Fragrant Middle Eastern Rose Milk Cake With Creamy Layers

Rose milk cake is the fragrant one, cream layers scented with rosewater. I use the rosewater lightly so it reads floral, not soapy, against the dairy.

The recipe is approachable for home bakers and can be customized with various toppings like crushed pistachios or dried rose petals for added elegance.

Elegant Rose Milk Cake with Creamy Layers

This cake is made by layering delicate sponge cake with a sweet and creamy filling, all infused with the aromatic essence of rose. It takes about 2 hours to prepare and chill, serving around 8 people.

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1/4 cup unsalted butter, melted
1/2 cup milk
1/4 cup rose water
2 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup powdered sugar
1/4 cup crushed pistachios for garnish
Dried rose petals for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a round cake pan.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Combine Wet Ingredients: In another bowl, beat the eggs and sugar until light and fluffy. Stir in the melted butter, milk, and rose water.

Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until well incorporated.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 25-30 minutes or until a toothpick comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Cream Filling: In a bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the mascarpone cheese until combined.
Assemble the Cake: Once the cake is cool, cut it into two layers. Place one layer on a serving plate, drizzle with rose milk (a mixture of milk and rose water), and spread a layer of the cream filling on top. Add the second layer and repeat.
Chill and Serve: Refrigerate the assembled cake for at least 1 hour to set. Garnish with crushed pistachios and dried rose petals before serving.