Home Desserts & BakingExquisite Rosewater Pistachio Cake with Luscious Cardamom Frosting
Desserts & BakingHoliday & SeasonalQuick & Easy (30-Min)Vegetarian

Exquisite Rosewater Pistachio Cake with Luscious Cardamom Frosting

by Linda
written by Linda
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This velvety rosewater pistachio cake is a delightful fusion of flavors and textures that will enchant your taste buds. The combination of fragrant rosewater and crunchy pistachios creates a moist, tender cake that is both refreshing and indulgent. Topped with a luscious whipped cardamom frosting, this dessert brings a touch of the exotic to your table, making it perfect for special occasions or a sweet treat.

Not only does this cake taste amazing, but it also looks stunning with its light pastel hues and decorative pistachio garnish. Serve it at your next gathering, and watch as your guests fall in love with each slice!

Exquisite Rosewater Pistachio Cake with Luscious Cardamom Frosting

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 350 calories 15g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • ½ cup milk
  • 2 tbsp rosewater
  • 1 cup finely ground pistachios
  • For the Frosting:
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 tsp ground cardamom
  • 1 tsp vanilla extract
  • Chopped pistachios, for garnish

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, milk, and rosewater to the dry ingredients. Mix until just combined.
  4. Fold in the finely ground pistachios until evenly incorporated.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. To prepare the frosting, whip the heavy cream in a cold bowl until soft peaks form. Gradually add the powdered sugar, ground cardamom, and vanilla extract, continuing to whip until stiff peaks form.
  9. Once the cake is completely cool, spread the whipped cardamom frosting generously on top.
  10. Garnish with chopped pistachios and serve.

Notes

Tip: For a more intense rose flavor, you can increase the amount of rosewater slightly, but be careful not to overpower the cake.

For the best flavor, opt for pure rosewater rather than artificial essence. You can also experiment with different nuts, such as almonds or walnuts, if you prefer. If you’re short on time, feel free to use store-bought frosting, but the homemade whipped cardamom frosting is worth the extra effort.

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the cake seems too dry after refrigeration, a drizzle of simple syrup can help rehydrate it before serving.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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