Indulge in the delightful flavors of pistachio with this scrumptious pistachio cake recipe.
Perfect for any occasion, this cake boasts a tender crumb and a rich pistachio flavor that’s sure to impress your friends and family.
Whether you’re celebrating a birthday, hosting a dinner party, or simply craving a sweet treat, this pistachio cake is a perfect choice.
With its vibrant green color and nutty aroma, it’s as beautiful as it is delicious.
Follow along for a step-by-step guide on how to make this irresistible pistachio cake from scratch.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted pistachios, shelled and finely ground
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup milk
For the Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped pistachios, for garnish
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, and finely ground pistachios until well combined. Set aside.
Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the Eggs and Vanilla
Beat in the eggs, one at a time, until well combined.
Stir in the vanilla extract.
Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined.
Be careful not to overmix.
Bake the Cake
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Frost the Cake
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Meanwhile, prepare the frosting by beating together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assemble and Garnish
Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish with finely chopped pistachios.
Serve and Enjoy!
Slice and serve the delicious pistachio cake, and enjoy every moist and flavorful bite.
Nutritional Facts
- Servings: 12 slices
- Calories per serving: 450 kcal
- Total Fat: 25g
- Saturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 300mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 38g
- Protein: 6g
FAQ’s
1. Can I use pistachio pudding mix instead of ground pistachios?
Yes, you can use pistachio pudding mix as a shortcut for the pistachio flavor in the cake.
Simply substitute the ground pistachios with an equal amount of pistachio pudding mix.
2. Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days.
Frost the cake just before serving for the best freshness.
3. Can I use salted pistachios for this recipe?
It’s best to use unsalted pistachios for both the cake and the frosting to control the saltiness of the final product.
If you only have salted pistachios, you can reduce the amount of added salt in the recipe.
4. How should I store leftover cake?
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Bring the cake to room temperature before serving for the best taste and texture.
5. Can I make cupcakes instead of a layer cake?
Yes, you can use this batter to make pistachio cupcakes.
Simply divide the batter evenly among lined cupcake tins and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool before frosting.