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Raspberry Rose Pistachio Cake Recipe

Raspberry Rose Pistachio Cake Recipe

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Jump to Recipe· 4.8 from 92 reviews

If you’re anything like me, you’ll find this Raspberry Rose Pistachio Cake Recipe utterly enchanting the moment you dig in. It’s one of those cakes that surprise you—not just with its beautiful look but with the gorgeous blend of nutty pistachios, fragrant rose, and juicy raspberries dancing together in every bite. When I first tried this, I was hooked immediately, especially because the texture is wonderfully moist but still light, and the flavors are so unique yet comforting. Stick with me, and I promise you’ll nail this showstopper for any occasion!

❤️

Why You’ll Love This Recipe

  • Unique Flavor Combo: The fragrant rose water paired with nutty pistachios and fresh raspberries is truly a game-changer.
  • Impressively Moist Cake: Thanks to a blend of pistachio, almond, and coconut flours, this cake stays perfect every time.
  • Beautiful Presentation: Candied rose petals and vibrant berries make this cake look like it belongs in a fancy bakery.
  • Friendly to Adaptations: Whether gluten-free or dairy-free, you can tweak it with ease and still get amazing results.
A slice of layered cake is placed on a white plate over a white marbled surface. The bottom layer is a dense, light brown cake with a slightly coarse texture. Above the cake is a thin layer of smooth white cream, topped by a swirled layer of green topping with a creamy texture and pieces of nuts. On top of this, there are two bright red raspberries and a thin, light purple petal-like decoration standing upright near the back edge of the slice. Photo taken with an iphone --ar 2:3 --v 7 - Raspberry Rose Pistachio Cake, raspberry rose cake, pistachio cake with raspberries, floral pistachio cake, elegant fruit cake this Recipe

Ingredients You’ll Need

The magic behind this Raspberry Rose Pistachio Cake Recipe is in how these ingredients come together to create a moist, fragrant cake with a beautiful crumb. Using a combination of pistachio, almond, and coconut flours brings a rich texture and rich flavor profile that really sets this cake apart. Plus, a little cardamom adds that warm-spiced note you won’t want to miss.

Flat lay of finely ground green pistachio flour in a simple white ceramic bowl, whole uncracked brown eggs arranged neatly on the white marble surface, slivered almond flour hand-sprinkled in a small white bowl, fluffy white all-purpose flour in another white bowl, granulated white sugar presented in a small white bowl, light yellow melted unsalted butter gently pooled in a white ceramic bowl, creamy pale yellow unsalted butter softened and scooped in a white bowl, smooth pale green pistachio butter placed dolloped in a white bowl, vibrant fresh red raspberries grouped on the marble, bright organic pink rose petals loosely scattered, a small white bowl of pure white powdered sugar, delicate vanilla bean pods with visible speckled seeds next to a tiny splash of vanilla bean paste in a white bowl, and a pinch of ground cardamom and fine sea salt each in own small white bowls, all ingredients balanced symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Raspberry Rose Pistachio Cake, raspberry rose cake, pistachio cake with raspberries, floral pistachio cake, elegant fruit cake
  • Pistachio flour: If you can find pre-ground, great! If not, toasting and grinding your own adds fantastic freshness.
  • Almond flour: This helps with moisture and adds nuttiness—make sure it’s finely ground.
  • Coconut flour: Adds subtle coconutty flavor and absorbs moisture nicely, so don’t skip it.
  • All-purpose flour: Provides structure; can be swapped for gluten-free blend if needed.
  • Granulated sugar: Balances all the earthy, nutty flavors with just the right sweetness.
  • Baking powder: Key for that perfect rise and airy crumb.
  • Ground cardamom: My secret spice here—bright and floral, pairs beautifully with rose.
  • Sea salt: Enhances all the flavors.
  • Eggs: Room temperature eggs help the batter come together smoothly.
  • Unsalted butter: Melted and cooled, it adds richness without weighing down the cake.
  • Vanilla extract: Smooth finish to complement the rose water in the frosting.
  • Rose water: Floral highlight that makes everything feel special.
  • Vanilla bean paste or extract: Adds natural vanilla depth.
  • Heavy cream: Adjusts buttercream texture just right.
  • Powdered sugar: For that velvety, creamy frosting texture.
  • Fresh raspberries: Their tartness balances the rich nuts and sweet buttercream.
  • Pistachio butter: Optional but heaven on the frosting layer—adds extra pistachio punch.
  • Chopped pistachios: For crunch and visual pop.
  • Rose petals: Organic and fresh, for making those beautiful candied garnishes.
  • Egg white: For coating rose petals before candying.
  • Granulated sugar (for candied petals): Coats the petals, creating a delicate crunch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Raspberry Rose Pistachio Cake Recipe is how flexible it is. Over time, I’ve tweaked and adjusted it to suit seasonal flavors, dietary needs, and just personal whim. Feel free to make it your own!

