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Prep Time: 30 minutes
Bake Time: 30–35 minutes
Chill/Decorate Time: 1–2 hours
Serves: 8–10
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Ingredients:
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For the Pistachio Cake:
- 1 ¾ cups all-purpose flour
- 1 cup ground pistachios (unsalted, finely chopped or powder)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ teaspoon almond extract (optional)
For the Rose Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream or milk
- 1–2 teaspoons rose water (adjust to taste)
- Pink food coloring (optional)
For Decoration:
- Edible flowers (roses, pansies, violets) or
- Pistachio halves for garnish
- Optional: crushed pistachios to sprinkle on sides
Instructions:
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1. Bake the pistachio cake:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between pans and smooth tops.
- Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the rose buttercream:
- Beat butter until creamy. Gradually add powdered sugar, mixing well.
- Add rose water and 2 tablespoons cream. Beat until fluffy.
- Add more cream or powdered sugar to adjust consistency.
- Tint with a few drops of pink food coloring if desired.
3. Assemble and decorate:
- Place one cake layer on a serving plate. Spread a thick layer of rose buttercream.
- Top with the second cake layer and cover the entire cake with a smooth crumb coat. Chill 20 minutes.
- Apply a final coat of frosting.
- Decorate with edible flowers and pistachio halves or crushed nuts.
Tips:
- Use high-quality rose water for best flavor — start with less and add more to taste.
- For a more intense pistachio flavor, fold in a few tablespoons of pistachio paste or extract.
- Store cake refrigerated and bring to room temperature before serving.
