A Valentine’s Day Makeover

As February rolls in and love fills the air, I find myself drawn to roses and sweet treats. Combining the two, I have come up a rose-flavored sweet treat to celebrate the season of love. I’m giving my favorite cake a Valentine’s Day makeover and turning it into Rose Milk Tres Leches Cake!

Inspiration from a Cherished Memory

There’s something special about infusing the delicate essence and floral sweetness of roses into a decadent dessert, creating a delightful surprise for the taste buds. I was inspired by the refreshing Rose Milk, a childhood favorite cold drink I often enjoyed during as an after school snack, particularly on hot summer days.

Mom’s simple method of stirring the rose syrup into cold milk transformed ordinary moments into cherished treats. Drawing inspiration from this fond memory, I’ve infused rose syrup into the Tres Leches milk mixture, adding a nostalgic touch to the Valentine’s Day celebration.

Perfect for Valentine’s Day

It’s the perfect dessert for Valentine’s Day—pretty in pink and bursting with amazing flavor, thanks to the addition of the popular Indian rose syrup, Rooh Afza, mixed into the tres leches mixture. Topped with adorable heart shaped sprinkles and fragrant rose petals and buds, this cake is a delightful way to share the love with your special someone!

This Rose Milk Tres Leches Cake, with its moist and luscious texture, perfectly complements the delicate floral notes of the rose syrup. For an extra special touch, serve slices of this cake alongside a scoop of vanilla ice cream. Its subtle floral notes and elegant presentation make it an ideal dessert to enjoy with your special someone, or to share with friends and family on any occasion worth celebrating.

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Rose Milk Tres Leches Cake


  • Author: Vasanti
  • Yield: 12 servings 1x

Description

The Mexican Tres Leches Cake gets a Valentine’s Day makeover with the classic Indian dessert flavors of cardamom and rose.


Ingredients

Units Scale

For the Cake

Dry Ingredients

  • 1 & 1/2 cups of all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp ground cardamom
  • 1/8 tsp salt

Wet Ingredients

  • 5 large eggs, yolks and whites separated
  • 1 cup granulated sugar, divided into 3/4 and 1/4 cups
  • 1/2 cup of whole milk
  • cooking spray or butter for greasing

Special Equipment

  • 9×13 baking tray or glass dish
  • Electric stand or hand mixer with mixing bowls
  • Silicone or rubber spatula

For the Rose Milk Tres Leches Mixture

  • 1 cup of whole milk
  • 1/31/2 cup Rooh Afza Rose Syrup (see FAQs & Notes)
  • 1 16 oz can of sweetened condensed milk, or to taste (since the rose syrup is quite sweet)
  • 1 12 oz can of evaporated milk

For the Top Layer

  • 2 cups of heavy whipping cream
  • 1/4 cup granulated sugar
  • 1/2 tsp rose extract

Toppings (optional)


Instructions

Baking the Cake

  • Preheat the oven to 350°F (175 °C) and grease the baking dish with butter or cooking spray.
  • In a medium bowl, combine flour, ground cardamom, baking powder and salt.
  • Beat the egg yolks and 3/4 cup of sugar together with an electric hand mixer or in a bowl of a stand mixer for about 3 mins till the mixture is pale yellow. Add the milk and beat again to combine.
  • Pour it over the flour mixture and mix well with a spatula till you get a smooth cake batter.
  • Beat the egg whites separately on high speed using a hand or stand mixer until they have soft peaks. Continue running the mixer while gradually adding in the remaining 1/4 cup sugar and beat until egg whites are shiny and stiff.
  • Fold the eggs whites very gently into the cake batter, making sure the eggs whites are combined but don’t deflate too much, so that the cake is light and spongy.
  • Transfer the mixed batter gently into the baking dish and bake in the oven for 30-40 mins till it turns golden brown and the toothpick comes out clean when inserted in the center of the cake.
  • Take the cake out of the oven and allow it to cool for 15-30 minutes.

Soaking the Cake with Rose Milk Tres Leches Mixture

  • While the cake cools, prepare the three milk mixture by mixing the Rooh Afza Rose Syrup in the whole milk.
  • Whisk the condensed milk and the evaporated milk in the prepared rose milk to combine well.
  • Once the cake is cooled, using a knife or a spatula, gently slide to unstick the sides of the cake from the pan. Then, poke holes all over the cake using a fork.
  •  
  • Slowly pour the Rose Milk Tres Leches Mixture over the cake.
  • Cover and refrigerate for a couple of hours to let the cake cool and absorb the milk mixture completely.

Decorating the Cake with Top Layer

  • When the cake is ready for the topping,, whip the heavy cream with sugar and rose extract in a bowl with a stand mixer or a hand mixer till it has soft peaks.
  • Spread the whipped cream over the cake with a spatula in a thick even layer and top with heart shaped sprinkles and rose buds and petals.
  • Refrigerate for at least 2 hours or until ready to serve (see FAQs & Notes for storage/make-ahead information).

Keywords: Baking Recipes

Recipe FAQ’s and Notes

Where can you find rose syrup?

Indian and Pakistani branded rose syrups are available in the Indian grocery stores worldwide.

You can also buy it online on Amazon

How long will the cake stay fresh in the refrigerator?

The cake will stay fresh in the refrigerator for up to 72 hours when stored by sealing the tray with a plastic wrap, thus making it a great make-ahead dessert!

Happy cooking
Vasanti

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Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.



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