Pistachio Cream Cake is a delightful dessert that brings together the nutty flavor of pistachios with a rich and creamy texture. This cake is perfect for celebrations, gatherings, or just a sweet treat at home. Its beautiful presentation and delicious taste make it a favorite among dessert lovers.

Why Make This Recipe

Making Pistachio Cream Cake is an enjoyable experience that yields a delicious result. The combination of layers filled with creamy pistachio frosting and the moist cake makes every bite unforgettable. It’s not only a treat for your taste buds but also a beautiful addition to any table. Plus, it’s easy to follow and perfect for bakers of all skill levels!

How to Make Pistachio Cream Cake

Ingredients:

2 cups (250g) all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup (240ml) buttermilk
1/2 cup (60g) finely ground pistachios (unsalted, shelled)
1 cup (240ml) heavy cream, chilled
2 tbsp powdered sugar
1/2 cup (120g) pistachio paste (store-bought or homemade)
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3 cups (375g) powdered sugar
1/2 cup (60g) finely ground pistachios
Chopped pistachios (for topping)
White chocolate shavings or edible flowers (optional)

Directions:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Fold in the ground pistachios.
Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
In a chilled bowl, whip the heavy cream and powdered sugar to stiff peaks. Gently fold in the pistachio paste until smooth and creamy. Refrigerate until ready to use.
In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, until well combined. Mix in the vanilla extract and ground pistachios.
Place one cake layer on a serving plate and spread a thick layer of pistachio cream filling on top. Place the second cake layer on top and frost the entire cake with the cream cheese pistachio frosting.
Sprinkle chopped pistachios over the top and sides of the cake. Add white chocolate shavings or edible flowers for an elegant touch.
Refrigerate the cake for at least 1 hour before slicing to allow the flavors to meld. Serve chilled and enjoy! To enhance the pistachio flavor, add 1/2 tsp of almond extract to the batter. Store leftovers in an airtight container in the refrigerator for up to 5 days.

How to Serve Pistachio Cream Cake

Serve the Pistachio Cream Cake chilled. Slice it into wedges and enjoy it as a dessert after a meal or as a sweet snack any time of the day. You can garnish each slice with a sprinkle of chopped pistachios or a few white chocolate shavings for an extra touch!

How to Store Pistachio Cream Cake

To keep the Pistachio Cream Cake fresh, place leftovers in an airtight container and store them in the refrigerator. The cake can last up to 5 days in the fridge. If you want to enjoy it longer, consider freezing it. Just make sure to wrap it well before freezing.

Tips to Make Pistachio Cream Cake

Ensure all ingredients are at room temperature for easier mixing.
Don’t skip chilling the heavy cream before whipping; it helps achieve the right consistency.
Use fresh pistachios for the best flavor.
Be gentle when folding in the ground pistachios and whipped cream to maintain a light texture.

Variation

You can add some almond extract to the batter to boost the nutty flavor. You can also try using different nuts, like walnuts or hazelnuts, for a unique twist.

FAQs

Can I make the cake ahead of time?
Yes! You can bake the cake layers in advance and store them in the fridge for a couple of days before frosting.
Can I use a different frosting?
Absolutely! You can try other flavors like chocolate or vanilla frosting if you prefer.
Is there a gluten-free option for this recipe?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

Enjoy baking your Pistachio Cream Cake, and watch it bring smiles to everyone who tastes it!