Pistachio Cake
A tender and moist pistachio cake made with freshly ground pistachios and a luxurious pistachio cream filling, perfect for any celebration.
Ingredients
For the Cake Base
- 1.5 cups unsalted pistachios, shelled Ground fresh for best flavor.
- 2.5 cups cake flour Provides delicate structure.
- 0.5 teaspoon baking soda
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cups softened butter Preferably unsalted.
- 1.75 cups granulated sugar Granulated for better cake texture.
- 3 large eggs Or 5 egg whites for a lighter texture.
- 1 cup buttermilk or whole milk Adds moisture to the batter.
- 2-3 drops green gel food coloring Optional for color enhancement.
For the Pistachio Cream Filling
- 1 cup pistachios Toasted for better flavor.
- 2-3 tablespoons neutral oil Such as grapeseed or light olive oil.
- 2 tablespoons powdered sugar For sweetness.
- 8 ounces cream cheese To be folded into pistachio paste.
For the Frosting
- 16 ounces cream cheese Soften for easier mixing.
- 0.5 cups butter Softened, preferably unsalted.
- 4 cups powdered sugar Adjust for desired sweetness.
- 1.5 teaspoons vanilla extract For flavor.
- 1 pinch salt
Instructions
Preparing the Pistachios
- Spread 1½ cups of shelled pistachios on a baking sheet and toast at 350°F for 10-12 minutes until fragrant.
- Let the pistachios cool completely before grinding in a food processor until they resemble coarse breadcrumbs.
Making the Cake Batter
- Preheat the oven to 350°F and prepare three 8-inch round cake pans by greasing with butter and lining the bottoms with parchment.
- Cream together ¾ cup of softened butter and 1¾ cups of sugar in a large bowl until fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together 2½ cups of cake flour, ground pistachios, baking powder, baking soda, and salt.
- Alternate adding the dry mixture and 1 cup of buttermilk to the butter and sugar mixture, starting and ending with dry ingredients.
Creating Pistachio Cream
- Blend 1 cup of pistachios with 2-3 tablespoons of oil and 2 tablespoons of powdered sugar until smooth.
- Fold the pistachio paste into beat cream cheese for a smooth filling.
Assembly and Frosting
- Once cake layers are cool, level the tops. Spread pistachio cream between layers.
- Apply a thin crumb coat of frosting and refrigerate for 30 minutes.
- Finish frosting the cake with cream cheese frosting and decorate as desired.
Notes
For best results, ensure all ingredients are at room temperature before mixing. This cake can be made ahead and stored in the fridge for up to 5 days.