Rose Water and Pistachio Layer Cake
This elegant floral cake features tender pistachio-infused layers paired with a silky rose water buttercream. It is a sophisticated dessert perfect for tea parties, weddings, or springtime celebrations.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 1 cup shelled pistachios finely ground into a meal
- 1.5 cups granulated sugar
- 1 cup unsalted butter softened at room temperature
- 3 large eggs room temperature
- 1 cup whole milk
- 2 tsp baking powder
- 2 tsp rose water culinary grade
- 0.5 tsp salt
- 3 cups powdered sugar for frosting
- 0.5 cup crushed pistachios for garnish
- 1 tbsp dried edible rose petals optional garnish
Notes
Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Make-ahead: The cake layers can be baked a day in advance and wrapped tightly in plastic wrap. Substitution: If you cannot find pistachio meal, pulse raw pistachios in a food processor until fine, but be careful not to turn them into butter.