Pistachio Cream Cake Recipe

Indulge in this soft, moist Pistachio Cream Cake, layered with a luscious pistachio-flavored cream and topped with crunchy pistachios!

Why You’ll Love This Recipe

• Delicate Nutty Flavor: The pistachios add a subtle yet rich taste to every bite.
• Creamy and Fluffy: Soft cake layers paired with light, creamy frosting create a perfect balance.
• Eye-Catching: The pistachio garnish adds a beautiful touch to the presentation.
• Versatile: Perfect for birthdays, anniversaries, or any celebration.
• Easy to Customize: Add your own twist with flavors like almond or lemon.

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup shelled pistachios, finely chopped
• 1/2 cup white chocolate chips

For the frosting:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup pistachios, finely chopped for garnish

Directions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry mixture.
5. Fold in Add-Ins: Gently fold in the chopped pistachios and white chocolate chips.
6. Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

7. Whip the Frosting: Beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.

Assemble the Cake

8. Layer and Frost: Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Repeat with the remaining layers, then frost the top and sides of the cake.
9. Decorate: Garnish with finely chopped pistachios for an elegant finish.
10. Chill and Serve: Chill the cake for at least 30 minutes to set the frosting. Slice and serve!

Servings and Timing

• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes (plus chilling)
• Servings: 12
• Calories per Serving: ~420 kcal

Variations

• Almond Pistachio Cake: Replace vanilla extract with almond extract for a nutty twist.
• Lemon Pistachio Cake: Add 1 tablespoon of lemon zest to the batter for a citrusy flavor.
• Chocolate Twist: Use dark chocolate chips instead of white chocolate for a deeper flavor profile.
• Vegan Option: Use plant-based milk, vegan butter, and a flax egg substitute to make this cake vegan.

Storage and Reheating

• Storage: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use pre-shelled pistachios?

Yes, pre-shelled pistachios save time and work just as well in this recipe.

2. How do I ensure even cake layers?

Use a kitchen scale to divide the batter evenly among the pans.

3. Can I make this cake ahead of time?

Yes, bake the layers a day in advance, wrap them tightly, and frost before serving.

4. What can I substitute for sour cream?

Plain Greek yogurt works as an excellent substitute for sour cream.

5. Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free baking flour to replace the all-purpose flour.

6. How do I prevent the cake from sticking to the pans?

Grease and flour the pans thoroughly or use parchment paper rounds.

7. What’s the best way to chop pistachios?

Use a food processor for finely chopped pistachios or chop by hand for larger pieces.

8. Can I skip the white chocolate chips?

Yes, the cake will still be delicious without them. You can also replace them with dark chocolate or additional pistachios.

9. Can I use whipped cream instead of buttercream frosting?

Yes, whipped cream frosting provides a lighter option but may not hold up as well.

10. How do I keep the cake moist?

Avoid overbaking and ensure the cake is stored in an airtight container to retain moisture.

Conclusion

This pistachio cream cake is a delightful dessert that’s both beautiful and delicious. With its light, nutty flavor and creamy frosting, it’s perfect for celebrations or as a show-stopping centerpiece at your next gathering. Give it a try and enjoy the elegance of this pistachio-infused treat!

Pistachio Cream Cake Recipe

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• Author: Chef Clara
• Total Time: 45 minutes
• Yield: 12 1x
• Diet: Vegetarian

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Description

Delight in the rich flavors of Pistachio Cream Cake! Moist layers, creamy frosting, and crunchy pistachios make it a dessert lover’s dream.

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Ingredients

Scale 1x2x3x

For the cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup shelled pistachios, finely chopped
• 1/2 cup white chocolate chips

For the frosting:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup pistachios, finely chopped for garnish

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Instructions

• Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry mixture.
• Fold in Add-Ins: Gently fold in the chopped pistachios and white chocolate chips.
• Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Cuisines
• Method: Baking
• Cuisine: Dessert