Pistachio Cake

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

  • Authentic Flavor: Utilizes real pistachios and almond extract to enhance the natural nutty taste.
  • Moist and Tender Crumb: Incorporates cake flour and egg whites for a light and delicate texture.
  • Elegant Presentation: The “naked” frosting style offers a rustic-chic appearance, ideal for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Unsalted pistachios
  • Cake flour
  • Baking powder
  • Baking soda
  • Salt
  • Unsalted butter
  • Granulated sugar
  • Large egg whites
  • Sour cream
  • Pure vanilla extract
  • Almond extract
  • Whole milk
  • Cream cheese frosting
  • Optional: green food coloring, fresh berries, additional pistachios for garnish

Directions

  1. Prepare the Pistachios: Pulse shelled pistachios in a food processor until finely ground, resembling soft crumbs.
  2. Mix Dry Ingredients: In a bowl, combine cake flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: Beat softened butter and granulated sugar together until light and fluffy.
  4. Incorporate Egg Whites: Add egg whites to the butter mixture, beating well after each addition.
  5. Add Flavorings and Sour Cream: Mix in sour cream, vanilla extract, and almond extract until smooth.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with whole milk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Fold in Pistachios: Gently fold the ground pistachios into the batter.
  8. Optional Coloring: Stir in a drop of green food coloring for a deeper hue.
  9. Bake: Divide the batter evenly between greased and parchment-lined cake pans. Bake at 350°F (177°C) for approximately 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  11. Frost: Once cooled, frost the cake with cream cheese frosting. For a “naked” cake look, apply a thin layer around the sides, letting the cake layers show through.
  12. Garnish: Top with fresh berries and chopped pistachios as desired.

Servings and Timing

  • Servings: 12 slices
  • Prep Time: 35 minutes
  • Cook Time: 22-25 minutes
  • Total Time: Approximately 1 hour, plus cooling time

Variations

  • Citrus Twist: Add lemon or orange zest to the batter for a refreshing citrus flavor.
  • Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cake for a rich contrast.
  • Berry Filling: Incorporate a layer of raspberry or strawberry jam between the cake layers for added sweetness.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
  • Serving: For best taste, bring the cake to room temperature before serving.

FAQs

What type of pistachios should I use?

Unsalted raw or roasted pistachios are ideal. If using salted pistachios, omit additional salt in the recipe.

Can I use all-purpose flour instead of cake flour?

Cake flour is recommended for a lighter texture. If unavailable, substitute with a mix of all-purpose flour and cornstarch.

Is the green food coloring necessary?

No, it’s optional and only enhances the cake’s color. The natural hue from the pistachios is subtle.

Can I make this cake ahead of time?

Yes, bake the cake layers in advance, wrap them tightly, and store at room temperature for up to two days or freeze for longer storage.

What other frostings pair well with this cake?

Vanilla buttercream, lemon buttercream, or white chocolate ganache are excellent alternatives to cream cheese frosting.

How do I prevent the cake from being too dense?

Ensure all ingredients are at room temperature and avoid overmixing the batter to maintain a light texture.

Can I make this into cupcakes?

Yes, divide the batter into cupcake liners and bake at 350°F (177°C) for 18-20 minutes, or until a toothpick comes out clean.

How can I incorporate chocolate into this recipe?

Fold in mini chocolate chips into the batter or add a layer of chocolate ganache between the cake layers.

What’s the best way to grind pistachios?

Use a food processor to pulse pistachios until they reach a fine crumb consistency, being careful not to over-process into a paste.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 1 hour (plus cooling time)
  • Yield: 12 slices
  • Diet: Vegetarian
Print Recipe

Description

Indulge in a homemade pistachio cake packed with real pistachio and almond flavors. This moist and fluffy layered cake is topped with a silky cream cheese frosting, making it an elegant dessert for any occasion. Perfect for birthdays, holidays, or simply satisfying your sweet tooth, this cake boasts a tender crumb and a subtle nutty taste.

Ingredients

For the Cake:

  • 1 cup unsalted pistachios, finely ground
  • 2 ½ cups cake flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 5 large egg whites
  • ¾ cup sour cream
  • 2 tsp pure vanilla extract
  • ½ tsp almond extract
  • 1 cup whole milk
  • Optional: Green food coloring

For the Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

For Garnish (Optional):

  • Fresh berries
  • Chopped pistachios

Instructions

  • Prepare the Pistachios:

    • Pulse shelled pistachios in a food processor until they reach a fine crumb consistency.

  • Mix Dry Ingredients:

    • In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.

  • Cream Butter and Sugar:

    • Using a mixer, beat softened butter and granulated sugar until light and fluffy (about 2-3 minutes).

  • Incorporate Egg Whites:

    • Add egg whites one at a time, mixing well after each addition.

  • Add Flavorings and Sour Cream:

    • Mix in sour cream, vanilla extract, and almond extract until fully combined.

  • Combine Dry and Wet Ingredients:

    • Gradually add dry ingredients to the wet mixture, alternating with whole milk. Mix until just combined.

  • Fold in Pistachios & Optional Coloring:

    • Gently fold in the ground pistachios. Add a drop of green food coloring if desired.

  • Bake:

    • Divide batter evenly into greased and parchment-lined cake pans.
    • Bake at 350°F (177°C) for 22-25 minutes, or until a toothpick inserted into the center comes out clean.

  • Cool:

    • Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

  • Prepare Frosting:

    • Beat cream cheese and butter together until smooth.
    • Gradually add powdered sugar and vanilla extract, mixing until creamy.

  • Frost & Garnish:

    • Spread frosting over cooled cakes. For a rustic “naked” look, apply a thin layer on the sides.
    • Garnish with fresh berries and chopped pistachios.
  • Prep Time: 35 minutes
  • Cook Time: 22-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star