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Perfect Pistachio Layer Cake Recipe with Rosewater Buttercream and Petals

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A delicate pistachio layer cake paired with floral rosewater buttercream and decorated with edible rose petals, perfect for celebrations and easy to make at home.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (125g) ground pistachios, finely ground
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 2 teaspoons vanilla extract
  • 1 teaspoon pistachio extract (optional)
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons rosewater
  • 2–3 tablespoons heavy cream
  • A few drops pink gel food coloring (optional)
  • Edible rose petals, fresh or dried
  • ¼ cup (30g) chopped pistachios

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
  3. In a large bowl, beat 1 cup softened butter with 1 ½ cups sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Mix in vanilla and pistachio extracts.
  6. Add dry ingredients in three additions, alternating with buttermilk in two additions, starting and ending with dry ingredients. Mix on low speed just until combined.
  7. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  9. For buttercream, beat 1 cup softened butter on medium speed until creamy (about 2 minutes). Gradually add sifted powdered sugar on low speed.
  10. Add rosewater and 2 tablespoons heavy cream, then beat on medium-high speed until fluffy (3-5 minutes). Adjust cream or sugar for consistency. Add pink gel food coloring if desired.
  11. Place one cake layer on serving plate. Spread a thick layer of buttercream on top. Place second layer on top and frost entire cake.
  12. Decorate with chopped pistachios and gently press edible rose petals into frosting.
  13. Chill cake for 30 minutes before slicing to set frosting.

Notes

Use room temperature ingredients for best results. Grind pistachios finely but keep some texture. Avoid overmixing batter to keep cake tender. Add rosewater gradually to avoid overpowering flavor. Chill cake before slicing for cleaner cuts. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: pistachio cake, rosewater buttercream, layer cake, edible rose petals, homemade dessert, easy cake recipe, floral cake, nutty cake

Find it online: https://breezybake.com/perfect-pistachio-layer-cake-recipe-with-rosewater-buttercream-and-petals-easy-homemade-dessert/