Pistachio Cake with Buttercream Frosting (Printer-friendly)
A moist pistachio cake with creamy buttercream frosting, perfect for celebrations
# What You'll Need:
→ Pistachio Cake
01 - 1 1/2 cups shelled unsalted pistachios
02 - 1 1/2 cups all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk
10 - 1/4 cup sour cream
→ Pistachio Buttercream Frosting
11 - 1 cup shelled unsalted pistachios
12 - 1 cup unsalted butter, room temperature
13 - 3 cups powdered sugar, sifted
14 - 2-3 tablespoons heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Process 1 1/2 cups pistachios in a food processor until finely ground. Set aside.
03 - Whisk together flour, baking powder, and salt in a bowl.
04 - Beat butter and sugar in a large mixing bowl until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Mix in the ground pistachios until evenly distributed.
07 - Alternate adding flour mixture and milk, beginning and ending with flour. Add sour cream and mix until just combined.
08 - Divide batter evenly between prepared pans.
09 - Bake for 28-32 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10 - Process 1 cup pistachios until very finely ground or beginning to form a paste.
11 - Beat butter until creamy. Add pistachio paste and mix well to combine.
12 - Gradually add powdered sugar, beating until fluffy. Add vanilla and salt. Add cream 1 tablespoon at a time until desired consistency is reached.
13 - Spread frosting between cooled cake layers and over the top and sides. Decorate with extra chopped pistachios if desired.
# Expert Hints:
01 -
- The ground pistachios create an incredibly moist crumb that stays fresh for days unlike almond flour which can dry out
- Fresh pistachio buttercream tastes nothing like the artificial bakery versions you might have tried before
02 -
- Room temperature ingredients are absolutely essential for both the cake and frosting. I've ruined more batches than I care to admit by trying to speed through this step.
- Ground pistachios can turn into paste quickly in the food processor. Pulse in short bursts and check frequently to avoid ending up with pistachio butter.
03 -
- Invest in a kitchen scale for this recipe. Cup measurements for ground nuts can vary wildly and affect the final texture.
- Use an offset spatula for frosting. It makes the difference between a professional finish and a messy one.