Make Ahead
Goodnight Rose: Pistachio-Cardamom Cake with Rosewater Frosting
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66 Reviews
Lmar
May 9, 2022
I made this cake, having wanted to for years, for my daughters 50th birthday. I made 6x the recipe for the cake, and 4x for the frosting, and it was perfect. Everyone loved it very much. Delicious and a sensuous experience to see it and eat it. We were 14 people for the party, and there was a nice amount of leftovers for the next day. I am sure it would be even better with butter and flour and milk as per the original recipe but for our crowd, I made it with almond and paleo flours, and earth balance butter and oat milk. Divine. It will be requested from now on and I will be happy to make it.
Lmar
May 9, 2022
I should add to the above note that I made 6x the recipe in two batches. And that we felt that the rose water in the frosting could have been a tiny bit stronger. Also 4x the recipe made an ample, abundant even, amount of frosting but did not leave enough for piping on additional decorations. And not being able to find rose petals anywhere, next time I'd order them online in advance, and not have to use the tiny pink hearts that were the substitute decoration.
Elizabeth M.
April 4, 2021
Fantastic. My meringue turned to water (carton egg whites to blame probably) so I tossed the mixture and made a rose whipped cream frosting instead. It was deliciously light with the super moist sponge.
Kerilyn M.
May 1, 2019
My mother and I made this cake and it was delicious! Mom baked the cake and the texture and flavor were spot on. I made the frosting and it was silky smooth and just right for the cake. I decorated with pistachios and candied rose petals. So pretty! One of my favorites.
Tummypen6
April 2, 2019
Itried this recipe for a second time and failed. This time I made 3 times the mixture and divided it in to 3 8” pans but it still didn’t cook properly. The very top of each layer seemed to gain a little sponge like texture but the rest was like rubber. The only thing I can think now is that my conversions of the recipe to grams are wrong. Are you using cup measurements or grams? The mixture before baking is runny. Any suggestions would be greatly appreciated as I’m desparate to get this right!!
Kris
November 11, 2018
I tripled this recipe for the cake to make 3 layers. I lessened the amount of sugar and used half of the almond extract so as not to take away from the pistachio flavor. It turned out great! The layers were a little dense and crumbly but ultimately, with the frosting I made (I made a cardamom American buttercream), it turned out alright. I don't think I'll be making it again since I like it a little lighter and more moist but everyone else seemed to enjoy it!
Jenn
July 29, 2018
Can you pls advise the height of the 8" pan you used? 1"? 2"? Thank you
Nancy
July 29, 2018
This cake is very thin I imagine a 1" would probably be fine. In my previous review I said that in order to make the cake look like the picture you'd need to make three 8" cakes. Raspberryeggplant confirmed this as well. I love these as cupcakes!
Jenn
July 29, 2018
Thanks Nancy. I will definitely try them as cupcakes. I was looking for a confirmation of height to save time, because pan height does make a difference but most recipes I encounter don't specify height for some reason. I am curious of the former case. As you indicate that the 1" height pan would work, if you use a 2" height, whether this would affect the results since the cake would not rise above the rim in that case. I only have 3"H pans and was curious which height was used as I was going to buy shorter cake pans.
raspberryeggplant
July 30, 2018
Hi Jenn,
I've never encountered a cake pan with a 1" wall - I use 2" pans, sometimes 3". A 2" pan should absolutely suffice here.
As the recipe notes, this makes enough for one 8" layer, so you will need to triple this for a three-layer cake.
Hope that helps!
Roopa
I've never encountered a cake pan with a 1" wall - I use 2" pans, sometimes 3". A 2" pan should absolutely suffice here.
As the recipe notes, this makes enough for one 8" layer, so you will need to triple this for a three-layer cake.
Hope that helps!
Roopa
Lmar
May 9, 2022
I used supermarket EZ foil cake pans, rectangular, 12.25"x 8.25"
x 1.25" Three batches worked well for two trays- making the layers about a half inch high each. The oven temp seemed okay but baking took longer- and be careful to use a good shortening to grease and flour the pans since there was a tendency to stick in the middles, but it was not a problem once the cake was assembled.
x 1.25" Three batches worked well for two trays- making the layers about a half inch high each. The oven temp seemed okay but baking took longer- and be careful to use a good shortening to grease and flour the pans since there was a tendency to stick in the middles, but it was not a problem once the cake was assembled.
