Pistachio Cake With Buttercream Frosting (Printable Version)
A moist pistachio cake filled and frosted with creamy pistachio buttercream. Ideal for special occasions and dessert lovers.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a food processor, finely grind 1 1/2 cups pistachios. Set aside.
03 - Whisk together flour, baking powder, and salt in a bowl.
04 - Beat butter and sugar together until light and fluffy, about 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 - Alternately add flour mixture and milk, beginning and ending with flour. Add sour cream and mix until just combined.
08 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in center comes out clean.
09 - Cool cakes in pans for 10 minutes, then transfer to 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.
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 - Once cakes are cooled, spread frosting between layers and over top and sides. Decorate with extra chopped pistachios if desired.
# Tips from hearthlykitchen:
01 -
- The buttercream is practically a luxury dessert on its own
- Toasting the nuts beforehand creates such depth of flavor
02 -
- Dont skip the parchment paper, these cakes can be stubborn
- Room temperature ingredients make or break the texture
03 -
- Toast your pistachios in a 350°F oven for 8 minutes before grinding
- Grind the nuts in short pulses so they don't turn into butter