Rose Milk Cake (Falooda Tres Leches Cake)

This super fluffy rose-flavored cake is a delicious spin on the traditional tres leches cake soaked in three types of milk and my favorite syrup. It's impossible to stop at a single slice!

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Falooda (or Rooh Afza in milk) is an incredibly rich beverage that I can never get enough, so I figured— why not infuse it into the traditional tres leches? You can’t go wrong with this moist and dreamy cake, paired with the light whipped cream frosting it’s pure perfection!

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Name: Rose Milk Cake (Falooda Tres Leches Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 120 min
Ingredients: 1½ cup all-purpose flour; 1 tsp baking powder; ½ cup unsalted butter; 1 cup granulated sugar; 5 eggs; ½ tsp vanilla paste; 2 tbsp rooh afza; 2 cups milk; ½ cup condensed milk; ½ cup heavy cream; 4 tbsp rooh afza; 1½ cup heavy cream; ¼ cup granulated sugar

Preheat oven to 350F. Grease and flour a 9×13-inch baking pan. Sift flour and baking powder together; set aside. Beat butter and sugar together in a large bowl until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture and mix until well blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.

Once your cake has cooled, combine whole milk, condensed milk, heavy cream, and rooh afza; pour over the cake and allow it to soak.

In a separate bowl, whip heavy cream and sugar with an electric mixer until thick. Spread over the cake. Garnish with crushed pistachios or rose petals. Refrigerate until ready to serve!

Check out the video on how to make it:

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Rose Milk Cake (Falooda Tres Leches Cake)

This super fluffy rose-flavored cake is a delicious spin on the traditional tres leches cake soaked in three types of milk and my favorite syrup. It's impossible to stop at a single slice!

Serves: 16 slices

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Prep Time 15

Cook Time 30

Total Time 2

Ingredients

For the Cake

1½ cup all-purpose flour
1 tsp baking powder
½ cup unsalted butter
1 cup granulated sugar
5 eggs
½ tsp vanilla paste
2 tbsp rooh afza

For the Soak

2 cups milk
½ cup condensed milk
½ cup heavy cream
4 tbsp rooh afza

For the Frosting

1½ cup heavy cream
¼ cup granulated sugar

Instructions

For the cake

Preheat oven to 350F. Grease and flour a 9x13-inch baking pan. Sift flour and baking powder together; set aside.
Beat butter and sugar together in a large bowl until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture and mix until well blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.

For the soak

Once your cake has cooled, combine whole milk, condensed milk, heavy cream, and rooh afza; pour over the cake and allow it to soak.

For the frosting

In a separate bowl, whip heavy cream and sugar with an electric mixer until thick. Spread over the cake.
Garnish with crushed pistachios or rose petals. Refrigerate until ready to serve!