Pistachio and Rose Water Cake with Cream Cheese Frosting

Pistachio and rose water cake with cream cheese frosting is an elegant dessert that beautifully combines the nutty richness of pistachios with the delicate floral aroma of rose water. Topped with creamy frosting, this cake is as visually stunning as it is delicious—perfect for special occasions or when you want to impress your guests.

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1. Why Pistachio and Rose Water Cake Is a Must-Try

This recipe is a favorite for several reasons:

• Unique Flavor Profile: The subtle sweetness of rose water pairs beautifully with pistachios.
• Moist and Rich: A soft, tender crumb with luxurious cream cheese frosting.
• Visually Stunning: Vibrant green pistachios and floral garnishes make it a showstopper.
• Versatile: Perfect for birthdays, weddings, or casual celebrations.

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2. Ingredients Needed

For the Cake:

• 1 ½ cups shelled unsalted pistachios.
• 1 ¾ cups all-purpose flour.
• 1 tsp baking powder.
• ½ tsp baking soda.
• ½ tsp salt.
• ¾ cup unsalted butter, softened.
• 1 cup granulated sugar.
• 3 large eggs.
• 1 tsp vanilla extract.
• 2 tsp rose water.
• ¾ cup whole milk or buttermilk.

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened.
• ½ cup unsalted butter, softened.
• 2 ½ cups powdered sugar.
• 1 tsp rose water.
• ½ tsp vanilla extract.

Optional Garnishes:

• Chopped pistachios.
• Dried rose petals.
• Fresh mint leaves.

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3. Tools You’ll Need

• Food processor or blender (to grind pistachios).
• Mixing bowls.
• Electric mixer or stand mixer.
• 9-inch round cake pans (x2).
• Parchment paper.

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4. Step-by-Step Recipe

1. Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a food processor or blender, pulse the pistachios until finely ground (but not a paste). Reserve 2 tbsp for garnishing.
3. In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and rose water.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

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2. Bake the Cake

1. Divide the batter evenly between the prepared pans.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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3. Make the Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, mixing well after each addition.
3. Stir in the rose water and vanilla extract. Adjust the consistency with more powdered sugar if needed.

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4. Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Garnish with chopped pistachios, dried rose petals, and fresh mint leaves if desired.

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5. Creative Variations

Make your pistachio and rose water cake unique with these ideas:

1. Add Citrus:

• Incorporate lemon or orange zest into the batter for a bright, zesty flavor.

2. Vegan Option:

• Use plant-based butter, cream cheese, and milk alternatives for a dairy-free version.

3. Layer with Jam:

• Add a layer of raspberry or apricot jam between the cake layers for extra sweetness.

4. Use Other Nuts:

• Substitute half the pistachios with almonds or walnuts for a different nutty flavor.

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6. Tips for Perfect Pistachio and Rose Water Cake

• Use Fresh Nuts: Ensure the pistachios are fresh and unsalted for the best flavor.
• Measure Rose Water Carefully: Too much rose water can overpower the cake. Start with the recommended amount and adjust if needed.
• Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature for a smooth batter.
• Cool Completely: Ensure the cakes are fully cooled before frosting to prevent the frosting from melting.

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7. Serving and Gifting Suggestions

This dish is versatile and perfect for sharing:

• Special Occasion Dessert: Serve with tea or coffee for a luxurious treat.
• Casual Treat: Enjoy as an afternoon snack or post-dinner dessert.
• Gift Idea: Package slices in decorative boxes with a note about the ingredients for a thoughtful gift.

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FAQs

1. Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free baking blend.

2. How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

3. Can I make this cake ahead of time?

Yes! Bake the cake layers a day in advance and frost just before serving.

4. What if I don’t have rose water?

Substitute with orange blossom water or leave it out for a simple pistachio cake.

5. How do I prevent the cake from being too dense?

Ensure you don’t overmix the batter, and measure the ingredients accurately.

6. Can I freeze the cake?

Yes, freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw before frosting.

7. What pairs well with this cake?

Serve with a side of fresh berries or a dollop of whipped cream for a complementary flavor.

8. Can I use a different frosting?

Yes! Buttercream, whipped cream, or a simple glaze all work beautifully.

9. How do I make the cake greener?

Add a small amount of natural green food coloring or finely ground matcha powder to the batter.

10. What’s the best way to decorate this cake?

Use chopped pistachios, dried rose petals, or edible gold flakes for an elegant finish.

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Enjoy making and sharing this pistachio and rose water cake with cream cheese frosting—a stunning, flavorful dessert perfect for any celebration! 🌸✨