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Easy Rose Milk Cake with floral notes, cardamom, and topped with pistachios.

Easy Rose Milk Cake

A soft and fragrant Persian-inspired layer cake with rose, cardamom, and pistachio flavors, perfect for casual gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Middle Eastern, Persian
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All purpose flour Basic is perfect
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Butter Room temperature
  • 1 cup Sugar
  • 3 large Eggs
  • 1 cup Milk Whole milk gives the nicest texture
  • 1 tsp Vanilla extract
  • 1 tbsp Rose water Start small, adjust to taste
  • 1/2 tsp Cardamom Optional, but recommended
Cream Layer and Topping
  • 1 cup Heavy cream Or whipped topping
  • 2 tbsp Powdered sugar To sweeten the cream
  • 1/4 cup Chopped pistachios For crunch and decoration
  • 1-2 tbsp Dried rose petals Optional, just for looks
Rose Milk Soak
  • 1/2 cup Milk Warm, but not boiling
  • 1 tbsp Rose water Add to taste
  • 1 tbsp Sugar Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch pans or one 9x13 pan.
  2. In a bowl, mix flour, baking powder, salt, and cardamom (if using).
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in vanilla.
  5. Add dry ingredients and milk alternately, mixing just until combined.
Baking
  1. Bake until the center springs back when lightly pressed and a toothpick comes out clean. Let the cakes cool.
Making the Rose Milk Soak
  1. Warm a half cup of milk (not boiling), stir in a small amount of rose water and sugar if desired. Cool it down.
Assembling the Cake
  1. Poke the cooled cakes lightly with a skewer or fork, then spoon the soak over slowly. Let it absorb.
  2. Whip cream with powdered sugar until soft and spreadable.
  3. Layer cakes with whipped cream and top with pistachios and rose petals if desired.
  4. Chill for at least 2 hours before serving.

Notes

Don't rush the chilling; the cake tastes better after a few hours in the fridge. If you want an alternative, consider using almonds or cashews instead of pistachios.