Description
This moist and nutty pistachio cake is packed with rich pistachio flavor, layered with silky pistachio cream, and topped with a luscious cream cheese frosting. Perfect for any occasion, this easy homemade pistachio cake is a must-bake for pistachio lovers!
Ingredients
Units
Scale
Cake:
- 1 1/2 cups pistachios (finely ground)
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated white sugar
- 3 eggs
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 14 tbsp unsalted butter (softened)
Pistachio Cream Filling:
- 1/2 cup sweetened condensed milk
- 8 tbsp unsalted butter (softened)
- 1/2 cup heavy cream
Cream Cheese Frosting:
- 6 oz cream cheese (softened)
- 8 tbsp unsalted butter (softened)
- 2 1/4 cups powdered sugar
- 1 tsp vanilla extract
Garnish:
- Chopped pistachios
Instructions
Step 1: Make the Pistachio Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a food processor, pulse the pistachios until finely ground (don’t over-process).
- In a bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.
- In another large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
- Stir in vanilla, then alternate adding dry ingredients and buttermilk, mixing until just combined.
- Divide batter evenly between the cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cakes cool completely.
Step 2: Make the Pistachio Cream Filling
- Beat softened butter until creamy.
- Add condensed milk and mix until smooth.
- Slowly pour in heavy cream, whipping until thick and fluffy.
Step 3: Make the Cream Cheese Frosting
- Beat butter and cream cheese until smooth.
- Add powdered sugar and vanilla, mixing until fluffy.
Step 4: Assemble the Cake
- Spread pistachio cream filling over one cake layer.
- Place the second cake layer on top and frost the entire cake with cream cheese frosting.
- Sprinkle chopped pistachios on top for decoration.
Notes
- For extra flavor, toast the pistachios before grinding them.
- Use room temperature ingredients for the best texture.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
