A light and airy sponge soaked in rose-scented milk, topped with whipped cream, pistachios, and dried rose petals, this cake is a true showstopper. It’s rich yet refreshing, with a touch of floral sweetness that makes it stand out on any dessert table.

Why You’ll Love This Recipe

I love how this cake takes inspiration from the classic tres leches but adds a floral, Middle Eastern touch with rose syrup and cardamom. I find it indulgent but not overly heavy, making it perfect for celebrations like Eid, Ramadan, or even Valentine’s Day. I also enjoy how simple it is to prepare while still looking elegant enough to impress guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sponge:

• 4 eggs, separated

• 160g granulated sugar

• 2 tbsp rose syrup

• 40ml milk

• 160g self-raising flour

• ½ tsp baking powder

• ½ tsp ground cardamom

For the rose milk:

• 410g tin of evaporated milk

• 200ml full-fat milk

• 200ml double cream

• 150g condensed milk

• 1 tbsp rose syrup

• Pinch of ground cardamom

For the topping:

• 300ml double cream

• 1–2 tbsp rose syrup

• Chopped pistachios

• Dried rose petals

• Pinch of ground cardamom

Directions

1. I preheat my oven to 180°C (gas mark 4) and line a 28 x 18cm shallow heatproof dish with baking paper.

2. I place the egg yolks in a large bowl with half the sugar and whisk until thick and pale. I add the rose syrup, milk, sifted flour, baking powder, and cardamom, folding gently until just combined.

3. In a separate bowl, I whisk the egg whites with the remaining sugar until stiff peaks form. I carefully fold them into the yolk mixture, keeping as much air as possible.

4. I pour the batter into the dish and bake for about 25 minutes, until golden and springy to the touch.

5. For the rose milk, I combine all the ingredients in a jug. Once the cake has cooled slightly, I poke holes into it and slowly pour most of the milk mixture over, saving a little for serving. I refrigerate the cake for at least 3 hours or overnight.

6. For the topping, I whip the cream with rose syrup until soft peaks form, then spread it over the chilled cake. I finish with pistachios, rose petals, and a dusting of cardamom before cutting into squares.

Servings and timing

This recipe serves 6–7 people.
Preparation takes around 35 minutes, baking about 25 minutes, plus at least 3 hours of chilling time for the milk to soak into the cake.

Variations

• I sometimes swap the pistachios for almonds if I want a slightly different crunch.

• For a lighter flavor, I reduce the rose syrup slightly and replace it with a splash of vanilla.

• I’ve also tried making this with saffron-infused milk for a golden hue and a luxurious twist.

Storage/reheating

I keep this cake in an airtight container in the fridge for up to 3–4 days. Since it’s milk-soaked, I don’t reheat it, but I enjoy it chilled straight from the fridge.

FAQs

Can I make this cake ahead of time?

Yes, I find it even better the next day as the sponge has more time to absorb the rose milk.

Can I use whipped topping instead of fresh cream?

I prefer fresh double cream, but whipped topping works if I want a quicker option.

What if I don’t have rose syrup?

I sometimes replace it with rose water, but since it’s less sweet, I adjust the sugar slightly.

Can I freeze this cake?

I don’t recommend freezing once the milk has been added, but I can freeze the plain sponge and add the milk and topping later.

How do I make it less sweet?

I reduce the condensed milk slightly or add more regular milk to balance the sweetness.

Conclusion

This Rose and Pistachio Milk Cake is one of my favorite desserts to prepare when I want something elegant, light, and full of flavor. I love how the rose and cardamom bring out a delicate fragrance while the pistachios add the perfect crunch. It’s simple enough to make at home yet always feels like a luxurious treat.