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Classic Rose Milk Cake

A close-up of a slice of pink layer rose cake featuring alternating pink cake and white filling layers, decorated with pink frosting rosettes.
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A moist layer cake flavored with rose water and soaked in a sweet, creamy milk mixture.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 2 teaspoons rose water
  • 1 cup heavy cream
  • 1/2 cup whole milk (for soaking)
  • 1/4 cup powdered sugar
  • 1 teaspoon rose water (for soaking liquid)
  • Pink food coloring (optional)
  • Fresh or buttercream roses for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, mix the 1 cup of whole milk and 2 teaspoons of rose water.
  6. Alternately add the dry ingredients and the rose milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cakes cool slightly, prepare the soaking liquid: Whisk together the 1/2 cup whole milk, 1/4 cup powdered sugar, and 1 teaspoon rose water.
  9. Once the cakes are slightly warm, poke holes all over the tops using a fork or skewer. Slowly pour the soaking liquid evenly over both layers. Let the cakes cool completely in the pans.
  10. Prepare the topping: Whip the heavy cream until soft peaks form. Add the optional pink food coloring if desired.
  11. Once the cakes are fully cooled, carefully invert them onto a serving plate. Spread the whipped cream over the top and sides of the cake.
  12. Decorate with fresh or piped buttercream roses before serving.

Notes

  • For piped roses, use a star tip (like Wilton 1M) and stiff buttercream frosting.
  • You can substitute some of the milk with buttermilk for a slightly tangier cake.
  • Chill the cake for at least 2 hours before slicing for the best texture.

Nutrition

Find it online: https://delishdiarist.com/rose-cake-classic-rose-milk-cake-recipe/