If you’re looking for a cake that’s equal parts dreamy and delicious, this Rosewater Pistachio Cake Recipe brings together nutty pistachios, fragrant rosewater, and a tender crumb for an unforgettable treat. With its subtle floral aroma, delicate crunch, and gorgeous glaze, this dessert feels like something you’d discover in a quaint teahouse, yet it’s perfectly easy to bake at home. Whether you’re serving it for a celebration or simply to treat yourself (and your lucky friends), you’ll fall in love with each beautiful slice of this show-stopping cake!
Ingredients You’ll Need
The magical simplicity of this Rosewater Pistachio Cake Recipe hinges on just a handful of ingredients, each one playing a starring role in the texture, flavor, and allure of the final cake. Gather these essentials and get ready to transform your kitchen into a bakery!
- Pistachios, finely ground: These give the cake its luxurious, nutty base and a delicate green hue—be sure to use unsalted, shelled pistachios for best results.
- All-purpose flour: Provides structure, helping the cake hold together while staying soft and tender.
- Baking powder: Adds just the right lift, ensuring your cake rises beautifully.
- Salt: A pinch balances the sweetness and brings out the flavors of the pistachios and rosewater.
- Unsalted butter, softened: Gives rich flavor and moisture—creaming it with sugar makes the crumb soft and lush.
- Vegetable oil: Adds lightness and ensures a moist, tender texture.
- Granulated sugar: Sweetens the cake and helps with that fluffy, fine crumb.
- Large eggs: Bind everything together and contribute to the cake’s airy structure.
- Whole milk: Keeps things moist and adds a subtle richness.
- Rosewater: Infuses the cake (and glaze!) with its uniquely floral, enchanting essence—just a little goes a long way.
- Vanilla extract: Rounds out the flavors and adds warmth.
- Chopped pistachios (for topping): A final flourish for crunch, color, and visual appeal.
- Powdered sugar: Forms the base of the silky-smooth glaze.
- Milk (for glaze): Thins the glaze to the perfect drizzling consistency.
- Rosewater (for glaze): Echoes the cake’s fragrance for a harmonious finish.
How to Make Rosewater Pistachio Cake Recipe
Step 1: Prep the Pan and Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper. This step means your beautiful cake will release easily and look picture-perfect when you flip it out.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the finely ground pistachios, all-purpose flour, baking powder, and salt. This ensures everything gets evenly distributed, while also breaking up any clumps for a smooth, even crumb later on.
Step 3: Cream the Butter, Oil, and Sugar
In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture becomes light and fluffy. This airiness is the secret to a cake that’s soft and tender with every bite.
Step 4: Add the Eggs
Beat in the eggs, one at a time. Give each egg a good mix before adding the next, for a batter that’s silky and well emulsified—your patience here pays off!
Step 5: Stir in the Milk and Flavors
Stir in the whole milk, rosewater, and vanilla extract. This is where the Rosewater Pistachio Cake Recipe truly starts to come alive, with aromas that’ll make you swoon.
Step 6: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture. Don’t over-mix; just stir gently until barely combined. You want a smooth batter, but overworking it can make the cake dense.
Step 7: Bake
Pour your batter into the prepared pan, smoothing the top with a spatula. Slide it into the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
Step 8: Cool
Let the cake cool completely in the pan before removing it—this keeps its structure intact and makes glazing easier.
Step 9: Make the Rosewater Glaze
In a small bowl, whisk together the powdered sugar, milk, and rosewater until smooth. Adjust the milk for your desired consistency—a little thicker for a drip effect, or thinner for a shiny glaze.
Step 10: Glaze and Garnish
Drizzle the glaze over your cooled cake, letting it cascade over the edges. While it’s still tacky, sprinkle the chopped pistachios on top for that irresistible final touch.
How to Serve Rosewater Pistachio Cake Recipe
Garnishes
For extra flair, consider a scattering of dried rose petals alongside the chopped pistachios, or even a few delicate edible flowers. This turns your Rosewater Pistachio Cake Recipe into a true centerpiece—almost too pretty to eat (but trust me, you won’t be able to resist).