  • Gluten-Free: Swap out the all-purpose flour for a one-to-one gluten-free flour blend, and you’ve got a cake everyone can enjoy without compromise—I’ve tested this and still got a moist, fluffy cake.
  • Dairy-Free: Use coconut oil or a vegan butter substitute for the butter, and substitute coconut milk or almond milk for heavy cream.
  • Flavor Tweaks: Try adding dried lavender or a whisper of orange zest to the cake batter for a fun floral twist I adore during springtime.
  • Nut-Free: If pistachios or almonds are a no-go, you can try pumpkin seed flour or sunflower seed butter, but expect subtle changes in flavor and texture.

How to Make Raspberry Rose Pistachio Cake Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F and prepping an 8-inch cake pan by greasing it and lining the bottom with parchment paper (trust me, this makes for easy removal). Then, whisk together your pistachio flour, almond flour, coconut flour, all-purpose flour, sugar, baking powder, cardamom, and sea salt in a large bowl until everything’s evenly combined. I like to sift the flours where I can, especially the pistachio flour, so my cake turns out light and airy.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk your room temperature eggs, melted (but cooled!) butter, and vanilla extract until smooth. You’ll want the butter to be cool enough not to cook the eggs but still fluid so it mixes well. Pour the wet mixture into your dry ingredients and gently fold everything together until you have a homogenous batter. Be careful not to overmix here; that’s when the cake becomes dense.

Step 3: Bake the Cake

Pour your batter into the cake pan, smoothing the top with an offset spatula or spoon. Bake in your preheated oven for 45 to 50 minutes. The best way to know it’s ready? Insert a toothpick into the center — it should come out clean or with a few moist crumbs but no wet batter. When I first baked this, I underestimated the baking time and ended up with a slightly sunken cake center – so don’t rush this part!

Step 4: Cool and Remove

Let the cake cool in the pan for about 20 minutes before flipping it onto a wire rack to cool completely. This is important because it firms up the cake so it won’t break when you frost it. I usually take this time to prepare the buttercream and candied petals.

Step 5: Make the Rose & Vanilla Bean Buttercream

Using a stand mixer with the paddle attachment (or a hand mixer), whip the butter until it’s light and fluffy. Add in the rose water, vanilla bean paste, and 2 tablespoons of heavy cream, then gradually mix in the powdered sugar. Adjust with more cream until you get that perfect spreadable consistency—not too runny but smooth enough to swirl beautifully. This buttercream is where the cake’s magic really shines.

Step 6: Candy the Rose Petals

Brush your washed, dried rose petals gently with egg white using a clean food-safe paintbrush. Dunk each petal into granulated sugar, coating both sides well. Lay them on a wire rack to dry in a cool, dry place for at least 4 hours or overnight. If you’re impatient like me, your oven’s dehydrator setting at 175°F for about 2.5 hours works wonders. Just remember these petals are best used fresh, as they’ll soften over time.

Step 7: Assemble Your Masterpiece

Once your cake is fully cooled, spread a generous layer of buttercream all over the surface. I love to use a small spoon to create swirls, starting on the outside and working inward—that swirl pattern adds an artistic touch without much effort. Next, dollop pistachio butter on top and gently swirl it into the buttercream. Finish by scattering fresh raspberries, chopped pistachios, and those stunning candied rose petals. Whether you serve it chilled or at room temp, every bite feels decadent.

👨‍🍳

Pro Tips for Making Raspberry Rose Pistachio Cake Recipe

  • Freshly Ground Pistachio Flour: I discovered that grinding your own nuts right before baking keeps the pistachio flavor vibrant and prevents the cake from tasting stale.
  • Room Temperature Ingredients: Always use room temp eggs and butter for an even batter and perfect texture.
  • Don’t Rush Cake Cooling: Let the cake fully cool before frosting; otherwise, your buttercream can melt and slide off.
  • Candied Roses Freshness: Use candied petals the same day you make them, or they’ll lose their crisp delicacy.

