- August 20, 2025
Rose Milk Cake Recipe – A Royal Fusion Dessert for Festivals & Celebrations
Festival Vibes and the Heritage of Rose Sweets
Indian festivals are synonymous with colors, lights, and of course, sweets. From Diwali diyas to Holi colors, Raksha Bandhan rakhi to Eid feasts, there’s always one thing in common – mithai. Every celebration feels incomplete without something indulgent, aromatic, and beautifully presented on the dessert table. Among the countless varieties of Indian sweets, rose-flavored desserts hold a very special place.
For centuries, rose (gulab) has been celebrated in Indian culture. Its delicate fragrance and cooling properties made it a favorite among Mughal emperors, who infused rose essence into their drinks, kheer, and sweets. Even today, rose syrup, gulkand, and rose petals are used in many traditional desserts.
But what happens when this timeless floral flavor meets a modern international dessert? The result is the Rose Milk Cake – a luxurious fusion of Indian festive essence with the global trend of milk cakes. Inspired by the famous tres leches cake, the Rose Milk Cake recipe soaks a soft sponge in flavored rose milk, making it irresistibly moist, fragrant, and elegant. Topped with whipped cream and garnished with pistachios and dried rose petals, it’s a showstopper sweet that blends heritage with innovation.
This festive season, if you want to surprise your family or impress your guests, this Rose Milk Cake recipe is your go-to. Perfect for Diwali, Eid, Rakhi, weddings, anniversaries, or even as a birthday cake, it will instantly steal the spotlight on any dessert table.
About Rose Milk Cake Recipe
Origin: Inspired by tres leches (Latin America) but given an Indian rose twist
Main Ingredients: Sponge cake, rose syrup, condensed milk, whipping cream
Flavors: Floral, creamy, mildly sweet
Occasions: Festivals, weddings, birthdays, Valentine’s Day, anniversary parties
Texture: Soft, moist, melt-in-the-mouth
The Rose Milk Cake recipe is not just a dessert – it’s a celebration of love, culture, and fusion. The beauty of this mithai is that it combines Western baking techniques with Indian flavors, making it appealing to every generation.
Ingredients for Rose Milk Cake Recipe
For Sponge Cake:
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ cup sugar (powdered)
½ cup milk
½ cup curd (or yogurt)
¼ cup oil (or melted butter)
1 tsp vanilla essence
For Rose Milk Soak:
1 cup milk
½ cup condensed milk
2 tbsp rose syrup (Rooh Afza or homemade)
Few drops rose essence (optional)
For Topping:
1 cup whipped cream (sweetened)
1 tbsp rose syrup (to flavor cream)
Chopped pistachios
Dried rose petals (edible)
Step-by-Step Instructions for Rose Milk Cake
Step 1: Prepare the Sponge Cake
Preheat oven to 180°C (350°F).
Grease and line a square or round cake tin.
In a bowl, whisk curd and sugar until smooth.
Add baking soda and baking powder. Let it rest for 5 minutes (it will bubble).
Mix in milk, oil, and vanilla essence.
Sift flour and fold gently into the wet mixture.
Pour into the cake tin and bake for 30–35 minutes or until a skewer comes out clean.
Let it cool completely.
Step 2: Prepare Rose Milk Soak
Mix milk, condensed milk, and rose syrup in a bowl.
Add a few drops of rose essence for stronger flavor.
Keep chilled until ready to use.
Step 3: Assemble the Rose Milk Cake
Poke holes in the cooled sponge using a fork or skewer.
Pour the rose milk mixture evenly over the cake so it soaks inside.
Refrigerate for at least 2–3 hours (best overnight).
Step 4: Frosting and Garnishing
Whip cream until stiff peaks form.
Add rose syrup and gently fold.
Spread whipped cream evenly over the chilled cake.
Garnish with pistachios and dried rose petals.
Slice and serve chilled.
Chef Tips for Perfect Rose Milk Cake
Always cool the sponge before pouring the rose milk mixture, otherwise it will break.
For richer taste, add a little saffron-infused milk along with rose syrup.
Use homemade whipped cream for freshness.
Chill the cake overnight for best results – the flavors intensify beautifully.
Add silver vark (edible silver leaf) for a royal festive look.
Can also be made eggless (as in this recipe) or with eggs for a classic sponge.
Variations of Rose Milk Cake
Rose Pistachio Milk Cake – Garnish generously with pista flakes.
Rose Gulkand Milk Cake – Add gulkand to the milk mixture for a traditional touch.
Rose Chocolate Milk Cake – Add cocoa to the sponge for a chocolatey twist.
Mini Rose Milk Cupcakes – Make in cupcake molds for party servings.
Nutritional Value (per serving approx.)
Calories: 280 kcal
Carbohydrates: 32g
Protein: 5g
Fat: 12g
Sugar: 22g
Calcium: High (due to milk & condensed milk)
FAQs About Rose Milk Cake
Q1. Can I use ready-made sponge cake for Rose Milk Cake?
Yes, you can. Just poke holes and soak it with rose milk.
Q2. How long does Rose Milk Cake last?
It stays fresh for 3–4 days in the refrigerator.
Q3. Can I make this cake vegan?
Yes, use almond milk, coconut cream, and vegan condensed milk.
Q4. Is Rose Milk Cake suitable for Diwali or Eid gifting?
Absolutely! Prepare it in trays or small boxes for an elegant festive gift.
Q5. Can I skip condensed milk?
Yes, but the richness reduces. Replace with sweetened evaporated milk or sugar.
Interesting Facts
The Rose Milk Cake recipe is more than a dessert – it’s an experience. With its fragrant rose flavor, soft sponge, creamy topping, and festive garnishes, it captures the joy of Indian celebrations while embracing modern culinary artistry.
So whether you are preparing for Diwali, Eid, Raksha Bandhan, a wedding, or even Valentine’s Day, this Rose Milk Cake will surely win hearts and leave guests asking for more.
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