Rose Milk Cake🌹

Preheat the oven to 300°F. Grease an 8‑inch springform pan, then line the bottom with a parchment circle.

In a medium bowl, whisk together 1 1/2 cups all‑purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Set aside.

In a large bowl, beat together 1/2 cup softened unsalted butter and 2/3 cup granulated sugar until the mixture is pale yellow and fluffy.

Separate 4 eggs, placing the whites in a clean bowl and discarding or reserving the yolks for another use. This recipe uses only the egg whites. Add the egg whites to the butter‑and‑sugar mixture and beat until fully combined and fluffy.

In a small bowl, whisk together the 1/2 cup rose syrup and 1/2 cup warm milk. Pour the mixture into the cake batter and mix until fully combined.

Add 1/2 cup plain Greek yogurt to the batter and mix until fully combined. The yogurt helps keep the cake extra moist and tender.

Add the dry ingredients a little at a time to the wet ingredients and mix until just combined. Avoid overmixing to keep the cake light and tender.

Add the pink food coloring to the cake batter and mix just until the color is evenly combined. I used 3/4 teaspoon of liquid pink food coloring in the photos, but you can adjust the amount to reach your preferred shade.

Pour the cake batter into the prepared 8‑inch springform pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Once the cake is finished baking, let it cool completely in the pan before removing it.

Make the whipped cream frosting: In a medium bowl, add 1 cup heavy whipping cream, 1 teaspoon vanilla extract, and 2 tablespoons confectioners’ sugar. Beat on high speed with a stand mixer or hand mixer for a few minutes, until soft but sturdy peaks form.

When the cake is completely cool, spread a layer of the whipped cream frosting over the top. Finish by sprinkling the edible rose petals evenly across the surface.

Enjoy!

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