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Pistachio Cake Recipe

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★★★★★

4.5 from 95 reviews

This delightful Pistachio Cake combines the rich, nutty flavor of finely ground pistachios with a moist, tender crumb made from cake flour and a light, creamy cream cheese frosting. Perfect for special occasions or an elegant dessert, this cake features layers of pistachio-infused batter baked to perfection and frosted with a smooth, sweet cream cheese blend, garnished with crushed pistachios and optional fresh berries for a beautiful presentation.

Ingredients

Scale

Dry Ingredients

  • 2 cups (260g) unsalted pistachios (out of shells)
  • 2 and 1/3 cups (275g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt

Cake Batter

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup (240ml) whole milk, at room temperature
  • optional: 1 tiny drop green food coloring

Frosting

  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste

Garnish (optional)

  • Leftover crushed pistachios
  • Berries (optional)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Grease three 8-inch round cake pans, line each with parchment paper rounds, then grease the parchment paper to ensure the cakes release easily after baking.
  2. Grind pistachios: Using a food processor, pulse the unshelled pistachios until they become very fine crumbs. Reserve 1 and 1/2 cups (180g) of these crumbs for the cake batter and set aside the rest for garnish.
  3. Mix dry ingredients: In a large bowl, whisk together the reserved pistachio crumbs, cake flour, baking powder, baking soda, and salt. Set this mixture aside.
  4. Cream butter and sugar: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter and granulated sugar on high speed until the mixture is smooth and creamy, about 3 minutes, scraping down the sides and bottom as needed.
  5. Add egg whites and extracts: Beat in the egg whites on high speed until combined (about 2 minutes). Then mix in the sour cream, vanilla extract, and almond extract, scraping the bowl as necessary.
  6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, starting the mixer at low speed. While mixing, slowly pour in the milk and green food coloring if using. Mix just until combined, ensuring there are no lumps in the batter, which should be slightly thick.
  7. Fill pans and bake: Divide the batter evenly among the prepared pans. Bake for 21 to 23 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans placed on a wire rack before removing.
  8. Make the frosting: In a large bowl, beat the cream cheese and softened butter on medium-high speed until smooth, approximately 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and mix for 3 minutes until creamy and fully combined. Adjust frosting thickness as needed with more sugar or a little milk.
  9. Level and assemble cakes: Using a serrated knife or cake leveler, trim the tops of cakes to create flat layers. Place one cake layer on a serving plate or cake stand, spread an even layer of frosting, then repeat with the next two layers.
  10. Frost and decorate: Cover the top and sides of the assembled cake with the remaining frosting. Decorate with remaining crushed pistachios and optional fresh berries. Refrigerate the cake for at least 30 minutes to help it set before slicing.
  11. Storage: Cover any leftover cake tightly and store it in the refrigerator for up to 5 days.

Notes

  • Ensure all your refrigerated ingredients like butter, cream cheese, sour cream, and milk are at room temperature for optimal mixing and texture.
  • You can add a drop of green food coloring to the batter to enhance the pistachio color without affecting flavor.
  • Be careful not to overmix the batter once the dry ingredients are added to maintain a tender crumb.
  • The parchment paper rounds are essential for easy cake removal without damaging the cake layers.
  • Refrigerate the assembled cake for at least 30 minutes before slicing to help it hold its shape.
  • Store leftover cake in the refrigerator for up to 5 days, covered tightly to maintain freshness.

Keywords: Pistachio Cake, Nut Cake, Cream Cheese Frosting, Layer Cake, Pistachio Dessert

Find it online: https://flavorsbymaya.com/pistachio-cake-recipe/