Description
Indulge in this delightful Pistachio Cream Cake that blends the rich flavors of pistachios with a light and fluffy cake, perfect for any special occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup whole milk
- 1/2 cup pistachios (finely ground)
- 1 cup pistachio paste
- 1 cup heavy cream (whipped to stiff peaks)
- 1/2 cup powdered sugar
- 1 1/2 cups unsalted butter (softened)
- 3 cups powdered sugar
- 3–4 tbsp heavy cream
- 1/2 tsp almond extract
- A few drops of green food coloring (optional)
- Crushed pistachios for garnish
- Whole pistachios for garnish
- Edible gold flakes (optional) for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Cream the softened butter and sugar together until fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
- Gradually add the dry ingredients (flour, baking powder, salt, and ground pistachios) with the milk until combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool completely.
- Mix pistachio paste, powdered sugar, and whipped cream together for the filling and chill.
- Beat softened butter until creamy, then gradually add powdered sugar. Mix in almond extract, cream, and food coloring until smooth.
- Assemble the cake with layers of pistachio cream filling and frost the entire cake with buttercream.
- Decorate with crushed pistachios, whole pistachios, and optional edible gold flakes.
- Chill for 30 minutes before slicing to serve.
Notes
For the best texture, ensure all ingredients are at room temperature and consider using pistachio extract for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
Keywords: Pistachio Cake, Dessert, Cake Recipe, Nut Cake