How to Serve Raspberry Rose Pistachio Cake Recipe

A round cake with one slice cut out sits on a white plate on a white marbled surface. The cake has a dark brown base layer, topped by a thick white cream layer with green swirls in the center. On top of the cream are bright red raspberries, pale pink frosted rose petals, and small bits of chopped nuts scattered around the edges. The raspberries and petals create a colorful ring around the cake's top edge. A woman's hand holding a knife is cutting the removed slice. Photo taken with an iphone --ar 2:3 --v 7 - Raspberry Rose Pistachio Cake, raspberry rose cake, pistachio cake with raspberries, floral pistachio cake, elegant fruit cake

Garnishes

I absolutely adore finishing this cake with fresh raspberries and extra chopped pistachios—they add that fresh burst of tartness and crunch. And of course, the candied rose petals aren’t just eye candy; their delicate sweetness and floral aroma elevate the experience to something almost magical. I also sometimes sprinkle a little edible gold dust for a fancy touch for special occasions.

Side Dishes

This cake pairs beautifully with lightly brewed herbal teas such as chamomile or rosehip, which highlight the floral notes without overpowering the cake’s subtle sweetness. For something heartier, I love serving it alongside a simple berry compote or a scoop of vanilla bean ice cream on the side—great for summer gatherings.

Creative Ways to Present

For birthdays or special teas, I’ve layered this cake with fresh whipped cream and sprinkled edible rose petals around the base. Another favorite is glazing the top with a light honey-rose syrup for extra shine and flavor. And if you want to wow guests, serve individual mini versions in pretty glass jars, layered with crushed pistachios and raspberries—so elegant and less messy!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake in an airtight container in the fridge, and it stays fresh for up to 3 days. Just be sure to bring it to room temperature before serving to get the full buttery softness back. I’ve found leaving the buttercream chilled lessens the flavor, so patience is key!

Freezing

One time, I made a double batch and froze the unfrosted cakes wrapped tightly in plastic wrap and foil. When you’re ready to enjoy, thaw in the fridge overnight and frost as usual. The cake holds its texture wonderfully—and it’s a great way to save time if you’re prepping ahead for a party.

Reheating

If you have leftover slices, I like to warm them gently in the microwave for about 10-15 seconds to bring back some softness, especially when eaten with a dollop of cream or fresh berries. Just don’t overdo it, or the cake might dry out.

FAQs

  1. Can I make this a gluten-free cake?

    Absolutely! Just swap the all-purpose flour with a 1:1 gluten-free flour blend. I’ve done this many times with great results—your cake will still be moist and flavorful, so no worries about texture changes.

  2. Where can I find pistachio butter at the grocery store?

    I usually pick up pistachio butter at my local farmers market, but many larger grocery stores stock it in the nut butter or jam aisle. If you can’t find it, you can also make pistachio butter at home by grinding roasted pistachios until creamy.

  3. What can I substitute for the pistachio butter?

    If pistachio butter’s hard to find or pricey, almond butter is a great substitute and still complements the cake’s flavors. You can also use homemade versions by pulsing nuts in a food processor until smooth.

  4. Why did my almond cake sink in the middle?

    This happens if the cake is underbaked or if you open the oven door too often while baking. Make sure to test with a toothpick and wait until it comes out clean, and avoid moving the pan during baking to keep the structure intact.

  5. Can you freeze the almond, coconut, and pistachio cake?

    Yes! Once cooled, wrap it tightly with plastic wrap and then foil or place in a freezer bag. It stores well for 3 to 4 months. Thaw it at room temperature before frosting, and it tastes as fresh as the day you baked it.

Final Thoughts

This Raspberry Rose Pistachio Cake Recipe has quickly become a favorite in my kitchen and among friends because it’s equally stunning and delicious. I love how it brings something special and unexpected to the table—a beautiful floral note, nutty richness, and the freshness of raspberries altogether. If you’re looking to impress without the stress, this is your cake. Trust me, once you try it, you’ll want to bake it again and again!

