Pistachio Cake
This authentic pistachio cake features freshly ground pistachios, providing a nutty flavor and moist texture that rivals any bakery treat.
Ingredients
For the Cake Base
- 1.5 cups unsalted pistachios, shelled Toast before grinding for maximum flavor.
- 2.5 cups cake flour Provides delicate structure.
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cups unsalted butter, softened Should be at room temperature.
- 1.75 cups granulated sugar Brown sugar can make the batter too heavy.
- 3 large eggs Room temperature.
- 1 cup buttermilk or whole milk Room temperature.
- 2-3 drops green gel food coloring Optional for color.
For the Pistachio Cream Filling
- 1 cup pistachios, shelled Blend to make smooth paste.
- 2-3 tablespoons neutral oil
- 2 tablespoons powdered sugar
- 8 ounces cream cheese Room temperature.
For the Frosting
- 16 ounces cream cheese Softened.
- 0.5 cups unsalted butter Softened.
- 4 cups powdered sugar
- 1.5 teaspoons vanilla extract
- 1 pinch salt
Instructions
Preparing the Pistachios
- Preheat your oven to 350°F (175°C) and toast the pistachios on a baking sheet for 10-12 minutes, until fragrant.
- Let the pistachios cool completely before processing in a food processor until they resemble coarse breadcrumbs.
Making the Cake Batter
- Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the cake flour, ground pistachios, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients with buttermilk, starting and ending with dry ingredients.
- Optionally, add green gel food coloring for a vibrant hue.
Creating Pistachio Cream
- Blend pistachios with oil and powdered sugar until smooth to make filling.
- In another bowl, beat cream cheese until fluffy, then fold in pistachio paste.
Assembly and Frosting
- Level the cooled cake layers with a serrated knife.
- Spread pistachio cream between the layers, stacking them on a cake board.
- Apply a thin crumb coat of frosting, refrigerate for 30 minutes, and then frost the outside.
- Decorate with crushed pistachios, fresh raspberries, or edible flowers.
Notes
For optimal taste, always bring ingredients to room temperature. The cake is best served at room temperature. The cake can be frozen unfrosted for up to 3 months.