Print

Perfect Brown Butter Rose Pistachio Cake with Cream Cheese Centers

brown butter rose pistachio cake - featured image
Print Recipe

A moist and flavorful cake featuring nutty brown butter, delicate rose water, crunchy pistachios, and luscious cream cheese centers. Easy to make and perfect for special occasions or everyday indulgence.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup (240ml) whole milk (or dairy-free milk)
  • 1 teaspoon rose water (food-grade)
  • 1 cup (120g) shelled, unsalted, chopped pistachios, lightly toasted
  • Cream Cheese Filling:
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract (for batter)

Instructions

  1. Brown the Butter (10 minutes): In a light-colored saucepan, melt the unsalted butter over medium heat. Stir frequently as it foams and then begins to brown, releasing a nutty aroma. Once golden with toasted specks, remove from heat and let cool slightly.
  2. Prepare the Cream Cheese Filling (10 minutes): Using an electric mixer, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Cover and refrigerate while you prepare the cake batter.
  3. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  4. Combine Wet Ingredients (5 minutes): In another bowl, beat the granulated sugar with eggs until light and fluffy (about 3 minutes). Stir in the cooled brown butter, milk, rose water, and vanilla extract until evenly combined.
  5. Fold Batter (5 minutes): Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing. The batter should be smooth and thick but pourable. Fold in the chopped pistachios.
  6. Preheat Oven and Prepare Pans (5 minutes): Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper for easy removal.
  7. Fill Pans with Batter and Cream Cheese Centers (10 minutes): Divide half the batter evenly between the two pans. Spoon dollops of the cream cheese filling in the center of each cake layer, then cover with the remaining batter, smoothing the surface gently.
  8. Bake (30-35 minutes): Bake for 30 to 35 minutes, or until the cake is golden and a toothpick inserted in the batter (not the cream cheese pockets) comes out clean. Watch closely after 25 minutes to prevent overbaking.
  9. Cool (20 minutes): Let the cakes cool in their pans for 10 minutes, then invert onto a cooling rack to cool completely before assembling or serving.

Notes

Use a light pan to brown butter to monitor color and avoid burning. Fold batter gently to keep cake tender and light. Toast pistachios lightly for extra flavor. Keep cream cheese filling chilled to prevent leaking during baking. Cool cake layers completely before slicing or stacking. For gluten-free, substitute all-purpose flour with almond flour. For vegan, use dairy-free cream cheese and milk.

Nutrition

Keywords: brown butter cake, rose pistachio cake, cream cheese filling, easy cake recipe, nutty cake, floral cake, pistachio dessert

Find it online: https://avabake.com/perfect-brown-butter-rose-pistachio-cake-recipe-with-cream-cheese-centers-easy-and-delicious/