Ingredients
Pistachio Cake
- 1 cup (130g) shelled unsalted pistachios
- 2 cups (250g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¼ cups (250g) white sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but highly recommended)
- 1 cup (250ml) buttermilk
Cream Cheese Frosting
- 8 oz (250g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups (250g) powdered sugar, sifted
- Optional: extra chopped pistachios for topping
Instructions
1. Prep and Preheat
- Preheat your oven to 350°F (180°C).
- Grease and line two 8-inch round cake pans with parchment paper.
2. Grind the Pistachios
- Pulse the pistachios in a food processor until they’re finely ground (like almond meal). Be careful not to over-blend or it’ll turn into paste.
3. Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and the ground pistachios.
4. Cream Butter and Sugar
- Using a mixer, beat the butter and sugar until light and fluffy—about 3 minutes.
5. Add Eggs and Flavoring
- Add eggs one at a time, mixing well between each.
- Stir in vanilla and almond extract.
6. Combine with Dry Ingredients and Buttermilk
- Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mix. Don’t overmix—just until combined.
7. Bake
- Divide batter evenly between the two pans.
- Bake for 25–30 minutes or until a toothpick comes out clean.
- Let cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Make the Frosting
- Beat the cream cheese and butter together until smooth.
- Mix in vanilla, then gradually add the powdered sugar until light and fluffy.
9. Assemble the Cake
- Spread frosting over one cake layer, then top with the second layer and frost the top and sides.
- Sprinkle chopped pistachios on top for a finishing touch.
Tips
- Storage: Keep in the fridge in an airtight container for up to 4 days. Let it come to room temp before serving.
- No buttermilk? Use 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit for 5–10 minutes before using.