Description
This Pistachio Cake is a rich, moist cake with a beautiful pistachio flavor that’s perfect for any celebration or indulgent treat. It’s made with ground pistachios, which gives the cake a subtle nutty flavor and a beautiful green hue. Whether you’re serving it for a special occasion or just because, this cake is sure to impress with its delicious taste and lovely texture.
Ingredients
Scale
For the Pistachio Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios (unsalted, shelled)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup whole milk (or dairy-free milk)
- 1/4 tsp pistachio extract (optional, for a more intense flavor)
For the Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar (adjust for desired consistency)
- 1–2 tbsp milk (or dairy-free milk)
- 1 tsp vanilla extract
- 1/4 cup finely ground pistachios (for garnish)
- Green food coloring (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Make the Pistachio Cake:
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients (flour mixture) and wet ingredients (sour cream and milk) to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- If using pistachio extract, add it to the batter now for a more pronounced pistachio flavor.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the Cake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat the softened butter until creamy, about 2 minutes.
- Gradually add the powdered sugar, one cup at a time, while beating on low speed. Once combined, add the milk and vanilla extract and beat on medium speed until the frosting is light and fluffy. Adjust the consistency by adding more powdered sugar if it’s too thin, or more milk if it’s too thick.
- For a pop of color, you can add a few drops of green food coloring to the frosting, but this is optional.
- Fold in the finely ground pistachios for extra texture in the frosting.
- Assemble the Cake:
- Once the cake is completely cooled, spread a generous layer of frosting on top of the cake using an offset spatula.
- Optionally, garnish the top of the cake with additional chopped pistachios for a nice crunch and extra flavor.
- Serve and Enjoy:
- Slice the cake into wedges and serve. It’s perfect for tea parties, birthdays, or just as a treat to enjoy with your favorite beverage!
Notes
- To make this cake extra decadent, you can fill the middle of the cake with a layer of pistachio-flavored cream or ganache.
- If you want a stronger pistachio flavor, you can add pistachio extract to both the cake batter and the frosting.
- You can also bake this recipe as cupcakes by dividing the batter into a muffin tin and reducing the baking time to about 18-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg