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 unsalted; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup milk; 2–3 tablespoons rose water; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon rose water; Pistachio nuts for garnish

Highlighted under: Homemade Baking Inspiration

When I first tried making this Pistachio Cake with Rose Water, I was amazed by how the delicate flavors blended together to create something truly special. The nutty taste of pistachios combined with the aromatic essence of rose water offers a refreshing twist that elevates a simple cake into a delightful dessert. Each bite feels like a celebration, and it’s surprisingly easy to whip up, making it a favorite for both special occasions and casual gatherings.

Created by

Thea Montgomery

Last updated on 2026-01-08T14:17:36.060Z

As I baked this Pistachio Cake with Rose Water for the first time, I decided to toast the pistachios slightly to unlock their natural oils and enhance their flavor. This simple step made all the difference; the aroma that filled my kitchen was heavenly! I also learned that controlling the amount of rose water is crucial, as too much can easily overpower the other flavors.

After experimenting with various frostings, I found that a light whipped cream infused with a touch of rose water perfectly complemented the cake’s moist texture and nutty taste. It’s a recipe I’ve come back to again and again, and it always impresses!

        Why You'll Love This Cake
        The unique blend of nutty pistachios and fragrant rose water creates an unforgettable flavor experience
The cake's moist texture and delicate crumb make it a delightful indulgence
Perfect for impressing guests or celebrating special occasions with something truly unique

      

Understanding the Role of Ingredients

The key to a successful Pistachio Cake lies in the quality of the pistachios. Unsalted and shelled varieties are essential—not only do they prevent the cake from becoming overly salty, but they also allow the natural, nutty flavor to shine through. If you're in a pinch, you can substitute with blanched almonds, though the flavor will differ. Always remember to toast the nuts briefly before incorporating them, as this enhances their oils, resulting in a more intense flavor that adds depth to the cake.

Choosing the right flour is equally important. All-purpose flour works well for a tender crumb, but if you want a unique twist, consider using almond flour. This will yield a denser cake with a subtle almond taste that pairs beautifully with the rose water. Just be aware that swapping out all-purpose flour for almond flour may require adjusting the liquid amounts slightly since almond flour absorbs moisture differently.

Frosting Tips for a Perfect Finish

The frosting is just as crucial as the cake itself. For the best results, ensure your heavy whipping cream is chilled before whipping; this helps achieve that dreamy, fluffy texture faster. When blending in the powdered sugar and rose water, do so gradually to avoid overpowering the cream with sweetness. Whip until soft peaks form—this means when you lift the whisk, the cream should hold its shape but still have a dip in the center. Overwhipping can turn the cream to butter, so keep an eye on the texture!

If you're short on time, consider a cream cheese frosting variation. Simply replace half the heavy cream with softened cream cheese and adjust the sugar accordingly. This will lend a slight tanginess that complements the sweetness of the cake, creating a delightful balance of flavors. Just be sure to chill the frosting before applying it to help it set nicely on the cake.

Ingredients

Before you start, gather the following ingredients for your Pistachio Cake:

Cake Ingredients

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

Frosting Ingredients

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon rose water
Pistachio nuts for garnish

Now that you've got everything, let’s move on to the steps to create this delicious cake!

Instructions

To make your Pistachio Cake, follow these steps carefully:

Prepare the Pistachios

Preheat your oven to 350°F (175°C). Spread the pistachios on a baking sheet and toast them in the oven for about 5 minutes or until slightly golden and fragrant. Allow to cool, then chop them coarsely.

Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

Incorporate Eggs and Milk

Add the eggs one at a time, mixing well after each addition. Stir in the milk and rose water until well combined.

Combine Everything

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the toasted pistachios with a spatula.

Bake the Cake

Pour the batter into a greased and floured cake pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Once cooled, prepare the frosting by beating the heavy whipping cream with powdered sugar and rose water until soft peaks form. Frost the cake, and garnish with additional pistachios.

Your Pistachio Cake with Rose Water is ready to be served! Enjoy this delightful treat with family and friends.

Pro Tips

For an extra touch of flavor, you can drizzle a little honey over the cake before serving. Also, make sure the rose water you use is food-grade and meant for baking to ensure the best flavor.

Storing and Serving Suggestions

After baking, allow the Pistachio Cake to cool completely in the pan for about 10 minutes before transferring it to a wire rack. This prevents moisture build-up and ensures a fluffier texture. Once cooled, store the cake in an airtight container at room temperature for up to three days. If you need to store it longer, consider refrigerating it, but be mindful of the cream frosting, which can lose its texture over time in the fridge.

For an elegant presentation, slice the cake using a serrated knife, which helps capture the delicate crumb without squishing it. Serve with a dusting of powdered sugar and a few whole pistachios on top. Pairing the cake with a mild tea or a scoop of vanilla ice cream can enhance the flavors, creating an inviting dessert experience.

Variations and Adaptations

If you're eager to experiment, adding a hint of cardamom or even orange zest to the batter will add a delightful aromatic layer to the cake. These spices blend wonderfully with the floral notes of rose water, creating a more complex flavor profile. Just a quarter teaspoon of cardamom or the zest of one orange works beautifully without overpowering the main ingredients.

For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend. Keep in mind that some blends may require xanthan gum for structure, so check the package instructions. Additionally, if you wish to reduce the sugar content, consider using a sugar substitute that measures like sugar, or use honey in place of some granulated sugar, adjusting the liquids accordingly.

Questions About Recipes

→ Can I use salted pistachios?

It's best to use unsalted pistachios for this recipe to control the sweetness of the cake.

→ Can I substitute rose water?

If you don't have rose water, you can use almond extract for a different but delicious flavor.

→ How should I store the cake?

Keep the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the cake?

Yes, the cake can be frozen. Wrap it tightly in plastic wrap and foil, and it will last for about 2 months in the freezer.