Nancy
April 6, 2018
I'm thinking the problem is your pan! You say you made it in a loaf pan and that would NOT work, it's too thick to cook properly. Try again as cupcakes or you need to double the recipe and make three 8 inch cake pans in order to get the layers in the picture. This looks like its a square cake but its not, the picture is just how she sliced it. The layers are very thin. I hope you try again this so worth it.
raspberryeggplant
April 6, 2018
Thanks, Nancy! The single cake layer is indeed thin - I prefer baking thinner layers rather than torting a thicker cake. You'll need 3-4 of these for a layer cake, or you can double this recipe and put it into three 6" pans.
Tummypen6
April 1, 2019
Hi Nancy. So I just tried this again failed. This time I made 3 times the mixture and divided it in to 3 8” pans but it still didn’t cook properly. The very top of each layer seemed to gain a little sponge like texture but the rest was like rubber. The only thing I can think now is that my conversions of the recipe to grams are wrong. Are you using cup measurements or grams? The mixture before baking is runny. Any suggestions would be greatly appreciated as I’m desparate to get this right!!
Tummypen6
April 5, 2018
Hi. I’m hoping someone can help! I tried making his cake today and failed miserably. I had to convert into grams and milliletres as I’m in the uk and am wondering if my conversions are wrong. The cake didn’t cook inside at all. It went into and almost rubber like texture.
I converted the recipe into the following:
25g pistachio
85g flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cardamom
57g butter
100g sugar
1 egg
125ml milk
1/2 tsp vanilla extract
1/4 tsp almond extract
I then doubled the recipe and baked in a 2lb loaf tin.
Have I gone wrong with the ingredients or does it need to be baked only as cupcakes or layer cake?
Any help would be much appreciated...the flavours are amazing so I’m very keen to get this recipe sorted.
I converted the recipe into the following:
25g pistachio
85g flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cardamom
57g butter
100g sugar
1 egg
125ml milk
1/2 tsp vanilla extract
1/4 tsp almond extract
I then doubled the recipe and baked in a 2lb loaf tin.
Have I gone wrong with the ingredients or does it need to be baked only as cupcakes or layer cake?
Any help would be much appreciated...the flavours are amazing so I’m very keen to get this recipe sorted.
raspberryeggplant
April 6, 2018
It's the pan! This needs to be baked in an 8" cake pan, either round or square. A loaf pan is just too thick so it was certainly not cooked inside after even 25 minutes. Try it again in a cake pan and it will be full baked after the specified time :)
Nancy
April 16, 2017
So I finally made this. Twice. As a cake I felt that the layers were way too thin. You'd need to make 4 in my opinion. I tried cupcakes and for me they are perfect! The cake is moist and has an amazing flavor, the pistachios and cardamom are fantastic together. This frosting is simply ethereal. So light and melts in your mouth. I used 1/4 teaspoon of Nielsen-Massey Rose Water, it's strong and any more would be far too much. I made the cupcakes 2 days ahead and kept in an air tight container room temp. Frosted a day ahead and refrigerated. They were perfect. I did not bring to room temp to serve.
raspberryeggplant
April 17, 2017
So glad you liked it! This is definitely my favorite cake.
The recipe does make thin layers - I make three or four of them instead of two thicker layers that I need to divide.
The recipe does make thin layers - I make three or four of them instead of two thicker layers that I need to divide.
hessa
March 5, 2017
I made this cake it's so yummy!!! Turned out moist and fluffy as i wanted. I increased the quantity of pistachio to 3/4 cup- 1 cup for a richer flavor and a bright pistachio green color- always my favorite color! Thank you for the best cake recipe! Just what i was looking for!
Tip: Can use as well Pistachio cream spread to layer the cakes or as a toping for the cupcakes.
Tip: Can use as well Pistachio cream spread to layer the cakes or as a toping for the cupcakes.
