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Pistachio Cake Recipe

Pistachio Cake Recipe
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★★★★★

5.2 from 16 reviews

This moist and flavorful Pistachio Cake combines finely chopped pistachios and white chocolate chips in a creamy, tender crumb, layered with a luscious vanilla buttercream frosting garnished with more pistachios. Perfect for celebrations or an elegant dessert, it offers a delightful balance of nutty texture and sweet creaminess.

Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup whole milk
  • 1 cup shelled pistachios, finely chopped
  • ½ cup white chocolate chips

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup pistachios, finely chopped (for garnish)

Instructions

  1. Prep the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  3. Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until pale and fluffy, approximately 3 minutes, which helps incorporate air for a light texture.
  4. Add Eggs & Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then, stir in the vanilla extract for flavor.
  5. Alternate Wet & Dry Ingredients: Gradually mix in the dry ingredients in portions, alternating with the sour cream and milk. Begin and end with the dry mixture to maintain batter consistency, and avoid overmixing to keep the cake tender.
  6. Fold in Pistachios & White Chocolate: Gently fold the finely chopped pistachios and white chocolate chips into the batter using a spatula to evenly distribute the flavors without deflating the batter.
  7. Bake: Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Make the Frosting: Beat the softened butter until smooth using an electric mixer. Gradually add powdered sugar, then pour in the heavy cream and vanilla extract. Continue beating until the frosting is fluffy and spreadable.
  9. Assemble the Cake: Once the cakes are fully cooled, spread a layer of frosting between each cake layer. Then frost the top and sides evenly. Garnish the cake with the chopped pistachios for texture and a decorative finish.
  10. Chill & Serve: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set. This step ensures clean, bakery-style slices when cutting and enhances the cake’s flavor and structure.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
  • Make sure the butter and eggs are at room temperature for smoother batter consistency.
  • White chocolate chips add sweetness and a creamy texture; feel free to increase or decrease according to taste.
  • Chilling the cake before slicing improves the frosting’s texture and helps maintain neat slices.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Let the cake come to room temperature before serving for the best flavor and texture experience.

Nutrition

Keywords: Pistachio cake, pistachio dessert, layered cake, white chocolate cake, moist cake recipe, homemade pistachio cake, nutty cake, buttercream frosting

Find it online: https://todayfoodrecipe.com/pistachio-cake-recipe/