Ingredients
- All-purpose flour: 1 ½ cups
- Granulated sugar: 1 cup
- Large eggs: 4
- Baking powder: 1 ½ teaspoons
- Evaporated milk: 1 can (12 oz)
- Sweetened condensed milk: ½ can (7 oz)
- Rose syrup (such as Rooh Afza): ¼ cup
- Heavy whipping cream: 1 ½ cups
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Cream the sugar and eggs together until the mixture is pale and fluffy. Gently fold in the all-purpose flour and baking powder until just combined. Pour the batter into a greased 9×13 inch pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 2: While the cake is baking or cooling, prepare the rose milk soak. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and the measured rose syrup until the mixture is uniform and pink.
- Step 3: Once the cake is out of the oven, allow it to cool for 15 minutes. Use a fork or skewer to poke deep, even holes across the entire surface of the cake. Slowly and evenly pour the prepared rose milk mixture over the cake, allowing the liquid to completely soak in.
- Step 4: Prepare the frosting by pouring the heavy whipping cream into a chilled bowl and beating it on high speed until stiff peaks form. Spread the whipped cream evenly over the top of the completely saturated cake.
- Step 5: Garnish the Rose Milk Cake with optional toppings such as crushed pistachios or dried rose petals. Refrigerate the cake for a minimum of 4 hours, or ideally overnight, before slicing and serving.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days; this cake tastes even better on day two once the milk soak is fully integrated.
- For maximum saturation without the cake collapsing, ensure the cake has cooled for the recommended 15 minutes before poking the holes, and pour the milk soak very slowly around the edges first.
- Elevate the presentation by sprinkling finely crushed pistachios and a few dried rose petals on top just before serving for contrasting color and texture.
- To guarantee perfectly stiff peaks for your frosting, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before whipping the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American