Description
A moist and tender pistachio cake with a creamy pistachio frosting, perfect for any celebration.
Ingredients
- 1 cup shelled pistachios, finely ground
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup whole milk
- For the frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/4 cup pistachio cream (or finely ground pistachios)
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk, if needed
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together ground pistachios, flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and almond extracts.
- Gradually add dry ingredients alternately with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- For frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar, then pistachio cream and vanilla. Add milk if needed for desired consistency.
- Place one cake layer on serving plate, spread with frosting. Top with second layer and frost top and sides.
- Garnish with additional chopped pistachios if desired. Refrigerate until ready to serve.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American