Description
Whisk up a fragrant Pistachio Rosewater Cake, moist and delicate, with a hint of rose and crunchy pistachios. My kitchen’s favorite, perfect for any occasion!
Ingredients
Scale
- For the Pistachio Rosewater Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup (240ml) whole milk, room temperature
- 2 tsp rosewater
- ½ cup (60g) ground pistachios
- For the Rosewater Syrup:
- ½ cup (120ml) water
- ½ cup (100g) granulated sugar
- 1 tsp rosewater
- For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 tsp vanilla extract
- For Garnish:
- ¼ cup (30g) fresh pistachios, roughly chopped
- Dried rose petals (optional)
Instructions
- Prepare Pans & Preheat Oven: First things first, get those cake pans ready! I usually use two 8-inch round pans, but 9-inch works too, just adjust the baking time slightly. Grease them really well, then dust with flour, tapping out any excess. Or, if you’re like me and love a little extra security, line the bottoms with parchment paper. Preheat your oven to 350°F (175°C). This is where I sometimes get distracted and forget the preheat, only to realize it 15 minutes later. Oops!
- Whisk Dry Ingredients: In a medium bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Give it a good whisk, making sure everything is combined evenly. I always imagine the little leavening agents getting excited to do their job here. This step is crucial for an even rise, so don’t rush it! It’s super satisfying to see it all come together, and you can already smell the floury goodness.
- Cream Butter & Sugar: In a large bowl, using an electric mixer (or a really strong arm!), cream the softened butter and granulated sugar together until they’re light and fluffy. This usually takes about 3-5 minutes. It should look pale yellow and feel airy. This step incorporates air, which helps make our Pistachio Rosewater Cake tender. I sometimes get impatient and don’t cream long enough, and the cake turns out a bit dense. Learn from my mistakes!
- Add Eggs & Rosewater: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next; it makes for a smoother batter. Then, stir in the rosewater. Oh, the scent! It just fills the kitchen with this lovely, delicate perfume. Don’t be shy with the rosewater if you love it, but don’t overdo it either – a little goes a long way to make this Pistachio Rosewater Cake special.
- Combine Wet & Dry: Now for the careful part! Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry. Mix on low speed just until combined. Seriously, *just* combined. Overmixing develops the gluten, and we want a tender crumb, not a tough one. I’ve definitely overmixed before in my excitement, and it’s a bummer. Scrape down the sides of the bowl to ensure everything is incorporated.
- Bake Your Pistachio Rosewater Cake: Divide the batter evenly between your prepared cake pans. Sprinkle the ground pistachios over the top of the batter in each pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be lightly golden and spring back when gently touched. Let them cool in the pans for about 10 minutes before inverting onto a wire rack to cool completely. Patience is a virtue here; don’t try to frost a warm cake, trust me!
- Make the Rosewater Syrup: While the cakes cool, prepare the syrup. In a small saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the rosewater. Let it cool completely. This syrup is a secret weapon for extra moisture and that beautiful rose flavor; I always make a little extra.
- Prepare Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, a cup at a time, beating until fully incorporated and fluffy. Stir in the vanilla extract. Don’t overbeat the frosting, or it can become too thin. This frosting is the perfect tangy counterpoint to the sweet cake, truly delicious.
- Assemble & Garnish: Once the cakes are completely cool, brush the tops generously with the cooled rosewater syrup. Place one cake layer on your serving plate. Spread about a third of the cream cheese frosting over the top. Carefully place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Garnish with chopped pistachios and, if you’re feeling fancy, a sprinkle of dried rose petals. Admire your beautiful Pistachio Rosewater Cake!