Rich & decadent Eggless Rose Milk Cake recipe with detailed step by step pictures. Eggless Rose Milk Tres Leches Cake is simple, easy and no-fail recipe that is quite delicious! Perfect for any celebration or as a dessert.
Eggless Rose Milk Cake is a simple and easy recipe that’s worth any celebration as it is rich and decadent too. I made this eggless rose milk cake as a birthday cake for our darling daughter’s first birthday and there could not have been a better cake that was fitting for the occasion. This is a version of tres leches cake (Spanish three milk cake) precisely eggless rose milk tres leches cake recipe made with three different milks and it is super soft, moist and really tasty.
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The base of this celebration cake is rose flavored (a variation of my eggless vanilla cake) and is a beautiful pink in color, just like the delicious rose milk. True to its name tres leches, the cake is soaked in a rich mixture of three different types of milks and is rose flavored too! The cake soaks up all the milky liquid mixture and becomes quite moist and delicious.
It is frosted with fresh cream and garnished with slivers of pistachios. It is perfect sized to be served as individual desserts or as a celebration/birthday cake too! It has become hugely popular at home & with our friends, especially the little one loved it to bits! It is ridiculously easy to make for a cake that’s so delicious and beautiful – do give it a try! If you love rose & pistachio flavors, do check out this easy rose pista cake recipe!
Ingredients
Eggless Rose Cake which is the base cake for this recipe uses standard cake ingredients like All Purpose Flour, Oil, Baking Soda and Baking Powder. This is an oil based cake, yet another reason why it is so soft and moist. While whole wheat flour can be used, this cake needs to be light and airy, so it is preferred to use 100% all purpose flour or maida.
Plain Yogurt or Fresh Curd is used as the egg replacer in this recipe and it is whisked with baking soda, which makes the cake airy, and light.
Rose Essence or Syrup is used to flavor the cake. Alternatively, you can use Rooh Afza too for an added rose flavor.
Pink and Red Food safe colors are used to give a lovely hue to the cake and while being optional, it makes the cake visually beautiful.
A mixture of Condensed Milk, Fresh Cream and Milk are used to make the soaking liquid which is also rose flavored.
For full list of ingredients and exact measurements, check the recipe below.
Step by Step Instructions
Preheat the oven at 180°C for 10-15 mins. Line a 9x9 inch baking tray with parchment paper. In a mixing bowl add 1 cup fresh curd/plain yogurt, ½ cup oil with ½ teaspoon baking soda.
Whisk until smooth and let it rest for 5 minutes. The mixture should be frothy now.
Add ½ cup oil followed by ¾ cup powdered castor sugar and whisk it until fully melted.
Add ½ teaspoon rose essence and ¼ teaspoon rose food color (plus 3-4 drops tomato red food color). Mix well.
Place a sieve on the bowl and add 1.5 cups all purpose flour along with 1 teaspoon baking powder and ¼ teaspoon salt.
Sieve the dry mixture into the wet mixture.
Using a silicon spatula, fold the ingredients gently (without overmixing or knocking out too much air) until the batter is smooth.
Pour the batter into the prepared cake tin and gently tap it a couple of times.
Bake at 180°C for 35-40 minutes until the tester comes out clean.
Let the cake cool down a bit before inverting it onto a wire rack and cut the edges and at the top to even it out.
Meanwhile add ½ cup condensed milk, ½ cup fresh cream and ½ cup boiled & cooled down milk in a jar along with ¼ teaspoon pink food color and ¼ teaspoon rose essence.
Mix well until all the liquids are combined evenly.
Gently pour over half of the liquid all over the cake when it is still warm. The cake soaks up the liquid immediately and give it a few seconds before pouring over again. It is to your preference if you want to use up all the liquid or save some for serving later. I kept aside half of the liquid in fridge to be served with the cake later.
Place the cake in fridge for atleast 30 minutes.
Meanwhile, whisk the whipping cream until soft peaks appear. I used whipping cream powder, so mixed 150 grams of powder with 100ml ice cold water and whisked until the cream had soft peaks. Set the cream in fridge for 15-20 minutes.
Place two large dollops of whipped cream on the cake and using an offset spatula, spread it evenly on top of the cake.
At this point it is optional to decorate further with more whipping cream. I cut the cake into 4 small squares and decorated each square with whipped cream using star nozzle. Garnish with slivers of pistachios, edible silver foil on top and keep it in fridge until it is ready to be served.
Pour over ¼ cup of rose milk (or as preferred) around the cake and serve chilled!
Recipe Notes
- The cake is not very sweet and perfect to be served as a dessert, especially chilled. But if you prefer a less sweet cake, reduce the sugar by ¼ cup.
- The cake can miraculously soak up a lot of liquid, so do not worry about the cake disintegrating or falling apart.
- I used a 9x9 inch baking tin and filled the batter to ¾th. If the cake domes on top, even it by cutting the edges and the top. If you prefer it can be baked in a larger 11 inch pan or two 6 inch pans too.
Top Tip
It is important to let the yogurt and baking soda work their magic together to make a frothy mixture. It is this mixture that adds lightness and airiness to the cake. Five minutes of rest time can do wonders here!
While folding the wet and dry ingredients together, do not be tempted to overmix. Even if there are a few small lumps, gently break them in and the batter will be silky smooth in a minute.