Side Dishes
This cake pairs superbly with a cup of fragrant tea or fresh, strong coffee. You could also serve it alongside a scoop of vanilla gelato or dollop of whipped cream for an extra touch of decadence.
Creative Ways to Present
Try slicing the cake into elegant wedges and serving on vintage plates for a tea party vibe, or cut into mini squares for a unique addition to a dessert buffet. For special occasions, add a few drops of pink food coloring to the glaze for a whimsical, pastel finish worthy of any celebration.
Make Ahead and Storage
Storing Leftovers
Simply cover your Rosewater Pistachio Cake Recipe with plastic wrap or store in an airtight container at room temperature. It stays moist and delicious for up to three days, making it perfect for make-ahead entertaining.
Freezing
You can absolutely freeze the cake (without the glaze) for longer storage. Wrap it tightly in plastic, then foil, and freeze for up to two months. Add the glaze and pistachios after thawing for best texture and freshness.
Reheating
Although this cake is delightful at room temperature, you can warm slices gently in the microwave for just a few seconds. This softens the crumb and enhances the delicate fragrance of the rosewater—perfect with a little afternoon tea.
FAQs
Can I use rose essence instead of rosewater?
Rose essence is much more concentrated than rosewater, so if you substitute it, use a very small amount—just a drop or two—or you might overpower the cake. The gentle aroma of rosewater works best for this recipe’s balanced, floral finish.
Are there any nut-free alternatives for pistachios?
While pistachios give the signature flavor to this cake, you can swap them for sunflower seeds or pumpkin seeds for a nut-free twist, though the flavor profile will be a little different. Alternatively, try using a combination of rolled oats and shredded coconut for a unique texture.
Can I use non-dairy milk in this cake?
Absolutely! Almond milk or oat milk performs well in this recipe if you need a dairy-free alternative. Just be aware that it may alter the crumb slightly, but the taste will still be delightful.
How can I grind pistachios finely at home?
Blitz shelled, unsalted pistachios in a food processor using short pulses until they’re the consistency of coarse sand. Watch carefully so you don’t make pistachio butter—stop when you see a fine meal with a tiny bit of texture.
Can I make cupcakes out of this Rosewater Pistachio Cake Recipe?
Definitely! Spoon the batter into lined muffin tins, fill them about two-thirds full, and bake for 18-22 minutes. Top each with glaze and a sprinkle of chopped pistachios for single-serving treats that look (and taste) absolutely stunning.
Final Thoughts
If you’re ready to fall in love with baking all over again, give this Rosewater Pistachio Cake Recipe a try. From its enchanting fragrance to that wonderful nutty crunch, it’s a dessert that brings a bit of magic to any table. Pop the kettle on, gather your favorite people (or savor it solo!), and enjoy every beautiful bite of this irresistible cake.
Print
Rosewater Pistachio Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the exotic flavors of this delicately perfumed Rosewater Pistachio Cake. A Middle Eastern-inspired dessert that combines the nuttiness of pistachios with the floral essence of rosewater for a truly unique and aromatic treat.
Ingredients
For the Cake:
- 1 1/2 cups shelled unsalted pistachios, finely ground
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons rosewater
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup chopped pistachios for topping
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon rosewater
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix dry ingredients: Combine ground pistachios, flour, baking powder, and salt in a bowl.
- Cream butter and sugar: In a large bowl, cream butter, oil, and sugar until fluffy.
- Add wet ingredients: Beat in eggs one at a time, then mix in milk, rosewater, and vanilla.
- Combine ingredients: Gradually fold in dry mixture until just combined.
- Bake: Pour batter into pan and bake for 40-45 minutes.
- Make glaze: Whisk together powdered sugar, milk, and rosewater.
- Finish: Drizzle glaze over cooled cake, sprinkle with chopped pistachios.
Notes
- Enhance the glaze with a few drops of pink food coloring for a decorative touch.
- This cake is perfect with tea or coffee and is ideal for special occasions.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 60 mg
