Love baking and want to truly take your healthy baking up a notch? Read my full No Discard Sourdough Starter Guide for Beginners<\/a><\/strong>! You can use sourdough starter in everything from cookies to cakes, breads, and so much more!<\/p>\n\n\n\n Rose milk cake is made of:<\/p>\n\n\n\n Rose cake has a light airy texture, and sweet taste with a subtle hint of rose flavor. It is so delicious and a very light fluffy cake that is not too heavy!<\/p>\n\n\n\n I want to briefly note that rose essence and rose water are two completely different products! Most rose milk cakes call for rose water. My recipe calls for rose essence from North American Herb and Spice! <\/p>\n\n\n\n I love using rose essence because it actually is more concentrated and you need less of it in your recipes! And rose essence has some amazing health benefits like:<\/p>\n\n\n\n USE FRESH EGGS!<\/strong> Fresh eggs will whip to perfection for a light airy cake texture.<\/p>\n\n\n\n DON'T GET ANY YOLK IN THE EGG WHITE<\/strong>. And while we're on eggs... make sure there is no yolk in the egg white bowl or you will not get perfect stiff peaks. <\/p>\n\n\n\n PREPARE ALL CAKE COMPONENTS AT ONCE<\/strong>. I like to have 1 bowl for the egg yolk and sugar, 1 bowl for the whipped egg whites, 1 bowl for the sifted flour and the last for the milk. Then, I just pour everything together and nothing is over mixed!<\/p>\n\n\n\n ADD MILK AND FLOUR IN 2 PARTS<\/strong>. Adding the milk and flour alternatively helps to prevent over mixing. <\/p>\n\n\n\n FOLD DON'T STIR EGG WHITES<\/strong>. Fold in the egg whites. Keep scooping under the egg whites and folding the cake batter on top. This will help prevent egg whites from deflating and leaving you with a flat cake.<\/p>\n\n\n\n COOL CAKE BEFORE ADDING ROSE SYRUP<\/strong>. Cool cake completely then poke all over with a fork. I poked it about 150 times to make sure the rose milk syrup totally soaked in!<\/p>\n\n\n\n Okay so I made this rose milk cake from a couple of different bloggers and some recipes were easy to follow.. some were so confusing that my cake did not look like the picture at all! I hope that I broke down the steps here so that my rose cake is easy to make for you!<\/p>\n\n\n\n Now all 4 rose milk cake components are ready! You should have:<\/p>\n\n\n\n Add your milk and flour alternatively to the rose milk cake batter in two parts, mixing after each addition. This helps to prevent over mixing cake batter. If you haven't done this before this is how:<\/p>\n\n\n\n Finally, fold the egg whites into the rose milk cake batter. Scooping under and folding in. Make sure you DO NOT STIR. Stirring will deflate your egg whites. Fold until the batter is uniform and fluffy.<\/p>\n\n\n\n Pour the batter into a greased and floured 9 x 13 pan. Bake at 350 degrees Fahrenheit for 25-30 minutes or until a toothpick comes out clean.<\/p>\n\n\n\n Cool cake in the pan on a wire rack.<\/p>\n\n\n\n In a small bowl, whisk together the 3 milks: whole milk, sweetened condensed milk, and evaporated milk<\/strong>. Add rose essence and 2-3 drops of red food dye<\/strong> if you want a pink rose milk syrup color. <\/p>\n\n\n\n Poke the top of your cooled cake<\/strong> all over with a fork. Poke 150-200 times to make sure the rose milk will get absorbed!<\/p>\n\n\n\n Pour about \u00be of the rose milk over the top<\/strong>. Save the other \u00bc of rose milk for serving.<\/p>\n\n\n\n Refrigerate rose milk cake 1 hour or overnight.<\/p>\n\n\n\n To make the rose whipped cream:<\/span><\/strong><\/p>\n\n\n\n Spread the whipped rose milk cream over the top of the cake. And finally sprinkle chopped pistachios and dried rose petals for serving. <\/p>\n\n\n\n Cut cake and serve with an extra drizzle of the leftover rose milk.