Pistachio Cake with Buttercream Frosting (Printable)
Moist pistachio cake layered with creamy nutty buttercream frosting
# What You’ll Need:
→ Pistachio Cake
01 - 1 1/2 cups shelled unsalted pistachios
02 - 1 1/2 cups all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk
10 - 1/4 cup sour cream
→ Pistachio Buttercream Frosting
11 - 1 cup shelled unsalted pistachios
12 - 1 cup unsalted butter, room temperature
13 - 3 cups powdered sugar, sifted
14 - 2-3 tablespoons heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How-to Steps:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a food processor, finely grind 1 1/2 cups pistachios until fine. Set aside.
03 - In a bowl, whisk together flour, baking powder, and salt until well blended.
04 - In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3 minutes.
05 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Mix in the ground pistachios until evenly distributed throughout the batter.
07 - Alternately add flour mixture and milk, beginning and ending with flour. Add sour cream and mix until just combined.
08 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in center comes out clean.
09 - Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely before frosting.
10 - Process 1 cup pistachios until very finely ground or beginning to form a paste for the buttercream.
11 - In a mixer, beat butter until creamy. Add pistachio paste and mix well to incorporate.
12 - Gradually add powdered sugar, beating until fluffy. Add vanilla, salt, and cream 1 tablespoon at a time until desired consistency is reached.
13 - Once cakes are cooled, spread frosting between layers and over top and sides. Decorate with extra chopped pistachios if desired.
# Expert Advice:
01 -
- The buttercream is impossibly creamy with genuine pistachio flavor, not just almond extract pretending to be something else
- This cake stays moist for days, making it perfect for make-ahead celebrations or unexpected Tuesday night treats
02 -
- Cooling the cakes completely before frosting is non-negotiable or your buttercream will melt right off
- Room temperature ingredients incorporate better and prevent a curdled-looking batter
03 -
- Toasting your pistachios for 5-10 minutes before grinding intensifies their natural flavor dramatically
- Grinding pistachios with a tablespoon of sugar from the recipe prevents them from turning into pistachio butter