Indulge in a slice of magic with this Pistachio Cake topped with luxurious Rose Buttercream Frosting! Each bite of this vibrant, nutty cake will transport you to a whimsical world where the subtle sweetness of pistachios dances harmoniously with the delicate floral notes of rose. The pastel hues and fragrant frosting add a touch of enchantment, turning an ordinary day into a delightful celebration. Whether you’re serving it at a special event or simply treating yourself, this cake is a dreamy way to elevate your senses and add a sprinkle of charm to your day!

Pistachio cake with Rose Buttercream Frosting

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Ingredients

Cake

2 cups shelled unsalted pistachios
2 and 1/3 cups 275g cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter
1 and 3/4 cups 350g granulated sugar
5 large egg whites 150g
1/2 cup sour cream
1 tablespoon pure vanilla extract
1 teaspoon almond extract
1 cup whole milk
optional: pistachio pudding mix I did add the Jello pudding mix to mine
optional: green food coloring I use watkins all natural food coloring
Frosting:
2 sticks butter softened room temperature
1 pound confectioner’s sugar
1/4 cup milk half and half or cream
1 teaspoon vanilla extract
1/4 teaspoon rosewater or 1 tablespoon of monin rose flavored syrup
1/4 teaspoon salt
optional: red or pink food coloring

Instructions

Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans (or whatever size you choose to use)
Pulse the pistachios in a food processor until they are fine and powder like.
Whisk together the ground pistachio cake flour, baking powder, baking soda, and salt. Set aside.
Beat the butter and sugar together using a mixer on high speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed until well combined, then beat in the egg whites on high speed.
Add in the sour cream, vanilla extract, and almond extract.
With the mixer on low speed, gradually add the dry ingredients (including the dry pudding mix if you chose to use it). With the mixer on low, pour in the milk. (Optional: Add green food coloring). Mix until combined and there are no lumps, Hand whisking may help get any remaining lumps from the batter.
Pour batter evenly into cake pans, and bake for 20-25 minutes (depending on cake pan size). To check if the cake is done, insert a toothpick and if it comes out clean, the cake is done!

Frosting

Combine all frosting ingredients into a mixer with a paddle attachment, and start on slow and gradually increase speed to medium. Beat for 4 minutes until frosting is fluffy. Adjust flavor and color here as needed, adding more rose flavor or food coloring if desired.
Once the cake has cooled completely, frost and enjoy! I highly recommend adding blackberries for garnish, as the flavor compliments the cake well! If you do not have rose flavor, blackberries make a wonderful addition to the frosting as well!