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Pistachio Cake

Pistachio Cake

Delicious Pistachio Cake made with real pistachios and almond extract, topped with creamy frosting.
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Prep Time 35 minutes
Cook Time 22 minutes
Cooling Time 3 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Equipment

  • food processor
  • electric mixer
  • 8-inch Round Cake Pans
  • Cake Turntable

Ingredients
  

Cake

  • 2 cups unsalted pistachios out of shells
  • 2.33 cups cake flour [spooned & leveled]
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk at room temperature
  • 1 drop green food coloring optional

Cream Cheese Frosting

  • 16 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch salt to taste
  • garnishes such as berries and leftover pistachios

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Pulse the pistachios in a food processor until ground up into very fine crumbs.
  • Pour 1 and ½ cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Beat in the egg whites, then sour cream, vanilla extract, and almond extract.
  • Add the dry ingredients and slowly pour in the milk. Mix just until combined.
  • Divide batter evenly among the prepared cake pans and bake for 21–23 minutes until baked through.
  • Let cakes cool completely in the pans on a wire rack.

Frosting and Assembly

  • Beat the cream cheese and butter together until smooth. Add the confectioners’ sugar, vanilla extract, and pinch of salt.
  • Assemble the cake by layering the cakes with frosting between each layer and covering the top and sides with the remaining frosting.
  • Decorate with remaining pistachios and refrigerate for at least 30 minutes before slicing.

Notes

The cake layers can be baked and covered overnight. The frosting can be prepared and refrigerated. Thaw frosting for 10 minutes before assembling.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 44gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 55mgSodium: 220mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 50mgIron: 1mg
Keyword birthday cake, Cream Cheese Frosting, dessert, layer cake, Naked Cake, Pistachio Cake
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