Elegant Persian Rosewater Cake With Pistachio Frosting

Rosewater cake is the elegant one with a pistachio frosting and a soft floral crumb. I keep the rosewater light so the cake tastes like a cake, not a perfume.

This recipe for Persian Rosewater Cake involves simple steps and is approachable for bakers of all skill levels. The cake is moist, infused with aromatic rosewater, and topped with a luscious pistachio frosting.

Delicious Persian Rosewater Cake Recipe

This cake features layers of soft, fragrant rosewater sponge cake that is complemented by a rich pistachio frosting. The preparation takes roughly 1 hour and yields 8-10 servings, making it an impressive dessert for gatherings or festivals.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup buttermilk
2 tablespoons rosewater
1 teaspoon vanilla extract
1 cup pistachios, finely ground (plus extra for garnish)
2 cups powdered sugar
4 ounces cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon rosewater
2 tablespoons milk (if needed for consistency)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add Eggs and Wet Ingredients: Add eggs one at a time to the butter mixture, mixing until well incorporated. Then add the buttermilk, rosewater, and vanilla extract, mixing until combined.
Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

Prepare the Frosting: In a separate bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar and ground pistachios, mixing until smooth. If the frosting is too thick, add milk gradually to achieve the desired consistency.
Assemble the Cake: Once the cake layers are completely cool, place one layer on a serving plate, spread a layer of frosting on top, and place the second layer on top. Frost the top and sides of the cake.
Garnish: Garnish the cake with additional crushed pistachios and rose petals, if desired. Slice and serve.