Rose And Honey Milk Cake Recipe

Rose And Honey Milk Cake Recipe

Rose And Honey Milk Cake Recipe

Prep Time15 minutes
Active Time30 minutes
Total Time45 minutes
Cuisine: Pakistani
Yield: 4


For Honey Cake:

  • 3 Egg
  • 1 cup Whole Milk
  • ¾ cup Oil
  • 1 tsp Vanilla Essence
  • 2 tsp Rose Water
  • ¼ cup Honey
  • ½ cup Brown Sugar
  • ½ cup Castor Sugar
  • ½ tsp Salt
  • cup All Purpose Flour
  • ¼ tsp Baking Soda
  • 1 tsp Baking Powder

For Honey Milk:

  • cup Evaporated Milk
  • ½ cup Cream
  • ¾ cup Whole Milk
  • ½ cup Honey
  • ½ cup Brown Sugar
  • 2 tbsp Rose Water (Optional


  • 2 cup Heavy Whipping Cream
  • 2 tbsp Salted Cashew Nuts


To Make Honey Cake:

  • Preheat oven at 350° F or 175° C.
  • In a large bowl, add all purpose flour, salt, baking soda and baking powder. Whisk everything together and set aside.
  • In another bowl, add both sugars, honey and eggs. Whisk until smooth. Add oil, oil, rose water and vanilla essence. Whisk until you get a smooth liquid.
  • Pour the liquid in flour mixture and whisk to create a lump free cake batter.
  • Pour the cake batter in the 9′ x 13′ inch oven-safe dish, no greasing needed.
  • Bake for 25 mins or until the top is slightly golden or a knife tip inserted in the centre comes out clean.
  • Take the cake out and let it rest for 15 mins.
  • Poke holes all around the cake generously with a fork or a skewer.

Honey Milk:

  • Mix all the ingredients in a saucepan and heat the milk till you see small bubbles on the edges of the milk. Turn off the flame.


  • Pour the warm milk mix all over the warm poke cake, allowing the mixture to be fully absorbed.
  • Cover the cake with cling wrap and refrigerate for 3 to 4 hours.
  • Whip the heavy whipping cream (without sugar) until soft and fluffy
  • Bring out the cake and cover it whipping cream. Create swirls with the back of a spoon. Top with chopped cashews and serve.

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