Elegant Rose Pistachio Cake with Creamy Floral Frosting
A delicate and elegant cake combining floral rose water and crunchy pistachios, topped with a silky, subtly sweet floral frosting. Perfect for special occasions or a luxurious everyday treat.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 cup (120g) finely ground pistachios (unsalted, fresh preferred)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon rose water
- ½ cup (113g) unsalted butter, softened (for frosting)
- 3 cups (360g) powdered sugar, sifted
- 2 tablespoons (30ml) heavy cream
- 1 teaspoon rose water (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- 2 tablespoons ground pistachios (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together all-purpose flour, finely ground pistachios, baking powder, and salt.
- Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract and rose water.
- Alternate adding dry ingredients and milk: add one-third of dry mix, then half the milk, continuing until combined. Fold gently with a rubber spatula.
- Divide batter evenly between prepared pans and smooth tops. Tap pans lightly to release air bubbles.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat softened butter on medium speed until creamy, about 2 minutes.
- Gradually add sifted powdered sugar, alternating with heavy cream to keep frosting smooth.
- Blend in rose water and vanilla extract, adjusting rose water to taste.
- Place one cake layer on serving plate, spread a generous layer of frosting on top, then add second layer.
- Cover entire cake with remaining frosting, smoothing with an offset spatula.
- Sprinkle ground pistachios over the top for garnish.
Notes
Keep butter softened but not melted for frosting to avoid separation. Start with less rose water in frosting and adjust to avoid overpowering flavor. Cool cakes completely before frosting to prevent melting. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. Vegan adaptations include plant-based butter, flax eggs, and coconut cream.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: rose pistachio cake, floral frosting, elegant cake, pistachio dessert, rose water cake, easy cake recipe, homemade cake