Delicate, elegant, and utterly romantic, the Rose & Raspberry Pistachio Layer Cake is a show-stopping dessert that’s perfect for any celebration. Fragrant with rosewater, layered with tangy raspberry compote, and topped with creamy mascarpone frosting, this cake brings together a bouquet of floral and fruity flavors. Finished with crushed pistachios, freeze-dried berries, and rose petals, each slice is a bite of elegance and charm.
Why You’ll Love This Recipe
- Floral & fruity: The rosewater and raspberry combination offers a sophisticated flavor profile that’s both fragrant and bright.
- Perfect texture: Soft, tender vanilla sponge paired with smooth mascarpone cream and jammy fruit layers.
- Beautiful presentation: Aesthetic garnishes like rose petals and crushed pistachios make this cake a centerpiece-worthy dessert.
- Versatile: Ideal for weddings, birthdays, tea parties, or any elegant occasion.
- Customizable: Add your own decorative twist with glazes, edible flowers, or flavored syrups.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter, softened
- granulated sugar
- large eggs
- rose water
- whole milk
- vanilla extract
For the Raspberry Filling:
- raspberries (fresh or frozen)
- granulated sugar
- lemon juice
- cornstarch
For the Rose Mascarpone Frosting:
- mascarpone cheese
- powdered sugar
- rose water
- cold heavy cream
For Garnish:
- crushed pistachios
- edible or candied rose petals
- freeze-dried berries
- optional pink glaze (powdered sugar, milk, pink food coloring)
Directions
1. Make the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in the rose water and vanilla extract.
- Alternate adding the dry ingredients and milk, mixing until just smooth.
- Divide batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans briefly, then transfer to wire racks to cool completely.
2. Prepare the Raspberry Filling:
- In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
- Simmer over medium heat, stirring until thickened and glossy.
- Remove from heat and let cool completely before using.
3. Make the Rose Mascarpone Frosting:
- In a mixing bowl, blend mascarpone cheese, powdered sugar, and rose water until smooth.
- In a separate bowl, whip the heavy cream to soft peaks.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
4. Assemble the Cake:
- Trim cake layers if necessary to ensure even stacking.
- Spread a layer of mascarpone frosting over the first cake layer, followed by a generous spoonful of raspberry filling.
- Place the second cake layer on top and cover the top and sides with the remaining mascarpone frosting. Alternatively, pour over a pink glaze for a glossy finish.
5. Decorate:
- Garnish the cake with crushed pistachios, rose petals, and freeze-dried berries.
- Chill the cake slightly before slicing for clean layers.
Servings and timing
- Servings: 12 slices
- Prep time: 40 minutes
- Cook time: 35 minutes
- Total time: 1 hour 15 minutes
Variations
- Lemon twist: Add lemon zest to the sponge for a brighter flavor.
- Berry swap: Replace raspberries with strawberries or mixed berries in the compote.
- Nut-free: Omit pistachios for a nut-free version or use toasted coconut for texture.
- Layer addition: Add a third cake layer for an even taller centerpiece.
- Glaze enhancement: Use rosewater in the pink glaze for added floral aroma.
Storage/Reheating
Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving for best flavor and texture. The cake is not recommended for freezing once assembled due to the mascarpone frosting, but individual sponge layers can be frozen separately.
FAQs
Can I use rose essence instead of rose water?
Yes, but rose essence is more concentrated. Use only a few drops and adjust to taste.
Can I make this cake in advance?
Yes. Bake the cakes and prepare the filling and frosting a day ahead. Assemble the day of serving for freshness.
What’s the best way to crush pistachios?
Use a food processor or place them in a zip-top bag and gently crush with a rolling pin.
Is mascarpone similar to cream cheese?
Mascarpone is creamier and less tangy than cream cheese, making it perfect for delicate frostings.
Can I use store-bought raspberry jam?
Yes, but homemade raspberry filling offers a fresher, less sugary flavor.
How do I prevent the frosting from splitting?
Make sure all dairy ingredients are cold and don’t overwhip the mascarpone or cream.
Can I use freeze-dried raspberries in the filling?
No, fresh or frozen berries are best for creating a jam-like compote.
How do I make candied rose petals?
Brush edible rose petals with egg white, sprinkle with sugar, and let dry overnight.
What type of rose water should I use?
Use food-grade rose water specifically made for culinary use.
Can I make cupcakes with this recipe?
Yes, the batter can be used for cupcakes—adjust baking time to 18–22 minutes.
Conclusion
The Rose & Raspberry Pistachio Layer Cake is a stunning combination of delicate flavor, vibrant color, and beautiful texture. With layers of fragrant rose sponge, tangy berry compote, and velvety mascarpone frosting, it’s the ultimate celebration cake. Whether you’re planning a romantic occasion, a spring gathering, or an afternoon tea, this cake delivers elegance in every slice.
PrintRose & Raspberry Pistachio Layer Cake
This Rose & Raspberry Pistachio Layer Cake is an elegant and romantic dessert featuring soft vanilla sponge layers infused with rosewater, tart raspberry compote, and a silky rose mascarpone frosting. Finished with crushed pistachios and edible rose petals, it’s a show-stopping centerpiece for any celebration.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Ingredients
For the Cake
-
2 1/2 cups all-purpose flour
-
2 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
-
1 cup unsalted butter, softened
-
1 3/4 cups granulated sugar
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4 large eggs
-
1 tbsp rose water
-
1 cup whole milk
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1 tsp vanilla extract
For the Raspberry Filling
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1 1/2 cups raspberries (fresh or frozen)
-
1/3 cup sugar
-
1 tbsp lemon juice
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1 tbsp cornstarch
For the Rose Mascarpone Frosting
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1 1/2 cups mascarpone cheese
-
1/2 cup powdered sugar
-
1 tsp rose water
-
1 cup cold heavy cream
For Garnish
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1/3 cup crushed pistachios
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Edible or candied rose petals
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Freeze-dried berries
-
Optional pink glaze (powdered sugar + milk + pink food coloring)
Instructions
Bake the Cake:
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Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.
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Whisk flour, baking powder, soda, and salt in a medium bowl.
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In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in vanilla and rose water.
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Alternate adding dry ingredients and milk, mixing just until smooth.
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Divide batter between pans and bake for 30–35 minutes. Cool completely before assembling.
Make the Raspberry Filling:
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In a saucepan, heat raspberries, sugar, lemon juice, and cornstarch over medium heat.
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Simmer, stirring often, until thickened. Cool completely.
Make the Frosting:
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Beat mascarpone, powdered sugar, and rose water until smooth.
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In another bowl, whip cream to soft peaks.
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Gently fold whipped cream into mascarpone until combined.
Assemble the Cake:
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Level cake layers if needed. Spread frosting and raspberry filling between layers.
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Cover with frosting or drizzle optional glaze on top.
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Decorate with rose petals, pistachios, and freeze-dried berries.
Notes
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Rose water adds fragrance—use sparingly for balance.
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Make components ahead: the cake and compote can be prepared a day in advance.
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For even layers, use a cake leveler or serrated knife.