9×13-inch baking pan. In one bowl, whisk flour, sugar, and a pinch of salt. In another, beat eggs until pale and voluminous. Fold eggs into dry mix gently. Stir in rose water and pink food coloring. Pour into pan and bake until lightly golden and springy.
- While baking, mix whole milk, evaporated milk, sweetened condensed milk, rose water, and optional cardamom in a bowl. Chill.
- After baking, poke warm cake with a skewer all over. Slowly pour chilled rose milk mixture over the cake, allowing it to soak in completely.
- Whip cold cream with sugar (and rose water if using) until fluffy. Spread evenly over soaked cake.
- Top with chopped pistachios and optional rose petals. Chill at least 3 hours or overnight before serving.
Notes
- Garnish with rose petals, pistachios, silver leaf, or rose syrup drizzle for a show-stopping look.
- Pairs well with vanilla ice cream, seasonal berries, or light teas like chai or green tea.
- Serve in squares, parfaits, or individual ramekins for creative presentations.
- Store in the fridge up to 4 days; freeze before whipped cream is added for up to a month.
- Serve chilled—no reheating needed. Let sit at room temp for 15 minutes before serving.
