Pistachio Cake with Rose Water

Name: Pistachio Cake with Rose Water
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup pistachios, shelled and roasted; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons rose water; 1/2 cup milk; 8 ounces cream cheese, softened; 1/4 cup unsalted butter, softened; 2 cups powdered sugar; 1 teaspoon rose water; Pistachios for garnish

Highlighted under: Daily Meals

I absolutely love making this Pistachio Cake with Rose Water, as it brings a delightful fusion of nutty and floral flavors together. Each bite melts in your mouth, showcasing the rich aroma of rose water that beautifully complements the earthy pistachios. This cake is perfect for special occasions or when I just want to impress my friends with something unique yet simple to prepare. The vibrant green color also makes for a stunning centerpiece, ensuring that it is not only delicious but also visually appealing.

Created by

Belinda Fraser

Last updated on 2026-01-08T10:57:39.527Z

When I first experimented with adding rose water to my baked goods, I was amazed at how quickly it elevated the flavors. This Pistachio Cake is my favorite outcome of that experiment. I meticulously roasted the pistachios, which infuses an even deeper flavor into the cake, while the rose water adds a fragrant touch that's simply enchanting.

One crucial tip I've learned is to let the cake cool completely before frosting. This ensures that the beautiful cream cheese icing doesn’t melt away and creates a lovely, foamy layer that complements the cake perfectly. Trust me, it’s worth the wait!

        Why You'll Love This Recipe
        Unique blend of nutty pistachio and fragrant rose water
Moist and fluffy texture with a stunning green hue
Perfect for tea parties or as a delightful dessert

      

Ingredients Matter

The choice of pistachios greatly influences the flavor and texture of the cake. Opt for high-quality, roasted pistachios for a deeper nutty flavor. Raw pistachios will yield a different result, lacking that toasty essence that complements the rose water. If you're allergic to nuts or seeking an alternative, consider using ground sunflower seeds, adjusting the sugar to taste for a similar sweetness.

Rose water, a key ingredient here, adds a floral note that balances the richness of the cake. It's essential to use pure rose water, as artificial versions can overwhelm the palate and lead to a less enjoyable outcome. If you don't have rose water on hand, a few drops of vanilla extract can provide a pleasant substitute, although the unique flavor profile will differ.

Baking Techniques

When creaming the butter and sugar, beat until the mixture is light and fluffy—this typically takes around 3-5 minutes. This step is crucial for incorporating air into the batter, which contributes to a moist, fluffy texture in the final cake. If you notice your batter seems overly dense, it could be due to under-creaming, so give it a little more time to ensure it's properly whipped.

Be careful not to overmix the batter once you add the flour, as this can lead to a tougher cake. Mix just until the ingredients are combined, then gently fold in the milk and rose water. This gentle approach aids in achieving the desired lightness without compromising the cake’s delicate structure.

Frosting and Serving Tips

For the frosting, ensure both the cream cheese and butter are at room temperature before mixing. This temperature allows for a smoother, creamier texture that spreads beautifully over the cake. If the frosting is too thick, add a splash more rose water or milk, one teaspoon at a time, until you reach the desired consistency.

When it comes to decorating, I recommend crushing the pistachios just before garnishing, as this will retain their crunch and vibrant color. Serve this cake alongside a warm cup of tea or coffee to highlight its flavors. For a twist, consider pairing it with a dollop of lightly sweetened whipped cream sprinkled with rose petals, enhancing the visual appeal and taste.

Ingredients

Gather all your ingredients before you start to make the process smoother.

For the Cake

1 cup pistachios, shelled and roasted
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons rose water
1/2 cup milk

For the Frosting

8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon rose water
Pistachios for garnish

Make sure to measure everything accurately for the best results.

Instructions

Follow these steps carefully for a delicious cake.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a food processor, blend the roasted pistachios into a fine powder. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Then, beat in the eggs one at a time, followed by the flour, baking powder, salt, and ground pistachios. Finally, add in the milk and rose water until well combined.

Bake the Cake

Pour the batter into a greased 9-inch round cake pan. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Frosting

In another bowl, combine the softened cream cheese and butter and mix until well blended. Gradually add in the powdered sugar and rose water, whipping until the frosting is smooth and creamy.

Assemble the Cake

Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides. Garnish with extra crushed pistachios for decoration.

Enjoy this cake with a cup of tea or as a showstopper for any gathering.

Pro Tips

For an extra touch, drizzle some honey syrup on top before serving. It adds a lovely sweetness that pairs well with the rosewater.

Make-Ahead and Storage

This Pistachio Cake can be made ahead of time, which is ideal when planning for events or gatherings. You can bake and cool the cake a day prior; just wrap it tightly in plastic wrap to retain moisture. The frosting can also be prepared in advance and stored in the refrigerator for up to three days. Just give it a quick remix at room temperature before frosting the cake.

If you have leftovers, store them in an airtight container in the refrigerator for up to five days. The flavors often meld and deepen overnight, making day-old cake even more delicious. To freeze the cake, slice it into individual pieces, wrap each slice in plastic, and then place them in a freezer-safe bag. They can last for up to three months, just thaw at room temperature or microwave for a few seconds to enjoy.

Variations to Explore

Feel free to experiment with this recipe by adding different flavors. For a citrusy twist, incorporate the zest of one lemon or orange into the batter, which brightens the nutty flavors and complements the rose water beautifully. You might also consider adding a handful of dried cranberries or apricots for a pop of color and tartness.

Alternatively, to create a completely different texture, turn this cake into cupcakes. Adjust the baking time to about 20-25 minutes for standard-sized cupcakes. This version is fun for parties and easier to serve, especially when you need to cater to many guests.

Troubleshooting Common Issues

If your cake domes too much or sinks in the center, check your oven temperature for accuracy using an oven thermometer. Baking at too high a temperature can lead to uneven rising. It's best to bake at the prescribed temperature and avoid opening the oven door in the first 20 minutes, as this could disrupt the rising process.

Should your cream cheese frosting end up lumpy, don’t panic! It’s often due to the cream cheese being too cold or not mixed enough. Just give it a good whip with a hand mixer until it’s smooth. If you ever find it too sweet, balance it out with a pinch of salt, which enhances the overall flavor profile.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake a day in advance. Just store it covered at room temperature, and frost it just before serving.

→ Is there a substitute for rose water?

You can use orange blossom water as an alternative, but it will impart a different flavor.

→ How do I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.

→ Can I use almond flour instead of regular flour?

Yes, you can use almond flour. However, it will change the texture slightly and may affect baking time.