Pistachio Rose Cake

Pistachio Rose Cake: this simple fragrant cake has roasted pistachios folded in and flavored with delicate rose water and specks of cardamom.

Pistachio Rose Cake

Tea cakes: they’re kind of my thing. Whether it’s a Cardamom Walnut Chai Cake, a Chocolate Zucchini Cake or this Pistachio Rose Cake, there’s nothing quite like cozying up with a cup of tea and a slice of cake.

Pistachio Rose CakePistachio Rose Cake
You’ll notice that many of my cakes are void of any heavy frostings.  There’s two reasons for that: 1. My husband prefers plain cakes and 2. I like to have the option of how I serve my cakes. I serve this Pistachio Rose Cake differently every time, depending on what I have on hand; sometimes plain, sometimes with custard, and other times with cardamom whipped cream and fresh fruits. It’s been a hit every time.

Pistachio Rose Cake

Like frosting? Try this Chocolate Cake with Whipped Coffee Frosting 

This is an eggless cake and uses whole milk yogurt,  however if you have a dairy allergy you can substitute the yogurt for two eggs. 

Pistachio Rose Cake
Prep time
Cook time
Total time
Pistachio Rose Cake: this simple fragrant cake has roasted pistachios folded in and flavored with delicate rose water and specks of cardamom.
Recipe type: Dessert
Serves: 4
  • 1½ cup all purpose flour
  • 1 cup whole milk yogurt; plain
  • ¾ cup sugar
  • 2 tablespoon pistachio; roasted + crushed
  • 1 tablespoon rose water
  • ½ teaspoon baking soda
  • ⅓ teaspoon baking powder
  • ½ cup cooking oil; neutral
  • 1 teaspoon vanilla extract
  • 1 teaspoon cardamom seeds; finely crushed
  1. Preheat the oven to 350 F. Grease one 8-inch cake pan with melted butter or oil.
  2. In a small pan, add the pistachios and roast them for 2-3 minutes on medium heat. Set aside and let them cool.
  3. In a small bowl mix the yogurt, baking powder, and baking soda.Let activate for 5 minutes.
  4. In a large bowl sift the flour and sugar. Add in the activated yogurt and baking soda and baking powder mixture.
  5. Mix in the rose water, oil, vanilla extract and crushed cardamom, whisk or whip until well incorporated.
  6. Coarsely crush the cooled roasted pistachios and fold in cake batter.
  7. Bake for 35 minutes.
This is an eggless cake that uses whole milk yogurt, however if you have a dairy allergy or no yogurt on hand, you can substitute the yogurt for two eggs + ¼ cup water or milk

Pistachio Rose Cake

56 thoughts on “Pistachio Rose Cake

  1. Hey there. Was going through the recipe steps. So I mixed the sugar yogurt and flour together and then threw in the baking soda and baking powder but it didn’t bubble up at all. Did you mean add the sugar yogurt BS and BP, let it fizz and then add that to the flour ??

  2. Hi, I would like to make this cake but I do not have rose water in my pantry. Is it ok if I skip it or is there a substitute that I can use? Thanks!

  3. Hello, this sounds and looks so delicious! I had two questions about the recipe – 1. If I don’t have cardamom seeds can I use ground cardamom? If so, should I put the same amount? 2. Can I used full-fat greek yogurt instead of regular yogurt?

    1. Hi You can use the same amount of ground cardamom and you can use greek yogurt!

      1. Hi Nisha. I don’t have vanilla extract and I can’t find it in the market. I do have rose extract. Can that be used instead?

  4. Hello! Thanks for the recipe. Quick question – Is it possible to make it without the baking powder? I have baking soda but no baking powder. Thanks in advance!

  5. Hi..I am making this tomm for my mom..it’s her birthday..due to lockdown I do not have rose water..can I use rose essence? Will it taste good?

      1. This recipe looks amazing and cannot wait to try it for Fathers Day. What rose water did you use. All I could find was rose water at sprouts that is generally used as a face toner. Do you think this will work? Thank you.

  6. Can the same recipe go in the pressure cooker? If yes how long and what can I put at bottom?

      1. I love this cake – but wondering how long it can stay at room temperature ? Or does it have to be refrigerated?

    1. Since there is a whole cup of yogurt in one 8-inch cake, can you end up tasting the yogurt in the final product?

  7. Hi, in your recipe you said sometimes you top this cake with cardamom whipped cream. How much cardamom and sugar do you add to the cream? Thank you!!

  8. Hi Nisha, I tried this recipe and it was amazing! Thanks for sharing.
    Was wondering if I could substitute half of the all purpose flour with whole wheat flour?

      1. Hi! Can I replace regular flour with almond flour in the recipe? If yes, would I need to make any other alterations to the recipe?

  9. Hi! I just made this cake for Father’s Day- can’t wait to taste it. Would it be ok till tomorrow or is it best we eat it today? Can it be left out overnight or do I need to store it in the fridge? Thanks! I also made your cardamom whipped cream and plan to top it with that when serving

    1. Not a bro but I have no idea what this comment is in context for — this is not a gluten free recipe and there is no semolina in here.

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