Our Vanilla Rosewater Pistachio Cake takes center stage with this elegant showstopper. Featuring a light and airy vanilla cake infused with fragrant rosewater and layered with a creamy pistachio filling. A luxurious vanilla buttercream frosting trimmed with white fondant ruffles along the base add a touch of femininity and whimsy.
The delicate floral notes of rosewater perfectly complement the earthy richness of pistachios.
Why You'll Love This Cake Recipe
This recipe is perfect for bakers looking for a unique and flavorful cake that's both impressive and surprisingly easy to make. Don't let the fondant scare you, or simply use extra buttercream to pipe some ruffles at the bottom.
- Unique Flavor Combination: The combination of vanilla, rosewater, and pistachios creates a delightful and sophisticated flavor profile.
- Moist & Tender Cake: The vanilla cake is incredibly moist and tender, thanks to the use of fluffy egg whites and delicate cake flour.
- Beautiful Presentation: The white fondant ruffles add a touch of elegance and femininity to the cake, making it perfect for special occasions.
Ingredients You'll Need To Make This Cake
This recipe uses a combination of interesting ingredients to create this beautiful cake. A little rosewater adds subtle rose fragrance to the cake batter, while pistachios provide pops of vibrant green color and a nutty crunch in the filling.
Finally, the white vanilla fondant allows for the creation of the beautiful and elegant cake tiered bottom edge ruffles.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Vanilla Rosewater Pistachio Cake
This elegant cake comes together in delightful stages. First, we'll create a fragrant vanilla cake infused with rosewater.
After baking and cooling the cake layers, we'll whip up a vibrant pistachio filling bursting with nutty flavor.
A silky vanilla buttercream frosting will bind the cake layers together, and for a touch of whimsical elegance, we'll create delicate white fondant ruffles that adorn the lower portion of the cake.
With careful construction and these beautiful finishing touches, you'll have a showstopping pistachio cake that's sure to impress!
Make The Cake Batter
- Preheat oven to 350° Spray 2 (9-inch) round cake pans with cooking spray and line bottoms with parchment paper and spray.
- Stir together milk and vanilla and reserve.
- Beat butter at medium speed with an electric mixer (a stand mixer works best) until creamy, let the mixer run for several minutes until it has creamed to a pale color. Gradually add the sugar, beating until light and fluffy.
- Sift together flour and baking powder and add to the butter mixture, alternately with the reserved milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Bake The Cake
- In a separate bowl, beat the egg whites at medium speed until stiff peaks form. Gently fold into the batter. Divide the batter equally into the prepared pans.
- Bake for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Turn the cakes out onto wire racks, remove the parchment paper then, with another wire rack on the bottom side of one of the cakes, invert again so the cake is top side up on the rack. Repeat with the second cake. Cool completely before filling and frosting.
For The Filling
- In the bowl of the mixer with the paddle attachment, add the cream cheese and sugar and beat on medium speed until smooth and creamy. Add the rose water, vanilla and salt and mix to incorporate together.
- Stop the mixer, remove the paddle attachment and insert the whip attachment. Add the heavy cream, scrape down the sides and bottom of the mixing bowl.
- Start the mixer on low and gradually increase the speed to high and beat the mixture until it is stiff and holds it’s peak. Gently fold in the pistachio nuts.
For The Buttercream
- Add the butter to a large mixing bowl and using the paddle attachment, beat the butter, creaming it to a fluffy pale color. A stand mixer if possible. Add the vanilla and rose water and blend well, about 3 minutes.
- On medium speed begin adding the confectioners’ sugar, a cup at a time, stopping the motor occasionally to scrape down the sides and bottom. Add the cream a couple teaspoons at a time to the desired consistency.
Assemble and Decorate The Cake
- Level the cake layers then place one layer on a cake plate or cake stand. Add enough of the filling on the cake to create a ½-inch thick layer. Sprinkle one cup of the chopped pistachios over the filling and add the second cake layer over the pistachios, positioning it upside down so that the top of the cake is flat.
- Frost the top and sides of the cake with a light coating of the buttercream frosting. Place the cake into the refrigerator or freezer while preparing the fondant.
