Pistachio Cake with Rose Water

Name: Pistachio Cake with Rose Water
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup shelled pistachios; 1 1/2 cups flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1/4 cup milk; 2 tbsp rose water; Powdered sugar for dusting

Highlighted under: Easy Desserts Collection

I absolutely adore making this Pistachio Cake with Rose Water! The combination of earthy pistachios with the floral aroma of rose water creates a truly unique dessert. Each time I bake this cake, I'm reminded of special occasions and gatherings, as it never fails to impress. The moist texture and delicate flavors make it a perfect treat for both casual dinners and more celebratory moments. Plus, it’s surprisingly simple to make, which is always a bonus in the kitchen!

Created by

Prudence Whitby

Last updated on 2026-01-07T14:01:34.793Z

When I first tried making pistachio cake, I was amazed by how much flavor came from such simple ingredients. By grinding the pistachios finely, they blend seamlessly into the batter, lending a rich yet subtle taste. The addition of rose water elevates this cake, giving it an aromatic quality that sets it apart from typical desserts.

My favorite tip? Be gentle while folding in the beaten egg whites—this keeps the batter airy, resulting in a light and fluffy cake that melts in your mouth. Each bite is a delightful experience, bringing together the nutty crunch and the delicate floral notes perfectly!

Why You Will Love This Recipe
Unique flavor combination of pistachio and rose water
Moist and fluffy texture with a delightful crunch
Perfect for special occasions or a sweet indulgence

Understanding Ingredients

The unique taste of this Pistachio Cake largely comes from the use of shelled pistachios. When grinding them, aim for a fine texture but be careful not to over-process them into a paste. Pistachios not only provide a rich, earthy flavor, but their natural oils contribute to the cake’s moisture, which is essential for creating that delightful fluffy texture. If you can't find shelled pistachios, unsalted pistachios can be used as a substitute—just remember to remove the shells before grinding.

Rose water is another star ingredient in this cake. Its floral notes complement the nuttiness of pistachios beautifully. If you're concerned about the intensity of the flavor, start with 1 tablespoon and gradually increase to your taste. Additionally, if you're looking for alternatives, consider using orange blossom water for a different twist that still retains a fragrant characteristic.

Baking Tips for Success

When mixing the batter, it’s important to combine the wet and dry ingredients gently to avoid overworking the gluten in the flour, which can lead to a dense cake. Once you add the dry ingredients to the butter-sugar mixture, stir until just combined—there might be a few streaks of flour remaining, which is perfectly acceptable. The goal is to maintain a light batter that will rise beautifully during baking.

Keep an eye on your cake as it bakes. Depending on your oven’s accuracy, it may need a few more minutes beyond the suggested 40. The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Once baked, resist the urge to rush the cooling process—allowing it to cool in the pan first will help prevent breakage during transfer.

Ingredients

Gather the following ingredients to get started:

Ingredients

1 cup shelled pistachios
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
1/4 cup milk
2 tbsp rose water
Powdered sugar for dusting

With everything in hand, you're ready to create a beautiful cake!

Instructions

Follow these easy steps to bake your cake:

Prepare the Pistachios

Preheat the oven to 350°F (175°C). Finely grind the pistachios using a food processor and set aside.

Mix Dry Ingredients

In a bowl, combine flour, baking powder, baking soda, and salt. Whisk together until well mixed.

Cream Butter and Sugar

In another bowl, beat together the softened butter and sugar until light and fluffy.

Add Eggs and Pistachios

Add the eggs, one at a time, beating well after each addition. Then, fold in the ground pistachios.

Combine all Ingredients

Gradually add the dry mixture to the wet mixture, alternating with milk. Add the rose water and mix until just combined.

Bake the Cake

Pour the batter into a greased cake pan and bake for approximately 40 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving.

Now enjoy a slice of this delightful cake!

Pro Tips

For an extra touch, consider adding crushed pistachios on top of the cake for decoration and added crunch.

Serving Suggestions

This Pistachio Cake is wonderfully versatile and pairs beautifully with various accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream creates a delightful contrast to its nutty flavor. You could also serve it with a side of fresh berries to add acidity and balance the richness of the cake. Another great option is drizzling it with a simple glaze made from powdered sugar and lemon juice for an extra zing.

For a festive touch, consider garnishing the cake with finely chopped pistachios and edible rose petals. This not only enhances the visual appeal but also intensifies the flavors of pistachio and rose that are prevalent in the cake. Besides, incorporating a light dusting of powdered sugar on top before serving provides a classic finishing touch.

Storage and Make-Ahead Tips

This cake can be made ahead of time, making it perfect for gatherings or busy weeknights. Once completely cooled, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 4 days. If you'd like to extend its shelf life, you can freeze it. Simply slice the cake, wrap each piece in foil, and place them in a freezer bag. When ready to enjoy, allow the cake to thaw in the refrigerator overnight and serve at room temperature.

For best results, store the cake in an airtight container to prevent it from drying out. Keep in mind that the aromatic flavors of rose water can diminish over time, so it's best enjoyed relatively fresh. If you find yourself with leftover cake, use it creatively in desserts like trifles or layer it in parfaits with yogurt and fruit for a delightful treat.

Questions About Recipes

→ Can I use almond flour instead of regular flour?

Yes, almond flour can be used, but it may alter the texture and density of the cake.

→ What can I substitute for rose water?

If you can't find rose water, try using orange blossom water for a similar floral flavor.

→ How should I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week.

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day ahead, just make sure to cover it to keep it moist.