Rose Milk Pistachio Cake

Difficulty Level

Rose Milk Pistachio Cake


  • 1 box (500g) Betty Crocker™ SuperMoist™ Vanilla Cake Mix
  • 1 ¼ cups water
  • 1 tablespoon vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 can (420ml) sweetened condensed milk (not evaporated)
  • 1 cup whole milk or evaporated milk
  • 1 cup heavy whipping cream
  • Red Food Coloring


  • Baking tray 30x20cm
  • Wooden spoon
  • Medium bowl
  • Electric mixer or whisk
  • Knife

Instructions Hide Images

Heat oven to 350°F (325°F for dark or nonstick pan).

Spray bottom and sides of 30x20cm pan with cooking spray.

In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake as directed on box for 30x20cm. Let stand 5 minutes. Poke top of hot cake every 1,5-2cm with long-tined fork, wiping fork occasionally to reduce sticking.

In large bowl, stir together sweetened condensed milk, whole milk, rose syrup and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Decorate with chopped pistachios.

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