Making Fondant Ruffles
- Open the package of fondant and prepare it for rolling as directed on the package. Cut off about ⅓ of the fondant and roll on a surface dusted with confectioners’ sugar. Cut the fondant in a 11-inch circle. I used a 11-inch tart pan as my template. Remove the cake from the refrigerator and carefully position the fondant circle over the top of the cake. Smooth over the edge of the cake.
- Roll the remaining fondant and cut 4 ribbons, 2-inches wide and 30 inches long. Beginning at the top of the cake, add a dab of buttercream to the end of one ribbon and gently press to the upper portion of the cake so that it adheres, then wrap the ribbon around the cake and secure the end with another dab of buttercream. Continue with the remaining ribbons until the sides of the cake are covered. Beginning again at the upper ribbon, pinch/press the edge into a fluted ruffle, proceed with the remaining ruffles.
- Finally, sprinkle the top of the cake with chopped pistachios and the dried baby tea rose buds.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- No rosewater? You can substitute almond extract for the rosewater in the cake batter.
- Not a fan of fondant? You can skip the fondant ruffles altogether or substitute them with piped buttercream decorations.
- Make it nut-free: Omit the pistachios and use another flavor for the filling, such as raspberry jam or lemon curd.
Tips for Success
Here are a few tips for making this recipe:
- Don't overmix the cake batter: Once the dry ingredients are incorporated, stop mixing. Overmixing can lead to a tough cake.
- Let the cakes cool completely: This prevents the frosting from melting and ensures clean cuts when slicing.
- Use room temperature ingredients for the frosting: This will ensure a smooth and creamy frosting.
Serving Suggestions
Breathe elegance into any baby shower, intimate wedding, or spring gathering with this Vanilla Rosewater Pistachio Cake. The soft hues and delicate white fondant ruffles create a charmingly feminine centerpiece.
Subtle rosewater fragrance whispers of springtime, while vibrant pistachio filling adds a touch of sophistication. This delightful cake is sure to impress with both its beauty and its unique flavor profile.
Related Recipes
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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- Chicago Metallic 8 inch Cake Pan (my favorite brand for cake pans)
Storage and Reheating
- Store the frosted cake in an airtight container in the refrigerator for up to 3 days.
- For longer storage, you can freeze the frosted or unfrosted cake layers. Wrap each cake layer tightly in plastic wrap and then again in foil to prevent freezer burn. Frozen cake will keep for up to 3 months.
- Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Absolutely! You can substitute another chopped nut of your choice, such as almonds, walnuts, or pecans. For a nut-free option, consider making a layer of raspberry jam or lemon curd for the filling.
You can add a little extra rosewater to the cake batter, but be mindful that too much can overpower the other flavors. Start with a half teaspoon more and taste the batter before adding any additional amount.
No, you can skip the fondant ruffles altogether. You can decorate the cake with piped buttercream frosting designs, fresh flowers, or chopped pistachios for a different look.
More Five Star Desserts
Vanilla Rosewater Pistachio Cake
Equipment
- 2 9 inch Cake Pans
Ingredients
For the Cake
- 1 cup Milk
- 2 teaspoon Vanilla extract clear or regular vanilla
- 1 cup Butter 226g, softened
- 2 cup sugar 400g
- 3 cup Cake flour 360g
- 1 tablespoon Baking powder 12g
- 6 Egg whites
For The Pistachio Filling
- 8 oz Cream cheese softened at room temperature
- ½ cup Granulated sugar
- 1 teaspoon Rose water
- ½ teaspoon Vanilla extract
- Pinch Salt
- 1 cup Heavy cream
- 1⅓ cup Roasted pistachios divided
For The Buttercream Frosting
- 1 cup Butter softened
- ½ teaspoon Vanilla
- 1 teaspoon Rose water or to taste
- 5 cup Confectioners sugar sifted
- 2 tablespoon Heavy cream or up to 1 additional tablespoon
For The Fondant Ruffles
- 24 oz Fondant Wilton's Vanilla
- ¼ cup culinary-grade dried baby rose buds
Instructions
For The Cake
- Preheat oven to 350° Spray 2 (9-inch) round cake pans with cooking spray and line bottoms with parchment paper and spray.
