Walnut and Rosewater Layer Cake

Name: Walnut and Rosewater Layer Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (227 g) unsalted butter, softened, at room temperature, cut into ½-inch cubes; 1½ cups (300 g) granulated sugar; 3 (150 g) large eggs, at room temperature; ½ cup (120 ml) whole milk, at room temperature; 1½ teaspoon (7½ ml) rose water; 1½ cups (188 g) all-purpose flour, sifted; 1 cup (120 g) walnuts, finely ground, finely ground (use a food processor), not oily; 1½ teaspoon (7½ g) baking powder; ¼ teaspoon (1½ g) fine sea salt; ¾ cup (170 g) unsalted butter, softened, at room temperature; 2½ cups (300 g) confectioners' sugar, sifted; 1 tablespoon (15 ml) rose water; 2 tablespoon (30 ml) heavy cream or whole milk; ¼ cup (30 g) roasted unsalted pistachios, roughly crushed, roughly crushed (optional)

From the MyKitchenBank Kitchen

A delicate Middle Eastern-inspired layer cake with ground walnuts in the sponge, perfumed with rose water and topped with a silky rose-scented buttercream. The tender, slightly nutty crumb pairs beautifully with the floral frosting and crushed pistachios. This cake celebrates the classic flavors of the Levantine kitchen in an elegant, modern presentation.

Prep: 30 min
Cook: 35 min
Wait: 1 hr 45 min
Total: 2 hr 50 min
Makes: One 8-inch 2-layer cake (12 slices)

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Ingredients

12 servings

For the cake
1 cup (227 g) unsalted butter, softened, at room temperature, cut into ½-inch cubes
1½ cups (300 g) granulated sugar
3 (150 g) large eggs, at room temperature
½ cup (120 ml) whole milk, at room temperature
1½ teaspoon (7.5 ml) rose water
1½ cups (188 g) all-purpose flour, sifted
1 cup (120 g) walnuts, finely ground, finely ground (use a food processor), not oily
1½ teaspoon (7.5 g) baking powder
¼ teaspoon (1.5 g) fine sea salt
For the rose buttercream
¾ cup (170 g) unsalted butter, softened, at room temperature
2½ cups (300 g) confectioners' sugar, sifted
1 tablespoon (15 ml) rose water
2 tablespoon (30 ml) heavy cream or whole milk
For garnish
¼ cup (30 g) roasted unsalted pistachios, roughly crushed, roughly crushed (optional)

Equipment (8)

Two 8-inch (20 cm) round cake pans
Stand mixer or hand mixer
Whisk or wire whip
9-inch (23 cm) bowl (for wet ingredients)
Medium bowl (for dry ingredients)
Offset spatula
Cake turntable (optional but helpful)
Cooling racks

Steps

Before you start

Preheat oven to 350°F (175°C) and position a rack in the middle
Line two 8-inch (20 cm) round cake pans with parchment paper and lightly oil or butter the sides
Bring 3 large eggs and ½ cup (120 ml) whole milk to room temperature (30 minutes)
Have all ingredients measured and ready; rose water is potent, so measure carefully

