Pistachio Sponge Mini Cakes Layered with Rose Cream

Delicate, romantic, and visually stunning, these Pistachio Sponge Mini Cakes are a harmonious blend of nutty depth and floral sweetness. Soft pistachio sponge is layered with silky rosewater buttercream and adorned with a crust of chopped roasted pistachios, creating an elegant tea-time dessert or showpiece for special occasions. Finished with a swirl of cream or a sprinkle of rose petals, each mini cake is a refined bite of luxury.

Why You’ll Love This Recipe

These mini cakes are as delightful to eat as they are to serve. The pistachio sponge offers a moist and tender crumb with natural nuttiness, while the rose-scented buttercream adds an ethereal, floral note that’s not overpowering but perfectly balanced. Their petite size makes them ideal for high tea, bridal showers, or elegant dessert platters. With their soft pink hues and textured pistachio coating, these cakes are both rustic and refined—ideal for bakers who love attention to detail.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the pistachio sponge cake:

• 3/4 cup all-purpose flour
• 1/2 cup shelled unsalted pistachios, finely ground
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the rose buttercream:

• 1/2 cup unsalted butter, softened
• 1 3/4 cups powdered sugar
• 1 1/2 teaspoons rosewater (culinary grade)
• 1–2 tablespoons milk or cream
• A drop of natural pink food coloring (optional)

For decoration and assembly:

• 1 cup chopped roasted pistachios (for coating)
• Optional: dried edible rose petals

Directions

1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking tray with parchment paper.
2. In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients and milk, alternating between the two, and mix until smooth.
6. Pour the batter into the prepared tray and smooth the surface. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the sponge cool completely in the pan. Once cooled, use a round cookie cutter to cut out small cake circles (approx. 2–3 inches in diameter).

To make the rose buttercream:
8. Beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed.
9. Stir in the rosewater and 1 tablespoon of milk or cream. Add more milk if needed to reach a smooth, spreadable consistency.
10. Tint with a drop of pink food coloring, if desired, and beat until fluffy.

To assemble the mini cakes:
11. Pair sponge rounds and spread a layer of rose buttercream between each.
12. Frost the tops and sides of each assembled mini cake.
13. Roll the frosted sides in chopped roasted pistachios to form a nutty crust.
14. Garnish the tops with an additional swirl of buttercream or a few dried rose petals for decoration.
15. Chill briefly before serving to set the buttercream.

Servings and timing

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 6 mini cakes
• Calories: Approximately 290 kcal per mini cake

Variations

• Orange Blossom Twist: Substitute rosewater with orange blossom water for a different floral note.
• Pistachio Cream: Add a tablespoon of pistachio paste to the buttercream for enhanced nut flavor.
• Lemon Accent: Add a bit of lemon zest to the sponge for brightness.
• Vegan Version: Use plant-based butter and milk, and substitute eggs with flax eggs or egg replacer.
• Full Cake Format: Instead of mini cakes, bake the sponge in two round pans and layer as a full-size cake.

storage/reheating

Store the mini cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving to enjoy the full flavor and texture. These cakes can be frozen (assembled and unfrosted) for up to 1 month. Thaw overnight in the refrigerator before decorating.

FAQs

Can I use salted pistachios?

Unsalted pistachios are best for a balanced flavor. If using salted, reduce added salt in the recipe and rinse lightly before grinding.

How do I grind pistachios finely?

Use a food processor and pulse in short bursts to avoid turning them into paste. You want a fine, flour-like texture.

Is rosewater very strong in flavor?

Culinary rosewater is quite potent. Start with 1 teaspoon and adjust to taste, keeping it subtle.

Can I make these cakes gluten-free?

Yes, substitute with a 1:1 gluten-free baking blend. Ensure the pistachios and other ingredients are gluten-free certified.

Do I need to toast the pistachios before coating?

Toasting enhances flavor. Lightly roast pistachios at 350°F for 6–8 minutes, then chop once cooled.

Can I use another frosting?

Yes, mascarpone or white chocolate ganache would pair well. Rose whipped cream is another light alternative.

How far in advance can I make these cakes?

They can be made a day ahead and refrigerated. Decorate just before serving for best presentation.

Are these suitable for weddings or showers?

Absolutely. Their elegant look and floral flavor make them ideal for bridal showers, tea parties, and weddings.

Can I color the sponge for presentation?

Yes, you can add a touch of green food coloring to the batter for a pistachio-toned sponge if desired.

What’s the best cutter size for mini cakes?

A 2.5-inch round cutter is ideal for stacking two layers with buttercream in between.

Conclusion

Pistachio Sponge Mini Cakes with Rose Cream are an exquisite blend of natural flavors and refined aesthetics. With their soft crumb, fragrant buttercream, and nutty coating, these little cakes transform simple ingredients into a luxurious treat. Whether served at an elegant afternoon tea or a romantic celebration, they offer a stunning bite of sweetness, color, and floral charm.

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