Pistachio Lovers’ Dream Cake

This Pistachio Cake is an irresistible dessert with a rich, nutty flavor and an incredibly moist texture. Made with real pistachios, filled with pistachio cream, and topped with a luscious cream cheese frosting, this cake is the ultimate treat for any pistachio lover. Finished with a sprinkle of chopped pistachios, it’s elegant, delicious, and perfect for any special occasion.

Why You’ll Love This Recipe

• Rich pistachio flavor using real nuts for the best taste
• Moist and tender texture thanks to buttermilk and condensed milk
• Luscious cream cheese frosting adds the perfect creamy balance
• Elegant presentation topped with chopped pistachios
• Perfect for celebrations like birthdays, holidays, or special gatherings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 1 ½ cups pistachios, finely ground
• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• 22 tablespoons unsalted butter, softened
• 3 eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk

For the Pistachio Cream Filling:

• ½ cup sweetened condensed milk
• ½ cup heavy cream

For the Cream Cheese Frosting:

• 6 ounces cream cheese, softened
• 2 ¼ cups powdered sugar
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• Chopped pistachios (for garnish)

Directions

Step 1: Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a food processor, finely grind the pistachios until they resemble a coarse flour.
3. In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. Alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly between the prepared cake pans.

Step 2: Bake the Cake

1. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Pistachio Cream Filling

1. In a small bowl, whisk together the sweetened condensed milk and heavy cream until smooth.
2. Once the cakes have cooled, spread the pistachio cream evenly over one cake layer.

Step 4: Make the Cream Cheese Frosting

1. In a mixing bowl, beat the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar, continuing to mix until fluffy.
3. Stir in the vanilla extract.

Step 5: Assemble the Cake

1. Place the second cake layer on top of the pistachio cream.
2. Spread the cream cheese frosting evenly over the top and sides of the cake.
3. Sprinkle chopped pistachios on top for garnish.

Servings and Timing

• Servings: 16
• Preparation Time: 30 minutes
• Baking Time: 35 minutes
• Cooling & Assembly Time: 35 minutes
• Total Time: 1 hour 40 minutes

Variations

• Chocolate Pistachio Cake: Add ½ cup cocoa powder to the batter for a chocolate twist.
• Pistachio Cupcakes: Divide the batter into a muffin tin and bake for 18–20 minutes.
• Lemon Pistachio Cake: Add 1 teaspoon of lemon zest to the batter for a citrusy kick.
• Dairy-Free Version: Use dairy-free butter, almond milk, and dairy-free cream cheese.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
• Thawing: Let the cake sit at room temperature for 30 minutes before serving.

FAQs

Can I use store-bought pistachio flour?

Yes, but fresh ground pistachios provide a more intense flavor.

How do I keep the cake moist?

Using buttermilk and sweetened condensed milk helps keep the cake tender.

Can I make this cake ahead of time?

Yes, bake the cake layers a day in advance and frost just before serving.

Can I substitute almonds for pistachios?

Yes, but the cake will have a slightly different flavor.

How do I make the frosting smoother?

Ensure the cream cheese and butter are softened before mixing.

Can I use salted pistachios?

Yes, but reduce the added salt in the recipe.

Can I use cake flour instead of all-purpose flour?

Yes, but use 2 ½ cups of cake flour instead for a lighter texture.

What’s the best way to grind pistachios?

A food processor or high-speed blender works best.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Can I use a different frosting?

Yes, buttercream or whipped cream frosting would also work well.

Conclusion

This Pistachio Cake is a dream come true for nut lovers, featuring a rich, moist crumb, creamy pistachio filling, and a tangy cream cheese frosting. Whether you’re celebrating a special occasion or simply craving a decadent treat, this cake is sure to impress. Try it today and savor every bite!

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