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Pistachio Cake

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A luxuriously moist and tender cake with a delicate pistachio flavor, beautiful pale green color, and a rich almond-pistachio aroma. Topped with a silky cream cheese frosting and garnished with chopped pistachios, this elegant dessert is perfect for special occasions or whenever you want to impress your guests!

Ingredients

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Pistachio Cake

A luxuriously moist and tender cake with a delicate pistachio flavor, beautiful pale green color, and a rich almond-pistachio aroma. Topped with a silky cream cheese frosting and garnished with chopped pistachios, this elegant dessert is perfect for special occasions or whenever you want to impress your guests!

Ingredients

For the Cake:

  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup pistachio paste (store-bought or homemade*)
  • ¾ cup buttermilk, room temperature
  • ¼ cup sour cream, room temperature
  • ½ cup finely chopped pistachios (unsalted)
  • Few drops of green food coloring (optional, for enhanced color)

*For homemade pistachio paste: Blend 1½ cups unsalted, shelled pistachios with 3 tbsp honey and 2 tbsp neutral oil until smooth.

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • Pinch of salt

For Garnish:

 

  • ¾ cup roughly chopped pistachios
  • Whole pistachios (for decorative topping)
  • Edible flowers (optional)

Instructions

1. Prepare Your Space:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.

2. Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

In a large mixing bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.

4. Add Wet Ingredients:

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract, almond extract, and pistachio paste until well combined. Add the sour cream and mix until incorporated. If using food coloring for a more vibrant green, add a few drops now.

5. Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (beginning and ending with dry ingredients), mixing on low speed just until combined after each addition. Do not overmix.

6. Fold in Pistachios:

Gently fold in the finely chopped pistachios using a rubber spatula until evenly distributed throughout the batter.

7. Bake the Cake:

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cakes to cool in the pans for 15 minutes, then remove from pans and transfer to a wire rack to cool completely.

8. Make the Frosting:

In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Add the vanilla extract, almond extract, and salt. Beat until smooth and fluffy, about 2-3 minutes.

9. Assemble the Cake:

Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. If desired, reserve some frosting for decorative piping.

10. Garnish and Serve:

Press the chopped pistachios around the sides of the cake and sprinkle some on top. Add a few whole pistachios and edible flowers (if using) on top for an elegant finish. Refrigerate for at least 30 minutes before serving to allow the frosting to set.

Serving Suggestions:

 

Serve this sophisticated cake with a cup of Turkish coffee, hot cardamom tea, or alongside a small scoop of vanilla or pistachio ice cream. For an extra indulgent treat, drizzle each slice with a touch of honey or rose syrup.

Notes

Pro Tips:

  1. Quality Pistachios: Use the freshest, highest-quality pistachios you can find – their flavor is central to this cake.
  2. Room Temperature Ingredients: For the best texture, ensure all refrigerated ingredients (eggs, sour cream, buttermilk) are at room temperature before mixing.
  3. Natural Color: If you prefer not to use food coloring, the cake will have a more subtle, natural pistachio hue, which is equally beautiful.
  4. Make Ahead: The pistachio paste can be made up to a week in advance and stored in the refrigerator.

Common Mistakes to Avoid:

  1. Overmixing the Batter: This develops gluten and results in a tough, dense cake instead of a light, tender crumb.
  2. Using Salted Pistachios: These will make your cake too salty – be sure to use unsalted pistachios throughout the recipe.
  3. Frosting a Warm Cake: Always allow your cake layers to cool completely before frosting to prevent the frosting from melting.
  4. Grinding Pistachios Too Long: When making pistachio paste, avoid over-processing as the oils can separate and make the paste too oily.

Storage Instructions:

Store the frosted cake in an airtight container in the refrigerator for up to 5 days. For best flavor, allow the refrigerated cake to sit at room temperature for 20-30 minutes before serving.

Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

 

Enjoy your Pistachio Cake!

Find it online: https://bakesbliss.com/pistachio-cake/