Elegant Pistachio Cake
Delight your taste buds with this Elegant Pistachio Cake, a show-stopping dessert that's as stunning as it is delicious! This moist, tender cake is infused with the nutty richness of finely ground pistachios and a hint of vanilla, making every bite irresistibly fragrant and flavorful. Topped with a luscious cream cheese frosting and adorned with a sprinkle of chopped pistachios, this cake is both decadent and visually stunning—a perfect centerpiece for celebrations or afternoon tea. With its easy-to-follow steps and just 20 minutes of prep time, this recipe delivers bakery-level sophistication in the comfort of your kitchen. Whether you're a seasoned baker or a beginner, this pistachio cake will elevate your dessert game! Keywords: pistachio cake, cream cheese frosting, elegant dessert, nutty cake recipe, easy celebration cake.
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Recipe Information
Ingredients
- 1 cup Unsalted pistachios, shelled
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Whole milk
- 2 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 2 tablespoons Heavy cream
- 0.25 cup Additional chopped pistachios, for garnish
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Set aside.
Place the pistachios in a food processor and pulse until finely ground, but avoid over-processing into a paste.
In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and powdered sugar together in a medium bowl until smooth. Add the heavy cream and beat until light and fluffy.
Frost the cooled cake with the cream cheese frosting, spreading it evenly over the top and sides.
Sprinkle the chopped pistachios on top for an elegant garnish. Slice and serve. Enjoy!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 58.4 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 296 mg | 6% | |
*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.
