Rose Milk Cake or Tres Leches Cake is a super moist, sponge cake soaked in rich rose flavored milk sauce (which is made of three kinds of milk) and topped with whipped cream which again has essence of rose. The result is a deliciously light, airy and fluffy cake.
Milk Cake, which is originally called Tres Leches has its origin from Mexico. Milk cake is a trend now in this part of the world. I can see it everywhere, and why not?! Its sooo good. The most trending two flavors are the rose milk cake and saffron milk cake. But they do have other flavors like lavender, chocolate, orange blossom and cardamom. I personally adore rose flavored milk cake, maybe because I love anything rose. 🙂
I had rose milk cake for the first time when my lovely sister in law bought that for me on my birthday this year. Thank you Sana for bringing this cake into my life. 🙂 <3 I was out of words when I had the first spoon. This cake is basically like a cloud, that gets turned into an even softer cloud after the addition of milk sauce and then finally it gets layered with whipped cream, turning the whole cake into a fluffy, airy, super soft thing. It’s perhaps the moistest cake I ever had.
This soft and tender cake ironically doesn’t have any oil or butter in it, you just have to poke holes and pour this beautiful rose milk sauce all over the cake which does the magic. I can say that this is the original Poke Cake. It just melts in your mouth.
I think I have said enough about this cake now and I hope I have convinced you guys to make this at home. The bonus is that it is very simple to make this cake, nothing complicated. Do try this out.
For the Cake:
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar
- 1/3 cup whole milk
- 1 tsp vanilla
For the Sauce:
- 1 can evaporated milk (340g)
- 1 can sweetened condensed milk (396g)
- 1/4 cup whole milk/ heavy cream
- 2-3 tbsp rose water
- Few drops of pink food color
For the topping:
- 250ml heavy whipping cream
- 2 tbsp icing sugar
- 1 tbsp rose water
- You can increase or decrease the amount of rose water according to your preference.
- You can add rose essence instead of rose water, but you will only need very little of that as the smell will be concentrated.
- Preheat oven to 180 degree C. Lightly grease a 9 by 13 inch pan and dust the inside with flour, tapping off excess flour.
- In a bowl combine flour, baking powder, and salt.
- Separate the eggs and place in two bowls. (Make sure that there is no water in the bowl in which you place the egg whites)
- In a bowl, add sugar to the egg yolks and beat on high speed until egg yolks turn pale yellow. Add 1/3 cup of milk and vanilla, stir to combine.
- Gradually add the flour mixture into the egg yolk mix. Stir gently until just combined. Do not over mix.
- In another clean bowl, beat egg whites on high speed and continue to beat until you get stiff peaks.
- Fold the egg whites into the batter gently, making sure that you do not knock off the air.
- Pour the batter into the prepared pan. Smooth into an even layer.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Remove cake from oven and let it cool completely.
- Combine the ingredients for sauce in a bowl. Keep aside.
- Poke holes with a fork all over the cooled cake. Pour the sauce all over the cake making sure to pour it near the edges too. Reserve a little sauce to pour on cake while serving.
- Refrigerate the cake for an hour or overnight to allow the cake to soak up all the milk.
- In the meantime, whip the heavy cream, sugar and rose water till you get stiff peaks.
- Spread this over the cake.
- Refrigerate for an hour and enjoy.
Recipe adapted from The Pioneer Woman