<\/p>\n\n\n\n Hope you enjoy!! <\/p>\n\n\n\n Frequently asked questions about my tres leches rose milk cake recipe. <\/p>\n\n\n\n How do I make a more wet cake? <\/strong><\/p>\n\n\n\n Most rose milk cake recipes have a LOT of syrup, for me that is too much so I made my cake with less syrup which gives you a moist yet still fluffy cake. If you want a very wet cake like the traditional rose cake, simply double the rose syrup recipe!<\/p>\n\n\n\n Can I use all purpose flour instead of cake flour?<\/strong><\/p>\n\n\n\n Yes! All purpose has slightly more protein than cake flour, so you just might not have as light of a cake texture but it will work!<\/p>\n\n\n\n How do I serve rose milk cake?<\/strong><\/p>\n\n\n\n Serve your cake cut into squares with a drizzle of rose syrup over the top or around the sides. <\/p>\n\n\n\n How long can I store the cake for?<\/strong><\/p>\n\n\n\n This cake can be stored, covered tightly, in the fridge for up to 4 days. It is a great cake to make ahead for busy days with guests!<\/p>\n\n\n\n How do I make the pink colored cake and rose milk?<\/strong><\/p>\n\n\n\n Just simply mix in a couple of drops of red food coloring! I used an all natural food dye that is made from beets. Add less dye for a pale pink color and more for a darker pink color.<\/p>\n\n\n\n More dessert recipes<\/a><\/strong> you might like:<\/p>\n\n\n\n If you try this Rose Milk Cake Recipe<\/strong>, please let me know your thoughts by leaving a rating and comment below! Ready for more?<\/strong> Subscribe to my newsletter<\/a> or follow along on Pinterest<\/strong><\/a>, Instagram<\/strong><\/a>, Facebook<\/strong><\/a>, and Youtube<\/strong><\/a>!<\/p>\n\n\nWHAT IS ROSE MILK CAKE MADE OF?<\/h2>\n\n\n\n
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WHAT DOES IT TASTE LIKE?<\/h2>\n\n\n\n
ROSE ESSENCE VS ROSE WATER<\/h3>\n\n\n\n
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TIPS FOR MAKING THE BEST ROSE MILK INFUSED CAKE<\/h2>\n\n\n\n
HOW TO MAKE ROSE MILK TRES LECHES CAKE AT HOME<\/h2>\n\n\n\n
STEP 1: separate egg whites and yolks<\/h3>\n\n\n\n
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![\"separating](\"https:\/\/thehintofrosemary.com\/wp-content\/uploads\/2022\/04\/Rose-milk-cake-recipe-card-pics-1-768x1024.jpg\")
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<\/figure>\n<\/figure>\n\n\n\nSTEP 2: sift together dry ingredients and make the vanilla milk<\/h3>\n\n\n\n
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STEP 3: add milk and flour to egg yolks<\/h3>\n\n\n\n
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<\/figure>\n<\/figure>\n\n\n\nSTEP 4: fold in the egg whites and bake cake<\/h3>\n\n\n\n
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<\/figure>\n\n\n\n![\"rose](\"https:\/\/thehintofrosemary.com\/wp-content\/uploads\/2022\/04\/Rose-milk-cake-recipe-card-pics-12-768x1024.jpg\")
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<\/figure>\n<\/figure>\n\n\n\nSTEP 5: make the rose milk syrup<\/h3>\n\n\n\n
![\"\"](\"https:\/\/thehintofrosemary.com\/wp-content\/uploads\/2022\/04\/Rose-milk-cake-recipe-card-pics-14-768x1024.jpg\")
<\/figure>\n\n\n\n![\"pink](\"https:\/\/thehintofrosemary.com\/wp-content\/uploads\/2022\/04\/Rose-milk-cake-recipe-card-pics-15-768x1024.jpg\")
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<\/figure>\n<\/figure>\n\n\n\nSTEP 6: refrigerate and make the rose whipped cream<\/h3>\n\n\n\n
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<\/figure>\n\n\n\nFAQ's<\/h4>\n\n\n\n
![\"\"](\"https:\/\/thehintofrosemary.com\/wp-content\/uploads\/2022\/04\/Rose-milk-cake-6-768x1024.jpg\")
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<\/div>\n<\/div>\nRose Milk Cake<\/h2>\n