Pistachio Cake
A moist, nutty pistachio cake layered with luscious cream cheese frosting. High in protein and fiber from pistachios, with heart-healthy fats and a hint of almond flavor, this cake is perfect for everyday baking or special occasions. Easy to prepare and decorate, it’s as satisfying to eat as it is to make.
Equipment
- 3 × 8-inch round cake pans
- Parchment paper rounds
- Food processor
- Stand or handheld mixer
- Paddle or whisk attachment
- Large Mixing Bowls
- Rubber Spatula
- Serrated knife or cake leveler
- Cake turntable or serving plate
- Icing spatula or bench scraper
- Wire rack
Ingredients
For the Cake:
- 2 cups 260g unshelled pistachios
- 2 ⅓ cups 275g cake flour, spooned & leveled
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ¾ cup 170g unsalted butter, softened
- 1 ¾ cups 350g granulated sugar
- 5 large egg whites room temperature
- ½ cup 120g sour cream, room temperature
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- 1 cup 240ml whole milk, room temperature
- Optional: 1 drop green food coloring
For the Cream Cheese Frosting:
- 16 oz 452g full-fat cream cheese, softened
- ½ cup 113g unsalted butter, softened
- 4 cups 480g confectioners’ sugar
- 1 ½ tsp pure vanilla extract
- Pinch of salt
- Optional garnishes: leftover pistachios berries
Instructions
- Prepare Your Oven and Pans: Preheat your oven to 350°F (177°C). This ensures the oven reaches the perfect temperature by the time your batter is ready. Grease three 8-inch round cake pans with butter or nonstick spray. Then, line the bottom of each pan with a parchment paper circle. Grease the parchment lightly as well. This double layer of preparation prevents the cakes from sticking and guarantees smooth removal after baking.
- Grind the Pistachios: Place the 2 cups of unshelled pistachios in a food processor. Pulse until the nuts are finely ground into a crumb-like consistency. Be careful not to over-process into a paste. You’ll use 1 1/2 cups of these ground pistachios for the batter and reserve the rest for garnishing later. Grinding them fresh enhances the cake’s nutty flavor and gives a tender texture.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 1 1/2 cups ground pistachios, 2 1/3 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt. Make sure all the ingredients are evenly distributed. This step ensures your cake layers rise evenly and have a uniform texture without any pockets of flour or baking powder.
- Cream the Butter and Sugar: Using a stand or handheld mixer fitted with a paddle or whisk attachment, beat 3/4 cup softened butter and 1 3/4 cups granulated sugar on high speed for about 3 minutes. The mixture should become light, fluffy, and creamy. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure everything is incorporated. Proper creaming adds air to your batter, resulting in a soft, tender cake.
- Incorporate the Egg Whites: Add the 5 large egg whites to the butter-sugar mixture and beat on high for 2 minutes, or until fully combined. The egg whites lighten the batter and give the cake its soft, airy texture. Make sure there are no streaks of butter or sugar left at the bottom of the bowl.
- Add Sour Cream and Flavors: Mix in 1/2 cup sour cream, 2 teaspoons vanilla extract, and 1 teaspoon almond extract. Beat on medium speed until smooth and fully incorporated. The sour cream adds moisture and tenderness, while the almond and vanilla extracts enhance the nutty and sweet flavor profile of the cake.
- Incorporate Dry Ingredients Gradually: Reduce the mixer to low speed and slowly add the dry ingredient mixture to the wet ingredients. Once the dry ingredients are partially combined, gradually pour in 1 cup whole milk (and a tiny drop of green food coloring, if using) while mixing. The batter should be thick but pourable. Use a spatula to scrape the bottom and sides, ensuring no lumps remain. Overmixing can make the cake dense, so mix just until combined.
- Divide and Bake the Batter: Evenly divide the batter among the prepared cake pans, smoothing the tops with a spatula. Place the pans in the preheated oven and bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. Baking times may vary slightly depending on your oven, so start checking at 21 minutes. Once baked, transfer the pans to a wire rack and allow the cakes to cool completely in the pans before removing. This prevents the layers from breaking.
- Prepare the Cream Cheese Frosting: In a large mixing bowl, beat 16 oz softened cream cheese and 1/2 cup butter together on medium-high speed for about 2 minutes, until smooth and creamy. Gradually add 4 cups confectioners’ sugar, 1 1/2 tsp vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high for 3 minutes until fully combined. Adjust consistency by adding a bit more sugar if too thin, or a splash of milk if too thick. Taste and adjust salt or sweetness if needed.
- Level the Cake Layers: Once the cakes are completely cooled, use a serrated knife or cake leveler to trim the tops, creating flat, even surfaces. Leveling ensures your cake layers stack neatly without leaning or sliding. Remove any crumbs for a cleaner assembly.
- Assemble the Cake: Place the first cake layer on a cake turntable, cake stand, or serving plate. Spread an even layer of frosting over the top. Carefully place the second layer and repeat the frosting. Finish with the third layer and cover the top and sides of the cake with the remaining frosting using an icing spatula or bench scraper. Smooth as desired.
- Garnish and Chill: Decorate the cake with the reserved pistachios and optional berries. Refrigerate for at least 30 minutes before slicing to help the frosting set and maintain the cake’s shape. This step ensures clean slices and a polished presentation.
- Store or Make Ahead: Cover leftover cake tightly and store in the refrigerator for up to 5 days. Cake layers or frosting can also be prepared a day in advance. Frosted or unfrosted layers can be frozen for 2–3 months; thaw overnight in the refrigerator before serving.
Notes
- Room Temperature Ingredients: Ensure eggs, milk, and sour cream are at room temperature. This helps the batter mix evenly and prevents curdling.
- Pistachio Selection: Use unsalted, raw pistachios for a balanced nutty flavor. Salted or roasted nuts can be used, but adjust frosting sweetness accordingly.
- Optional Food Coloring: A tiny drop of green gel enhances the natural pistachio color. Skip if you prefer a subtler, natural look.
- Pan Variations: Batter fits in three 8-inch rounds, two 9-inch rounds (bake ~30 minutes), or a 9×13-inch pan (bake ~38 minutes). Check doneness with a toothpick.
- Make-Ahead Friendly: Cake layers and frosting can be prepared a day ahead. Frosted cakes can be refrigerated, or layers frozen up to 3 months.
- Frosting Tips: Frosting should be creamy but not runny. Adjust thickness with sugar or milk as needed.
- Assembly Advice: Level each cake layer for neat stacking. Refrigerate at least 30 minutes before slicing for cleaner cuts.
