Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 1/2 cup chopped pistachios
- 2 tbsp rose water
- 1 cup powdered sugar (for frosting)
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, sugar, and salt until combined.
- In another bowl, cream butter and sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time to the butter mixture, mixing well after each addition.
- Gradually mix in dry ingredients alternating with milk until just combined; avoid overmixing.
- Gently fold in chopped pistachios and rose water into the batter.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While cakes cool, whip heavy cream with powdered sugar until soft peaks form.
- Assemble by layering whipped cream between cake layers and on top; decorate with dried rose petals if desired.
Notes
- Substitute almond milk for a nut-free option.
- Adjust sugar to preference for sweetness.
- Sift flour before measuring for lighter cakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 26g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg