Pistachio Rose Cake: 5 Reasons to Savor This Delight

This Pistachio Rose Cake is a delightful dessert infused with the flavors of rose and ground pistachios.

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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and rose water.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
Gradually add the dry mixture to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar on low speed. Add the heavy cream, vanilla extract, and rose water, then beat until smooth and fluffy.
Place one layer of the cooled cake on a serving plate. Spread a layer of frosting on top.
Place the second layer of cake on top and frost the top and sides of the entire cake with the remaining frosting.
Decorate the top of the cake with chopped pistachios and additional rose petals if desired.
Slice and serve the cake chilled or at room temperature.

This cake can be stored in the refrigerator for up to 5 days.
For a stronger rose flavor, increase the amount of rose water in the cake and frosting.
Adjust the sweetness of the frosting by adding more or less powdered sugar.