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Perfect Rose Water Pistachio Layer Cake

rose water pistachio layer cake - featured image
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A delicate and elegant layer cake featuring subtle floral notes of rose water paired with the buttery crunch of pistachios. Perfect for special occasions or an impressive dessert treat.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • ¾ cup (90g) ground pistachios (unsalted, finely ground)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit 5 minutes)
  • 2 tsp pure vanilla extract
  • 2 tbsp rose water
  • For the Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3 tbsp heavy cream
  • 1 tbsp rose water
  • 1 tsp vanilla extract
  • ½ cup chopped pistachios for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and rose water gently but thoroughly.
  6. Gradually add dry ingredients in three parts, alternating with buttermilk (start and end with dry). Mix on low speed just until combined.
  7. Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
  8. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For frosting, beat softened butter until creamy. Gradually add powdered sugar on low speed.
  11. Add heavy cream, rose water, and vanilla extract. Beat on high for 3-4 minutes until fluffy and spreadable.
  12. Place one cake layer on serving plate. Spread a generous layer of frosting on top.
  13. Add second cake layer and frost top and sides evenly.
  14. Decorate with chopped pistachios for a pretty finish.
  15. Chill cake for 30 minutes after assembly to help frosting set before slicing.

Notes

Roast pistachios lightly before grinding for enhanced flavor. Use high-quality rose water to avoid bitterness. If frosting is too thick, add more cream; if too thin, add more powdered sugar. Chill frosting if runny. Use room temperature eggs to prevent curdling. Start checking cake at 25 minutes to avoid overbaking.

Nutrition

Keywords: rose water cake, pistachio cake, layer cake, elegant dessert, floral cake, nutty cake, easy cake recipe

Find it online: https://flurpchef.com/perfect-rose-water-pistachio-layer-cake-recipe-easy-elegant-dessert-idea/