Exquisite Rose Milk Layer Cake

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Description:
The Exquisite Rose Milk Layer Cake is a floral masterpiece, combining the delicate essence of rose with a soft, moist cake. Infused with rose milk and covered in a luxurious rose-scented frosting, this cake is an elegant and fragrant dessert that’s perfect for special occasions or intimate celebrations. The pastel pink layers and subtle sweetness make this cake as beautiful as it is delicious.

Ingredients:

For the Cake:

  • All-purpose flour: 2 ½ cups (300 g)
  • Baking powder: 2 tsp
  • Salt: ½ tsp
  • Unsalted butter (softened): ¾ cup (170 g)
  • Granulated sugar: 1 ½ cups (300 g)
  • Eggs: 3 large
  • Rose water: 2 tsp
  • Whole milk: 1 cup (240 ml)
  • Pink food coloring: 2-3 drops (optional)
  • Vanilla extract: 1 tsp

For the Rose Milk Soak:

  • Whole milk: ½ cup (120 ml)
  • Rose water: 1 tsp
  • Sweetened condensed milk: 2 tbsp

For the Rose Buttercream Frosting:

  • Unsalted butter (softened): 1 cup (225 g)
  • Powdered sugar: 3 ½ cups (400 g)
  • Whole milk: 3 tbsp
  • Rose water: 2 tsp
  • Pink food coloring: 1-2 drops (optional)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Mix dry ingredients:
    In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar:
    In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs and flavorings:
    Beat in the eggs one at a time, ensuring each is fully incorporated. Add the rose water, vanilla extract, and optional pink food coloring. Mix well until smooth.
  5. Alternate dry ingredients and milk:
    Gradually add the flour mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined to avoid overmixing.
  6. Bake the cakes:
    Divide the batter evenly between the two cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the rose milk soak:
    In a small bowl, whisk together the milk, rose water, and sweetened condensed milk. Once the cakes have cooled, poke holes in the top with a fork or skewer and slowly drizzle the rose milk soak over the layers. Let the cakes absorb the milk before frosting.
  8. Make the rose buttercream frosting:
    Beat the softened butter until creamy and smooth. Gradually add the powdered sugar, mixing well. Stir in the rose water, milk, and optional pink food coloring. Beat until the frosting is light and fluffy.
  9. Assemble the cake:
    Place one cake layer on a serving plate and spread a generous amount of rose buttercream on top. Add the second layer and frost the entire cake, smoothing the sides and top. For decoration, you can pipe additional frosting or garnish with edible rose petals.
  10. Chill and serve:
    Chill the cake for 30 minutes before serving to let the flavors meld and the frosting set.

Tips for Success:

  • Adjust rose flavor: Be mindful of the rose water’s strength, as it can easily overpower the cake. Start with less, and add more based on your preference.
  • Sponge cake: Make sure not to overmix the batter to retain the light and fluffy texture of the cake.
  • Decoration: Use edible flowers or delicate piped frosting for a decorative finish.

Recommendations:

  • Storage: Store the cake in an airtight container in the fridge for up to 3 days. Allow the cake to come to room temperature before serving.
  • Serving suggestions: Pair this cake with a cup of herbal tea or rose-flavored beverages to enhance the floral notes.

Nutrition (per slice, approx. based on 12 servings):

  • Calories: 460
  • Protein: 5 g
  • Fat: 24 g
  • Carbohydrates: 59 g
  • Fiber: 1 g
  • Sugar: 45 g
  • Sodium: 250 mg

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