Description
This moist and tender pistachio cake is loaded with real pistachio flavor and topped with a creamy pistachio cream cheese frosting. Perfect for any celebration or a sweet treat with tea.
Ingredients
- 1 cup (150 g) pistachios, finely crushed
- ½ cup (115 g) butter, softened
- 2¼ cups + 2 tablespoons (300 g) all-purpose or cake flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (200 g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 g) buttermilk
- 7 tablespoons (100 g) butter, softened (for frosting)
- ¾ cup (170 g) cream cheese (for frosting)
- ¼ cup (60 g) pistachio paste (for frosting)
- 1 cup (125 g) icing sugar (for frosting)
- Crushed pistachios (for topping)
Instructions
- Preheat the oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper or grease it well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until pale, light, and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix until fully combined.
- Sift in half of the dry ingredients and mix on low speed, then add half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk until just combined.
- Fold in the finely crushed pistachios with a spatula until evenly distributed throughout the batter.
- Pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Add cream cheese, pistachio paste, and icing sugar, and beat until smooth and fluffy. Chill for 15–20 minutes if too soft.
- Once the cake is completely cool, spread the frosting evenly over the top and sprinkle with crushed pistachios. Refrigerate for at least 3 hours before serving.
Notes
- Use raw, unsalted pistachios for the best flavor and texture.
- Make your own pistachio paste by blending roasted pistachios until smooth.
- The cake can be made ahead and frosted later for convenience.
- Add a few drops of green food coloring if you want a more vibrant green cake.
- Store frosted slices in the fridge and let them come to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
