Pistachio Rose Milk Cake with Cream Topping

25.07.2025

This Pistachio Rose Milk Cake with Cream Topping is an indulgent treat that combines the subtle floral notes of rose, the richness of pistachio, and a soft, moist milk cake base. The cream topping adds an extra layer of decadence, making it a perfect dessert for any special occasion or simply when you’re craving something delightful. Here’s how to create this luxurious cake from scratch.

Ingredients

For the Cake:

All-purpose flour – 1 ½ cups
Sugar – 1 cup
Baking powder – 1 ½ tsp
Salt – ¼ tsp
Milk – ¾ cup
Unsalted butter – ½ cup, softened
Eggs – 2 large
Pistachios – ½ cup, finely ground (reserve some for garnish)
Rose water – 1 ½ tsp
Vanilla extract – 1 tsp
Whole milk – ½ cup (for soaking)
Food coloring (optional) – A few drops of pink or red

For the Cream Topping:

Heavy cream – 1 cup
Powdered sugar – 2 tbsp
Vanilla extract – 1 tsp
Rose water – ½ tsp (optional, for enhanced fragrance)
Pistachios – ¼ cup, chopped (for garnish)
Dried rose petals (optional) – For garnish

Step 1: Preparing the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

In a medium-sized bowl, sift together the flour, baking powder, and salt. Set aside.

In a separate mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes. You can use an electric mixer or beat by hand.

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and rose water for that distinct floral fragrance.

Slowly fold in the dry ingredients into the wet mixture, alternating with milk. Begin and end with the dry ingredients. Once combined, fold in the ground pistachios to incorporate evenly throughout the batter.

If you’re using food coloring, add a few drops to give the cake a soft pink hue. This step is optional, but it gives the cake a lovely, inviting appearance.

Step 2: Baking the Cake

Pour the batter into your prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 3: Milk Soak

While the cake is cooling, prepare the milk soak. In a small bowl, mix the whole milk with a tablespoon of rose water (optional). Once the cake has cooled slightly, use a fork to gently poke holes across the surface of the cake.

Drizzle the milk mixture over the cake, allowing it to soak in. The milk will keep the cake moist and add a subtle rose flavor.

Step 4: Preparing the Cream Topping

Whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. If desired, add a splash of rose water for a hint of floral aroma.

Step 5: Assembling the Cake

Once the cake has soaked and is fully cooled, spread the whipped cream topping generously over the surface of the cake, smoothing it into an even layer.

Step 6: Garnishing

Finish the cake by sprinkling chopped pistachios on top for a crunch and scattering a few dried rose petals for an elegant touch. The pistachios provide a delightful contrast to the soft, creamy texture, while the rose petals elevate the cake’s aesthetic appeal.

Serving

Serve this pistachio rose milk cake chilled or at room temperature. Each bite will reveal the delicate balance of floral rose, nutty pistachio, and creamy richness—truly a treat for the senses.

Tips and Variations

Make Ahead: This cake can be made in advance. In fact, it’s even better the next day when the flavors have had time to meld.
Non-Dairy Options: For a dairy-free version, swap the heavy cream with coconut cream and use non-dairy milk in the cake.
Extra Flavor: For an added flavor dimension, drizzle a bit of honey or simple syrup on top of the cake before adding the whipped cream.