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Rose & Raspberry Pistachio Layer Cake

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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.

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

  • 4 large eggs

  • 1 tbsp rose water

  • 1 cup whole milk

  • 1 tsp vanilla extract

For the Raspberry Filling

  • 1 1/2 cups raspberries (fresh or frozen)

  • 1/3 cup sugar

  • 1 tbsp lemon juice

  • 1 tbsp cornstarch

For the Rose Mascarpone Frosting

  • 1 1/2 cups mascarpone cheese

  • 1/2 cup powdered sugar

  • 1 tsp rose water

  • 1 cup cold heavy cream

For Garnish

  • 1/3 cup crushed pistachios

  • Edible or candied rose petals

  • Freeze-dried berries

  • Optional pink glaze (powdered sugar + milk + pink food coloring)

Instructions

Bake the Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch pans.

  2. Whisk flour, baking powder, soda, and salt in a medium bowl.

  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time. Mix in vanilla and rose water.

  4. Alternate adding dry ingredients and milk, mixing just until smooth.

  5. Divide batter between pans and bake for 30–35 minutes. Cool completely before assembling.

Make the Raspberry Filling:

  1. In a saucepan, heat raspberries, sugar, lemon juice, and cornstarch over medium heat.

  2. Simmer, stirring often, until thickened. Cool completely.

Make the Frosting:

  1. Beat mascarpone, powdered sugar, and rose water until smooth.

  2. In another bowl, whip cream to soft peaks.

  3. Gently fold whipped cream into mascarpone until combined.

Assemble the Cake:

  1. Level cake layers if needed. Spread frosting and raspberry filling between layers.

  2. Cover with frosting or drizzle optional glaze on top.

  3. Decorate with rose petals, pistachios, and freeze-dried berries.

Notes

  • Rose water adds fragrance—use sparingly for balance.

  • Make components ahead: the cake and compote can be prepared a day in advance.

  • For even layers, use a cake leveler or serrated knife.

Find it online: https://yumfoodusa.com/rose-raspberry-pistachio-layer-cake/