Pistachio Cake With Rose Water Buttercream

Pistachio Cake With Rose Water Buttercream

Pistachio Cake With Rose Water Buttercream

I’ve  had an unopen bottle of rose water in my pantry for a while now.    It stared at me every time I turned on my pantry light.  I love the idea of rose water, but frankly the bottle intimidated me.  How would I use it?  Why would I use it?  Would it taste like perfume?  I don’t want to eat perfume.  Recently, I saw a wedding cake made with pistachio and rose water.  I thought those two ingredients sounded so pretty together so I decided to give old rosey a try.  I used a little bit of rose water in the buttercream–a little goes a long way– and was pleasantly surprised.  It was lovely.  The rose water gives the sweet buttercream just a hint of a floral flavor.       

Pistachio Cake With Rose Water Buttercream

The pistachio cake recipe is from the famed Brooklyn bakery Baked.  They make this cake with a honey buttercream.  You can find that recipe here.  Their pistachio cake is a bit crumbly, tastes like sweet pistachios, and is so delicious.

Pistachio Cake With Rose Water Buttercream

I used my cousin Missy’s buttercream recipe.  She knows a thing or two about baking, and is known for her beautiful cakes.  I love her buttercream recipe.  It’s creamy, sweet and has a big vanilla flavor.  She recommends using Penzeys Double Strength Vanilla Extract.  You can order it here.  She also uses a pinch of salt in the buttercream.  Did you know that a little salt in dessert enhances the sweet flavors by suppressing bitter ones?  That’s a fun fact you can use to impress your friends.  You’re welcome!

Pistachio Cake With Rose Water Buttercream

I decorated the cake using a star tip for the top spiral-like flower, and bottom border.  I used a circular tip, number 12, for the top border.  You can check out my post How To Frost A Cake here.

Pistachio Cake With Rose Water Buttercream

 

