Double Pistachio Cake
Indulge in pure nutty decadence with this Double Pistachio Cake, a luscious dessert perfect for pistachio enthusiasts! Featuring moist, tender layers infused with finely ground pistachios and a touch of vanilla, this cake bursts with rich, earthy flavors. The pièce de résistance is the creamy pistachio frosting, made with cream cheese and pistachio paste for an irresistibly smooth and nutty finish. Topped with a generous sprinkle of chopped pistachios, this cake doesn’t just taste fantastic—it’s a show-stopper at any gathering. Whether you’re celebrating a special occasion or simply craving something unique and elegant, this pistachio-layered beauty is an irresistible treat. Ready in just an hour, it’s the perfect blend of flavor, texture, and sophistication!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 1 cup Pistachios, finely ground
- 2 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.25 cup Pistachio paste
- 2 tablespoons Heavy cream
- 0.5 cup Chopped pistachios, for garnish
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar 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.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Fold in the finely ground pistachios gently, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a medium mixing bowl, beat the cream cheese and pistachio paste together until smooth.
Gradually add the powdered sugar, beating until light and fluffy. Add the heavy cream and beat for an additional minute until creamy.
Once the cakes are fully cooled, level the tops if needed. Place one cake layer on a serving plate and spread a layer of frosting over the top.
Place the second cake layer on top and spread a thin crumb coat of frosting over the entire cake. Chill for 15 minutes, then apply the remaining frosting evenly over the cake.
Garnish the top and edges of the cake with chopped pistachios for extra texture and flavor.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
7614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 425.5 g | 546% | |
| Saturated Fat | 199.6 g | 998% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1571 mg | 524% | |
| Sodium | 3871 mg | 168% | |
| Total Carbohydrate | 871.6 g | 317% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 573.8 g | ||
| Protein | 131.4 g | 263% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 995 mg | 77% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 3796 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
