Name: Rose Pistachio Milk Cake
Prep time: 25 min
Cook time: 25 min
Total time: 230 min
Ingredients: 4 eggs eggs, separated (Make sure to separate the yolks and whites carefully.); 160 g granulated sugar (Used in both the egg yolk and egg white mixture.); 2 tbsp rose syrup (This is the key ingredient for a floral flavor.); 40 ml milk (Regular whole milk works best here.); 160 g self-raising flour (Self-raising flour gives the cake a light texture.); ½ tsp baking powder (To help the sponge rise.); ½ tsp ground cardamom (Adds warmth and an exotic touch.); 410 g evaporated milk (A key ingredient for the milk soak.); 200 ml full-fat milk (Adds richness to the soak.); 200 ml double cream (For a rich, silky milk soak.); 150 g condensed milk (For sweetness and creaminess.); 1 tbsp rose syrup (To flavor the milk soak.); pinch ground cardamom (A pinch for extra flavor.); 300 ml double cream (Whipped for the topping.); 1–2 tbsp rose syrup (To sweeten and flavor the cream.); as needed chopped pistachios (For a crunchy topping.); as needed dried rose petals (For a beautiful, floral garnish.); pinch ground cardamom (For an aromatic topping.)

Jump to Recipe Print Recipe

If you’ve ever dreamed of eating a flower garden in dessert form—minus the bugs and dirt—this rose pistachio milk cake is it. It’s the kind of dessert that turns heads at dinner parties and lingers in your memory long after the last bite.

We’re talking about a light-as-air sponge soaked in a silky, fragrant rose milk, crowned with billowy cream, chopped pistachios, and delicate rose petals. It’s luxurious without being fussy, and every bite tastes like a celebration.

A Cake That Drinks Milk (and Loves It)

Inspired by the ever-popular tres leches cake, this variation leans into the flavors of South Asia and the Middle East with rose, cardamom, and pistachio taking the spotlight. What makes it really special is the way the sponge soaks up that creamy rose-infused milk—each forkful is soft, luscious, and utterly refreshing. It’s not overly sweet either, which makes it dangerously easy to keep going back for seconds.

A Closer Look at the Star Ingredients

Rose Syrup: This is where the cake gets its floral soul. The rose syrup adds more than just color—it brings a romantic, aromatic sweetness that’s unique and unforgettable. If you don’t have rose syrup, you can try a mix of rose water and a bit of simple syrup as a substitute, though it won’t have quite the same depth.

Cardamom: Just a pinch of this warm, citrusy spice enhances the rose and gives the cake its signature character. It’s subtle but unmistakable, adding a touch of elegance that lifts the entire flavor profile.

Evaporated & Condensed Milk Combo: The use of both evaporated and condensed milk (along with double cream and full-fat milk) ensures a rich, silky texture that sinks into the sponge like a dream.

Pistachios & Rose Petals: These aren’t just garnish—they’re a final flourish of texture and color that brings everything together. The pistachios add crunch and nuttiness, while the rose petals look gorgeous and echo the cake’s floral notes.

Let’s Bake This Beauty

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 180°C (that’s gas mark 4). Line a shallow baking dish—around 28 x 18cm—with baking paper. This ensures your sponge releases easily once it’s done.

Step 2: Make the Sponge

Separate your eggs. In one large bowl, whisk the egg yolks with half the sugar until they’re thick and pale—think the texture of a rich custard. Add the rose syrup (watch the color pop!), followed by the milk. Sift in the self-raising flour, baking powder, and ground cardamom. Gently fold until just combined—don’t overmix.

In another clean bowl, whip your egg whites with the remaining sugar until stiff peaks form. Make sure your whisk is clean and dry for best results. Now, fold the whites into the yolk mixture in batches, using gentle, sweeping motions. The goal is to keep that airy volume intact.

Step 3: Bake

Pour the batter into your prepared dish and smooth the top. Bake for about 25 minutes. The top should be golden and spring back lightly when touched. Let it cool slightly before soaking.

Step 4: Mix the Rose Milk

While the sponge bakes, combine the evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and a pinch of cardamom in a jug. Stir until smooth and well blended.

Step 5: Soak the Cake

Once the cake has cooled a bit, use a skewer or fork to poke holes all over. This helps the milk absorb fully. Slowly pour most of the rose milk mixture over the sponge, allowing it to seep in. Save a little for serving later. Chill the cake for several hours—overnight is even better. The flavors intensify and the sponge becomes incredibly moist.

Step 6: The Creamy Crown

Whip the double cream with 1–2 tablespoons of rose syrup until soft peaks form. Spread this fluffy cloud over the chilled cake.

Step 7: Decorate & Serve

Top with chopped pistachios, a few dried rose petals, and a light sprinkle of cardamom. Slice into squares and serve with the reserved rose milk for a little extra indulgence.

Chill Time Is Key

Don’t skip the refrigeration step. This isn’t just about food safety—it’s where the magic happens. The cake absorbs all that luscious milk while chilling, turning it into a soft, spoonable delight.

How to Store and Serve Leftovers

This cake actually gets better the longer it sits (up to a point). Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for 3 to 4 days. The sponge will continue to absorb the milk, so expect it to become even more tender over time.

Want to switch things up? Try topping leftovers with crushed freeze-dried raspberries or a drizzle of white chocolate. You can even crumble it into a glass with extra cream for a deconstructed milk cake parfait.