Easy Rose Tres Leches Cake | Soft, Spongy & Beautiful Dessert

The Rose Milk Tres Leches Cake is a soft, spongy, and utterly scrumptious dessert made by soaking a rose-flavored cake in a rich, sweetened rose milk mixture, then topping it with whipped cream, pistachios, and dried rose petals. As the name suggests, this is a delightful rose milk–infused cake that’s perfect for the season — and an absolute must-have for Eid celebrations.

I’ve been wanting to try this cake ever since 2019, when a friend shared a story of enjoying this lip-smacking treat in Dubai. But then the pandemic arrived, and the idea slipped my mind. Recently, when I was reminded of my rose milk post on the blog, I decided Eid was the perfect time to bring this pink beauty to life — and it turned out to be a huge hit at home!

Yes, as delicious as it looks and sounds, this cake does take a little extra time to prepare compared to a regular cake, but trust me — it’s absolutely worth the wait. While you may need to pick up a few special ingredients like condensed milk, whipping cream, and dried rose petals, the rest are pantry staples you likely already have. I’ve also skipped artificial food coloring here, using a good-quality rose syrup (sharbat) instead for that appetizing pink hue.

You can check my other rose milk related recipe below:

I’ve intentionally kept the cake slightly less sweet, as the rose milk soak and the whipped cream topping add plenty of sweetness. Feel free to adjust the sugar to your taste. This recipe yields a medium-sized square cake that can be cut into 4 generous pieces or 8 smaller rectangular slices — you can easily double or triple the recipe depending on the crowd.

So let’s get started and make this gorgeous Rose Tres Leches Cake — a showstopper dessert that’s sure to win hearts!

Ingredients and Their Role in the Dish

Pistachios + Dried rose petals:
Provide crunch, color, and a touch of elegance, making the cake festive and eye-catching.

Maida (all-purpose flour):
Forms the base of the cake, giving it structure and softness. It helps create a light sponge that absorbs the milk mixture beautifully.

Baking powder + Baking soda:
Leavening agents that help the cake rise, making it light, airy, and soft.

Salt:
Balances the sweetness and enhances the overall flavor of the cake.

Egg (yolk and white separated):
The egg yolk adds richness and moisture, while the whipped egg white gives the cake a light, fluffy texture that’s ideal for soaking.

Sugar:
Sweetens the cake and also stabilizes the whipped egg whites, helping create a tender crumb.

Melted butter:
Adds richness, moisture, and a soft texture to the sponge.

Milk + Rose syrup (sharbat):
Used in both the batter and the soak, this gives the cake its signature rose flavor and appealing pink color.

Sweetened condensed milk, evaporated milk, heavy cream (for the soak):
Together, these create the tres leches mixture — a rich, creamy, and sweet liquid that soaks into the cake, making it moist and indulgent.

Whipping cream:
Beaten into a soft, fluffy topping that adds a light and creamy finish to the dessert.

Easy Rose Tres Leches Cake | Soft, Spongy & Beautiful Dessert

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Cake/ Cupcake/ Muffin, Ramadan/ Bakrid Recipes, DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Soft and fluffy rose milk cake soaked in a rich rose-flavored milk mixture, topped with whipped cream, pistachios, and rose petals — an easy and festive dessert for Eid or Ramadan.

Ingredients for the cake

1/2 cup All purpose flour/ Maida
¼ to 1/3 cup Sugar
½ teaspoon, Baking powder
a pinch Salt
¼ teaspoon, Baking soda
1 nos. Egg
3 + 1 tablespoon, Unsalted Butter (room temperature)
½ cup Milk
1 tablespoon, Rose syrup/ Sharbath
Ingredients for the milk mixture
1 cup Milk
¼ cup Condensed milk
3 tabespoons, Fresh cream
1 tablespoon, Rose syrup/ Sharbath
Ingredients For frosting
¾ cup Whipping cream
¼ cup Powdered sugar
Ingredients for garnish
1 tablespoon, Pistachios (chopped)
1 teaspoon, Dry rose petals

