Yes! You can use flaxseed eggs (1 tbsp flaxseed flour + 3 tbsp water per egg), yogurt or buttermilk instead of eggs to keep the cake moist. These will help maintain the texture of the cake.

Yes, you can use regular milk, but to give it a rose flavour, you need to mix rose syrup with the milk (about 3-4 tbsp rose syrup per ¾ cup of milk). If you don’t want to add rose syrup, you can also add rose water directly to the batter or syrup.

Absolutely! You can bake the cake a day or two in advance and soak it in rose milk syrup before serving. The cake actually becomes more moist and delicious after a day.

Once the cake is baked and soaked in the rose milk syrup, store it in an airtight container in the refrigerator for up to 3-4 days. The cake stays moist and tastes even better as it sits.

Yes, you can freeze the cake before soaking it in the syrup. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 1 month. When you’re ready to serve, thaw the cake, poke a hole in it, and soak it in the rose milk syrup.

To enhance the flavor, you can add a little rose water to the batter, syrup, or both. You can also add a few cardamom seeds or saffron strands for a more exotic flavor.

If you don’t like rose syrup, you can also make saffron milk syrup, cardamom syrup or even a simple vanilla milk syrup for a different flavor.

Rose milk cake is best served chilled as it absorbs the syrup and becomes moist and delicious. You can also serve it with a cup of tea, coffee or some fresh fruits.

The syrup gets absorbed into the cake, making it extra moist and adding a tinge of flavor to it. The combination of rose syrup and milk gives a soft texture, making every bite delicious.

Though the cake is delicious on its own, if you want to make it more delicious then you can top it with whipped cream or cream cheese frosting. Just keep the frosting light so that it doesn’t overpower the rose flavor.