Moist, Tender Pistachio Cake with Rose Water

If you’re looking for an elegant yet easy-to-make dessert, this Pistachio Cake with Rose Water is the perfect choice! With its vibrant green hue and subtle floral aroma, it’s a showstopper for any occasion.

Similar to a Persian love cake, which has added cardamom and cinnamon, this cake combines the rich nuttiness of pistachios with the delicate fragrance of rose water. It’s both light and indulgent! Finish with a simple rose-scented glaze, then garnish with chopped pistachios and rose petals. It’s visually stunning when presented to guests!

For more easy dinner party dessert recipes, try my moist Italian almond ricotta cake, this rustic rhubarb galette with pistachios, or this French apple cake next!

Ingredients for rose water and pistachio cake. — Here’s what you’ll need to make rose water and pistachio cake.

What You’ll Need

Large eggs, room temperature.
Granulated sugar, to sweeten the cake.
Unsalted butter, melted and slightly cooled.
Ground pistachios: These, along with the almond flour, create the base of the cake.
Almond flour, making this cake naturally gluten-free.
Lemon zest: I love the way citrus brightens the taste of the pistachios!
Almond extract, which adds another element of nutty flavor in the pistachio cake.
Rose water: Rose water is a fragrant liquid made by distilling rose petals, often used to add a delicate floral flavor to desserts and beverages. It complements the nuttiness of the pistachios without being overpowering. If you’re new to rose water, start with a smaller amount and add more based on your preference.
Baking powder: This helps to lighten the texture of the cake, while helping it rise.
The glaze is made with confectioner’s sugar, milk, and rose water.
For serving, top with chopped pistachios and (optional) dried rose petals.

Ingredient Substitutions

Pistachios: You can substitute with hazelnuts or almonds, though it will slightly alter the flavor. Pistachios give the cake its signature taste, so I recommend sticking with them if possible.
Almond flour: If you don’t have almond flour, finely ground blanched almonds will work.
Rose water: If you’re not a fan of rose water, you can replace it with vanilla extract or even orange blossom water for a different floral note.

Mixing wet cake ingredients in a stand mixer. — Combine the wet ingredients in the bowl of a stand mixer.

Pistachio cake batter in a stand mixer bowl. — Combine the wet ingredients in the bowl of a stand mixer.

Directions

Full instructions and quantities can be found in the recipe card below.

Prepare the Pan: Preheat the oven to 350°F (180°C). Grease and line a 9-inch round cake pan with parchment paper.
Combine wet ingredients: In a stand mixer, whisk eggs until frothy (2-3 minutes). Gradually add sugar, then melted butter, and whisk until well combined.
Add dry ingredients: Reduce mixer speed to low and add ground pistachios, almond flour, lemon zest, almond extract, rose water, and baking powder. Mix until just combined, scraping the sides as needed.
Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool on a wire rack for at least 1 hour. Once cool, invert the cooled cake onto a serving plate.
Make the glaze: Whisk powdered sugar, a tablespoon of milk, and a teaspoon rose water. Adjust consistency with more milk if needed.
Decorate and serve: Pour glaze over the cake, letting it drip down the sides. Top with chopped pistachios and dried rose petals. Let it set before slicing, then enjoy!

Pistachio rosewater cake before baking. — Transfer the batter to the prepared cake pan.

Pistachio cake inverted on a plate. — Transfer the batter to the prepared cake pan.

Ari’s Best Tips!

Don’t skip the parchment paper: This cake is delicate, and parchment paper ensures it won’t stick to the pan.
Sift the powdered sugar for the glaze to avoid lumps. This will give you a smooth, glossy finish on the cake.
Chill the cake before serving for even cleaner slices, especially if you plan to serve it for an event or celebration.

Pistachio cake with rose water and dried rose petals on a plate. — Drizzle with glaze, then sprinkle with chopped pistachios and dried rose petals.

Make-Ahead, Leftovers, & Storage

To make-ahead: You can bake the cake up to 1 day in advance. Store it at room temperature, wrapped in plastic wrap, and glaze it just before serving.
Store: Store any leftover cake in an airtight container at room temperature for up to 3 days. The glaze will firm up slightly over time but will remain delicious.
Freeze: The unglazed cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw it overnight in the refrigerator and bring it to room temperature before glazing.

Sliced pistachio cake with rose water glaze. — Once the icing is set, slice and enjoy!

Pistachio cake on a plate. — Once the icing is set, slice and enjoy!

Serving Suggestions

Enjoy a slice of this delicious and easy pistachio cake with tea or coffee. You can also serve it with fresh berries or citrus segments on the side. While it doesn’t need anything additional, a dollop of fresh whipped cream is a beautiful finishing touch!

Cutting into a slice of pistachio cake on a plate. — With a dense, but tender crumb, this pistachio rose water cake is so good!

This Pistachio Cake with Rose Water is a true crowd-pleaser, combining rich, nutty flavors with delicate floral hints. Perfect for birthdays, afternoon teas, or just because—it’s a cake that is sure to impress!

If you make this easy Pistachio Cake recipe, please let us know by leaving a review and rating below!

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