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Pistachio Rose Milk Cake Recipe

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4.7 from 21 reviews

A fragrant and moist Pistachio Rose Milk Cake featuring ground pistachios and delicate rose water, baked to perfection for a tender crumb and a subtle floral aroma.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 cup whole milk (or almond milk)
  • 3 large eggs
  • ½ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 tsp pure rose water

Add-ins

  • ½ cup unsalted pistachios, roughly chopped
  • 1 cup granulated sugar

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round baking pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In another bowl, beat the melted unsalted butter and granulated sugar together until light and fluffy; this should take about 3 minutes.
  4. Add Eggs: Add the eggs one at a time to the creamed mixture, mixing well after each addition to create a smooth batter.
  5. Incorporate Milk and Rose Water: Gradually pour in the milk and pure rose water, mixing until fully combined to infuse delicate floral flavor.
  6. Fold Dry Ingredients and Pistachios: Gently fold in the dry flour mixture followed by the roughly chopped pistachios, maintaining the batter's light texture.
  7. Pour and Bake: Pour the batter into the prepared baking pan and smooth the top evenly. Bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a dairy-free option, substitute whole milk with almond milk as suggested.
  • Ensure eggs are at room temperature for better batter consistency.
  • Do not overmix after adding the flour to keep the cake light and fluffy.
  • Chopping the pistachios coarsely adds a nice crunchy texture throughout the cake.
  • Rose water is potent—use pure rose water for authentic flavor and avoid rose flavoring extracts.
  • This cake pairs beautifully with a light dusting of powdered sugar or a drizzle of honey for extra sweetness.

Find it online: https://sweetworldtastes.com/pistachio-rose-milk-cake-recipe/