Description

Delicate, moist, and beautifully floral, this Rose Milk Cake is a true showstopper dessert. Infused with the subtle aroma of rose essence and topped with a silky rose-infused buttercream, each bite offers a perfect balance of flavor and texture. Inspired by Persian culinary traditions, this cake is a celebration of elegance, tradition, and artistry—a perfect centerpiece for any occasion.

Ingredients

Scale

For the Cake:

1 ½ cups cake flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup fine granulated sugar
3 large eggs, room temperature
¾ cup whole milk, room temperature
1 tablespoon high-quality rose water or rose essence
1 teaspoon vanilla extract

For the Rose Syrup:

¼ cup water
¼ cup granulated sugar
1 teaspoon rose water

For the Rose Buttercream:

1 cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tablespoons whole milk
1 teaspoon rose water
A drop of pink food coloring (optional)

Decoration:

Edible rose petals (organically grown, pesticide-free)

Instructions

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together cake flour, baking powder, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and rose water.
Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with flour. Mix gently until just combined.
Pour batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, make the rose syrup: combine water and sugar in a small saucepan over low heat until sugar dissolves. Remove from heat and stir in rose water.
Brush warm cake with rose syrup. Allow cake to cool completely.
For buttercream, beat butter until creamy. Gradually add powdered sugar, followed by milk and rose water. Beat until light and fluffy. Add a drop of pink food coloring if desired.
Frost the cooled cake evenly with buttercream.

Decorate with edible rose petals in a design of your choice.

Notes

For extra moisture, brush the cake with additional rose syrup right after baking.
Use only pure, food-grade rose water or essence—avoid artificial flavors.
To make it gluten-free, substitute the cake flour with a high-quality gluten-free flour blend and add ½ teaspoon xanthan gum.

Store in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: Persian-Inspired, Middle Eastern

Nutrition

Calories: 420 kcal
Fat: 22g
Carbohydrates: 50g
Protein: 5g