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Perfect Pistachio Layer Cake Recipe with Rosewater Buttercream Frosting

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A moist and tender pistachio layer cake paired with a fragrant rosewater buttercream frosting, garnished with edible rose petals and chopped pistachios. Elegant yet approachable, perfect for special occasions or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (240g) all-purpose flour (or almond flour for gluten-free option)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ¾ cup (110g) shelled unsalted pistachios, finely ground
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ¾ cup (180ml) buttermilk, room temperature (or yogurt thinned with milk)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3 ½ cups (420g) powdered sugar, sifted
  • 2–3 tbsp rosewater (adjust to taste)
  • 2 tbsp heavy cream or milk
  • ½ tsp pure vanilla extract (for buttercream)
  • Pinch of salt
  • Edible rose petals (fresh or dried) for garnish
  • Chopped pistachios for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease two 8-inch cake pans, line with parchment paper, and grease again.
  2. Grind shelled pistachios in a food processor until finely ground but not pasty.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
  4. Beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  6. Add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with dry ingredients. Mix gently on low speed just until combined after each addition.
  7. Divide batter evenly into prepared pans and smooth tops with a spatula.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and edges start to pull away slightly.
  9. Let cakes cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  10. For the buttercream, beat softened butter until creamy. Gradually add sifted powdered sugar, mixing on low speed initially, then increase speed until fluffy.
  11. Add rosewater, vanilla, cream, and a pinch of salt to the buttercream. Taste and adjust rosewater as desired.
  12. Place one cake layer on serving plate. Spread a thick, even layer of buttercream on top.
  13. Add second cake layer, then frost top and sides smoothly with remaining buttercream.
  14. Garnish with chopped pistachios and scatter edible rose petals on top.

Notes

Use room temperature ingredients for best results. Pulse pistachios carefully to avoid oily texture. Start with less rosewater and adjust to taste. Chill cake layers if frosting feels too soft. Level domed cake layers with a serrated knife for even stacking. Sift powdered sugar for smooth buttercream. Can substitute almond flour for gluten-free option and use dairy-free alternatives for vegan adaptation.

Nutrition

Keywords: pistachio cake, rosewater buttercream, layer cake, floral frosting, special occasion cake, nutty cake, elegant dessert

Find it online: https://prismtaste.com/perfect-pistachio-layer-cake-recipe-with-rosewater-buttercream-frosting/