Description
This Pistachio Cream Cheese Cake is a delightful treat combining the nutty richness of pistachios with the smoothness of cream cheese frosting. Light and airy, with subtle floral notes of rosewater, this cake is perfect for special occasions or an elegant dessert.
Ingredients
Scale
For the Cake
- 3 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 1 1/2 cups all-purpose flour (sifted)
- 1/2 cup pistachios, finely ground
- 1 tablespoon baking powder
For the Pistachio Cream Cheese Frosting
- 1 cup cream cheese (at room temperature)
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (or vanilla extract as substitute)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to ensure the cake doesn’t stick.
- Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together using a hand or stand mixer until the mixture doubles in volume and turns pale and fluffy. Then add the canola oil, milk, and rosewater, mixing for another 2 minutes until the batter is smooth and slightly silky.
- Add Dry Ingredients: Gently fold in the sifted flour, finely ground pistachios, and baking powder until just combined. Be careful not to overmix to keep the cake light and airy.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
- Prepare the Pistachio Cream Cheese Frosting: In a bowl, beat together room-temperature cream cheese, condensed milk, pistachio paste, and rosewater until smooth and holding soft peaks. Chill the frosting for 15–20 minutes to improve texture before frosting the cake.
- Frost and Decorate: Spread or pipe the pistachio cream cheese frosting evenly over the cooled cake. Optionally, garnish with extra pistachio crumbs or edible flower petals for decoration.
Notes
- Ensure eggs and cream cheese are at room temperature to achieve optimal batter and frosting texture.
- Do not overmix the batter after adding dry ingredients to maintain a light crumb.
- Rosewater can be substituted with vanilla extract for a milder floral note.
- Store leftovers covered in the refrigerator for up to 3 days.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: pistachio cake, cream cheese frosting, rosewater cake, nutty dessert, moist pistachio cake, floral flavored cake
