Rose Milk Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Prepare the white cake mix according to the package instructions. Pour the batter into the prepared pan and bake for the time recommended on the box, or until a toothpick inserted into the center comes out clean.
Make the Rose Milk:

While the cake is baking, combine the milk and rose water in a small bowl. Stir to mix the ingredients together.
Soak the Cake:

Once the cake is done baking, remove it from the oven and let it cool for a few minutes. While it’s still warm, use a fork to poke holes all over the top of the cake.
Slowly pour the rose milk mixture evenly over the cake, allowing it to soak in and absorb the liquid.
Whip the Cream:

In a separate bowl, whip the cream with powdered sugar until stiff peaks form.
Spread the whipped cream evenly over the top of the soaked cake.
Garnish and Serve:

If desired, garnish with fresh rose petals for an elegant touch.
Refrigerate the cake for at least an hour to let the flavors meld together before serving.
Serving and Storage Tips: