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Perfect Pistachio Rose Cake

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A luscious pistachio cake with subtle floral rosewater notes, topped with silky buttercream frosting. Perfect for special occasions and easy to make.

Ingredients

Scale
  • 1 cup (125g) shelled pistachios, toasted and finely ground
  • 1 ½ cups (190g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons rosewater
  • ¾ cup (180ml) whole milk, room temperature
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3–4 cups (360–480g) powdered sugar, sifted
  • 1–2 tablespoons rosewater (for frosting)
  • 2 tablespoons heavy cream or milk (for frosting)
  • Pinch of salt (for frosting)
  • Optional: green food coloring or crushed pistachios for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch pans and line with parchment paper.
  2. Toast pistachios in a dry skillet over medium heat for 3–5 minutes until fragrant. Let cool and grind finely.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios. Set aside.
  4. In a mixer, cream ¾ cup softened butter with 1 cup sugar on medium speed until light and fluffy, about 3–4 minutes.
  5. Add eggs one at a time, beating well after each addition. Scrape down bowl sides if needed.
  6. Mix in vanilla extract and 2 tablespoons rosewater gently.
  7. Alternately add dry ingredients and ¾ cup milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat 1 cup softened butter on medium-high speed until creamy, about 2 minutes.
  12. Gradually add 3 cups sifted powdered sugar, one cup at a time, mixing well between additions.
  13. Add 1–2 tablespoons rosewater, 2 tablespoons heavy cream, and a pinch of salt. Beat on high for 3–4 minutes until light and fluffy. Add more cream if frosting is too thick.
  14. Place one cake layer on serving plate, spread a generous layer of frosting over the top.
  15. Place second layer on top, then frost entire cake smoothly.
  16. Optional: Garnish with crushed pistachios or edible rose petals. Chill for 30 minutes to set before slicing.

Notes

Use softened butter, not melted, for a light crumb. Toast pistachios carefully to avoid bitterness. Adjust rosewater to taste to avoid overpowering floral notes. Cool cake completely before frosting to prevent melting. For nut-free version, substitute pistachios with ground sunflower seeds. For vegan version, use dairy-free butter and milk alternatives and replace eggs with flaxseed meal.

Nutrition

Keywords: pistachio cake, rosewater cake, buttercream frosting, easy cake recipe, floral cake, nutty dessert, homemade cake

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