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Pistachio Rose Milk Cake Recipe to Delight

Fall in love with a cake that smells like roses and melts like a dream. This pistachio rose milk cake is soft, creamy, and perfect for an elegant dessert moment.
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Ingredients
  

1 cup all-purpose flour

1 tsp baking powder

1/4 tsp salt

3 large eggs

3/4 cup granulated sugar

1/3 cup milk

1/4 cup vegetable oil

1 tsp vanilla extract

1 cup whole milk

1/2 cup sweetened condensed milk

1/2 cup evaporated milk

1 tbsp rose water

1 cup heavy whipping cream

2 tbsp powdered sugar

1/2 tsp rose water

1/3 cup chopped pistachios

Instructions
 

  • Preheat oven to 350°F and grease an 8-inch baking pan.
    Whisk flour, baking powder, and salt in a bowl.
    Beat eggs and sugar until pale and fluffy.
    Mix in milk, vegetable oil, and vanilla extract.
    Fold dry ingredients into the batter gently.
    Pour batter into the pan and bake for 22 to 25 minutes.
    Mix whole milk, condensed milk, evaporated milk, and rose water.
    Poke holes in the baked cake and slowly pour the milk mixture over it.
    Whip cream with powdered sugar and rose water until soft peaks form.
    Spread whipped cream over the cake and sprinkle chopped pistachios on top.
    Refrigerate for at least 2 hours before serving.