Description
This delightful Pistachio Cake combines a moist, tender crumb with the rich, nutty flavor of ground pistachios. Topped with a creamy pistachio-infused buttercream frosting and garnished with finely ground pistachios, it makes an elegant dessert perfect for celebrations or afternoon tea.
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)
Frosting
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust as needed)
- 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). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3 minutes using an electric mixer.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure they are fully blended. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Alternate adding the flour mixture and the wet ingredients (sour cream and milk) to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing which can result in a tough cake.
- Add Pistachio Extract: If using, stir in the pistachio extract now to enhance the nutty flavor of your cake batter.
- Pour Batter into Pan: Transfer the prepared batter into the greased cake pan and smooth the surface evenly with a spatula to ensure uniform baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely to room temperature before frosting.
- Prepare the Frosting: Beat the softened butter in a large bowl for about 2 minutes until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed.
- Adjust Frosting Consistency: Once the sugar is incorporated, add the milk and vanilla extract and beat on medium speed until the frosting is light and fluffy. Adjust thickness by adding more powdered sugar to thicken or more milk to thin as desired.
- Add Color and Nuts: For an optional green tint, add a few drops of green food coloring to the frosting. Fold in the finely ground pistachios to add texture and enhance flavor.
- Assemble the Cake: Spread a generous layer of the pistachio frosting over the completely cooled cake with an offset spatula for a smooth finish.
- Garnish: Optionally, sprinkle additional chopped pistachios on top of the frosted cake for a crunchy texture and appealing presentation.
- Serve and Enjoy: Slice into wedges and serve. This cake is perfect for tea parties, birthdays, or simply as a delightful treat with your favorite beverage.
Notes
- For best results, ensure all ingredients are at room temperature before beginning.
- If you don’t have pistachio extract, the ground pistachios alone will provide good flavor.
- To make dairy-free, substitute butter with vegan butter and milk with your favorite plant-based milk.
- Powdered sugar quantity in frosting can be adjusted based on your preferred consistency and sweetness level.
- Store leftover cake covered in the refrigerator to keep the frosting fresh.