Bake the cake in a preheated oven until the tester comes out clean – no crumbs stuck to it. The top and the sides of the cake could change into light brown color, that’s okay as we will trim the edges.
You have to soak the cake in rose milk mixture when it is warm enough for it to soak it all up. I saved some of the liquid in fridge for serving but the cake can really soak up the entire liquid mixture without falling apart.
It is optional to move the cake to a plate before pouring the milk mixture, it makes the cutting of the cake easier. However, you can always pour the liquid directly into the baking tin and frost the cake too! A glass baking bowl would look pretty as well.
Keep the cake refrigerated for atleast 30 minutes each after pouring the milk mixture and after frosting it. It tastes best when served chilled.
Substitutions & Variations
I used rose essence for the flavor, however you can add 1-2 tablespoon rooh afza instead of it.
Instead of using pink food color, you can use beetroot extract powder for color. It will not be the same color but if you want to avoid artificial colors, it is an option. You can skip food color altogether too.
You can also garnish the cake with dried/candied rose petals. It is optional to use silver foil.
Storage & Serving Suggestions
Eggless Rose Milk Cake tastes the best when served chilled. Pour the rose milk mixture generously all around the cake and serve it immediately. It stays good in the fridge for 3-4 days, keep the cake and rose milk in a tight airtight container. It is perfect as a celebration or birthday cake but also works well as single serve dessert when cut into small squares. Do check out Rose Falooda recipe too if you love frozen rose based desserts!
More Celebration Cake Recipes
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📖 Recipe
Eggless Rose Milk Cake | Eggless Rose Milk Tres Leches Cake
Equipment
- 9x9 inch Baking tray
- OTG/Oven
- Parchment Paper
- Electric Whisk
- Mixing Bowl
- Sieve
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Eggless Rose Cake
- 1.5 cups All Purpose Flour
- 1 cup Plain Yogurt/Fresh Curd
- ½ cup Oil
- ¾ cup Castor Sugar roughly powdered
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Rose Essence
- ¼ teaspoon Pink Food Color + 3 to 4 drops Tomato Red Food Color
- ¼ teaspoon Salt
For Rose Milk Tres Leches Mixture
- ½ cup Condensed Milk
- ½ cup Fresh Cream
- ½ cup Milk boiled and cooled down
- ½ teaspoon Rose Essence
- â…› teaspoon Pink Food Color
For Frosting
- 150 grams Whipping Cream Powder
- 100 ml Ice Cold Water
- 2-3 tablespoon Slivered Pistachios
- 1 Edible Silver Foil Sheet
Instructions
- Preheat the oven at 180°C for 10-15 mins. Line a 9x9 inch baking tray with parchment paper. In a mixing bowl add 1 cup fresh curd/plain yogurt with ½ teaspoon baking soda.
- Whisk until smooth and let it rest for 5 minutes. The mixture should be frothy now.
- Add ½ cup oil followed by ¾ cup powdered castor sugar and whisk it until fully melted.
- Add ½ teaspoon rose essence and ¼ teaspoon rose food color (plus 3-4 drops tomato red food color). Mix well.
- Place a sieve on the bowl and add 1.5 cups all purpose flour along with 1 teaspoon baking powder and ¼ teaspoon salt.
- Sieve the dry mixture into the wet mixture.
- Using a silicon spatula, fold the ingredients gently (without overmixing or knocking out too much air) until the batter is smooth.
- Pour the batter into the prepared cake tin and gently tap it a couple of times.
- Bake at 180°C for 35-40 minutes until the tester comes out clean.
- Let the cake cool down a bit before inverting it onto a wire rack and cut the edges and at the top to even it out.
- Meanwhile add ½ cup condensed milk, ½ cup fresh cream and ½ cup boiled & cooled down milk in a jar along with ¼ teaspoon pink food color and ¼ teaspoon rose essence.
- Mix well until all the liquids are combined evenly.
- Gently pour over half of the liquid all over the cake when it is still warm. The cake soaks up the liquid immediately and give it a few seconds before pouring over again. It is to your preference if you want to use up all the liquid or save some for serving later. I kept aside half of the liquid in fridge to be served with the cake later.
- Place the cake in fridge for atleast 30 minutes.
- Meanwhile, whisk the whipping cream until soft peaks appear. I used whipping cream powder, so mixed 150 grams of powder with 100ml ice cold water and whisked until the cream had soft peaks. Set the cream in fridge for 15-20 minutes.
- Place two large dollops of whipped cream on the cake and using an offset spatula, spread it evenly on top of the cake.
- At this point it is optional to decorate further with more whipping cream. I cut the cake into 4 small squares and decorated each square with whipped cream using star nozzle.
- Garnish with slivers of pistachios, edible silver foil and keep it in fridge until it is ready to be served.
- Pour over ¼ cup of rose milk (or as preferred) around the cake and serve chilled!
Notes
- The cake is not very sweet and perfect to be served as a dessert, especially chilled. But if you prefer a less sweet cake, reduce the sugar by ¼ cup.
- The cake can miraculously soak up a lot of liquid, so do not worry about the cake disintegrating or falling apart.
- I used a 9x9 inch baking tin and filled the batter to ¾th. If the cake domes on top, even it by cutting the edges and the top. If you prefer it can be baked in a larger 11 inch pan or two 6 inch pans too.
Foodie
Can’t see when to add oil?
Ramya
It is added right after yogurt & baking soda are whisked - updated the recipe now. Thanks!