Pistachio Cake offers a unique and delightful twist on traditional cakes, showcasing the rich, nutty flavor of pistachios. This dessert is perfect for those who appreciate a subtle nuttiness combined with a moist and tender cake texture.

Whether you’re celebrating a special occasion or simply indulging in a treat, this Pistachio Cake recipe will guide you through creating a flavorful and impressive dessert.

Follow along to learn how to make this delicious cake that is sure to become a favorite among family and friends.

Ingredients

For the Pistachio Cake

• 1 cup unsalted pistachios, shelled and finely ground
• 2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature
• Green food coloring (optional)

For the Pistachio Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup finely ground pistachios
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream, as needed

Optional Garnish

• Whole or chopped pistachios for decoration
• Edible flowers (optional, for decoration)

How to Make

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.

Step 2: Prepare the Pistachios

If you haven’t already, shell and finely grind the pistachios using a food processor or blender. Set aside.

Step 3: Make the Pistachio Cake Batter

In a medium bowl, sift together the cake flour, baking powder, and salt. Stir in the finely ground pistachios. Set aside.

Step 4: Mix Wet Ingredients

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5: Incorporate Dry and Wet Ingredients

With the mixer on low speed, add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Add a few drops of green food coloring if desired, to enhance the pistachio color.

Step 6: Bake the Cakes

Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Prepare the Pistachio Buttercream Frosting

While the cakes are cooling, prepare the pistachio buttercream frosting. In a large mixing bowl, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the finely ground pistachios and vanilla extract. Beat on medium-high speed for 3-5 minutes until the frosting is light and fluffy. If the frosting is too thick, add milk or cream, 1 tablespoon at a time, until the desired consistency is reached.

Step 8: Assemble the Cake

Once the cakes are completely cooled, level the tops with a serrated knife if necessary. Place one cake layer on a serving plate or cake stand. Spread a layer of pistachio buttercream frosting over the top. Repeat with the second and third layers, then frost the top and sides of the cake with the remaining pistachio buttercream frosting.

Step 9: Garnish (Optional)

Decorate the top of the cake with whole or chopped pistachios. Add edible flowers for an elegant touch, if desired.

Step 10: Chill and Serve

Refrigerate the cake for at least 30 minutes to set the frosting. Before serving, let the cake sit at room temperature for about 10 minutes to soften. Slice with a sharp knife, wiping the knife clean between cuts for neat slices. Enjoy the nutty goodness of Pistachio Cake!

Chef’s Note

Pistachio Flavor: Ensure that the pistachios are finely ground to incorporate their flavor evenly throughout the cake and frosting.

Food Coloring: The addition of green food coloring is optional but enhances the cake’s visual appeal by giving it a pistachio-green hue.

Frosting Consistency: Adjust the amount of milk or cream in the frosting to achieve the desired consistency for spreading and decorating.

Storage: Store any leftover cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

Cutting Tips: For clean slices, dip your knife in hot water and wipe it dry before each cut.

Nutrition Information

Per Serving (Based on 12 Servings)

• Calories: 480
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 115mg
• Sodium: 200mg
• Total Carbohydrates: 60g
• Dietary Fiber: 1g
• Sugars: 45g
• Protein: 5g

Key Nutrients

• Calcium: 6% DV
• Iron: 8% DV
• Potassium: 4% DV
• Vitamin A: 15% DV

Note: Nutritional values are approximate and can vary depending on the specific ingredients and brands used. For more accurate nutritional information, consider using a nutrition calculator based on your exact ingredients and quantities.

Conclusion

Pistachio Cake is a delightful dessert that showcases the unique flavor of pistachios in a moist and tender cake, complemented by a creamy pistachio buttercream frosting.

This recipe provides a step-by-step guide to creating a cake that is both delicious and visually appealing, making it perfect for any occasion.

Enjoy the nutty goodness and elegant presentation of Pistachio Cake with family and friends, and savor every bite of this delightful treat!

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