Pistachio Cream Cake Recipe
Introduction
This Pistachio Cream Cake is a delightful treat that combines moist, nutty layers with a luscious pistachio cream filling and smooth frosting. Perfect for gatherings or a special dessert, it brings rich flavors and a lovely texture to your table.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup finely ground pistachios (unsalted)
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup pistachio paste (or finely ground pistachios)
- 1 cup unsalted butter (softened) – for frosting
- 4 cups powdered sugar – for frosting
- 1/4 cup milk – for frosting
- 1 teaspoon vanilla extract (for filling and frosting)
- Crushed pistachios (for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the finely ground pistachios.
- Step 6: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Step 7: In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Gently fold in the pistachio paste and vanilla extract until well combined.
- Step 8: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and milk, beating until smooth and fluffy. Stir in the vanilla extract.
- Step 9: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of pistachio cream filling on top.
- Step 10: Place the second cake layer on top and press down gently.
- Step 11: Use the frosting to cover the top and sides of the cake. Smooth out the frosting with a spatula.
- Step 12: Sprinkle crushed pistachios on top of the frosted cake for decoration. Slice and serve.
Tips & Variations
- For extra flavor, toast the pistachios lightly before grinding to enhance their nuttiness.
- If pistachio paste is unavailable, use finely ground pistachios mixed with a little almond extract for the cream filling.
- Chill the cake for an hour before serving to let the flavors meld and to make slicing easier.
Storage
Store the cake covered in the refrigerator for up to 3 days to keep the cream and frosting fresh. Before serving, let it sit at room temperature for about 15 minutes. Leftovers can be frozen wrapped tightly for up to 1 month; thaw in the refrigerator overnight.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure your baking powder is gluten-free as well.
Can I prepare parts of this cake in advance?
Absolutely. You can bake the cake layers a day ahead and store them wrapped in plastic wrap. The pistachio cream filling and frosting can also be made a day ahead and refrigerated.
Print
Pistachio Cream Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Pistachio Cream Cake is a luscious, moist cake layered with rich pistachio cream filling and covered in a smooth vanilla buttercream frosting. Ground pistachios are folded into the batter for a delightful nutty flavor, while the creamy pistachio filling adds an indulgent texture. Perfect for special occasions or anytime you crave a nutty, sweet treat.
Ingredients
Scale
For the Pistachio Cake:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup finely ground pistachios (unsalted)
For the Pistachio Cream Filling:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup pistachio paste (or finely ground pistachios)
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Crushed pistachios (for garnish)
Instructions
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which typically takes about 3-5 minutes on medium speed.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, ensuring each egg is fully mixed before adding the next. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined to avoid overmixing.
- Add pistachios: Gently fold in the finely ground pistachios to infuse the batter with nutty flavor and texture.
- Bake the cake layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. This prevents breakage and improves texture.
- Prepare pistachio cream filling: In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Gently fold in the pistachio paste and vanilla extract until well combined and creamy.
- Make the frosting: In a separate large bowl, beat the softened unsalted butter until creamy. Gradually add the powdered sugar and milk while continuing to beat until the frosting is smooth, fluffy, and spreadable. Stir in the vanilla extract.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of the pistachio cream filling evenly on top.
- Layer the cake: Place the second cake layer over the filling, pressing down gently to secure layers together.
- Frost the cake: Use the prepared vanilla buttercream to cover the top and sides of the cake evenly. Smooth the frosting with a spatula for a polished finish.
- Garnish: Sprinkle crushed pistachios over the frosted cake for an attractive and flavorful decoration.
- Serve: Slice into portions and serve. Enjoy the rich and nutty flavor of this pistachio cream cake!
Notes
- For a more intense pistachio flavor, toast the pistachios lightly before grinding.
- If pistachio paste is unavailable, substitute with additional finely ground pistachios mixed with a small amount of honey or simple syrup to form a paste.
- Ensure cakes are completely cool before frosting to prevent melting.
- Store the cake covered in the refrigerator; bring to room temperature before serving for best texture.
- This cake can be made a day ahead to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Pistachio cake, pistachio cream cake, nutty cake, layered cake, homemade cake, pistachio frosting
