This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Our Vanilla, Rose and Pistachio Cake is the ultimate party cake! With lovely frills and the delightful flavors of vanilla, rose and pistachio this moist and tender cake has a fine crumb and is so delicious.
This cake is pure white, not even a tinge of yellow as we used just plain egg whites. No yolks! The cake is adorned with fondant ruffles, dried baby rose buds and roasted pistachios. It will make an impressive centerpiece at any party or gathering.
The Vanilla, Rose and Pistachio ruffled party cake:
The light, fluffy filling is made with cream cheese and whipping cream, it is flavored with rose water and chopped pistachio nuts. The filling is generously spread between two cake layers and frosted with a rose water flavored buttercream then we covered the top with pure white fondant.
The fluted ribbons are made from the vanilla fondant and attached to the sides of the cake, pinched and fluted creating a ruffled effect. We used culinary-grade dried baby tea rose buds and chopped pistachios to decorate the top of the cake.
This ruffled vanilla, rose and pistachio cake gives the appearance of being difficult to decorate but take heart, it is much easier than it looks. You do not need to be an experienced cake decorator to create this lovely cake. The fondant covering the cake is so easy. And it is actually fun to put it together.
We used pure white Wilton’s white decorator’s fondant to cover the cake. If you have never used a fondant before, do not be intimidated by this as once the fondant is kneaded and soft it is really easy to work with.
This Vanilla, Rose and Pistachio Cake is a nine-inch cake and we used a tart pan that was two inches larger as a template to cut a circle out of the rolled fondant. The circle of fondant was placed on top of the buttercream frosted cake and smoothed down over the edges.
Additional fondant was rolled out and cut into four ribbons to attach to the sides of the cake then the edges were fluted. Culinary-grade dried baby rose buds and chopped pistachios adorned the top of the cake. Easy peasy. Other cakes you may like:
- Lavender Cake with Lavender Cream Cheese Icing
- Einkorn Honey Almond Cake
- Intense Chocolate Cake with Cream Cheese Frosting
The recipe for the vanilla cake was adapted from: Mrs. Billet’s White Cake
Pin this now to find it later!
Pin It
Vanilla, Rose and Pistachio Cake
If you make this recipe, please leave a star rating and comment.
Ingredients
For the Cake
- 1 cup milk
- 2 teaspoons clear vanilla extract or pure vanilla extract
- 1 cup butter, softened, 226g
- 2 cups sugar, 400g
- 3 cups cake flour, 360g
- 1 tablespoon baking powder, 12g
- 6 egg whites
For the Filling:
- 8 ounces cream cheese, softened at room temperature
- ½ cup granulated sugar
- 1 teaspoon rose water
- ½ teaspoon vanilla extract
- pinch of salt
- 1 cup heavy cream
- 1-¼ cup plus 2 tablespoons chopped roasted pistachios, divided
For the Buttercream Frosting:
- 1 cup butter, softened
- ½ teaspoon vanilla
- 1 teaspoon rose water or to taste
- 5 cups confectioners’ sugar, sifted
- 2-3 tablespoons cream
For the Fondant Ruffles:
- 1 package Wilton's Vanilla Fondant, 24-ounce
- ¼ cup culinary-grade dried baby rose buds
Instructions
For the Vanilla Cake:
- Preheat oven to 350° Spray 2 (9-inch) round cake pans with cooking spray and line bottoms with parchment paper and spray.
- Stir together milk and vanilla and reserve.
- Beat butter at medium speed with an electric mixer (a stand mixer works best) until creamy, let the mixer run for several minutes until it has creamed to a pale color. Gradually add the sugar, beating until light and fluffy.
- Sift together flour and baking powder and add to the butter mixture, alternately with the reserved milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- In a separate bowl, beat the egg whites at medium speed until stiff peaks form. Gently fold into the batter. Divide the batter equally into the prepared pans.
- Bake for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Turn the cakes out onto wire racks, remove the parchment paper then, with another wire rack on the bottom side of one of the cakes, invert again so the cake is top side up on the rack. Repeat with the second cake. Cool completely before filling and frosting.
For the Filling:
- In the bowl of the mixer with the paddle attachment, add the cream cheese and sugar and beat on medium speed until smooth and creamy. Add the rose water, vanilla and salt and mix to incorporate together.
- Stop the mixer, remove the paddle attachment and insert the whip attachment. Add the heavy cream, scrape down the sides and bottom of the mixing bowl. Start the mixer on low and gradually increase the speed to high and beat the mixture until it is stiff and holds it’s peak.
