Indulge in the delightful flavors of pistachio with this Delicious Pistachio Cake recipe.
Moist, tender, and bursting with nutty goodness, this cake is sure to impress your family and friends.
Whether you’re celebrating a special occasion or simply craving a sweet treat, this pistachio cake is the perfect choice.
Follow along to learn how to make this irresistible dessert from scratch.
Ingredients
For the cake:
- 1 1/2 cups shelled pistachios, unsalted
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- Green food coloring (optional)
For the frosting:
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shelled pistachios, chopped (for garnish)
Equipment
- 9-inch round cake pans (2)
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Prepare the Pistachios:
In a food processor or blender, pulse the shelled pistachios until finely ground.
Be careful not to over-process, or you’ll end up with pistachio butter. Set aside.
Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mixing until well combined.
Stir in the ground pistachios and vanilla extract until evenly distributed. Add green food coloring if desired for a vibrant green color.
Bake the Cakes:
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting:
In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract until incorporated.
Assemble the Cake:
Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a layer 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.
Sprinkle chopped pistachios over the top of the cake for garnish.
Serve and Enjoy:
Slice the Delicious Pistachio Cake and serve immediately. Enjoy the nutty, moist goodness!
Nutritional Facts
Note: Nutritional values may vary depending on portion size and specific ingredients used.
Serving Size: 1 slice (1/12 of cake)
Calories: 540 kcal
Total Fat: 29g
Saturated Fat: 15g
Trans Fat: 0g
Cholesterol: 125mg
Sodium: 240mg
Total Carbohydrates: 64g
Dietary Fiber: 2g
Sugars: 49g
Protein: 6g
Health Benefits
Pistachios are not only delicious but also offer several health benefits. They are rich in healthy fats, protein, fiber, and various vitamins and minerals, including vitamin B6, thiamine, and potassium. Incorporating pistachios into your diet can support heart health, aid in weight management, and promote overall well-being. Enjoying this pistachio cake in moderation as part of a balanced diet can be a delightful way to indulge while still nourishing your body.
FAQs
Can I use pistachio pudding mix instead of ground pistachios?
While pistachio pudding mix can add flavor to the cake, using ground pistachios will provide a more intense pistachio flavor and texture.
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in an airtight container at room temperature for up to 2 days.
Frost the cake just before serving for the best results.
Can I freeze this pistachio cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months.
Wrap them tightly in plastic wrap and aluminum foil before freezing.
Thaw them in the refrigerator overnight before frosting and serving.
Can I use salted pistachios for this recipe?
It’s best to use unsalted pistachios for this recipe to control the saltiness of the cake.
If you only have salted pistachios, reduce the amount of added salt in the recipe accordingly.
Can I make cupcakes instead of a layer cake?
Yes, you can use this batter to make pistachio cupcakes.
Simply divide the batter evenly among lined muffin tins and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Frost the cooled cupcakes with the cream cheese frosting and garnish with chopped pistachios.