Rose Milk Cake

Prep Time: 20 minutes
Bake Time: 30–35 minutes
Chill Time: 1–2 hours
Servings: 8–10

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Ingredients:

For the Cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 3 large eggs
• ¾ cup granulated sugar
• ½ cup whole milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1–2 teaspoons rose water (adjust to taste)

For the Rose Milk Soak:

• 1 cup whole milk
• ¼ cup sweetened condensed milk
• 1 teaspoon rose water

For the Frosting:

• 1 ½ cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon rose water
• Optional: pink food coloring for a soft blush color

For Garnish:

• Dried rose petals or fresh edible rose petals
• Chopped pistachios (optional)

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Mix dry ingredients:
   In a bowl, whisk together flour, baking powder, and salt.
3. Beat eggs and sugar:
   In a large bowl, beat eggs and sugar until light and fluffy.
4. Add wet ingredients:
   Mix in milk, oil, vanilla extract, and rose water.
5. Combine wet and dry:
   Gradually fold dry ingredients into the wet mixture until smooth.
6. Bake:
   Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool.
7. Prepare rose milk soak:
   Whisk together milk, condensed milk, and rose water.
8. Soak the cake:
   Poke holes in the cooled cake with a fork or skewer. Slowly pour the rose milk soak over the cake, allowing it to absorb.
9. Make the frosting:
   Whip heavy cream with powdered sugar and rose water until stiff peaks form. Add pink food coloring if desired.
10. Frost and garnish:
    Spread the rose cream frosting evenly over the soaked cake.
    Garnish with rose petals and chopped pistachios.

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Tips:

• Adjust rose water carefully — it’s very fragrant.
• Serve chilled for the best texture and flavor.
• For a dairy-free version, substitute coconut cream for whipping cream.