Holi Special-Pretty Pink Rose Cake

I wanted to bake something pretty and colourful today. After all it is Holi- The festival of colours. Plus my friend Donna and her lovely little princess are visiting me today. Michu loves me and my bakes. I can’t wait to see her reaction.

Hubby took this to work and it was a total hit. Simple and easy just the way I like it. The rose flavour gives this cake a middle eastern touch and the baby pink is sure to make you go awwww. Soft, moist and yum.

Print Recipe
Holi Special-Pretty Pink Rose Cake
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sift the all purpose flour, powdered sugar and baking powder together.
  3. Beat the milk, rose syrup, rose essence and oil together for 3-4 minutes.
  4. Make a well in the center of the sifted dry ingredients.
  5. Pour the beaten mixture into the well.
  6. Fold in gently. [The batter at this point feels very liquidy. Don't worry]
  7. Beat the batter 15 times, in a clockwise direction, using a balloon whisk. [This will get rid of the lumps and adjust the batter consistency]
  8. Pour into a greased baking dish. [I used an 8 inch round tin]
  9. Bake in the pre heated oven at 180 degrees for 35-40 minutes or until the skewer inserted comes out clean.
  10. Allow to cool for 15 minutes before transferring onto a cooling rack.
  11. Slice the cake once completely cooled.
Recipe Notes


Oven temperatute and time may vary. Check on your cake after 25 minutes of baking.

I used Mala's rose syrup in the above recipe.

I hope you try this and like it too.

Happy Holi and Happy Baking.

Share this Recipe

8 Comments Add yours

  1. Anjali Aggarwal Gupta says:

    Hi, can I use ordinary rose squash or roohafza for this recipe? And all purpose flour is maida, right?

  2. Akila Subramanian says:

    Yes Anjali i think you can use roohafza. And All purpose flour is maida.

  3. Anjali Aggarwal Gupta says:

    Hi, I tried this one yesterday with roohafza…it gives flavour but not the pink colour. Or maybe it was because I used brown sugar? The batter was a nice pink though. Also, the cake turned out pretty dense…not expected at all from an APF cake. Next time I will try with rose syrup and will then probably have more success. By the way, when you simply say ‘beat the batter…’, do you mean with an electric beater or with a whisk? Sorry for the long comment.

  4. Akila Subramanian says:

    hmm yes i think the brown sugar would interfere with the colouring. Since I used the rose syrup I don’t know if the roohafza would give the same colour. Here beat the batter is with a balloon whisk manually as mentioned in the recipe. But yes one must not over beat or mix the batter, or you will end up with a dense cake.

  5. vandana says:

    if I want it to be without rose syrup n include milk maid.How much shld I ?

    1. Akila Subramanian says:

      Hi Vandana the rose syrup may be exchanged with any flavour of your choice.
      Condensed milk plays a different role in bakes and cannot be replaced in place of the flavouring agent here.

  6. Vidya iyer says:

    Hi Akila can I replace all purpose flour with whole wheat flour ? If yes what else do I need to change
    Your cake looks yummy 😊👌

    1. Akila Subramanian says:

      Hi Vidya. Yes you can. You don’t really have to change anything else. Sieve the dry ingredients really well [ You may increase the amount of baking powder/soda by 1/2 or 1/4 tsp ]. Also sometimes wholewheat feels a lot more dense and may require a little more liquid [ Please avoid over mixing and add the sieved flour in 2-3 batches so that the liquid proportion doesn’t get mismatched]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.