Perfect Rose Water Pistachio Cake with Mascarpone Frosting
A moist and delicate pistachio cake infused with subtle rose water flavor, topped with a smooth and lightly sweetened mascarpone frosting. Perfect for special occasions or a comforting treat.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: International
Ingredients
Scale
- 1¾ cups (220g) all-purpose flour, sifted
- 2 tsp (8g) baking powder
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- ½ cup (120ml) whole milk (or dairy-free alternative like almond milk)
- 1½ tsp rose water
- 1 tsp vanilla extract
- 1 cup (130g) shelled and toasted pistachios, finely chopped
- 8 oz (225g) mascarpone cheese, chilled
- ½ cup (120ml) heavy cream, cold
- ¾ cup (90g) powdered sugar, sifted
- 1 tsp vanilla extract
- Optional: ½ tsp rose water for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Toast pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned. Set aside to cool.
- In a bowl, sift together flour, baking powder, and salt.
- Using an electric mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each addition and scraping down the sides.
- Mix in rose water and vanilla extract.
- Reduce mixer speed to low. Alternately add flour mixture and milk in thirds and halves respectively, starting and ending with flour. Mix until just combined.
- Gently fold in toasted pistachios with a spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and cake springs back when pressed.
- Let cake rest in pan for 10 minutes, then transfer to a wire rack to cool completely (about 1 hour).
- For frosting, beat mascarpone cheese and powdered sugar on medium speed until smooth in a chilled bowl.
- In a separate bowl, whip cold heavy cream with vanilla extract until soft peaks form, then gently fold into mascarpone mixture. Add optional rose water if desired.
- Spread mascarpone frosting evenly over cooled cake and sprinkle with chopped pistachios.
- Slice and serve immediately or chill for 30 minutes for firmer frosting.
Notes
Keep mascarpone and bowl cold to avoid curdling. Toast pistachios just before mixing to enhance flavor but watch carefully to prevent burning. Adjust rose water amount to taste to avoid overpowering floral notes. Cool cake completely before frosting to prevent melting. For gluten-free, use 1:1 gluten-free flour blend and add 1 tsp xanthan gum.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 320
- Fat: 18
- Carbohydrates: 32
- Protein: 5
Keywords: rose water cake, pistachio cake, mascarpone frosting, floral dessert, easy cake recipe, nutty cake, homemade cake