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Perfect Rosewater Pistachio Cake

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A luscious layered cake with delicate floral rosewater aroma and nutty pistachio flavor, perfect for celebrations or a special treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 1 cup (120g) ground pistachios, shelled and unsalted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ¾ cup (180ml) whole milk (or dairy-free milk like almond milk)
  • 2 tablespoons pure rosewater
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped pistachios, toasted
  • For the frosting:
  • 8 ounces (225g) cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • ¼ cup (57g) unsalted butter, softened
  • 1 teaspoon rosewater

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
  2. Toast ½ cup (60g) chopped pistachios in a dry skillet over medium heat, stirring constantly for 3-4 minutes until fragrant and lightly browned. Set aside to cool.
  3. In a medium bowl, sift together 2 cups (240g) all-purpose flour, 1 cup (120g) ground pistachios, 2 teaspoons baking powder, and ½ teaspoon salt. Whisk to combine.
  4. Using an electric mixer, beat ½ cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  5. Beat in 3 large eggs one at a time, mixing well after each addition.
  6. In a separate bowl, mix ¾ cup (180ml) whole milk, 2 tablespoons pure rosewater, and 1 teaspoon vanilla extract.
  7. With mixer on low, alternately add dry ingredients in three parts and milk mixture in two parts, beginning and ending with dry ingredients. Mix just until combined.
  8. Gently fold in toasted chopped pistachios with a spatula.
  9. Divide batter evenly into prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  11. For frosting, beat 8 ounces (225g) softened cream cheese with ¼ cup (57g) softened unsalted butter until smooth and creamy.
  12. Gradually add 2 cups (240g) sifted powdered sugar, mixing on low speed until smooth.
  13. Add 1 teaspoon rosewater and beat until fluffy.
  14. Place one cake layer on serving plate and spread half the frosting evenly on top.
  15. Add second layer and spread remaining frosting on top and around sides.
  16. Sprinkle extra chopped pistachios on top for garnish.
  17. Chill cake for at least 30 minutes before slicing for best texture and flavor.

Notes

Toast pistachios carefully on medium heat to avoid burning. Cream butter and sugar for 3-4 minutes for a light texture. Add eggs one at a time to prevent curdling. Do not overmix batter after adding flour to keep cake tender. Sift powdered sugar before adding to frosting for smoothness. Chill frosting if too soft before spreading. Chill assembled cake for best flavor melding.

Nutrition

Keywords: rosewater cake, pistachio cake, layered cake, floral dessert, easy cake recipe, homemade cake, celebration cake

Find it online: https://chrisfeasts.com/perfect-rosewater-pistachio-cake-recipe-easy-homemade-luscious-layers/