Print
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Raspberry Rose Pistachio Cake Recipe

Raspberry Rose Pistachio Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 92 reviews
  • Author: Jessica
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian
Print Recipe

Description

This Single Layer Raspberry Rose Pistachio Cake is a delicate and flavorful dessert combining the nutty richness of pistachio, almond, and coconut flours with a fragrant rose and vanilla bean buttercream. Topped with fresh raspberries, candied rose petals, and chopped pistachios, this cake offers a beautiful balance of floral, fruity, and nutty notes. Perfect for special occasions, it features a moist, spiced cake base enhanced by cardamom and a luscious, aromatic frosting.

Ingredients

Pistachio, Coconut & Almond Cake

  • 1 Cup Finely Ground Pistachio Flour*
  • 1 Cup Almond Flour
  • ½ Cup Coconut Flour
  • 1 Cup All-Purpose Flour
  • 1¼ Cup Granulated Sugar
  • ½ teaspoon Baking Powder
  • 2 teaspoons Ground Cardamom
  • ¼ teaspoon Sea Salt
  • 4 Large Eggs, room temperature
  • ⅞ Cup Unsalted Butter, melted & cooled
  • 1 teaspoon Vanilla Extract

Rose & Vanilla Bean Buttercream

  • ¼ Cup Unsalted Butter, room temperature
  • 1 teaspoon Rose Water
  • ½ teaspoon Vanilla Bean Paste or vanilla extract
  • 2-4 Tablespoons Heavy Cream
  • 1½ Cups Powdered Sugar

Candied Rose Petals

  • 1 cup Rose Petals, washed and dried, organic
  • 1 Egg White
  • ¼ cup Granulated Sugar

Assembly

  • ¾ Cup Fresh Raspberries
  • ¼ Cup Roughly Chopped Pistachios
  • ¼ Cup Pistachio Butter*

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F. Grease and line the base of an 8-inch cake pan with parchment paper. In a large mixing bowl, whisk together the finely ground pistachio flour, almond flour, coconut flour, all-purpose flour, granulated sugar, baking powder, ground cardamom, and sea salt until well combined. In a separate small bowl, whisk the eggs, melted and cooled unsalted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until fully combined. Pour the batter into the prepared cake pan and smooth the top with a spoon or offset spatula.
  2. Bake the Cake: Place the cake pan in the preheated oven and bake for 45-50 minutes. Insert a toothpick into the center of the cake; it should come out clean when done. Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Then, transfer the cake to a cooling rack and let it cool completely.
  3. Make the Rose & Vanilla Bean Buttercream: Using an electric stand mixer fitted with the paddle attachment, whip the room temperature butter until very pale and fluffy. Add rose water, vanilla bean paste (or extract), and 2 tablespoons of heavy cream, then mix in the powdered sugar. Add additional cream as needed (up to 4 tablespoons) to reach your desired frosting consistency. Set aside until ready to decorate.
  4. Prepare the Candied Rose Petals: Using a food-dedicated paintbrush, gently brush the washed and dried rose petals with the egg white. Dip each petal into the granulated sugar, ensuring both sides are coated. Place the sugar-coated petals on a wire cooling rack in a cool, dry place to harden for at least 4 hours or, ideally, overnight. Alternatively, use an oven dehydrator setting at 175°F for 2.5 hours to speed drying. Use the candied rose petals on the same day, as they can soften over time.
  5. Assemble the Cake: Once the cake has cooled completely, spread your desired amount of rose and vanilla bean buttercream over the top using a spoon or offset spatula. For texture, create swirls starting from the outside towards the center. Spread the pistachio butter over the buttercream. Decorate the cake with fresh raspberries, candied rose petals, and roughly chopped pistachios. Serve the cake chilled or at room temperature and enjoy.

Notes

  • To make your own pistachio flour or butter: Toast pistachios at 350°F for 6 minutes, let cool, then pulse in a food processor until fine. Sift to remove larger chunks; process again if needed—avoid overprocessing to prevent turning it into butter.
  • To make this cake gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
  • Pistachio butter can be found in most grocery stores in the jam and nut butter aisle or at local farmers markets. Almond butter is a suitable substitute.
  • Ensure the cake is fully baked to avoid sinking in the center; avoid opening the oven door frequently during baking.
  • To freeze: Cool the cake completely, wrap in plastic wrap and foil or a freezer-safe bag, and freeze up to 3-4 months. Thaw at room temperature for 3-4 hours before frosting.

Nutrition

  • Serving Size: 1 slice (approximately 1/8 of cake)
  • Calories: 350
  • Sugar: 30g
  • Sodium: 120mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 90mg

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