Floral Rose Pistachio Raspberry Cake
A delightful blend of rose water, pistachios, and raspberries, this cake is perfect for elegant occasions.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
- 1 tsp rose water
Add-Ins
- 1/2 cup finely chopped pistachios
- 1 cup fresh raspberries
Frosting
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1/2 tsp rose water
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the rose water.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, until fully combined.
- Gently fold in the chopped pistachios and fresh raspberries into the batter, taking care not to crush the berries.
- Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, beat the softened cream cheese with powdered sugar and rose water until smooth and creamy.
- Once the cakes are completely cooled, level the tops if needed. Place one layer on a serving plate and spread with frosting. Top with the second layer and apply a crumb coat before the final layer of frosting.
Serving
- Decorate with additional pistachios and raspberries before serving. Slice and enjoy with your favorite beverage.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for the best texture. Use fresh raspberries for a burst of tart flavor. Toast pistachios before adding to enhance their flavor.
Ingredient Substitutions: Substitute almond milk for regular milk for a dairy-free option. Use gluten-free flour blend for a gluten-free version.
How to Serve: Pair with floral teas or mild coffee for a delightful experience.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Bake the cake layers a day in advance and store in the fridge. Assemble the cake just before serving for freshness.
Ingredient Substitutions: Substitute almond milk for regular milk for a dairy-free option. Use gluten-free flour blend for a gluten-free version.
How to Serve: Pair with floral teas or mild coffee for a delightful experience.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Bake the cake layers a day in advance and store in the fridge. Assemble the cake just before serving for freshness.