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    Home ยป Recipes ยป Cakes & Cupcakes

    Rose Raspberry Pistachio Cake

    Published: Jan 9, 2023 ยท Modified: Apr 1, 2024 by Emily Laurae ยท This post may contain affiliate links.

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    Rose Raspberry Pistachio Cake.
    Rose Raspberry Pistachio Cake.

    Get ready to wow your friends and family by serving this Rose Raspberry Pistachio Cake after dinner this weekend. The base is a festive almond, coconut, and pistachio flour cake topped with vanilla bean frosting, pistachio butter, candied rose petals, raspberries and chopped pistachios!

    Rose Raspberry Pistachio Cake with candied rose petals and raspberries and pistachios.
    Jump to:
    • โญ Why Youโ€™ll Love This Recipeย 
    • โ“What is pistachio butter?
    • ๐ŸดIngredients
    • ๐Ÿ“–ย Step by Step Instructions
    • How to make rose and vanilla bean buttercream
    • Assembling the cake
    • ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips
    • ๐Ÿ’ญ Recipe FAQs
    • More cake recipes to try
    • Single Layer Raspberry Rose Pistachio Cake
    • ๐Ÿ’ฌ Comments

    โญ Why Youโ€™ll Love This Recipe 

    What really sets this homemade cake recipe apart is the flavors - the nutty pistachio-based cake topped with rosewater buttercream and decorated with a number of additional ingredients that add all kinds of textures and colors.

    One-layer snack cakes are some of my favorite desserts to enjoy, as they are the perfect size for a small family! My salted caramel date cake, honey almond plum cake, orange chocolate cake and semolina cake are some of my favorites!

    โ“What is pistachio butter?

    Pistachio butter is made by simply grinding or processing toasted pistachio nuts in a food processor for 10-15 minutes while constantly taking moments to stir the pistachios every few minutes or so. It's creamy and luxurious - a lovely addition to the top of our rose raspberry pistachio cake!


    Is it your first time making nut butter from scratch? Here's another recipe to try, my Chocolate Hazelnut Nut Butter to get started and use it on all sorts of recipes, like spreading into my S'mores Babka and adding a dollop into a bowl of Coconut Granola with Hazelnuts!

    Slice of Rose Raspberry Pistachio Cake.

    ๐ŸดIngredients

    • Ground Pistachios - To make your own pistachio flour, toast pistachios in the oven at 350F for 6 minutes and allow to cool. Then, place them in the food processor and pulse until the pistachios have been processed into a fine flour.
    • Coconut Flour - You can find coconut flour at the grocery store near the flour! It's a lovely addition to a nut forward tasting cake.
    • Almond Flour - We need oil to help the cake become moist and rich. Coconut oil wonโ€™t make the cake taste like coconut but in case you don't have it on hand, replace it with melted butter.
    • Vanilla extract - For warm, rich flavors and balance. Try making your own vanilla extract at home!
    • Candied Rose Petals - Made with egg whites, granulated sugar and rose petals you have a lovely garnish for your cake!
    • Pistachio Butter - Decorate the rose cake with different layers of toppings and garnishes, like chopped pecans, walnuts, cacao nibs, and whole nuts.

    ๐Ÿ“– Step by Step Instructions

    Step 1: Whisk dry ingredients. Combine the ground pistachios, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom and sea salt into a large mixing bowl, whisking to combine. 

    Step 2: Whisk the butter and sugars. In a small separate bowl, whisk together the eggs, butter and vanilla extract

    Step 3: Mix the dry and wet ingredients. In the bowl with the dry mixed ingredients, add the wet ingredients and mix until a thick and a sturdy cake batter forms.

    Dry ingredients for pistachio cake
    Whisking dry ingredients
    Wet Ingredients for pistachio cake
    Mixing wet ingredients

    Step 4: Bake. Pour the mixture into the prepared cake pan and use a spoon or an offset spatula to smooth the top. Bake for 45-50 minutes until a toothpick that has been placed into the center of the cake comes out clean. 

    Step 5: Let it cool. Be sure to let the pistachio rose cake cool completely on a wire rack before moving on to assembly and decorating.

    Pistachio cake batter
    Wet & dry ingredients mixed together
    Pistachio Cake in cake pan
    Pistachio cake batter in a cake pan

    How to make rose and vanilla bean buttercream

    Step 1: Cream the butter. In the bowl of a stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Scrape down the sides of the bowl before continuing.

    Step 2: Add rose water and cream. Add in rose water, vanilla bean paste and 3 tablespoon heavy cream and mix in powdered sugar.

    Step 3: Preferred consistency. Add additional cream to reach desired consistency then set aside until you're ready to decorate the cake. 

    Rose Raspberry Pistachio Cake on platter
    Candied rose petals
    Candied Rose Petals
    Pistachio Butter in jar
    Pistachio Butter

    Assembling the cake

    Step 1: Frost. Once the cake has cooled, spread as much of the buttercream over the surface of the cake as you like.

    Step 2: Decorate. Feel free to use a spoon or offset spatula to texturize the buttercream (I used a small spoon to create a swirl starting from the outside of the cake and continuing into the center).

    Step 3: Garnish. Donโ€™t forget to add all those glorious toppings! Finish your cake with layers of toppings, like fresh raspberries, lemon zest, raspberry jam, candied rose petals, fresh fruit and chopped pistachios. Then once decorated, enjoy the cake chilled or at room temperature.

    ๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Expert Tips

    • For a smaller, single-layer cake, you can bake the cake in a 6-inch cake pan. Youโ€™ll just need to increase the cooking time a bit.
    • Use room-temperature eggs and butter for the best results and even baking.
    • Donโ€™t overmix your batter! An overworked batter may result in a tough, chewy cake. 
    Slice of Rose Raspberry Pistachio Cake

    ๐Ÿ’ญ Recipe FAQs

    Can I make this a gluten-free cake?

    Certainly! Instead of using all-purpose flour in this cake recipe, I would recommend using a 1 to 1 gluten-free flour blend instead.

    Where can I find pistachio butter at the grocery store?

    I purchased my jar of pistachio butter at my local farmers market, yet Pistachio butter is also found in the jam u0026 nut butter aisle in the grocery store.

    What can I substitute for the pistachio butter?
    Pistachio butter can be a bit expensive and at times challenging to find. You can certainly make it at home using the same process as this hazelnut butter recipe. I would recommend using almond butter as a great substitute!

    Why did my almond cake sink in the middle?

    This most likely happened because your cake was underbaked. Be sure to bake your cake all the way through. Also, avoid opening and closing the oven door and moving the cake pan around while baking.

    Can you freeze the almond, coconut and pistachio cake?

    To freeze, make sure your cake has cooled completely, and then wrap it in a couple of layers of plastic wrap and a layer of foil or a freezer-safe bag. Freeze for 3 to 4 months. When youโ€™re ready to enjoy the cake, let it thaw at room temperature for 3 to 4 hours before frosting.

    Rose Raspberry Pistachio Cake close up

    More cake recipes to try

    • Strawberry charlotte cake on a white marble platter with small strawberries.
      How to Make a Classic Strawberry Charlotte Cake (Charlotte aux Fraises)
    • Blackberry chocolate cake with figs and salted caramel.
      Blackberry Chocolate Cake with Figs & Salted Caramel
    • Mini banana cakes on a plate with coconut and granola.
      Mini Banana Cakes with Cream Cheese Frosting
    • Flowers on a counter that are edible with cutting shears thumbnail.
      How to Decorate a Cake with Flowers

    If you try this recipe for Raspberry Rose Pistachio Cake, please leave a ๐ŸŒŸ review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! ๐Ÿ“ง 

    Pistachio Rose Raspberry Cake

    Single Layer Raspberry Rose Pistachio Cake

    Get ready to wow your friends and family by serving this Rose Raspberry Pistacho Cake after dinner this weekend. The base is a festive almond, coconut, and pistachio flour cake topped with vanilla bean frosting, pistachio butter, candied rose petals, raspberries and chopped pistachios!
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Dehydrating/Drying Time: 4 hours hours
    Total Time: 5 hours hours 15 minutes minutes
    Servings: 8 Slices
    Calories: 796kcal
    Author: Emily Laurae

    Equipment

    • Stand Mixer with Paddle and Whisk Attachment
    • 8 inch Cake Pan
    • Parchment Paper
    • Cooling Racks
    • Bowls
    • Spatula
    • Whisk
    • Stand Mixer or Hand Mixer
    • Paintbrush

    Ingredients

    Pistachio, Coconut & Almond Cake

    • 1 Cup (110 g) Finely Ground Pistachio Flour*
    • 1 Cup (110 g) Almond Flour
    • ยฝ Cup (40 g) Coconut Flour
    • 1 Cup (120 g) All-Purpose Flour
    • 11/4 Cup (250 g) Granulated Sugar
    • ยฝ teaspoon Baking Powder
    • 2 teaspoons Ground Cardamom
    • ยผ teaspoon Sea Salt
    • 4 Large Eggs , room temperature
    • โ…ž Cup (200 g) Unsalted Butter, melted & cooled
    • 1 teaspoon Vanilla Extract

    Rose & Vanlla Bean Buttercream

    • ยผ Cup (57 g) Unsalted Butter , Room Temperature
    • 1 tsp Rose water
    • ยฝ teaspoon Vanilla Bean Paste , or vanilla extract
    • 2-4 Tablespoons Heavy Cream
    • 1 ยฝ Cups (180 g) Powdered Sugar

    Candied Rose Petals

    • 1 cup Rose Petals , Washed and Dried, Organic
    • 1 Egg White
    • ยผ cup (50 g) Granulated Sugar

