Make this fluffy pistachio layer cake with rosewater buttercream for a unique birthday dessert (plus a how to bake a level cake)
I can’t believe it has already been a year since I published my first post. Yes, you guessed it right, today is my blog’s first birthday!!! And what better way to celebrate than this amazing, tender, velvety, super fluffy and moist pistachio layer cake filled and frosted with a romantic rosewater scented buttercream. I realize that since this is a Mediterranean focused food blog I could have picked a more Mediterranean-like dessert, such these olive oil baklava fingers, but nothing says happy birthday better than a delicious cake. And besides that, pistachios and rosewater are ingredients commonly used in the Mediterranean cuisine (plus, it had been too long since I last ate a good piece of cake 🙂 )
I wonder if I should write something about my one year as a food blogger. Ha! It still seems funny referring to myself as a food blogger. But yes, I cook some food, take photos of it and then post them on this blog, all things that certainly qualify me as a food blogger!
The best thing that could ever happen this year, actually happened and it was my nomination as a finalist for Best New Voice at the Saveur Blog Awards. Actually, tomorrow is the day when the winners will be announced during a live event in Charleston, and unfortunately, I couldn’t be there, something that makes me really sad. So you can say that today is a bittersweet day for me, like a 70% cacao chocolate bar. It really helps to imagine your days like chocolate. They’re more manageable this way.
Anyway, back to this pistachio cake. After seeing the final photos, I realize that this cake is just perfect for a girly birthday cake since it’s pink and pretty enough for this kind of celebration. The cake itself has a nice pistachio flavor and a pale green color (some drops of food coloring help to achieve this) and the buttercream will remind you of Turkish delights. At first, I thought about melting some Turkish delights and incorporating them into the buttercream (like it incorporated them in this no-churn Turkish delight ice cream) but I changed my mind because I wanted something simpler and easier. So I just added some rosewater into the buttercream. If you can’t find or don’t like rosewater, you can always use vanilla only (increase it to 3 teaspoons), or try it with some orange water for a different flavor profile. Either way, it will be delicious!
Again, to keep things simple, I used two cakes with one layer of filling in the middle, but if you want an even more spectacular birthday pistachio cake, you can cut each cake horizontally into two layers. This way you’ll end up with four cake layers and three filling layers.
How to bake level cakes:
If you want to make your life a little easier, here’s my trick for baking a level cake: I wrap the pans with towel strips soaked in water (squueze them lightly before wrapping the pans) and secured with safety pins. If you have an old, worn out towel, this is the perfect use for it! These strips prevent the edges of the cake from baking too quickly, so the surface rises at the same time, thus remaining level :-). Oh, and a good cake recipe helps too! You can see my DIY cake strips below:
(excuse my strips, they’re not dirty, they’re just a little browned from the times they’ve been in the oven!)
And here’s the cake with minimum dome:
Some notes/tips:
- Bring all the ingredients at room temperature. This is very important for the proper emulsification which will result in a great texture.
- If possible, weight the ingredients for better accuracy.
- If you only have large eggs, use 3 whole and one egg white.
Similar recipes:
Xmas scented cake with fluffy vanilla buttercream
Pure chocolate mousse cake – Torte
Share this post if you liked it (share buttons at the top!) and don’t forget to subscribe for new recipes or follow me on Instagram, Pinterest, Facebook
- For the pistachio cakes
- 3 1/3 cups (400 grams) cake flour, sifted
- 5 teaspoons (25 grams) baking powder
- 3/4 to 1 cups (90 grams) roasted pistachios, unsalted
- 2 cups (400 grams) sugar
- 3/4 teaspoon fine salt
- 1/4 teaspoon ground cardamom
- 1 cup minus 1 heaped tablespoon (210 grams) soft butter
- 4 medium eggs (200 grams), room temperature
- 1 1/4 cups (300 grams) milk, room temperature
- 2 teaspoons (10 grams) vanilla
- 2-3 drops green food coloring, optional
-
- For the rosewater buttercream
- 1 cup (2 sticks / 250 grams) unsalted butter, softened
- 4-5 cups (500-625 grams) confectioners (powdered) sugar, sifted (you’ll adjust this according to your preference)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 tablespoons rosewater or to taste
- 3-4 drops pink food coloring
-
- Some chopped pistachios for decoration
- 2 8-inch (20 cm) round pans
- Preheat your oven to 350°F (175°C) and grease and line with baking paper two 8-inch round pans. Then, wrap them with wet cake-strips.
