Name: Pistachio Rose Water Cake Recipe
Prep time: 1 h 40 min
Cook time: 50 min
Total time: 2 h 30 min
Cuisine: Persian
Ingredients: 3 1/3 cups (400 grams) cake flour, sifted; 5 teaspoons (25 grams) baking powder; 3/4 to 1 cup (90 grams) roasted pistachios, unsalted; 2 cups (400 grams) sugar; 3/4 teaspoon fine salt; 1/4 teaspoon ground cardamom; 1 cup minus 1 heaped tablespoon (210 grams) soft butter; 4 medium eggs (200 grams), room temperature; 1 1/4 cups (300 grams) milk, room temperature; 2 teaspoons (10 grams) vanilla extract; 2-3 drops green food coloring, optional; 1 cup (2 sticks / 250 grams) unsalted butter, softened; 4-5 cups (500-625 grams) confectioners (powdered) sugar, sifted (adjust to preference); 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2-3 tablespoons rose water (or to taste); 3-4 drops pink food coloring; Some chopped pistachios for decoration; Two 8-inch (20 cm) round cake pans, greased and lined with baking paper; Wet cake/towel strips for cake pans

If you’ve ever dreamed of a cake that feels like a warm hug from Persian flavors, then you need to try this Pistachio Rose Water Cake Recipe. It’s nutty, tender, and elegantly scented with rose water—a combo that’s truly unforgettable.

A pink frosted cake with one layer, smooth light pink icing covering the whole cake, with textured pink rosettes piped around the top edge, and chopped green pistachios sprinkled around the bottom edge and on top. There is a single, unlit blue candle in the center on top. The cake sits on a white cake stand and is set on a pink wooden surface with a blue wooden background. Some small white bowls and a white cloth with scattered pistachios are placed nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pistachio Rose Water Cake Recipe
Top Tip
How to Serve Pistachio Rose Water Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pistachio Rose Water Cake Recipe

Why You'll Love This Recipe

I can’t get enough of the way this cake balances the rich, earthy crunch of pistachios with the delicate floral warmth of rose water buttercream. It feels special but isn’t complicated to make—perfect for impressing guests or treating yourself.

Unique Flavor Pairing: The nutty pistachios and fragrant rose water create a flavor that’s both surprising and comforting.
Moist, Tender Texture: Ground pistachios and cardamom add depth and keep the crumb soft and inviting.
Elegant Presentation: The pink-hued buttercream topped with chopped pistachios is a showstopper on any dessert table.
Made From Scratch: No mixes here—just real ingredients for a truly homemade cake experience.

Ingredients & Why They Work

In this recipe, each ingredient is chosen to build that perfect balance of flavor and texture. When shopping, look for unsalted roasted pistachios to control your salt levels, and fresh rose water for the most fragrant frosting. You can find cake flour for that tender crumb, but if you need gluten-free options, there are good blends that work well too.

Flat lay of a small mound of sifted cake flour, a small white bowl of golden roasted pistachios, a small white bowl of granulated sugar, three whole uncracked brown eggs, a small white bowl of soft pale butter, a small white bowl of fresh milk, a small white bowl of fine salt, a small white bowl of ground cardamom, a small white bowl of vanilla extract, a small white bowl of rose water, a small white bowl of pale pink tinted buttercream frosting, and a small white bowl of chopped green pistachios, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cake Flour: Provides a light, tender crumb ideal for moist cakes.
Baking Powder: Gives your cake the rise it needs for fluffy layers.
Roasted Unsalted Pistachios: Adds that signature nutty flavor and texture without overpowering saltiness.
Sugar: Sweetens and helps with the cake’s moistness.
Fine Salt: Balances sweetness and enhances all the other flavors.
Ground Cardamom: A warm, aromatic spice that complements nuts and floral notes beautifully.
Soft Butter: Enriches the batter, keeping the cake moist and velvety.
Eggs: Provide structure and help the cake rise.
Milk: Adds moisture and helps blend flavors.
Vanilla Extract: Rounds out the flavor profile with sweet warmth.
Green Food Coloring (optional): Just a tiny touch if you want your cake layers to echo the pistachio theme visually.
Unsalted Butter for Frosting: The base for a rich and fluffy rose water buttercream.
Confectioners’ Sugar: Sweetens and smooths out the buttercream texture.
Salt (for frosting): Keeps the buttercream balanced and not overly sweet.
Rose Water: The star of the frosting—floral and fragrant, it adds that signature Persian touch.
Pink Food Coloring: Optional for a delicate blush hue that’s perfect for presentation.
Chopped Pistachios: Finishing touch for texture and visual appeal.
Two 8-inch Round Cake Pans: Make sure they’re prepped well so the cake bakes evenly and lifts out cleanly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Pistachio Rose Water Cake Recipe is how wonderfully customizable it is. Whether you want to amp up the floral notes or swap ingredients for dietary preferences, there are plenty of ways to make it truly your own.

Rose Water Intensity: If you adore the delicate scent of rose, feel free to increase the rose water in the buttercream frosting gradually. I like to add an extra tablespoon to make the floral essence pop without overpowering.
Nut Variation: While pistachios are the star here, I’ve sometimes mixed in finely chopped almonds for extra texture. It adds a lovely twist, especially if you like a little crunch between the soft crumb of the cake.
Food Coloring Free: Don’t worry if you don’t have green or pink food coloring on hand. The cake and frosting still taste fantastic without the color—sometimes natural is best!
Gluten-Free Option: For gluten-free friends, swapping cake flour for a gluten-free blend works well. Just keep an eye on the baking time as it may vary slightly, and consider a little extra baking powder for lift.
Vegan Variation: Although I haven’t tested it personally, replacing butter with vegan butter and eggs with flax eggs could work. Let me know if you try it—I’m curious how the flavor and texture turn out!

Step-by-Step: How I Make Pistachio Rose Water Cake Recipe

Two round cake pans filled with a smooth, light green batter, with an even and slightly thick layer in each pan. The pans have textured beige sides with metal clasps, sitting on a white marbled surface. A large silver mixing bowl with some green batter is visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Set the Stage for Perfect Cakes

Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with baking paper, then wrap them with wet cake or towel strips. This simple step might seem small, but it makes a world of difference—keeping the cake edges from baking too quickly and helping the batter cook evenly for a tender crumb every time.

Step 2: Grind Your Pistachios to Perfection

In your food processor, combine 1 cup of the cake flour, 1 cup of sugar, and the roasted unsalted pistachios. Pulse until finely ground. This technique is a trick I love because processing nuts with flour and sugar prevents them from turning pasty and keeps the cake’s texture light and smooth.

Step 3: Mix the Dry Ingredients

Next, in your electric mixer bowl, add the sifted cake flour, ground pistachio mixture, remaining sugar, fine salt, baking powder, and cardamom. Mix on low speed for about 10 to 20 seconds until everything comes together evenly. Then, add the soft butter and mix again on low speed until the mixture resembles wet sand—this means the butter is well incorporated and ready to create a moist cake.

Step 4: Prepare and Add Wet Ingredients

In a jug, whisk together the milk, vanilla extract, and eggs just enough to break down the eggs. Pour about three-quarters of this liquid into the mixer bowl. Beat on medium to medium-high speed for 2 minutes, stopping halfway to scrape down the sides. You'll notice the batter lighten in color and become fluffy—this aeration is key to a tender crumb. Add the remaining wet mixture and beat for another 30 seconds until fully combined. If using, add 2-3 drops of green food coloring and gently mix to distribute evenly.

Step 5: Time to Bake These Beauties

Divide the batter evenly between your prepared pans, smoothing the tops with a spatula. Bake in your preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. When done, invert the cakes onto a wire rack to cool completely before frosting—patience here truly pays off!

Step 6: Whip Up the Rose Water Buttercream

While your cakes cool, beat the softened unsalted butter and 3 ½ cups sifted powdered sugar on low speed until blended. Crank up to high and beat for 3-4 minutes until super fluffy and light. Stir in the salt, vanilla extract, pink food coloring, and 2 tablespoons rose water. Taste and add more sugar or rose water until the buttercream reaches your ideal sweetness and floral aroma. This frosting is the romantic finishing touch that truly elevates the cake.

Step 7: Assemble and Decorate Your Cake

Once the cakes are completely cooled, spread a generous layer of the rose water buttercream over one cake. Stack the second cake layer on top and cover the entire cake with the remaining frosting. Finally, sprinkle chopped pistachios over the top for a nutty texture and stunning visual that nods to the pistachio flavors inside.

Top Tip

Making this Pistachio Rose Water Cake Recipe is truly a labor of love, and a few little tricks can help you get it just right and impress everyone with its delicate flavors and beautiful presentation.

Use Wet Towel Strips: Wrapping the cake pans with wet towel strips while baking really helped me avoid those dreaded domed or cracked edges. It keeps the edges moist and ensures an even, tender crumb throughout.
Grind Pistachios with Flour & Sugar: I learned that grinding the pistachios together with flour and sugar before adding them to the batter prevents the nuts from releasing oils and becoming pasty – a small step that makes the cake's texture lighter and smoother.
Beat the Batter Thoroughly: Beating the wet ingredients into the dry until the mixture lightens and becomes fluffy makes a big difference in how tender and moist the cake turns out. Don’t rush this step!
Taste as You Frost: The rose water in the buttercream is aromatic but can be strong — I always start with less and gradually add more to suit my preference, making the floral notes subtle and balanced.

How to Serve Pistachio Rose Water Cake Recipe

A two-layer green cake slice is placed on a white plate, each layer looking soft and moist with light pink frosting spread evenly between and over the layers. The top edge of the slice has small swirls of pink frosting decorated with crushed nuts. In the background, the remaining cake shows the same two green layers with pink frosting, decorated with more small frosting swirls and crushed nuts on top and around the base, all on a white cake stand. Nearby, there is a white bowl with a spoon, containing pink frosting. The scene is set on a white marbled surface with a bright blue wall in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an elegant finish, sprinkle chopped roasted pistachios on top of the rose water buttercream. You can also add edible rose petals or a light dusting of powdered sugar for a delicate, romantic touch that brings the Persian inspiration alive.

Side Dishes

This cake pairs beautifully with fragrant tea – try a cup of cardamom-spiced black tea or rosehip herbal tea to enhance the floral and nutty flavors. A scoop of creamy vanilla ice cream or a dollop of lightly whipped cream can also complement the moist texture and add a luscious contrast.

Make Ahead and Storage

Storing Leftovers

Because of the buttercream frosting, it’s best to store leftover Pistachio Rose Water Cake in the refrigerator. Keep it covered tightly with plastic wrap or in an airtight container to preserve moisture and flavors. It will keep well for up to 4 days.

Freezing

If you want to freeze the cake, slice it into individual portions, wrap each piece securely in plastic wrap, then place in a freezer-safe container or bag. The cake slices will keep for up to 2 months. For best results, thaw overnight in the fridge before serving.

Reheating

Since this is a moist cake with buttercream frosting, reheating isn't usually necessary. If you prefer your cake at room temperature, simply remove it from the fridge about 30 minutes before serving to allow the flavors and texture to mellow perfectly.

Frequently Asked Questions:

Can I make this cake gluten-free?

Yes, you can substitute the cake flour with a gluten-free flour blend suited for baking. Be sure to adjust your leavening agents as needed, and note that the texture might vary slightly compared to the original.

What if I don’t have rose water?

Rose water adds a unique floral note, but if you don’t have it, you can omit it or substitute with a small amount of orange blossom water or a mild vanilla extract. Just adjust to taste to keep the flavors balanced.

Why do I need to grind pistachios with flour and sugar?

Grinding pistachios alongside flour and sugar prevents their natural oils from turning them pasty when processed. This step ensures the nuts remain finely ground but powdery, keeping the cake texture light and tender.

Can I skip the food coloring?

Absolutely! The green in the cake batter and pink in the buttercream are optional and purely for aesthetic appeal. The delicious flavors won’t be affected if you skip the coloring.

Final Thoughts

This Pistachio Rose Water Cake Recipe is a wonderful way to add elegance and a touch of Persian charm to your baking repertoire. The combination of nutty pistachios with the fragrant rose water buttercream is a match made in heaven — perfect for celebrations or just a special treat when you want to indulge in something truly unique. I hope you enjoy making and sharing this cake as much as I do!