The delicate floral aroma of rose and the subtly sweet, nutty flavor of pistachio are a match made in dessert heaven. This recipe for rose and pistachio cake is not only beautiful to look at, but it’s also surprisingly easy to make. Whether you’re a seasoned baker or just starting out, I’ll guide you through each step to create a cake that will impress your friends and family.
This cake is perfect for special occasions like birthdays and anniversaries, or just because you deserve a delicious treat! Let’s gather our ingredients and embark on a delightful baking adventure.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon rose extract
- 1/2 cup finely ground pistachios
For the Rosewater Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon rosewater
For the Pistachio Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1/4 cup finely ground pistachios
- 1/4 teaspoon salt
- Pink food coloring (optional)
For Decoration:
- Dried rose petals (ensure they are edible and pesticide-free)
- Chopped pistachios
Tools You’ll Need
- Two 8-inch round cake pans
- Parchment paper
- Electric mixer
- Spatulas
- Measuring cups and spoons
- Two mixing bowls
- Saucepan
- Whisk
- Serrated knife
- Piping bag and tip (optional)