- In a food processor, process one cup flour, one cup sugar and the pistachios until finely ground (processing nuts with the flour and sugar prevents them from turning pasty).
- In the bowl of your electric mixer combine all of the dry ingredients (flour, sugar, pistachios, salt, baking powder, and cardamom) and mix for 10-20 seconds until well combined. Add the butter and mix on low speed until mixture resembles wet sand.
- Combine milk, vanilla and eggs in a jug and mix with a fork just to break down the eggs. Add about three-quarters of the wet ingredients in the bowl and beat on medium to medium-high speed for 2 minutes, scraping the bowl halfway. You will see the mixture to lighten in color and get fluffier. Add the rest of the wet ingredients and beat for another 30seconds until well combined. Add the green food coloring (if using) and mix well.
- Divide mixture into two pans and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Invert onto a rack and let the cakes cool.
- For the buttercream, beat the butter and 3 1/2 cups sugar on low speed until well incorporated. Increase speed to high and beat well for 3-4 minutes until very fluffy. Add the salt, the vanilla, the food coloring, and two tablespoons rosewater and beat to incorporate. Taste the buttercream and add more sugar or rosewater to your preference, until you get the consistency you want.
- When cakes are cooled, frost with buttercream and decorate with chopped pistachios.
- Eat!
If you like this post, Pin it!
congrats on the one year! i love the colors of this cake, but it also sounds incredibly delicious and like the perfect way to celebrate (:
Thank you very much Heather!!! 🙂
Congratulations Makos and a Happy Birthday to thehungrybites 🙂 !! Your blog is amazing, it opened a new world of Mediterranean cuisine for me (I know I’ve said this before). The use of spices, ingredients, content you pen down behind every post, and every effort you put reflects your passion for food. You are a great friend and big inspiration to me. Looking forward to the many more awesome years of delicious food!
The cake looks super soft and it’s so pretty. I love the idea of using towel strips around baking pan, that was genius. So Thanks for that great tip, it’s helpful for amateurs like me!
Thank you so much Akhila!!!
Your words make me very happy, and you know I feel exactly the same way about you and your blog!
We all learn a lot from each other in this great community! 🙂
Happy Blogiversary! And congrats on the nomination! It’s amazing that you have accomplished so much in just a short year!
I’m in love with this cake! I have never thought of adding rose water into frosting. That sounds very good! Gotta try it next time!
I don’t cook Mediterranean food often, but thank you for introducing me to all these new ingredients and flavors! I can’t wait to dive into the kitchen and do some exploration. Looking forward to seeing more of your delicious recipes!
Thank you so much Lokness!!!
I had the feeling we had talked before, and when I saw the rassberry cheesecake I realized I first sew your recipes on Google+ !
Keep up the good work too! <3
Oh my gosh, this looks amazing & I want to make it right now. Also, happy anniversary!
Thank you very much Stephanie!
I love baking myself and I am very ecstatic reading this recipe. Thanks for sharing! 🙂
I am really glad you liked it!
Ah! I want to attempt this so bad! Saving this on Pinterest!!
Thank you Diana!
i LOVE pistachio anything – so this s sounds right up my alley!
Hey, Tara!
Yes, pistachios are great, aren’t they?
LOL you might want to edit your 2nd step where your instructions say to wrap the pans in wet CAKE strips. 😀
LOL, they’re not strips made of cake! They’re towel strips used to help produce a level cake, that’s why they’re called cake strips 🙂
Making this cake today. This recipe is for licking the bowl. I don’t usually do that but with this one I couldn’t resist after testing a bit for taste. The cake’ s in the oven. Can’t wait to try it.
I wonder if you’ve used rose geranium leaves for flavouring. I’ve read about it. This recipe reminded me of it. But since geraniums don’t grow where I live I have never tried it.
Thank you for your kind words MM! I’ve used rose geranium leaves in a recent summer cocktail and in a tomato mrmalade I’ve made, but not in a cake. What a wonderful idea!
Rose geranium has a lemony aroma with some flowery notes that can remind you of rose, so it would pair very well with this cake 🙂
Hi, worst cake baker here but up for a challenge. For the cakes it says 10g of vanilla. Is this vanilla extract?
I see the buttercream says vanilla extract so wondering if there is a difference?
Hi Leanne! Yes, it’s liquid vanilla extract. Just make sure you have all the ingredients at room temperatute and follow the instructions. You should have no problem! Good luck!