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Floral Rose Milk Cake Recipe

  • Author: Sara McKenney
  • Total Time: 4 hours 45 minutes
  • Yield: 12 servings

Description

Looking for a dessert that’s as gorgeous as it is delicious? This Floral Rose Milk Cake will steal your heart! Imagine a soft, airy sponge cake soaked in a sweet, fragrant rose milk mixture and topped with fluffy whipped cream and delicate edible rose petals. It’s the perfect blend of elegance and comfort, making it ideal for a quick breakfast, easy dinner dessert, healthy snack, or even your most beautiful breakfast ideas and dinner ideas lineup. Whether you need a simple, easy recipe for gatherings or dreamy food ideas to impress your guests, this Floral Rose Milk Cake delivers romance and flavor in every bite. Light, moist, and irresistibly fragrant — it’s the ultimate treat you’ll crave again and again.

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • ½ cup whole milk (for batter)
  • 1 teaspoon rose water (for batter)
  • 1–2 drops pink food coloring (optional)
  • 1 cup whole milk (for soak)
  • ¾ cup sweetened condensed milk
  • ¾ cup evaporated milk
  • ½ teaspoon rose water (for soak)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • Edible rose petals for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time.
  4. Add the dry ingredients alternately with the milk to the wet mixture. Stir in the rose water and pink food coloring if using.
  5. Pour the batter into the prepared pan and bake for 25–30 minutes, until a toothpick comes out clean.
  6. Let the cake cool completely.
  7. In a separate bowl, mix whole milk, sweetened condensed milk, evaporated milk, and rose water.
  8. Poke holes all over the cooled cake with a fork or skewer. Slowly pour the milk mixture over the cake.
  9. Cover and refrigerate for at least 4 hours, preferably overnight.
  10. Whip the heavy cream with powdered sugar until stiff peaks form.
  11. Spread the whipped cream over the soaked cake.
  12. Garnish with edible rose petals just before serving.
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Cook Time: 25 minutes

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Find it online: https://cookcraze.com/floral-rose-milk-cake-recipe/