Introduction

This Pistachio Cake is a delightful treat featuring a moist, nutty cake layered with rich cream cheese frosting and a luscious pistachio cream filling. Perfect for special occasions or any time you want a unique, flavorful dessert.

The image shows square pieces of pistachio cake with two main layers: a thick, light greenish-brown cake base textured with fine bits of pistachio nuts, and a smooth, creamy white frosting layer on top sprinkled lightly with crushed pistachio pieces and a dusting of light brown powder. The cake pieces are placed closely on a baking tray that sits on a white marbled surface. To the side, part of a white bowl filled with whole pistachios is visible. One piece has a small bite taken from it, showing the soft and moist texture inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (140 g) pistachios (deshelled)
2 1/4 cups (281 g) all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
3 eggs, at room temperature
1 tbsp (15 ml) vanilla extract
1 cup (240 ml) buttermilk, at room temperature
3/4 cup (168 g) unsalted butter, softened (for frosting)
6 oz (170 g) cream cheese, cold
2 1/4 cups (293 g) powdered sugar
1/2 cup (70 g) pistachios (deshelled, for cream and garnish)
1/2 cup (150 g) sweetened condensed milk
1/2 cup (120 ml) heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a 9×9 inch pan with non-stick spray and line it with parchment paper.
Step 2: Place the pistachios in a food processor and pulse until finely ground.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer for about 2 minutes until light and fluffy.
Step 5: Add the eggs and vanilla extract to the butter mixture. Beat on medium speed until smooth and pale, about 1 minute.
Step 6: Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing on low speed. Begin and end with the dry ingredients. Scrape the bowl as needed until combined.
Step 7: Gently fold in the ground pistachios.
Step 8: Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let the cake cool completely in the pan on a wire rack.
Step 10: For the cream cheese frosting, beat the softened butter on high speed until pale and fluffy, about 5 minutes.
Step 11: Add the cold cream cheese and beat until fluffy, about 1 minute.
Step 12: Sift in the powdered sugar and mix on low speed until incorporated, then increase speed and beat until fluffy again.
Step 13: For the pistachio cream, grind pistachios in a food processor until they form a butter-like paste.
Step 14: Whisk the pistachio butter together with sweetened condensed milk in a bowl.
Step 15: In a separate bowl, beat the heavy cream on high speed until firm peaks form.
Step 16: Fold the whipped cream gently into the pistachio mixture. Transfer this cream to a piping bag.
Step 17: When the cake is fully cooled, carefully invert the pan to release it onto a serving plate. Use a wooden stick or the handle of a wooden spoon to poke holes across the top of the cake.
Step 18: Pipe the pistachio cream into the holes of the cake.
Step 19: Spread a thick layer of cream cheese frosting over the top of the cake. Swirl some pistachio cream into the frosting and sprinkle with chopped pistachios.
Step 20: Serve and enjoy!

Tips & Variations

For a more intense pistachio flavor, lightly toast the pistachios before grinding.
Use salted pistachios but reduce the added salt in the cake to keep balance.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A square cake cut into 15 even pieces is shown on a piece of parchment paper over a white marbled surface. Each piece has two layers: a light brown, soft cake base with a slightly crumbly texture filled with visible bits inside, topped by a thick layer of creamy white frosting swirled with light brown streaks and sprinkled with tiny chopped pistachio bits. Some pieces are turned to show the inside texture of the cake. To the top left, a white bowl filled with green and light brown whole pistachios sits partially in the frame, with some pistachios scattered around the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio cream ahead of time?

Yes, you can prepare the pistachio cream a day in advance and keep it refrigerated. Bring it to room temperature and gently rewhip if needed before piping.

What if I don’t have a food processor to grind pistachios?

You can place pistachios in a zip-top bag and crush them with a rolling pin, though the texture will be coarser. For pistachio butter, a food processor is recommended for best results.