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