Irresistible Pistachio Rose Milk Cake You’ll Crave Every Bite
This Pistachio Rose Milk Cake is a rich and fragrant dessert infused with delicate rose flavor and topped with crunchy pistachios. Soft, moist, and beautifully aromatic, this cake combines Middle Eastern-inspired flavors with a creamy milk-soaked texture that melts in every bite. Perfect for celebrations, tea parties, or whenever you want an elegant homemade dessert.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
Ingredients
For the Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 large eggs
¾ cup granulated sugar
½ cup vegetable oil
½ cup whole milk
1 teaspoon vanilla extract
1 tablespoon rose water
½ cup finely ground pistachios
For the Milk Soak:
1 cup evaporated milk
½ cup sweetened condensed milk
½ cup whole milk
1 teaspoon rose water
For the Topping:
1 cup whipped cream
¼ cup crushed pistachios
Dried rose petals (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy.
- Add the vegetable oil, milk, vanilla extract, and rose water. Mix until smooth.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes. Use a skewer or fork to poke small holes across the surface of the cake.
- In a bowl, whisk together the evaporated milk, condensed milk, whole milk, and rose water.
- Slowly pour the milk mixture over the cake, allowing it to soak completely. Refrigerate for at least 2 hours.
- Spread whipped cream evenly over the chilled cake.
- Garnish with crushed pistachios and dried rose petals before serving.
Notes
420 kcal