Short Description

A tender pistachio-infused sponge, delicately scented with rose water, is finished with a silky rose-water buttercream. Subtle cardamom undertones and the gentle crunch of finely ground pistachios give this cake its unmistakably elegant, Middle-Eastern flair.

Why You’ll Love This Recipe

Distinctive flavour profile. The marriage of fragrant rose water and earthy pistachio creates a memorable dessert that feels both refined and comforting.
Naturally beautiful. Ground pistachios tint the crumb a soft green, while a whisper of rose-tinted frosting adds visual romance—no artificial colouring required.
Approachable technique. Standard creaming and one-bowl methods keep the process friendly for home bakers.
Versatile presentation. Bake as a single-layer snacking cake, a celebration layer cake, or elegant cupcakes.
Make-ahead friendly. Both sponge and frosting store well, allowing you to assemble the cake up to two days in advance without loss of freshness.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

unsalted shelled pistachios, lightly toasted
cake flour (or all-purpose plus cornstarch, see FAQ)
baking powder
fine sea salt
ground cardamom
unsalted butter, room temperature
granulated sugar
large eggs, room temperature
pure vanilla extract
rose water (culinary grade)
whole milk, room temperature

For the rose-water buttercream

unsalted butter, room temperature
confectioners’ sugar, sifted
rose water
heavy cream or whole milk
optional: a drop of natural pink food colour

Directions

Prep the dry mix. Pulse pistachios in a food processor until very fine (stop before they turn to paste). In a bowl whisk pistachio meal, flour, baking powder, salt, and cardamom; set aside.
Cream butter and sugar. In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium-high until pale and fluffy, 3–4 minutes.
Add eggs and flavourings. Beat in eggs one at a time, scraping the bowl after each addition. Mix in vanilla and rose water.
Incorporate dry ingredients. Reduce speed to low. Add half the pistachio-flour mixture, then all the milk, then the remaining dry mixture, mixing just until no streaks remain.
Bake. Spread batter evenly into a buttered and parchment-lined 9-inch (23 cm) round pan. Bake at 350 °F / 175 °C for 30–35 minutes, until the centre springs back and a tester comes out clean.
Cool. Let the cake rest 10 minutes in the pan, then invert onto a rack to cool completely.
Make the buttercream. Beat butter until creamy. Gradually add confectioners’ sugar. Drizzle in rose water and 1–2 tablespoons cream; beat on high until light, adding a drop of colour if desired.
Assemble. Spread or pipe frosting over the cooled cake. Garnish with chopped pistachios and a few dried edible rose petals, if available. Slice and serve.

Servings and timing

Yield: 8–10 standard slices
Active preparation: 20 minutes
Baking time: 30–35 minutes
Cooling and frosting: 30 minutes
Total time: roughly 1 hour 20 minutes

Variations

Syrup-soaked: Brush the warm cake with a simple syrup flavoured with rose water and a touch of honey for added moisture.
Gluten-free: Substitute a cup-for-cup gluten-free baking blend for the flour; add ¼ teaspoon xanthan gum if the blend lacks it.
Citrus twist: Replace half the rose water with fresh orange blossom water and stir in 1 tablespoon finely grated orange zest.
Vegan: Swap dairy butter for plant-based block butter, eggs for a commercial egg replacer, and milk for unsweetened almond milk.
Cupcakes: Divide batter among 12 lined wells; bake 18–20 minutes.
Layer cake: Double the recipe and bake in two 8-inch pans; fill and frost between layers.

storage/reheating

Store the frosted cake covered at room temperature for up to 24 hours or refrigerated for up to 4 days.
To freeze, wrap unfrosted layers tightly and freeze for up to 2 months; thaw overnight in the refrigerator.
Bring refrigerated slices to room temperature for the best texture—about 30 minutes.
Avoid microwaving frosted portions; instead, allow gentle ambient warming to preserve buttercream integrity.

FAQs

How strong is the rose-water flavour?

Used in the specified amount, rose water offers a subtle floral note that complements the pistachio without tasting soapy.

Can I grind pistachios without a food processor?

Yes—use a high-speed blender or place them in a zip-top bag and crush with a rolling pin, though texture may be slightly coarser.

What if I only have all-purpose flour?

For each cup of cake flour, measure 1 cup all-purpose, remove 2 tablespoons, and add 2 tablespoons cornstarch; sift well.

May I substitute almond flour?

Almond flour changes both flavour and colour; you can replace up to half the pistachio meal with almond flour, but the cake will lose its signature taste.

Is rose water the same as rose essence?

No. Rose essence is more concentrated; if using it, start with one-quarter the specified quantity and adjust to taste.

How do I achieve a deeper pink frosting naturally?

Add 1–2 teaspoons of beetroot powder or a drop of pomegranate juice when beating the buttercream.

Can I make the cake in advance?

Bake the sponge up to two days ahead. Wrap tightly once cooled; frost on the day of serving for freshest results.

Does the recipe scale well for a sheet cake?

Yes—triple the batter for a 9 × 13-inch (23 × 33 cm) pan; extend the baking time to 40–45 minutes.

Will low-fat milk work?

It will, but whole milk offers better richness and crumb tenderness. Avoid non-dairy milks with high water content unless adapting the recipe.

How should I store leftover buttercream?

Refrigerate in an airtight container up to one week or freeze up to three months; re-whip at room temperature until smooth before using.

Conclusion

Pistachio Rose Water Cake is a celebration of delicate flavours and textures, bringing a touch of Middle-Eastern elegance to any occasion. Its straightforward method, graceful presentation, and make-ahead flexibility make it a reliable showpiece for both novice and seasoned bakers. Serve it at afternoon tea, wed it to festive gatherings, or gift it as a sophisticated homemade treat—this cake promises to leave a lasting impression.

Pistachio Rose Water Cake