Print

Perfect Pistachio Rose Water Layer Cake with White Chocolate Buttercream

Pistachio Rose Water Layer Cake - featured image
Print Recipe

A moist and tender pistachio layer cake delicately flavored with rose water and topped with silky white chocolate buttercream. This elegant dessert balances nutty and floral notes for a sophisticated treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (120g) ground pistachios, finely ground (unsalted, roasted preferred)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 1 tsp pure vanilla extract
  • 1 ½ tsp rose water
  • 8 oz (225g) white chocolate, chopped
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tbsp (30-45ml) heavy cream
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Optional garnishes: chopped pistachios, edible rose petals, powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each and scraping down sides.
  5. In a small bowl, combine milk, vanilla extract, and rose water.
  6. With mixer on low, alternately add dry ingredients in three additions and milk mixture in two additions, beginning and ending with dry ingredients. Mix just until combined.
  7. Divide batter evenly between prepared pans and smooth tops gently.
  8. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Melt white chocolate gently over a double boiler or in short microwave bursts, stirring often. Let cool to room temperature but not harden.
  11. Beat softened butter for buttercream until creamy. Gradually add sifted powdered sugar on low speed.
  12. Add melted white chocolate, heavy cream, vanilla extract, and salt. Beat on high until light and fluffy, about 3-5 minutes.
  13. Place one cake layer on serving plate. Spread a generous layer of buttercream on top.
  14. Add second cake layer and frost top and sides smoothly with remaining buttercream using an offset spatula.
  15. Garnish with chopped pistachios or edible rose petals if desired.
  16. Chill assembled cake for at least 30 minutes before slicing to set frosting and meld flavors.

Notes

Sift flour and ground pistachios together to avoid clumps and ensure light texture. Use room temperature ingredients for even batter. Melt white chocolate gently to prevent graininess. Chill assembled cake for cleaner slicing and better flavor melding. For gluten-free, substitute almond flour for all-purpose flour but expect a denser crumb. Rose water is potent; use sparingly to avoid overpowering floral taste.

Nutrition

Keywords: pistachio cake, rose water cake, white chocolate buttercream, layer cake, easy dessert, floral cake, nutty cake, elegant cake

Find it online: https://cooksybite.com/perfect-pistachio-rose-water-layer-cake-recipe-for-easy-homemade-dessert/