Dessert

Pistachio Rose Milk Cake Recipe

ByNaomi Fletcher January 10, 2026January 10, 2026

Introduction

This Pistachio Rose Milk Cake is a delicate and fragrant dessert perfect for any occasion. The subtle floral notes of rose water combined with crunchy pistachios create a unique and memorable treat. It’s moist, flavorful, and easy to bake at home.

A square slice of dessert sits on a white plate with a smooth layer of light brown crust at the bottom. Above the crust is a thick creamy white layer, topped with a glossy, bright pink glaze that drips down the sides. The top is sprinkled with finely chopped green pistachios and small dark red bits. A spoon held by a woman's hand lifts a portion from the corner, showing the layers clearly. The setting has a white marbled surface background. 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 the flour, baking powder, and salt; set this dry mixture aside.
Step 3: In another bowl, cream the melted butter and sugar together until light and fluffy, about 3 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
Step 5: Gradually incorporate the milk, rose water, and vanilla extract until combined.
Step 6: Gently fold the dry ingredients into the wet mixture, then fold in the chopped pistachios.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Tips & Variations

For an extra touch, sprinkle some crushed pistachios on top before baking for added crunch and decoration.
If you prefer a stronger rose flavor, you can increase the rose water to 3 teaspoons, but use it sparingly as it can become overpowering.
To make the cake dairy-free, substitute butter with coconut oil and use almond or other plant-based milk.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices gently in the microwave for 10-15 seconds or serve them at room temperature for best texture.

How to Serve

The image shows a single square piece of dessert on a white plate with a light gold rim placed on a white marbled surface. The dessert has three visible layers: a thick beige crumbly base, a middle white creamy layer, and a top bright pink layer with a smooth, slightly dripping texture on the sides. The top is sprinkled generously with chopped green pistachios and small pink bits. A woman's hand holds a gold spoon above the dessert, scooping up some pink layer with cream and pistachio bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of pistachios?

Yes, you can substitute pistachios with almonds, walnuts, or cashews for a different flavor and texture, but pistachios provide the signature taste of this cake.

What is rose water and where can I find it?

Rose water is a flavored water made by distilling rose petals. It adds a floral aroma and taste to dishes. You can find it in most grocery stores, specialty spice shops, or online.