    Assembly

    • ยพ Cup (90 g) Fresh Raspberries
    • ยผ Cup (60 g) Roughly Chopped Pistactios
    • ยผ Cup (50 g) Pistachio Butter*

    Instructions

    Pistachio, Coconut & Almond Cake

    • Preheat your oven to 350ยฐF. Grease and line the base of an 8-inch cake pan parchment paper.
    • Combine the finely ground pistachio flour, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom and sea salt into a large mixing bowl, whisking to combine.
      1 Cup Finely Ground Pistachio Flour*, 1 Cup Almond Flour, ยฝ Cup Coconut Flour, 1 Cup All-Purpose Flour, 11/4 Cup Granulated Sugar, ยฝ teaspoon Baking Powder, 2 teaspoons Ground Cardamom, ยผ teaspoon Sea Salt
    • In a separate small bowl, whisk together the eggs, butter and vanilla extract.
      4 Large Eggs, โ…ž Cup Unsalted Butter, 1 teaspoon Vanilla Extract
    • Then add the wet ingredients into the dry ingredients, stirring until completely combined.
    • Pour the mixture into the prepared cake pan and use a spoon or an offset spatula to smooth the top.
    • Bake for 45-50 minutes until a toothpick that has been placed into the center of the cake comes out clean.
    • Remove the cake from the oven and let the cake cool for 20 minutes before removing the cake from the cake pan and placing on a cooling rack to cool completely.

    Rose & Vanilla Bean Buttercream

    • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.
      ยผ Cup Unsalted Butter
    • Add in rose water, vanilla bean paste, and 2 Tablespoons of heavy cream and mix in powdered sugar.
      1 teaspoon Rose water, ยฝ teaspoon Vanilla Bean Paste, 2-4 Tablespoons Heavy Cream, 1 ยฝ Cups Powdered Sugar
    • Add additional cream to reach desired consistency then set aside until you're ready to decorate the cake.ย 

    Candied Rose Petals

    • Gently paint your washed and dried rose petals with the egg white using a paintbrush that is dedicated to food use!
      1 cup Rose Petals, 1 Egg White
    • Then, place the petal into a bowl of granulated sugar, making sure to coat both sides with sugar.
      ยผ cup Granulated Sugar
    • Then, place the coated rose petals apart on a wire cooling rack and place them in a cool, dry spot to harden for at least four hours, yet ideally overnight.
    • If you happen to have a "dehydrator" setting on your oven, place the petals in the oven at 175ยฐF for 2.5 hours to speed up the process.
    • Make sure that you use the candied rose petals the same day as they will become soft over time.

    Assembly

    • Once the cake has cooled, spread as much of the buttercream over the surface of the cake as you like. Use a spoon or an offset spatula to texturize the buttercream (I used a small spoon to create a swirl starting from the outside of the cake and continuing into the center). Do the same with the pistachio butter on top of the buttercream.
      ยผ Cup Pistachio Butter*
    • Finish your cake with layers of toppings, like raspberries, candied rose petals, and chopped pistachio. Then once decorated, enjoy the cake chilled or at room temperature.
      ยผ Cup Roughly Chopped Pistactios, ยพ Cup Fresh Raspberries

    Video

    YouTube video

    Notes

    *To make your own pistachio flour or butter, toast pistachios in the oven at 350F for 6 minutes and allow to cool. Then, place them in the food processor and pulse until the pistachios have been processed into a fine flour. Then sift the pistachio flour through a sieve, taking the larger chunks and processing them again. Make sure to watch the pistachios - too much processing will provide you with pistachio butter!ย ย 
    ย 
    FREQUENTLY ASKED QUESTIONS
    • Can I make this a gluten-free cake? Certainly! Instead of using all-purpose flour in this cake recipe, I would recommend using aย 1 to 1 gluten-free flour blendย instead.
    • Where can I find pistachio butter at the grocery store? I purchased my jar of pistachio butter at my local farmers market, yet Pistachio butter is also found in the jam & nut butter aisle in the grocery store.
    • What can I substitute for the pistachio butter? Pistachio butter can be a bit expensive and at times challenging to find. You can certainly make it at home using the same process as thisย hazelnut butter recipe. I would recommend using almond butter as a great substitute!
    • Why did myย almondย cake sinkย in the middle? This most likely happened because your cake was underbaked. Be sure to bake your cake all the way through. Also, avoid opening and closing the oven door and moving the cake pan around while baking.
    • Can you freezeย the almond, coconut and pistachio cake? To freeze, make sure your cake has cooled completely, and then wrap it in a couple of layers of plastic wrap and a layer of foil or a freezer-safe bag. Freeze for 3 to 4 months. When youโ€™re ready to enjoy the cake, let it thaw at room temperature for 3 to 4 hours before frosting.

    Nutrition

    Calories: 796kcal | Carbohydrates: 117g | Protein: 7g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 131mg | Potassium: 44mg | Fiber: 5g | Sugar: 98g | Vitamin A: 866IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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