Directions to make Rose Tres Leches Cake

In a bowl add 1/2 cup milk and sharbath/ rose syrup. Mix well and keep it aside. Preheat oven at 350F/ 180C.
Separate 1 egg — place the yolk in one bowl and the white in another. Using a hand blender, beat the egg whites until stiff peaks form (this should take about 2 minutes).
To the egg yolks, add sugar and whisk until combined. Then add melted butter and mix well.
Add maida/all-purpose flour, baking soda, salt, and baking powder to the egg yolk mixture. Mix well. Add the prepared rose milk mixture and mix to form a smooth cake batter.
Gently fold in the whipped egg whites using a spatula. Be careful not to over mix — you want to keep the batter light and airy.
Grease a square baking tray with a little butter. Pour in the batter and bake in the preheated oven for 25 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready. If the cake needs more time, continue baking and check again. Once done, remove the cake from the oven, invert onto a cooling rack, and let it cool completely.
Meanwhile, prepare the milk mixture: combine milk, condensed milk, rose syrup/sharbat, and cream. Mix well and set aside.
Once the cake has cooled, use a toothpick to poke holes all over the cake so the milk mixture can soak in. Pour the milk mixture over the cake and refrigerate for at least 1 hour.
In a wide bowl, add ¾ cup cream. Using a hand blender, gradually add powdered sugar while beating, and whip until the cream is light and thick.
Spread the whipped cream frosting over the chilled cake. You can pipe decorative designs if you like. Ensure the cream layer is at least ½ inch thick for the best look and taste. Finally, garnish with chopped pistachios and dried rose petals. Slice and enjoy!

Directions to make Rose tres leches cake with step by step images

In a bowl, mix ½ cup milk with sharbat or rose syrup. Stir well and set aside. Preheat the oven to 350°F (180°C).
Separate 1 egg — place the yolk in one bowl and the white in another seperate bowl. Using a hand blender, beat the egg whites until stiff peaks form (this should take about 2 minutes).
To the egg yolks, add sugar and whisk until combined. Then add melted butter and mix well.
Add maida/all-purpose flour, baking soda, salt and baking powder to the egg yolk mixture. Mix well. Add the prepared rose milk mixture and mix to form a smooth cake batter.
Gently fold in the whipped egg whites using a spatula. Be careful not to over mix — you want to keep the batter light and airy.
Grease a square baking tray with a little butter. Pour in the batter and bake in the preheated oven for 25 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready. If the cake needs more time, continue baking and check again. Once done, remove the cake from the oven, invert onto a cooling rack, and let it cool completely.
Meanwhile, prepare the milk mixture: combine milk, condensed milk, rose syrup/sharbat, and cream. Mix well and set aside.
Once the cake has cooled, use a toothpick to poke holes all over the cake so the milk mixture can soak in. Pour the milk mixture over the cake and refrigerate for at least 1 hour.
In a wide bowl, add ¾ cup cream. Using a hand blender, gradually add powdered sugar while beating, and whip until the cream is light and thick.
Spread the whipped cream frosting over the chilled cake. You can pipe decorative designs if you like. Ensure the cream layer is at least ½ inch thick for the best look and taste. Finally, garnish with chopped pistachios and dried rose petals. Slice and enjoy!

Tips

Whip the egg whites properly: Make sure to beat the egg whites to stiff peaks — this gives the cake a light, airy texture that soaks up the rose milk beautifully.
Don’t overmix the batter: Fold the egg whites gently into the batter to avoid deflating it.
Use good-quality rose syrup: A fragrant rose syrup or sharbat gives the cake a natural pink hue and floral aroma without artificial coloring.
Chill for best flavor: Let the cake soak and chill for at least 4 hours (or overnight) before serving so the flavors meld beautifully.
Adjust sweetness to taste: Since the rose milk soak and whipped cream are sweet, you can slightly reduce the sugar in the cake if you prefer it less sweet.

Serving Suggestions

Cut the cake into neat squares or rectangles and serve cold, straight from the fridge.
Top each piece with extra whipped cream, chopped pistachios, and a sprinkle of dried rose petals for an elegant, festive finish.
Serve alongside masala chai, cardamom tea, or rose milk for a perfect pairing.
This cake is ideal for Eid, birthdays, dinner parties, or anytime you want to impress with a show-stopping dessert.

FAQ (Frequently Asked Questions)

1. Can I make Rose Milk Tres Leches Cake ahead of time?

Yes! In fact, making rose milk tres leches cake ahead of time is recommended. Chill it for at least 4 hours or overnight so the rose milk mixture fully soaks in and the flavors develop beautifully.

2. How do I store leftover rose tres leches cake?

Store leftover rose tres leches cake in an airtight container in the refrigerator. It will stay fresh and moist for 2–3 days. Serve it cold straight from the fridge for best taste.

3. Can I make rose milk tres leches cake without eggs?

Yes, you can make an eggless rose milk tres leches cake by substituting the egg with ¼ cup yogurt or using a commercial egg replacer. Note that the texture may be slightly denser but still delicious.

4. Where can I buy rose syrup for tres leches cake?

You can buy rose syrup (also called rose sharbat) at most Indian grocery stores, online, or in specialty stores. Look for a good-quality, fragrant syrup for the best flavor and natural pink color.

5. Can I use store-bought whipped cream for rose milk tres leches cake?

Yes, store-bought whipped cream works well and saves time, but freshly whipped cream gives a lighter texture and fresher taste to your rose milk tres leches cake.