1
Cream butter and sugar
- In a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), beat the softened butter and granulated sugar together on medium speed for 4–5 minutes until pale, fluffy, and almost white.
- Scrape the bowl frequently to ensure even mixing.
- The mixture should increase noticeably in volume and look like soft frosting.
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Ready when: Mixture is pale, fluffy, and has almost doubled in volume
Tip: Do not rush this step; proper creaming creates a light, tender crumb by incorporating air
2
Add eggs one at a time
- With the mixer on medium speed, add one egg at a time, beating for 20–30 seconds after each addition until fully incorporated.
- Stop the mixer and scrape down the bowl between additions.
- The mixture may look slightly curdled after the first egg; this is normal and will smooth out as you continue.
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Ready when: All eggs are incorporated and the mixture is homogeneous and creamy
Tip: Room-temperature eggs incorporate more evenly and prevent the batter from curdling
3
Mix milk and rose water
- In a separate small bowl or measuring cup, stir together the milk and rose water.
- Set aside.
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Ready when: Rose water is fully dissolved in the milk
4
Combine dry ingredients
- In a medium bowl, whisk together the sifted flour, ground walnuts, baking powder, and salt.
- Mix until well distributed, about 1 minute.
- Set aside.
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Ready when: Flour, walnuts, baking powder, and salt are evenly mixed with no lumps
Tip: Whisking the dry ingredients distributes the leavening evenly
5
Alternate wet and dry
- With the mixer on low speed, add one-third of the flour mixture to the creamed butter mixture and beat for 30 seconds until just combined.
- Add half of the rose water–milk mixture and beat for 20 seconds.
- Repeat: add another third of the flour, then the remaining milk mixture, then beat in the final third of flour.
- Scrape down the bowl between additions.
- Do not overmix; the batter should just come together.
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Ready when: Batter is smooth, homogeneous, and just combined, with no flour streaks
Tip: Overmixing at this stage develops gluten and produces a tough cake; stop as soon as you see no dry flour
6
Divide and bakeOven 350°F / 175°C
- Divide the batter evenly between the two prepared 8-inch round pans (about 1 cup, or 240 ml, per pan).
- Smooth the tops with an offset spatula.
- Place both pans on the middle oven rack.
- Bake at 350°F (175°C) for 32–35 minutes, until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs, and the tops are golden and spring back when lightly pressed.
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Ready when: Toothpick inserted in the center comes out clean or with just a few moist crumbs; tops are golden and spring back
Tip: Do not open the oven door during the first 28 minutes, as sudden temperature changes can cause the cakes to fall
7
Cool on racks
- Remove both pans from the oven and let them cool on cooling racks for 10 minutes.
- The cakes will begin to pull away from the sides of the pans.
- Run a thin offset spatula or butter knife around the inside edge of each pan to loosen the cake, then invert onto a cooling rack.
- Peel away the parchment paper.
- Let the cakes cool completely to room temperature, about 45–50 minutes.
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Ready when: Cakes are completely cool to the touch
Tip: Do not frost the cakes while they are warm or they will slide around; cool them completely for a stable cake
8
Make rose buttercream
- In a clean bowl, using a stand mixer or hand mixer, beat the softened butter on medium speed for 2 minutes until pale and creamy.
- Gradually add the sifted confectioners' sugar, about ½ cup (60 g) at a time, beating on low speed to combine between additions and prevent a sugar dust cloud.
- Once all the sugar is added, increase the speed to medium and beat for 3–4 minutes until light, fluffy, and pale.
- Add the rose water and milk and beat on low speed for 1 minute until fully combined and smooth.
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Ready when: Frosting is pale, fluffy, and spreadable, with a uniform color and no streaks
Tip: Add sugar gradually to avoid inhaling a cloud of confectioners' sugar, and do not overmix after adding the liquids, which can make the frosting grainy
9
Level the cakes
- Using a serrated bread knife or a cake leveler, carefully slice off the domed top of each cake to create a flat, even surface.
- You want to remove just ¼ to ½ inch (0.5 to 1 cm) of the top.
- This ensures the layers stack evenly and the cake is level.
- Discard the trimmed pieces or save them for snacking.
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Ready when: Both cake layers have flat, even tops
Tip: A serrated knife works better than a straight blade; keep your hand steady and use a gentle sawing motion
10
Stack and frost
- Place one cake layer, flat side up, on a cake turntable or serving plate.
- Spread about ⅓ cup (80 ml) of the rose buttercream evenly over the top of the first layer using an offset spatula.
- Gently set the second cake layer on top, flat side down.
- Spread the remaining frosting in a thin crumb coat over the entire cake (top and sides) using an offset spatula.
- This will trap any crumbs.
- Refrigerate for 15 minutes to firm up the crumb coat, then apply a final, thicker layer of frosting, creating swirls or a smooth finish as you prefer.
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Ready when: Cake is evenly frosted with a smooth or decoratively swirled finish
Tip: A crumb coat prevents loose crumbs from mixing into the final frosting layer, giving a cleaner appearance
11
Garnish and chill
- Sprinkle the crushed pistachios over the top of the finished cake.
- Refrigerate for at least 30 minutes (or up to 4 hours) before slicing and serving.
- The cake will keep at room temperature for up to 2 days, though refrigeration extends shelf life.
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Ready when: Pistachios are evenly distributed over the top
Tip: Chilling the frosted cake makes it easier to slice cleanly

Good to know

Tips

Rose water is potent; 1.5 teaspoons (7.5 ml) in the cake and 1 tablespoon (15 ml) in the frosting are moderate amounts. If you prefer a lighter floral note, start with ¾ teaspoon (3.75 ml) in the cake and taste as you go. You can always add more, but you cannot remove it.
Grinding your own walnuts from whole nuts ensures they are not rancid and gives a fresher, more vibrant flavor. If using store-bought ground walnuts, smell them first to make sure they smell sweet, not musty.
A cake turntable (or rotating cake stand) makes frosting much easier, but you can frost on a flat plate or cake board. The key is taking your time and using an offset spatula.
If the frosting becomes too soft while working, refrigerate it for 10 minutes to firm it up. If it is too stiff, let it sit at room temperature for a few minutes or add a tiny splash more milk.

Make ahead

The cake can be baked 1 day ahead. Wrap the cooled, unfrosted layers individually in plastic wrap and store at room temperature. The frosting can be made up to 3 days ahead and refrigerated in an airtight container; bring it to room temperature and re-whip for 1 minute before using. The fully assembled cake is best within 2 days of frosting but keeps refrigerated for up to 4 days.

Storage & reheating

Room temperature (up to 2 days in an airtight cake container away from direct sunlight); refrigerator (up to 4 days, loosely covered or in an airtight container); freezer (unfrosted cake layers up to 3 months, wrapped in plastic wrap and sealed in a freezer bag; thaw at room temperature for 2 hours before frosting). To reheat, let chilled cake sit at room temperature for 30 minutes before serving.

Substitutions

walnuts, finely ground → finely ground pistachios or almonds. Use the same weight (120 g). Ground pistachios will add a more delicate, slightly sweet flavor; almonds will be earthier and less distinct from the flour.
rose water → ½ teaspoon (2.5 ml) vanilla extract plus ½ teaspoon (2.5 ml) almond extract. This will reduce the floral character but create a warm, classic cake. Start with these amounts and taste the batter; you can add a bit more if desired. Do not exceed 1 teaspoon (5 ml) of vanilla, or the flavor will become too strong.
rose water → ½ teaspoon (2.5 ml) vanilla extract or ¼ teaspoon (1.25 ml) almond extract. The frosting will lose its signature floral note but remain delicious and aromatic. Adjust to taste.
roasted unsalted pistachios, roughly crushed → chopped walnuts, sliced almonds, or a drizzle of white chocolate. Pistachios complement the rose water and walnut flavors, but other nuts are traditional in Middle Eastern cakes. White chocolate adds elegance but changes the flavor profile.