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Rose Milk Tres Leches Cake

  • Author: Vasanti
  • Yield: 12 servings 1x


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


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
  • 2 tsp vanilla extract
  • 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)


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 vanilla extract and 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 in the Rooh Afza Rose Syrup in the whole milk.
  • 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.
  • Whisk condensed milk, evaporated milk and the spiced milk to combine well.
  • 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