Description
A dreamy rose milk cake that’s soft, floral, and soaked in a fragrant trio of milks. Topped with whipped cream, pistachios, and rose petals, it’s a romantic twist on the classic tres leches cake, perfect for special occasions or a delightful dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup whole milk
- ¼ cup melted butter
- 3 tablespoons rose syrup
- 1 teaspoon rose water
Milk Soak
- 1 cup evaporated milk
- ¾ cup sweetened condensed milk
- ½ cup heavy cream
Topping & Garnish
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons chopped pistachios
- 1 tablespoon dried rose petals
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking dish thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt for even distribution and a light texture.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer or whisk until the mixture becomes pale and fluffy, about 5-7 minutes, to incorporate air for a light cake.
- Combine Batter: Gently fold the sifted flour mixture into the egg mixture. Then add the melted butter, whole milk, rose syrup, and rose water. Mix carefully until everything is well combined but do not overmix to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top. Tap the pan gently on the counter to remove any air bubbles. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Prepare Milk Soak: In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. You can add a little more rose syrup if you want to enhance the flavor.
- Soak the Cake: Using a fork or skewer, poke holes all over the cooled cake to help it absorb the milk soak thoroughly. Slowly pour the milk mixture over the cake, letting it soak in gradually. Refrigerate for at least 4 hours or overnight for best results.
- Whip the Topping: Whip the whipping cream and powdered sugar together until soft peaks form, creating a light and fluffy topping.
- Assemble and Garnish: Spread the whipped cream evenly over the chilled cake. Garnish generously with chopped pistachios and dried rose petals for a beautiful and aromatic finish. Serve cold.
Notes
- Use full-fat dairy for best flavor and richness.
- Let the cake rest overnight for deeper flavor and better texture.
- Top with gold leaf for an extra-luxurious finish.
- Add a drop of pink gel food coloring for extra vibrancy if desired.