Pistachio Cake from Scratch
Indulge in the nutty elegance of Pistachio Cake from Scratch, a delightful homemade dessert that's brimming with vibrant pistachio flavor in every bite. This recipe starts with finely ground, unsalted pistachios that seamlessly blend into a moist, buttery cake to create a nutty, tender crumb. A hint of pure vanilla and a luxurious pistachio-infused frosting elevate the flavor profile, while the cake is crowned with a sprinkling of crunchy chopped pistachios for the perfect finishing touch. Ideal for birthdays, celebrations, or a simple treat, this easy-to-follow recipe is made entirely from scratch and takes under an hour to prepare. Whether you're a pistachio lover or simply looking for a standout dessert, this cake is guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup Shelled unsalted pistachios
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 cup Whole milk
- 2.5 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1 teaspoon Pistachio extract
- 0.25 cup Chopped pistachios (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper.
Place the shelled pistachios in a food processor and pulse until finely ground. Be careful not to over-process 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, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix to combine.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar and continue to mix until combined.
Add the heavy cream, pistachio extract, and a pinch of salt. Beat the frosting until light and fluffy, about 2-3 minutes.
Once the cake has completely cooled, spread the frosting evenly over the top and sides of the cake.
Garnish with chopped pistachios on top and serve. Enjoy!
Nutrition Facts
Calories |
688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 258 mg | 11% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 65.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 328 mg | 7% | |
*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.
