Description
This Pistachio Cake is a moist and flavorful dessert made with ground pistachios blended into a soft cake batter, complemented by a creamy pistachio buttercream frosting. Perfectly balanced with a subtle nutty flavor, it’s an elegant treat for special occasions or casual indulgence.
Ingredients
Scale
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)
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
- Green food coloring (optional)
- 1/4 cup finely ground pistachios (for garnish)
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 to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and the wet ingredients (sour cream and milk) into the butter mixture. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
- Add Pistachio Extract: If desired, add the optional pistachio extract now to enhance the nutty flavor.
- Pour Batter into Pan: Transfer the batter to the prepared cake pan and smooth the surface evenly with a spatula.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened butter until creamy, around 2 minutes.
- Add Powdered Sugar and Flavorings: Gradually incorporate powdered sugar one cup at a time, mixing on low speed. Then add milk and vanilla, increasing speed to medium until the frosting is light and fluffy. Adjust thickness with more powdered sugar or milk as needed.
- Add Food Coloring: Optionally, mix in a few drops of green food coloring for a vibrant hue.
- Fold in Ground Pistachios: Gently fold the finely ground pistachios into the frosting to add texture and an extra pistachio punch.
- Frost the Cake: Once the cake is completely cooled, spread a generous layer of the pistachio frosting on top using an offset spatula.
- Garnish: Optionally, sprinkle additional chopped pistachios on top of the frosted cake for a crunchy finish and enhanced flavor.
- Serve and Enjoy: Slice the cake into wedges and serve. This pistachio cake is perfect for celebrations, tea parties, or simply as a delightful treat with your favorite beverage.
Notes
- Using sour cream or Greek yogurt adds moisture and tenderness to the cake.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
- Pistachio extract intensifies the nutty flavor but is optional.
- Adjust powdered sugar quantity in frosting to achieve desired sweetness and consistency.
- Make sure the cake is completely cool before frosting to prevent melting.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