- Stir together milk and vanilla and reserve.1 cup Milk, 2 teaspoon Vanilla extract
- Beat butter at medium speed with an electric mixer (a stand mixer works best) until creamy, let the mixer run for several minutes until it has creamed to a pale color. Gradually add the sugar, beating until light and fluffy.1 cup Butter, 2 cup sugar
- Sift together flour and baking powder and add to the butter mixture, alternately with the reserved milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.3 cup Cake flour, 1 tablespoon Baking powder
- In a separate bowl, beat the egg whites at medium speed until stiff peaks form. Gently fold into the batter. Divide the batter equally into the prepared pans.6 Egg whites
- Bake for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Turn the cakes out onto wire racks, remove the parchment paper then, with another wire rack on the bottom side of one of the cakes, invert again so the cake is top side up on the rack. Repeat with the second cake. Cool completely before filling and frosting.
For The Filling
- In the bowl of the mixer with the paddle attachment, add the cream cheese and sugar and beat on medium speed until smooth and creamy. Add the rose water, vanilla and salt and mix to incorporate together.8 oz Cream cheese, ½ cup Granulated sugar, 1 teaspoon Rose water, ½ teaspoon Vanilla extract, Pinch Salt
- Stop the mixer, remove the paddle attachment and insert the whip attachment. Add the heavy cream, scrape down the sides and bottom of the mixing bowl. Start the mixer on low and gradually increase the speed to high and beat the mixture until it is stiff and holds it’s peak. Gently fold in 1 cup of the pistachios, reserving the remaining for garnish.1 cup Heavy cream, 1⅓ cup Roasted pistachios
For the Buttercream
- Add the butter to a large mixing bowl and using the paddle attachment, beat the butter, creaming it to a fluffy pale color. A stand mixer if possible. Add the vanilla and rose water and blend well, about 3 minutes.1 cup Butter, ½ teaspoon Vanilla, 1 teaspoon Rose water
- On medium speed begin adding the confectioners’ sugar, a cup at a time, stopping the motor occasionally to scrape down the sides and bottom. Add the cream a couple teaspoons at a time to the desired consistency.5 cup Confectioners sugar, 2 tablespoon Heavy cream
To Assemble and Decorate the Cake
- Level the cake layers then place one layer on a cake plate or cake stand. Add enough of the filling on the cake to create a ½-inch thick layer. Sprinkle one cup of the chopped pistachios over the filling and add the second cake layer over the pistachios, positioning it upside down so that the top of the cake is flat.
- Frost the top and sides of the cake with a light coating of the buttercream frosting. Place the cake into the refrigerator or freezer while preparing the fondant.
For the Fondant Ruffles
- Open the package of fondant and prepare it for rolling as directed on the package. Cut off about ⅓ of the fondant and roll on a surface dusted with confectioners’ sugar. Cut the fondant in a 11-inch circle. I used a 11-inch tart pan as my template. Remove the cake from the refrigerator and carefully position the fondant circle over the top of the cake. Smooth over the edge of the cake.24 oz Fondant, ¼ cup culinary-grade dried baby rose buds
- Roll the remaining fondant and cut 4 ribbons, 2-inches wide and 30 inches long. Beginning at the top of the cake, add a dab of buttercream to the end of one ribbon and gently press to the upper portion of the cake so that it adheres, then wrap the ribbon around the cake and secure the end with another dab of buttercream. Continue with the remaining ribbons until the sides of the cake are covered. Beginning again at the upper ribbon, pinch/press the edge into a fluted ruffle, proceed with the remaining ruffles.
- Finally, sprinkle the top of the cake with chopped pistachios and the dried baby tea rose buds.
Notes
- When making the filling use the paddle to cream the cream cheese and sugar, then switch to the whip attachment. This will give you a light fluffy filling.When making the buttercream, use the paddle only, do not use the whip attachment as it will incorporate too much air.
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