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rose milk cake

Rose Milk Cake

Rose milk cake is a delicious tres leches cake made of a light airy vanilla cake, rose milk syrup, and rose whipped cream! Rose tres leches cake is a unique dessert recipe you don't want to miss!
5 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
cooling time 1 hour
Total Time 1 hour 45 minutes
Course baking, Dessert, Snack
Cuisine Arabic, Indian, Middle Eastern, Persian
Servings 12 people
Calories 272 kcal

Equipment

Ingredients
  

For the cake:

  • 5 lg eggs, at room temperature
  • 1 cup sugar I use organic raw cane sugar
  • 1 cup cake flour
  • 2 teaspoon baking powder (aluminum free)
  • ½ teaspoon pink sea salt
  • cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2-3 drops all natural red food dye

For the rose milk syrup:

  • 1 tablespoon rose essence sub 2 tablespoon rose water
  • ½ cup sweetened condensed milk
  • ¾ cup evaporated milk
  • ¼ cup whole milk
  • 2-3 drops all natural red food dye

For the rose whipped cream:

  • 1 tablespoon rose essence
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

Instructions
 

For the cake:

  • Preheat oven to 350 degrees fahrenheit. Grease a 9 x 13 inch baking pan and sprinkle with flour. Set aside.
    Separate 5 eggs. Place egg yolks in 1 bowl, egg whites in another bowl.
    separating egg yolks from egg whites
  • Add 1 cup of sugar to the 5 egg yolks. Beat egg yolks and sugar until the mixture is a pale yellow color, scrape down the bowl as needed.
    beat egg yolks till pale yellow
  • Beat the egg whites until stiff peaks form. Do not over mix. Set aside.
    stiff peak egg whites
  • In another bowl, sift together the cake flour, baking powder, and salt.
    In a measuring cup add the milk and vanilla extract. Gently whisk till its combined.
    sifted flour and vanilla milk
  • Add the ½ the flour and ½ the milk alteratively, mixing after each addition till just combined. Add 2-3 drops red food dye with the second addition of milk. Do not over mix.
    rose milk cake batter with flour
  • Gently add the egg whites to the cake batter bowl. Fold the egg whites into the batter, making sure to not deflate the egg whites. Fold egg whites in until cake batter is completely uniform.
    rose milk cake batter with egg whites folded in
  • Pour cake batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  • Cool cake on a wire rack.
    Once cake is cool, prick entire surface with a fork about 150-200 times, making sure entire surface is pricked so the rose milk can absorb into the cake.
    poking holes in cake

For the rose milk syrup:

  • In a small bowl, whisk together the rose essence, 3 milks, and red food dye.
    pink rose milk syrup
  • Pour ¾ of the syrup evenly across the cooled and pricked cake.
  • Place in the fridge 1 hour to allow time for the cake to absorb the syrup.

For the rose whipped cream:

  • While the cake rests, make the whipped topping. Add the rose essence and heavy whipping cream to a clean bowl.
    heavy whipping cream and rose essence in a standing mixer
  • Whip until it starts to thicken. Gradually add the powdered sugar.
    thickened heavy cream with powdered sugar
  • Keep whipping until stiff peaks form.
    rose essence whipped cream
  • Spread rose whipped cream across the cake. Sprinkle with dried rose petals and crushed pistachio for decoration.
    rose milk cake topped with dried rose petals and crushed pistachio
  • Serve with the reserved rose milk and enjoy!

Video

Notes

If you sub rose water for rose essence, you will need more as rose water is not as strong as rose essence. Usually you need double the amount of rose water, but adjust to your taste preference.
 
Nutrition information for any recipe on thehintofrosemary is only an estimate and not guaranteed. 
 
This recipe was adapted from savoryandsweetfood.com rose milk cake thank you for the inspiration and great directions!

Nutrition

Serving: 1piece rose milk cakeCalories: 272kcalCarbohydrates: 35gProtein: 8gFat: 11.5gSaturated Fat: 1.6gCholesterol: 93mgSodium: 139mgPotassium: 129mgSugar: 26gVitamin A: 229IUVitamin C: 0.66mgCalcium: 186mgIron: 0.34mg
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