Pistachio Cake With Rose Water Buttercream
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For the cake
  1. 1 cup (99 g) unsalted Pistachios, shelled
  2. 2 and 1/2 cups (283 g) Cake Flour
  3. 3/4 cups (94 g) All-Purpose Flour
  4. 1 TBS Baking Powder
  5. 1 tsp. Salt
  6. 1/2 tsp. Baking Soda
  7. 8 TBS (1 stick or 113 g) Unsalted Butter, softened
  8. 1/2 cup (96 g) Vegetable Shortening
  9. 1 and 3/4 cups (348 g) Sugar, divided
  10. 1 TBS Vanilla Extract
  11. 2 Large Eggs, at room temperature
  12. 1 and 1/2 cup Iced-cold Water
  13. 3 Large Egg Whites, at room temperature
  14. 1/4 tsp. Cream Of Tartar
For the rose water buttercream
  1. 1 and 1/2 cups (3 sticks or 336 g) Unalted Butter, softened
  2. 6 cups (679 g) Powdered Sugar, sifted
  3. 1/4 tsp. Salt
  4. 2 TBS Pure Vanilla Extract
  5. 1 and 1/2 tsp. Rose Water
  6. 5 to 6 TBS Milk
  7. Food coloring
To make the cake
  1. Preheat oven to 325° F. Spread pistachios on rimmed baking sheet. Bake 8 minutes, until lightly toasted. Let cool.
  2. Grease two 9-inch round cake pans with butter or cooking spray. Line bottoms with parchment paper. Grease paper and dust pans with flour, tapping out excess.
  3. In a food processor, pulse 1 cup pistachios until chopped; remove 2 tablespoons and set aside in a medium bowl. Process remaining pistachios just until finely ground to a powder. Sift cake flour, all-purpose flour, baking powder, salt, and baking soda into the bowl with the 2 tablespoons chopped pistachios. Stir in pistachio powder.
  4. In a stand mixer with paddle attachment, beat butter and shortening on medium speed until creamy, scraping bowl, about 1 minute. Add 1 1/2 cups sugar and vanilla and beat until light and fluffy, about 4 minutes, scraping bowl occasionally. With mixer on low speed, beat in eggs one at a time until well blended. Beat in flour mixture, in 3 additions, alternating with the cold water, beginning and ending with flour mixture. Beat until blended, scraping bowl; then beat batter 15 more seconds. Scrape batter into a large bowl.
  5. In a stand mixer with whisk attachment (and a clean bowl), beat egg whites and cream of tartar on medium speed until foamy. With mixer on medium-high speed, add remaining 1/4 cup sugar and beat just until soft peaks form; do not over beat. With a large rubber spatula, gently fold whites into batter just until no white streaks remain. Divide batter between prepared pans and gently spread evenly. Stagger pans on oven racks so pans are not directly above one another. Bake 35 to 40 minutes, or until a toothpick inserted in center of cakes comes out clean. Transfer pans to wire racks and let cool 20 minutes. Run a knife around sides and turn cakes out onto racks. Remove parchment paper. Flip cakes again and let cool completely.
To make the rose water buttercream
  1. In a bowl fitted to a standing mixture, beat all ingredients on low until they begin to blend together. Raise the speed to medium and beat until perfectly smooth, about 5 minutes.
To assemble
  1. Place 1 cake layer on a cake stand or serving plate. Spread top with 1 cup of buttercream. Place second layer on top of the buttercream. Spread top and sides with about 3/4 cup of buttercream to create the crumb coat. Refrigerate for 20 minutes. Frost with remaining buttercream, reserving a little with which to decorate. Once frosted refrigerate for 15 minutes. Decorate as desired.
Special equipment needed
  1. Electric mixer with paddle and whisk attachments
  2. Food processor
  3. Baking sheet
  4. Two 9-inch round cake pans
  5. Off-set spatula
  6. Parchment paper
  7. Piping bags with decorating tips
Project Pastry Love http://www.projectpastrylove.com/
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  • This is absolutely perfect timing, Liz! I am baking the desserts for a wedding shower this weekend and plan to make cupcakes with buttercream roses and hydrangeas on top. (“Plan” is the operative word here. I have never done it before and hope I can learn from Youtube tutorials!) BUT, wouldn’t it be cool to have rosewater flavored buttercream for the buttercream roses?! I too have a bottle of rosewater sitting almost unused in my pantry. 🙂 I am going to use your recipe and give it a go. i will let you know how it goes! Your cake looks beautiful. Nut allergies keep me from trying your pistachio-rosewater combination, but I know it is a favorite in middle eastern desserts.

    • Liz

      Wendy, that is too funny! Yes, let me know how it turns out. And good luck with the buttercream roses. I’m not sure if this buttercream will hold up well for piped roses… you might want to increase the powdered sugar to get a stiffer consistency. Send me a photo!

      • Thanks for the heads up about the buttercream consistency. I always add liquid drip by drip to buttercream that I am piping for decoration. If the roses turn out well, I will definitely send you a photo! 🙂

  • jane

    Liz . . I loved watching you bake this beautiful cake. The cake was perfect . . subtle taste . . light density . . lovely color . . perfect bake. The “I was born Rosey” (sorry folks . . inside joke.) buttercream frosting was so interesting. Loved the consistency . . and the rose flavor was light, but definitely “there”. Your decorating was sweet, simple and lovely. This cake makes me think of a grown up ladies tea party. Good job, sweetie!

    • Liz

      Thanks for the help, mom… I couldn’t have made this cake if you weren’t over playing with the boys. Happy Anniversary to you and Dad, by the way! xo

  • ashandcrafts

    Hi! Visiting from This Is How We Roll Thursday. This looks so yummy! I love how the decorations on the cake is so simple, yet so pretty. Thank you so much for sharing! I’ve shared this on my Facebook too!

    • Liz

      Thanks Ashley! Love your site, by the way 🙂

  • I love pistachios and not sure why but haven’t had it in cake form yet. Got to get my friend to make this for me as I suck at baking. But I’ll be sure to enjoy it 🙂

    • Liz

      Ha ha! I’m sure you could make this pistachio cake just fine 🙂 Thanks for stopping by!