Description
This Pistachio Cake is a moist and flavorful dessert featuring ground pistachios both in the tender cake and the creamy frosting. Enhanced with vanilla and optional pistachio extract, this cake is perfect for celebrations or a delightful treat with tea or coffee. The cake is baked to a golden perfection and finished with buttery pistachio frosting, optionally colored and garnished with chopped pistachios for added crunch and texture.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios (unsalted, shelled)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup whole milk (or dairy-free milk)
- 1/4 tsp pistachio extract (optional, for a more intense flavor)
Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust for desired consistency)
- 1-2 tbsp milk (or dairy-free milk)
- 1 tsp vanilla extract
- Green food coloring (optional)
- 1/4 cup finely ground pistachios (for garnish and folding into frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, roughly 3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and the wet ingredients (sour cream and milk) to the butter mixture, starting and finishing with the dry ingredients. Mix just until everything is combined to avoid overmixing.
- Add Pistachio Extract: If you’re using pistachio extract, fold it into the batter now to boost the nutty flavor.
- Prepare for Baking: Pour the batter into the prepared cake pan and smooth the surface evenly with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.
- Prepare the Frosting: Beat the softened butter in a large bowl until creamy, about 2 minutes, using a mixer.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. When fully combined, add the milk and vanilla extract and beat on medium speed until the frosting is smooth, light, and fluffy. Adjust thickness by adding more powdered sugar or milk as needed.
- Optional Coloring: Add a few drops of green food coloring to the frosting for a visually striking pistachio hue if desired, and mix well.
- Incorporate Ground Pistachios: Gently fold in the finely ground pistachios into the frosting for added texture and flavor.
- Assemble the Cake: Once the cake is completely cooled, spread a generous layer of pistachio frosting on top using an offset spatula for a smooth finish.
- Garnish: Optionally, sprinkle additional chopped pistachios on top of the frosting to add crunch and enhance presentation.
- Serve and Enjoy: Slice the cake into wedges and serve. This pistachio cake is perfect for tea parties, birthdays, or as a delicious treat anytime.
Notes
- Using sour cream or Greek yogurt in the batter helps keep the cake moist and tender.
- If you can’t find pistachio extract, the cake will still have great flavor from the ground pistachios.
- Adjust the powdered sugar amount in the frosting to your preferred consistency and sweetness level.
- To make this dairy-free, substitute butter with a plant-based alternative and use a non-dairy milk.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Room temperature cake slices are best for serving as flavors are more pronounced.
