Description
A moist, tender pistachio cake made with real chopped pistachios, layered with silky buttercream, and finished with a sprinkle of crushed pistachios for a delightful crunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup finely chopped pistachios
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- For the buttercream: 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Green food coloring (optional)
- For garnish: 1/4 cup crushed pistachios
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Stir in chopped pistachios.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Divide batter evenly between pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- For buttercream: Beat butter until creamy. Gradually add powdered sugar, then heavy cream and vanilla. Tint with green food coloring if desired.
- Place one cake layer on a plate. Spread with buttercream. Top with second layer and frost entire cake. Garnish with crushed pistachios.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American