LouLou
February 6, 2017
I can't rave enough about this cake!! I had my doubts when it came out fairly dense. However, after frosting it (and trust me, don't skimp on the frosting - the flavors of both cake and frosting blend beautifuly) and then eating it (best part), I was sold on what a wonderful cake this was. I did add more a bit more cardomom for the flavor.
raspberryeggplant
April 17, 2017
Thank you LouLou! So glad you like it. I usually use a light hand with the cardamom as I have found that some people don't love it as much as I do, but I agree that the recipe can take a bit more than what's written here without being overpowering to a cardamom-lover!
kumalavula
April 30, 2016
i love anything with cardamom so ended up almost doubling the cardamom amount this recipe called for and it still didn't seem overpowering. i, also, made a different buttercream frosting but added rose water which accented the pistachio-cardamom pairing nicely. i would echo another comment below that the amount of batter was scant and i'd double it when making again. otherwise, a complete winner!
raspberryeggplant
April 17, 2017
Glad you liked it! This is indeed a small yield. I usually double or even triple it but I like having the base recipe make a smaller quantity as I find it easier to scale up than scale down :)
Dedairyfy
May 11, 2015
Hi!+Just+tried+your+recipe+and+loved+it!+However,+I+made+a+dairy+free+version+and+blogged+about+it+if+you'd+like+to+check+it+out.+#dairyfree+cardamom,+pistachio,+and+rose+#cupcakes+with+@MeltOrganic+http://wp.me/p5P3gx-5L+Thank+you+for+sharing!
Jessica
September 2, 2014
Excuse typos/punctuation errors I must need coffee and can't see how to edit hehe.
Jessica
September 2, 2014
Thanks for sharing. I was wondering if you use green or black cardamom in this recipe? I assume green but want to check. Would you say this is what people usually refer to when not specified in recipes in general in your experience. I've only tried my hand at some traditional savory indian dishes which have specified in my limited experience. Thanks for your time :).
raspberryeggplant
April 17, 2017
Green cardamom! Black cardamom has a more earthy flavor that's better for savory dishes, I find.
Basha
March 8, 2014
I loved using this recipe, but had to make 4 batches worth to make a two-layer cake. The flour measurement might be a giveaway, but it took me making the first batch to realize I had to triple the next!
samantha F.
August 21, 2013
hi im not sure if you will see this in time but i want to make this make tommorrow, but im confused about converting your measurements to grams (im in the uk) can you help please? thanks Sam xx
fortyniner
August 21, 2013
Samantha - try this handy conversion chart, I'm in Aus and use recipes from everywhere and just convert them to what I'm familiar with. Good luck with the cake, it's very tasty.
http://allrecipes.com/howto/cup-to-gram-conversions/
http://allrecipes.com/howto/cup-to-gram-conversions/
Shaz
August 16, 2013
Hi Yazz, I made my own buttercream frosting so I'm unable to comment about the meringue frosting. This cake is simply amazing.
Yazz
August 9, 2013
Hi I just tried this recipe yesterday, I was just so excited about the combination of flavors. Can I check, when you are whisking the egg whites with sugar over the stove, do you do so by hand or machine? As I did it by hand, and don't think I ever reached the thick stage you were looking for. Also my granulated sugar was brown, don't know if that was an issue? But eventually the frosting turned out ok.
raspberryeggplant
August 10, 2013
Sorry this step wasn't clear - when the egg whites + sugar are in the mixer bowl over the pot of simmering water, you whisk by hand. Also, I often use turbinado sugar, and it doesn't affect the frosting (although you won't get a pure white frosting, which I don't mind).
serina
May 2, 2013
Hi Rasberry eggplant, how did u make the green frosting on the cake..is it the same frosting u mentioed above?
Shaz
December 12, 2012
Hi Raspberryeggplant, I made these cupcakes for an Indian themed party and they were a big hit!! Everyone loved the blend of flavours. Thank you so much for sharing your recipe.
Shaz
November 28, 2012
Hi Raspberryeggplant, Thanks for the feedback. Also, can I cover the cake in fondant or no?. It's seems like it's a light cake. Thanks so much. Shaz.
Shaz
November 23, 2012
Hi Raspberryeggplant. J'adore the whole indian inspired recipe. I will attempt to make if for a Indian theme party next week. The picture is a 4 layered cake is the recipe for the same sized cake or do I have to double the quantity. Please let me know. Thanks Shaz
raspberryeggplant
November 24, 2012
As indicated in the headnote, the proportions used in this recipe make one 8-9" layer cake. If you want to turn this into a layer cake, you'll need to triple the cake recipe and double the frosting recipe. Hope that helps!
KatyM
November 1, 2012
Hi, I just made these tonight when the mood struck...I've had them pinned for ages! I'm big on cutesy little bites so I made these as mini cupcakes and made a slightly different buttercream (still using rosewater, to preserve the flavor and color combo.) They came out gorgeous! I can upload a pic if you like. My neighbors thought they were adorable (and yummy, too!)
KatyM
November 1, 2012
Hi, I just made these tonight when the mood struck...I've had them pinned for ages! I'm big on cutesy little bites so I made these as mini cupcakes and made a slightly different buttercream (still using rosewater, to preserve the flavor and color combo.) They came out gorgeous! I can upload a pic if you like. My neighbors thought they were adorable (and yummy, too!)
PaDutchMan
August 30, 2012
I made this recipe for a 91 year old's birthday and he LOVED it as did everyone in attendance - all Pennsylvania Dutch people - go figure!. I doubled the cake batter, used 2, 8" pans and used a bit more rose water (about double) in the icing. The cake was light, moist, elegant and incredibly delicious and the icing was light, subtle and sort of marshmallowy - not your usual buttercream which is heavier on the butter and firms to solid when refrigerated. Thanks for sharing and creating this GREAT recipe.
raspberryeggplant
September 5, 2012
SO happy to hear that! I love hearing that people enjoy the flavor combination, which is not a typical one. Thanks for the feedback!
fortyniner
February 9, 2012
I made these as cupcakes for a breast cancer fund raiser at our gym recently. They looked ( and tasted) fabulous and sold out no problem. I was so proud of them as they turned out so beautifully.
I now want to make one large cake for a family get together. Have just bought 1 kg of beautiful pistachios at a Lebanese store at an amazing price.
I decorated my cupcakes the day before and stored them in a large cake carrier in the fridge and they were fine.
I now want to make one large cake for a family get together. Have just bought 1 kg of beautiful pistachios at a Lebanese store at an amazing price.
I decorated my cupcakes the day before and stored them in a large cake carrier in the fridge and they were fine.
em-i-lis
February 9, 2012
Hi. Can this cake be frosted a day in advance? If so, how/where would you store the cake? Thank you!!
raspberryeggplant
February 9, 2012
Oh, absolutely. If you've boxed the cake, just wrap it with plastic wrap, then bring the unboxed cake to room temperature 45 minutes - 1 hour before serving.
em-i-lis
February 9, 2012
Marvelous! So, box, wrap and put in the fridge? Then let warm to room temp? Do you feel this affects the texture of the cake itself at all? Sometimes they get chewy when cold.... Again, many thanks!!
raspberryeggplant
February 12, 2012
Yep - just make sure the cake is fully at room temperature before serving and it shouldn't be gummy. Let me know how it turns out!
em-i-lis
July 14, 2011
Hi fortyniner, i hear you re: plummeting prices. organic cherries were on super sale for one day last week at a local market, and i bought tons and went nuts canning. happy to share my recipe, just uploaded it in fact.
http://www.food52.com/recipes/13315_emilis_cherrycardamom_jam
let me know what you think if you make it. i can't stop eating it. :)
http://www.food52.com/recipes/13315_emilis_cherrycardamom_jam
let me know what you think if you make it. i can't stop eating it. :)
em-i-lis
July 14, 2011
Good lordy, this just can't be bad. The cake is in the oven now, smells divine, and what was left on the paddle was absolutely scrumptious. I'm going to forego the icing tonight and serve a dollop of my cherry-cardamom jam alongside instead but will soon try your full recipe. So pretty too.
fortyniner
July 14, 2011
em-i-lis, Cherry Cardamon jam, is it your own recipe - if so can you share? Our peak cherry season is not until December when prices plummet and you can buy them by the box full so cheap. Would love to make this jam!
abigailrcook
June 24, 2011
I might have just found the recipe for my wedding cake! My fiance was born in Pune, Maharashtra and grew up in Dubai. I'm an old-fashioned Southern American girl. This is the best blend of both worlds!
raspberryeggplant
June 25, 2011
I can't even tell you how flattered I am! Let me know if this makes it to your wedding - if so, I want to see photos! :)
fortyniner
May 9, 2011
This will definitely go onto my 'Have to make this one' list, as like the person above, I too am a pistachio and cardamom fan. I usually buy lemon and pistachio cupcakes at the Farmers Markets, but looks like this recipe is going to be a winner in our household.
Very clear instructions too, well done Raspberryeggplant.
Very clear instructions too, well done Raspberryeggplant.
hardlikearmour
April 29, 2011
This is a gorgeous recipe! I'm a huge fan of floral flavors, and the rose, pistachio, cardamom combo is one of the best!
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