For the Buttercream Frosting:
- Add the butter to a large mixing bowl and using the paddle attachment, beat the butter, creaming it to a fluffy pale color. A stand mixer if possible. Add the vanilla and rose water and blend well, about 3 minutes.
- On medium speed begin adding the confectioners’ sugar, a cup at a time, stopping the motor occasionally to scrape down the sides and bottom. Add the cream a couple teaspoons at a time to the desired consistency.
To Assemble and Decorate the Cake:
- Level the cake layers then place one layer on a cake plate or cake stand. Add enough of the filling on the cake to create a 1/2-inch thick layer. Sprinkle one cup of the chopped pistachios over the filling and add the second cake layer over the pistachios, positioning it upside down so that the top of the cake is flat.
- Frost the top and sides of the cake with a light coating of the buttercream frosting. Place the cake into the refrigerator or freezer while preparing the fondant.
For the Fondant Ruffles:
- Open the package of fondant and prepare it for rolling as directed on the package. Cut off about 1/3 of the fondant and roll on a surface dusted with confectioners’ sugar. Cut the fondant in a 11-inch circle. I used a 11-inch tart pan as my template. Remove the cake from the refrigerator and carefully position the fondant circle over the top of the cake. Smooth over the edge of the cake.
- Roll the remaining fondant and cut 4 ribbons, 2-inches wide and 30 inches long. Beginning at the top of the cake, add a dab of buttercream to the end of one ribbon and gently press to the upper portion of the cake so that it adheres, then wrap the ribbon around the cake and secure the end with another dab of buttercream. Continue with the remaining ribbons until the sides of the cake are covered. Beginning again at the upper ribbon, pinch/press the edge into a fluted ruffle, proceed with the remaining ruffles.
- Finally, sprinkle the top of the cake with the remaining 1/4 cup of chopped pistachios and add the dried baby tea rose buds.
Notes
- When making the filling use the paddle to cream the cream cheese and sugar, then switch to the whip attachment. This will give you a light fluffy filling.When making the buttercream, use the paddle only, do not use the whip attachment as it will incorporate too much air.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is so so pretty! I love those ruffles around the edge, they’re so effective. Looks so delicious 🙂
Hi, Becca…Those ruffles really do add the ‘special’ to the cake, don’t they. 🙂
What a lovely cake…some of my favorite flavor profiles in one dessert form!
Thanks, Jessie….Yes, the vanilla, rose and pistachio flavors really do compliment each other well.
Oh this is such a beautiful cake. It would make a stunning wedding cake if you were having a relatively small gathering. Gorgeous!
Thanks, Jo….I’m thinking that your wedding cake idea could be incorporated into a larger size or maybe one of the sections of a wedding cake tier. Thanks for the idea 🙂
Absolutely beautiful. I just love the sound of that filling, too! The use of pistachios with the dried roses makes for a stunning display and perfect color combination.
Thank you, Lauren….I love the crunch of the roasted pistachios here. 🙂
Your writing and way of describing this cake made me drool.
I have been looking for a new cake to start making for parties as I feel like my go to’s are all boring and overused now.
Cannot wait to try this!
Hello, Krysten…This is an easy, uncomplicated cake to put together. I would love to hear of your experience in baking it. The vanilla cake has a nice crumb and very moist. 🙂
Gorgeous cake!! I’ve always wanted to try fondant and now you’ve inspired me!
Hi, Kathryn….You can do it! Thanks for the comments 🙂
It’s a perfect cake for a birthday or a special occasion!! It’s so beautiful!!
Thank you, Ludmilla…
This is so gorgeous–and it’s all of my favorite flavors! Rose doesn’t get nearly enough love, in my opinion. Pinned!
Yes, Elizabeth, I totally agree, I love the rose flavor and those baby tea rose buds make a nice relaxing cup of hot tea. Thanks for pinning! 🙂
Beautiful! I have never cooked with rose before, but I do have some culinary lavender that this sounds perfect for!
Hi, Kim…This would be a great cake with lavender buds and a lavender-flavored filling and buttercream. Check out our lavender Cake with Lavender Cream Cheese Frosting…
It’s exquisite! Beautiful enough for a wedding or anniversary! Your fondant instructions make me think I could actually do this!!
Thanks, Elaine….I know you can do this and it is so worth it, the flavors are wonderful 🙂