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!
Jump to:
- Nutty Rose Raspberry Pistachio Cake
- What is pistachio butter?
- Pistachio cake ingredients
- How to make pistachio cake with almond and coconut flour
- How to make rose and vanilla bean buttercream
- Assembling the cake
- Tips to make the best raspberry rose pistachio cake
- Frequently asked questions
- More single layer cake recipes
- More cakes with buttercream
- Single Layer Raspberry Rose Pistachio Cake
Nutty Rose Raspberry Pistachio Cake
What really sets this homemade banana 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.
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!
Pistachio cake ingredients
- 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 won’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, unsalted butter, and of course, brown butter, this homemade buttercream provides a rich and caramel-like flavor to every bite of cake!
- Pistachio Butter - Decorate the banana cake with different layers of toppings and garnishes, like chopped pecans, walnuts, cacao nibs, and whole nuts.
How to make pistachio cake with almond and coconut flour
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 separate small 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 sturdy batter forms.
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 cake cool completely on a cooling rack before moving on to assembly and decorating.
How to make rose and vanilla bean buttercream
Step 1: Cream the butter. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy.
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.
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. Don’t forget to add all those glorious toppings! 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.
Tips to make the best raspberry rose pistachio cake
- For a smaller, single-layer cake, you can bake the cake in a 6-inch cake pan. You’ll just need to increase the cooking time a bit.
- Use room-temperature eggs and butter for the best results and even baking.
- Don’t overmix your batter! An overworked batter may result in a tough, chewy cake.
Frequently asked questions
Certainly! Instead of using all-purpose flour in this cake recipe, I would recommend using a 1 to 1 gluten-free flour blend instead.
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 this hazelnut butter recipe. I would recommend using almond butter as a great substitute!
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.
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 you’re ready to enjoy the cake, let it thaw at room temperature for 3 to 4 hours before frosting.
More single layer cake recipes
- Banana Cake with Almond Buttercream
- Double Dark Chocolate Cake
- Banana Cake with Brown Butter Buttercream
More cakes with buttercream
- The Ultimate Carrot Cake
- Berry Buttercream and Lemon Poppyseed Cake
- Lemon Cake with Mascarpone Buttercream
Single Layer Raspberry Rose Pistachio Cake
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
- ½ Cup (40 g) Coconut Flour
- 1 Cup (120 g) All-Purpose Flour
- 11/4 Cup (250 g) Granulated Sugar
- ½ teaspoon Baking Powder
- 2 teaspoons Ground Cardamom
- ¼ teaspoon Sea Salt
- 4 teaspoon Large Eggs , room temperature
- ⅞ Cup (200 g) Unsalted Butter, melted & cooled
- 1 teaspoon Vanilla Extract
Rose & Vanlla Bean Buttercream
- ¼ Cup (57 g) Unsalted Butter , Room Temperature
- 1 tsp Rose water
- ½ teaspoon Vanilla Bean Paste , or vanilla extract
- 2-4 Tablespoons Heavy Cream
- 1 ½ Cups (180 g) Powdered Sugar
Candied Rose Petals
- 1 cup Rose Petals , Washed and Dried, Organic
- 1 Egg White
- ¼ cup (50 g) Granulated Sugar
Assembly
- ¾ Cup (90 g) Fresh Raspberries
- ¼ Cup (60 g) Roughly Chopped Pistactios
- ¼ Cup (50 g) Pistachio Butter*
Instructions
Pistachio, Coconut & Almond Cake
- Preheat your oven to 350°F. 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.
- In a separate small bowl, whisk together the eggs, butter and 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.
- Add in rose water, vanilla bean paste and 2 tablespoon heavy cream and mix in powdered sugar.
- Add additional cream to reach desired consistency then set aside until you're ready to decorate the cake.
Candied Rose Petals
- Gently paint your washed and dried rose petals with the egg white using a paintbrush that is dedicated to food use!
- Then, place the petal into a bowl of granulated sugar, making sure to coat both sides with 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 175°F 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 butterecream.
- 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.
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