Pretty Pistachio Cake
Delight your taste buds with this Pretty Pistachio Cake, a stunning dessert that combines the nutty richness of finely ground pistachios with the creamy decadence of a tangy cream cheese frosting. This two-layer cake is infused with natural pistachio paste, giving it a vibrant, nutty flavor and delicate green hue that’s sure to impress. The light and fluffy crumb contrasts beautifully with the smooth, whipped frosting, while a garnish of crushed pistachios provides a satisfying crunch and an elegant finish. Perfect for celebrations or as a standout centerpiece for any dessert table, this easy-to-follow recipe is ready in just over an hour and serves 8. Whether you're a pistachio lover or looking for a show-stopping cake, this recipe will no doubt become a crowd favorite.
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Recipe Information
Ingredients
- 150 grams Unsalted pistachios (shelled)
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 170 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 60 grams Natural pistachio paste
- 120 milliliters Whole milk
- 225 grams Cream cheese (softened)
- 150 grams Powdered sugar
- 2 tablespoons Heavy cream
- 50 grams Extra pistachios (crushed, for garnish)
Instructions
Preheat your oven to 170°C (340°F). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
Place the pistachios in a food processor and pulse until finely ground to a powder-like consistency. Be careful not to over-process, as it may turn into a paste.
In a medium bowl, whisk together the ground pistachios, all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pistachio paste until fully incorporated.
With the mixer on low speed, alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
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 into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese in a large bowl until smooth. Gradually beat in the powdered sugar until fully incorporated.
Add the heavy cream and continue beating until the frosting is light and fluffy, about 1-2 minutes.
Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake. Place the second cake on top and spread frosting over the top and sides.
Garnish with the crushed pistachios around the edges and on top for a beautiful finish.
Slice and serve! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 48.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 452 mg | 10% | |
*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.
