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Pistachio Cake with Cream Cheese Frosting and Pistachio Cream Filling Recipe

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4.4 from 74 reviews

A rich and moist pistachio cake layered with creamy cream cheese frosting and luscious pistachio cream. This dessert combines the crunch and flavor of ground pistachios with tender buttermilk cake, topped with a silky frosting and a whipped pistachio cream filling for an indulgent treat perfect for any celebration.

Ingredients

Scale

Pistachio Cake

  • 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

Cream Cheese Frosting

  • 3/4 cup (168 g) unsalted butter, softened
  • 6 oz (170 g) cream cheese, cold
  • 2 1/4 cups (293 g) powdered sugar

Pistachio Cream

  • 1/2 cup (70 g) pistachios, deshelled
  • 1/2 cup (150 g) sweetened condensed milk
  • 1/2 cup (120 ml) heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch pan with non-stick spray and line it with parchment paper to prevent sticking.
  2. Grind Pistachios: Place pistachios in a food processor and pulse them until finely ground to incorporate into the cake batter.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
  4. Cream Butter and Sugar: In a large bowl, using an electric mixer or a stand mixer with paddle attachment, beat the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Mix in eggs and vanilla on medium speed for about 1 minute or until the batter is pale and smooth.
  6. Combine Wet and Dry: Alternately add the buttermilk and dry ingredients to the wet ingredients on low speed, mixing until just combined. Scrape the sides of the bowl as needed.
  7. Fold in Ground Pistachios: Gently fold the ground pistachios into the batter to evenly distribute.
  8. Bake: Pour the batter into the prepared pan and bake for 38-44 minutes or until a cake tester inserted into the center comes out clean.
  9. Cool Cake: Let the cake cool in the pan on a wire rack completely before assembling.
  10. Make Cream Cheese Frosting: Beat softened butter in a large bowl on high speed for about 5 minutes until pale and fluffy. Add cream cheese and beat on high for another minute until fluffy. Sift in powdered sugar and mix on low until combined, then on high speed until fluffy again.
  11. Prepare Pistachio Cream: Grind pistachios into pistachio butter in a food processor. Whisk pistachio butter and sweetened condensed milk together in a bowl. In a separate bowl, beat heavy cream on high speed until firm peaks form. Fold the whipped cream gently into the pistachio mixture. Transfer to a piping bag for use.
  12. Assemble Cake: Once cooled, invert the cake from the pan onto a serving plate. Poke holes into the cake top with a wooden stick or spoon handle.
  13. Fill Cake with Pistachio Cream: Pipe the pistachio cream into the holes poked in the cake to add a delicious filling.
  14. Frost and Garnish: Spread a thick layer of cream cheese frosting on top of the cake. Swirl some pistachio cream into the frosting on top and sprinkle with chopped pistachios for garnish.
  15. Serve: Slice and enjoy this flavorful pistachio cake with its layers of creamy frosting and nutty pistachio filling.

Notes

  • Ensure all dairy ingredients are at room temperature for optimal mixing and texture.
  • Do not over mix the batter to keep the cake tender and soft.
  • Use fresh pistachios for the best flavor in both the cake and the cream.
  • If you don’t have buttermilk, you can substitute by adding 1 tbsp lemon juice or vinegar to 1 cup of milk, then let it sit for 5 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Bring the cake to room temperature before serving for best taste and texture.

Keywords: pistachio cake, cream cheese frosting, nutty cake, pistachio cream, baked dessert, layered cake, homemade cake, nut dessert

Find it online: https://kochenmitviktoria.com/pistachio-cake-with-cream-cheese-frosting-and-pistachio-cream-filling-recipe/