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Eggless Rose Milk Cake

Course Dessert
Cuisine Continental
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 8 -10
Author Rafeeda


  • 1/4 cup butter
  • 1/4 cup oil
  • 1/2 cup yogurt
  • 1/2 cup condensed milk
  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • 2 tbsp rose water
  • 1/2 cup condensed milk
  • 125 ml pack thick cream
  • 1 cup evaporated milk
  • 1/4 cup rose syrup
  • 1 cup whipping cream
  • 1/4 cup icing sugar I didn't use


  • Preheat oven to 180 degrees. Grease an 8 inch pan.
  • Whisk all the wet ingredients till well incorporated. Sift in the dry ingredients and fold till moist. Fold in the rosewater.
  • Pour the batter into the prepared pan and bake for 30 minutes or till done.
  • Allow to cool in pan and then flip onto a cooling rack.
  • Meanwhile, whisk together the ingredients for the milk and keep in fridge till time.
  • Once the cake is cooled, place it carefully into a large pan. Pock with a fork all over. Pour a little more than half of the rose milk mixture over it. Allow it to rest in the fridge for couple of hours.
  • Before serving, whip the cream with the icing sugar till stiff. Spread on top of the cake.
  • Slice into pieces. Pour more of the milk around it and enjoy.