Rose & Pistachio Milk Cake

I share a dessert that’s as stunning as it is indulgent—a tres leches-style sponge infused with delicate rose syrup, soaked in a trio of creamy milks, and topped with whipped rose-scented cream, pistachio crunch, and dried rose petals. It’s heavenly, elegant, and impossible to resist.

Why I’ll Love This Recipe

I find this recipe irresistible because it’s both sophisticated and incredibly easy to pull off. The rose syrup elevates the flavor beautifully, the milk soak ensures the sponge is tender and moist, and the pistachios and rose petals add a gorgeous final flourish. It’s a cake that looks like it took hours but tastes like a dream, and I just can’t say no to that.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake sponge
4 eggs, separated
160 g granulated sugar
2 tablespoons rose syrup
40 ml milk
160 g self-raising flour
½ teaspoon baking powder
½ teaspoon ground cardamom

For the rose milk soak
410 g tin evaporated milk
200 ml full-fat milk
200 ml double cream
150 g condensed milk
1 tablespoon rose syrup
Pinch of ground cardamom

For the topping
300 ml double cream
1–2 tablespoons rose syrup
Chopped pistachios
Dried rose petals
Pinch of ground cardamom

Directions

1. Preheat the oven to 180 °C (gas mark 4) and line a 28 × 18 cm shallow, heat-proof dish with baking paper.

2. In a bowl, whisk the egg yolks with half the sugar until thick and pale. Add rose syrup, then the milk, sift in flour and baking powder, then stir in cardamom gently.

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

4. Pour the batter into the prepared dish and bake for about 25 minutes—until it’s golden and springs back when pressed.

5. Meanwhile, mix all the rose milk soak ingredients in a jug. Once the cake is out of the oven, poke holes all over it and slowly pour most of the milk mixture on top (reserving a little for serving). Chill for at least a few hours or overnight so the cake can fully soak up the milk.

6. Whip the cream with rose syrup until soft peaks form and spread over the chilled cake. Decorate with chopped pistachios, dried rose petals, and a light dusting of cardamom. Cut into squares and serve with the remaining milk.

7. Store the cake in an airtight container in the fridge for up to 3–4 days.

Servings And Timing

• Serves: 6

• Prep time: 35 minutes

• Cook time: 25 minutes

• Resting time: At least 3 hours chilling for proper soak-in, ideally overnight

Variations

• I can experiment with different flavors—cardamom is subtle, but I might try adding a hint of rosewater alongside—or even swap rose syrup for orange blossom for a different floral note.

• Mixing a handful of finely chopped pistachios directly into the sponge would add extra texture.

• To lighten things up, using low-fat milk in the soak is possible—though richness is part of the charm here.

Storage/Reheating

I store this cake in an airtight container in the fridge for up to 3–4 days. Since it’s soaked in milk, reheating isn’t necessary—it’s best served chilled or at room temperature.

FAQs

1. Can I make this cake in advance?

Yes—I often make it the day before. The longer it soaks (especially overnight), the more luscious and moist the sponge becomes.

2. Is there a substitute for rose syrup?

I usually stick with rose syrup—the floral aroma is key. If I must substitute, a touch of rosewater mixed with a mild syrup works, but the flavor will be more subtle.

3. Can I freeze the cake?

I don’t recommend freezing because the milky soak and cream topping don’t freeze well. The texture changes and it becomes watery upon thawing.

4. Can I reduce the sugar or use alternatives?

I keep the sugar as is—for balance with the creamy soak. If I try reducing it, I might lower the added sugar in the sponge by about 20%, but I haven’t pushed it further to ensure it still tastes indulgent.

5. What if I can’t find rose syrup or dried rose petals?

I find dried rose petals in specialty grocery stores or online. If they’re unavailable, I skip them—the cake still looks beautiful with pistachios and a drizzle of syrup on top.

Conclusion

I’m always drawn to recipes that feel elegant yet are effortless—and this Rose & Pistachio Milk Cake hits that sweet spot perfectly. Its silky, flavored soak, airy sponge, and decorative topping combine into a dessert that’s both luxurious and comforting. It’s ideal for special occasions or lazy afternoons when I want something show-stopping with minimal fuss.

Print