Pistachio Rose Cake

Our love language? Food with good flavor.

Skip the store-bought dessert and spoil your loved one with this moist, fluffly pistachio layer cake filled with the most delicate rose buttercream.

This basic white cake recipe is infused with a tablespoon of our Amoretti Pistachio Industrial Compound for the sweetest, most incredible pistachio flavor ever.

If there's one dessert flavor we love, it's pistachio.

It works with any and every flavor type. Strawberries? Yes. Raspberries? Yes. Lemon? Yes.

You get the picture.

To top off this dreamy Valentine's day cake, we took our simple vanilla buttercream recipe and added 4 pumps of our Amoretti Premium Rose Syrup to give a subtle, non-soapy, hint of rose.

Ingredients

For the Cake

• 1 and 3/4 cups cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons Amoretti® Vanilla Madagascar Bourbon Water Soluble (2X)
• 1 1/2 tablespoons of Amoretti® Pistachio Industrial Compound
• 1/2 cup full-fat sour cream, room temperature
• 1/2 cup whole milk, room temperature

For the Buttercream

• 1 cup of butter, softened to room temperature 
• 3 cups of powdered sugar
• 1 tbsp of Milk
• 4-5 Pumps of Amoretti® Rose Premium Syrup

Optional Decorations

Directions

For the Cake:

1. Preheat oven to 350°F .Grease three 6-inch pans, line with parchment paper rounds, then grease the parchment paper. 
2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
4. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
5. Add the egg whites. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
6. With the mixer on low speed, add the dry ingredients until just incorporated. While running on low, slowly pour in the milk until combined. Do not over-mix. 
7. Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through.
8. Allow cakes to cool completely in the pans set on a wire rack. 

For the Buttercream:

1. In a stand mixer or with a hand mixer, add in the butter and whip on a low- medium speed until creamy. About 3-5 minutes. The longer you whip the butter, the lighter and fluffier the frosting will be.
2. Add in half the powdered sugar and mix on a low-medium speed.
3. Scrape down the bowl and incorporate the milk, Amoretti® Madagascar Bourbon Vanilla Water Soluble (2X), 4-5 pumps of Amoretti® Rose Premium Syrup and remaining powdered sugar. Mix on a low speed.
4. Once combined, scrape down the sides of the bowl and whip up on medium speed for 30 seconds.
5. Add frosting to a piping bag with a round tip (or simply, cut the bag to your preffered size). 
6. On a cakeboard, place a bit of frosting to hold down the bottom cake layer. Once secured, starting from the edge, place dollops of frosting around the cake until filled. This will give you the same look as the pictures above. Continue with each layer, including the top.
7. Garnish with some crushed pistachios and dried rose petals.
8. Devour.