Print

Perfect Rose Water Pistachio Layer Cake

rose water pistachio layer cake - featured image
Print Recipe

A delicate and elegant layer cake featuring fragrant rose water and nutty pistachio cream, perfect for gatherings and special occasions.

Ingredients

Scale
  • 2 ½ cups (310 grams) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups (350 grams) granulated sugar
  • ¾ cup (170 grams) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature (substitute almond milk for dairy-free)
  • 2 tsp rose water
  • 1 tsp vanilla extract
  • 1 cup (225 grams) unsalted butter, softened (for frosting)
  • 3 cups (360 grams) powdered sugar, sifted
  • 1 cup (120 grams) ground pistachios, finely ground and toasted
  • 3–4 tbsp (45–60 ml) heavy cream
  • 1 tsp rose water (for frosting)
  • Pinch of salt (for frosting)
  • ¼ cup (30 grams) chopped pistachios (for garnish)
  • Edible rose petals (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes on medium speed.
  4. Add eggs one at a time, mixing well after each addition.
  5. Add dry ingredients in three additions, alternating with milk and rose water, beginning and ending with dry ingredients. Mix gently until just combined.
  6. Stir in vanilla extract.
  7. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and edges pull slightly from the pan.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For pistachio cream, beat softened butter until fluffy. Gradually add powdered sugar on low speed.
  11. Add ground pistachios, rose water, and salt. Beat until creamy, adding heavy cream as needed for spreadable consistency.
  12. Place one cake layer on serving plate. Spread one-third of pistachio cream evenly over top.
  13. Add second cake layer and frost top and sides with remaining cream using an offset spatula.
  14. Garnish with chopped pistachios and edible rose petals if desired.
  15. Refrigerate for at least 1 hour before serving to set frosting and meld flavors.

Notes

Use high-quality rose water for best flavor. Toast pistachios lightly before grinding for deeper aroma. Avoid overmixing batter to keep cake tender. Chill cake layers before frosting to prevent crumbs. Cake is best served slightly chilled or at room temperature. Leftovers keep well refrigerated for up to 4 days and freeze well when wrapped properly.

Nutrition

Keywords: rose water cake, pistachio cake, layer cake, elegant dessert, floral cake, pistachio cream frosting, gluten-free option, vegan option

Find it online: https://bitematrix.com/perfect-rose-water-pistachio-layer-cake-recipe-easy-elegant-dessert-for-gatherings/