Made with ground pistachios and a hint of almond extract, this pistachio cake is bursting with flavor and texture. Plus, the creamy cream cheese frosting perfectly complements the nutty flavor of the cake.
If you’re looking for a unique and delicious cake recipe to impress your guests, look no further than this pistachio cake recipe! Indulge in a slice of heaven with this pistachio cake topped with cream cheese frosting and a ring of chopped pistachios! Perfect for any occasion, this cake is sure to impress your guests with its nutty flavor and fluffy texture. Follow the recipe and enjoy the sweetness of pistachios in every bite.
How to Make Pistachio Cake
Equipment Needed
– 3-8″ round cake pans
– Parchment Paper
– Non-stick baking spray
– Food processor
– Mixing bowls
– Spatula
– Whisk
– Toothpaste
– Cooling rack
– Cake Stand
– Offset or rubber spatula
Tips
If you have leftovers, this cake may be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Remember not to over-stir the batter once the flour is added to avoid excess gluten development, which causes the cake to become rubbery.
Print
Pistachio Cake
Description
Made with ground pistachios and a hint of almond extract, this pistachio cake is bursting with flavor and texture. Plus, the creamy cream cheese frosting perfectly complements the nutty flavor of the cake.
Ingredients
For the Cake
- 1 ⅔ cup pistachios (shelled)
- 1 ⅔ cup sugar
- ¾ cup butter
- ¼ cup vegetable oil
- 4 egg whites
- 2 eggs
- 1 cup milk
- ⅓ cup greek yogurt
- 3 tbsp honey
- 1 tsp vanilla
- ½ tsp almond extract
- 1 package pistachio pudding
- 2 ½ cup cake flour
- 1 ½ tsp baking powder
- ¾ tsp salt
- ½ tsp baking soda
For the Frosting
- 16 oz cream cheese
- 1 cup butter (room temperature)
- 1 ⅔ cup powdered sugar
- ½ tsp salt
- 1 tsp vanilla
- ¼ tsp almond extract
- green food coloring
Garnish
- ½ cup chopped pistachios for garnish (optional)
Instructions
Prepare the Cake
- Preheat the oven to 350 F.
- Line the bottom of 3-8” round cake pans with parchment paper.
- Spray all of the pans well with baking spray.
- Next, start by placing the whole pistachios into a food processor.
- Pulse several times until the pistachios are finely ground but not a paste.
- In a large mixing bowl, whisk together the sugar, butter and vegetable oil until smooth and creamy.
- Add in the eggs and whisk until combined.
- Next, add in the milk, yogurt, honey, vanilla and almond extract and whisk to incorporate.
- Whisk the pistachio pudding.
- Add in the flour and sprinkle the baking powder, salt and baking soda over the top.
- Whisk in just until combined.
- Add in the ground pistachios until completely incorporated.
Baking the Cake
- Evenly divide the batter between the cake pans.
- Place into the preheated oven to bake for 40 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Once baked, remove from the oven and place onto a cooling rack to cool completely.
- Once the cakes are cooled, make the cream cheese frosting.
- Combine all of the ingredients in the bowl of a stand mixer fitted with a paddle attachment.
- Beat together on high speed for 2 minutes or until smooth and creamy.
- Optionally, add in a drop or two of green food coloring to just slightly tint the frosting.
Frosting the Cake
- Place one layer of cake onto a cake stand or serving platter.
- Dollop about ½ c of frosting onto the cake.
- Use an offset spatula or rubber spatula to spread and smooth the frosting to the edges of the cake.
- Place a second layer of cake on top, ensuring that the edges meet and that there is no overhang.
- Frost the second layer in the same manner as the first. Place the final layer of cake on top.
- Finish frosting the top and sides of the cake and smooth out as well as possible.
- Sprinkle it with powdered sugar if you so desire.
- Top with a ring of chopped pistachios.
- Slice and serve.
Notes
- To avoid excess gluten development, which causes the cake to become rubbery, do not over stir the batter once the flour is added.
- This cake can be made in a stand mixer using either the whisk or paddle attachment.
- Be sure to beat the frosting together well before frosting the cake.
- The longer you whip it, the fluffier and whiter it will become. However, I do not recommend whipping it for more than 5 minutes as it can start to fall apart and separate, in which case you would need to start over.
- Cake may be stored in an airtight container at room temp for up to 3 days or in the fridge for up to 5 days.
