A treat that will make your tastebuds swoon! Rose Tres Leches is the moistest, creamiest cake that's as festive as it can get. So so easy to make, this 3 milk cake doesn't need any fancy ingredients!
Prep Time25 minutesmins
Cook Time30 minutesmins
Chilling Time8 hourshrs4 minutesmins
Course: Dessert
Keyword: Pink tres leches cake, Rose milk cake recipe, Rose tres leches, Rose tres leches cake
Servings: 10Servings
Calories:
Author: Natasha Minocha
Ingredients
1.5cup /200 gmsAll-purpose flour
1.5tspBaking powder
1/2tspBaking soda
1/4tspSalt
1/2cup / 100 gms Caster sugar
1cup / 245 gmsGreek yogurt, plain
1/2cup / 9 gmsCoconut oil
2tbspRose syrup
1tspVanilla extract
Rose Milk Syrup
1cup / 250 gmsMilk
1/2cup / 100 gmsCream
1/2cup / 140 gmsSweetened condensed milk
4-5tbspRose syrup
Whipped Cream
1/2cup / 100 gmsCream
1/4cup / 25 gms Icing sugar
Instructions
Preheat your oven to 180C. Grease an 8" pan and line the bottom with parchment paper.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the oil, yogurt, rose syrup, and vanilla extract.
Pour the wet ingredients over the dry ones and mix well.
Pour the batter in the prepared pan and bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
Rose Milk Syrup
While the cake is baking, make the rose milk.
Mix together the milk, condensed milk, cream, and rose syrup. Set Aside.
When the cake is baked, poke holes all over the hot cake's surface with a wooden skewer and pour over 3/4 of the rose milk.
Let the cake soak in the milk. Once it's cooled at room temperature, transfer the cake to the refrigerator for 8 hours or overnight.
Before serving, carefully turn the cake onto your serving platter. You can also serve the cake in the pan.
Spread the whipped cream liberally on top of the cake and sprinkle some dried rose petals for decoration.
Slice and serve each slice with the remaining rose milk. Enjoy!
Whipped Cream
Beat together the cream and icing sugar until soft peaks form.