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Pistachio Cake

Pistachio Cake

This Pistachio Cake is a deliciously moist dessert featuring ground pistachios, layered with cream cheese frosting.
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Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • food processor
  • handheld mixer
  • stand mixer
  • 8-inch Round Cake Pans
  • Cake Turntable

Ingredients
  

Cake

  • 2 cups unsalted pistachios out of shells
  • 2.33 cups cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk at room temperature
  • 1 tiny drop green food coloring optional

Cream Cheese Frosting

  • 16 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch salt to taste
  • garnishes such as berries and leftover pistachios optional

Instructions
 

Cake Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Pulse the pistachios in a food processor until ground up into very fine crumbs.
  • Pour 1 and ½ cups of pistachio crumbs in a large bowl. Reserve the remaining pistachio crumbs for garnish. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
  • Using a handheld or stand mixer, beat the butter and sugar together until smooth and creamy, about 3 minutes. Beat in the egg whites, sour cream, vanilla extract, and almond extract.
  • Add the dry ingredients, then pour in the milk and mix just until combined. The batter will be slightly thick.
  • Divide batter evenly among the prepared cake pans. Bake for 21–23 minutes or until baked through. Allow cakes to cool completely.

Frosting Preparation

  • In a large bowl, beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla extract, and salt. Beat until combined and creamy.

Assembly

  • Layer off the tops of the cakes to create a flat surface. Place one cake layer on a turntable, cover with frosting, add the second layer, more frosting, then the third layer. Spread remaining frosting over the top and sides.
  • Decorate the sides and top with remaining pistachios. Refrigerate for at least 30 minutes before slicing.

Notes

Cake layers can be baked ahead and stored overnight. Frosting can also be prepared and refrigerated overnight. Frosted or unfrosted cake layers can be frozen for up to 2–3 months.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 85mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 45mgIron: 1mg
Keyword baking, Cake, cream cheese, dessert, Frosting, Pistachio Cake
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