Dessert

Pistachio Rose Milk Cake Recipe

ByJulian Dempsey January 29, 2026January 29, 2026

Introduction

Pistachio Rose Milk Cake is a delicate and fragrant dessert that combines the nutty crunch of pistachios with the floral hint of rose water. This moist and tender cake is perfect for special occasions or a delightful afternoon treat.

The image shows a square dessert with three layers on a white plate. The bottom layer is light brown and crumbly, likely a biscuit base. The middle layer is thick, smooth, and white, looking creamy. The top layer is pink and glossy, dripping slightly over the edges. The dessert is topped with a mix of chopped pistachios and red specks. A spoon held by a woman's hand is lifting a creamy pink and white bite from the dessert. The background is a white marbled texture with a blurred second dessert in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted pistachios, roughly chopped
1 cup whole milk (or almond milk)
2 tsp pure rose water
2 tsp baking powder
3 large eggs
½ cup unsalted butter, melted
1 tsp vanilla extract
¼ tsp salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper.
Step 2: In a bowl, mix together flour, baking powder, and salt; set aside.
Step 3: In another bowl, cream melted butter and sugar until light and fluffy, about 3 minutes.
Step 4: Add eggs one at a time, mixing well after each addition.
Step 5: Gradually incorporate milk, rose water, and vanilla extract until combined.
Step 6: Gently fold in the dry ingredients followed by the chopped pistachios.
Step 7: Pour the batter into the prepared pan and smooth the top evenly.
Step 8: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

For a more intense rose flavor, add an extra half teaspoon of rose water, but be careful not to overpower the cake.
Substitute almond milk for a dairy-free option without compromising the cake’s moisture.
Toast the pistachios lightly before folding them in to enhance their flavor and crunch.
Serve the cake with a dollop of whipped cream or a drizzle of honey for added richness.

Storage

Store the Pistachio Rose Milk Cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week. Reheat slices gently in the microwave for 10-15 seconds to restore softness if desired.

How to Serve

A square dessert with three visible layers sits on a white plate. The bottom layer is light beige and looks dense, the middle layer is white and creamy, and the top layer is bright pink with a smooth, glossy texture that drips down the sides. The dessert is topped with small green and pink pieces, likely crushed nuts or candy, scattered evenly across the pink layer. A woman's hand holding a gold spoon lifts a piece of the dessert, showing the creamy white inside. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with chopped almonds, walnuts, or cashews based on your preference. Each will add its own unique texture and flavor.

What if I don’t have rose water?

If you don’t have rose water, you can omit it or replace it with a small amount of vanilla extract or orange blossom water for a different but pleasant floral aroma.