Description
A delightful dessert that combines the nutty flavor of pistachios with a rich and creamy texture, perfect for celebrations or a sweet treat at home.
Ingredients
Scale
- 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)
Instructions
- 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!
Notes
Ensure all ingredients are at room temperature for easier mixing. Use fresh pistachios for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: pistachio, cake, dessert, creamy, celebration