Description
Indulge in the rich, nutty flavors of this Pistachio Cream Cake. Layers of moist pistachio-infused cake filled with a luscious pistachio cream and topped with a creamy pistachio frosting make this dessert a showstopper.
Ingredients
Scale
Cake:
- 1 ½ cups all-purpose flour
- ½ cup shelled unsalted pistachios, ground
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup whole milk
- ½ cup sour cream
- Green food coloring (optional)
Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup pistachio paste
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Mix dry ingredients: Combine flour, ground pistachios, baking powder, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy, then add eggs and extracts.
- Combine wet and dry: Alternate adding dry ingredients and milk mixture into the batter.
- Bake: Divide batter, bake for 22–25 minutes, then cool.
- Make cream filling: Whip cream, sugar, and vanilla, fold in pistachio paste.
- Assemble: Spread cream between cake layers and on top. Garnish with chopped pistachios.
Notes
- You can make your own pistachio paste or toast the nuts for extra flavor.
- The cake can be made a day ahead and chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 24g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
