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Pistachio Cake

Pistachio Cake
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A soft, buttery pistachio cake with layers of tangy cream cheese frosting and a satisfying crunch of crushed pistachios — perfect for any celebration or cozy afternoon treat.

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup roasted unsalted pistachios, finely ground
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • 8 oz cream cheese
  • 2–3 cups powdered sugar
  • 2 tablespoons heavy cream
  • Extra crushed pistachios, for garnish

Instructions

  1. Preheat your oven to 350°F and grease and line two or three 8-inch cake pans.
  2. In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Alternate adding dry ingredients and buttermilk to the wet ingredients. Mix until just combined.
  5. Divide the batter evenly into prepared pans. Smooth the tops.
  6. Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to racks.
  7. Beat cream cheese and powdered sugar together, then add heavy cream and beat until light and spreadable.
  8. Frost the cooled cakes, stack the layers, and coat the sides with crushed pistachios. Slice and enjoy.

Notes

  • Let ingredients come to room temperature for better mixing.
  • Chill frosting slightly if it feels too soft before decorating.
  • Use a serrated knife for clean, neat slices.
  • To enhance color, add a small drop of green gel food coloring.

Find it online: https://www.cookfulcorner.com/pistachio-cake/