Rose and Pistachio Sheet Cake
"Fluffy, easy and look impressive. What more do you need from a cake? Delicious rose flavours and a lovely crunch from the pistachios."
-- @elfoodielife


Prep time 10mins
Cook time 30mins
Serves or Makes: 15


For the Sponge

  • 5 1/ 3 ounces butter
  • 5 1/ 3 ounces flour
  • 5 1/ 3 ounces superfine sugar
  • 1 teaspoon baking powder
  • 2 teaspoons rose water
  • 3 eggs

For the Icing and Toppings

  • 5 1/ 3 ounces butter
  • 5 1/ 3 ounces powdered sugar
  • 2 teaspoons milk
  • 2 tablespoons rose petals
  • 4 tablespoons pistachios, crushed

For the Sponge


  • Step 1

    Preheat the oven to 350°F. Line a 12"x15" sheet pan with parchment paper.

  • Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat until well combined and fluffy, 2-3 minutes.

  • Step 3

    Now, add the eggs one by one and mix in until well combined. Pour in the rose water and mix again until just combined.

  • Step 4

    In a small bowl, whisk together the baking powder and flour. Then sift into the wet mixture and fold until all combined.

  • Step 5

    Pour into the baking tray and spread out evenly.

  • Step 6

    Bake in the center rack of the oven for 30 minutes. *Test to see if it's baked by using a skewer or sharp knife and inserting it into the center of the cake. It should come out clean.

  • Step 7

    Leave the cake in the tray for 10 minutes then carefully remove using the baking paper. Place on a cooling rack.

For the Icing and Assembly


  • Step 1

    Now make the icing. In a bowl, add the butter and half of the sugar. Beat together. Then add the remaining sugar and whisk until light and fluffy. Add the milk to loosen the mixture.

  • Step 2

    Spread over the cooled cake and top with crushed pistachios and rose petals.