Pistachio Cake
Pistachio Cake is a delightful dessert that features the nutty flavor of pistachios in a moist and tender cake. This cake is perfect for special occasions, holidays, or any time you want to indulge in a unique and delicious treat.
Servings 12
Ingredients
- 1¼ cups unsalted shelled pistachios finely ground 170gr
- 4½ cups cake flour 540gr
- 1½ cups unsalted butter softened 340gr
- 2 cups granulated sugar 400gr
- 3 large eggs room temperature
- 2¼ tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cups whole milk room temperature (480ml)
- 3 to 6 drops green food coloring optional
- Cream Cheese Frosting *check Notes
Instructions
For the Cake:
- Preheat your oven to 350°F. Prepare three 9-inch cake pans by coating them with nonstick baking spray and lining the bottoms with parchment paper for easy release.
- In a medium bowl, combine the cake flour, baking powder, baking soda, and salt, whisking until evenly blended.
- Using a stand mixer fitted with the paddle attachment or a large mixing bowl and a hand mixer, cream the butter and sugar together on medium-low speed until the mixture turns pale and fluffy, about 3 minutes. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Pause to scrape down the sides of the bowl, then mix in the vanilla and almond extracts until evenly combined.
- With the mixer on low, gradually add a third of the flour mixture to the creamed butter mixture, followed by half of the milk. Repeat the process with another third of the flour mixture and the remaining milk, finishing with the last portion of flour. If desired, mix in food coloring until the batter reaches your preferred shade. Gently fold in the pistachios to distribute them evenly. Divide the batter evenly between the prepared cake pans.
- Bake for 25 minutes, or until the tops turn golden brown and the edges begin to pull away from the sides of the pans. Allow the cakes to cool in their pans for about 15 minutes, then carefully transfer them to a wire rack to cool completely. Peel off the parchment paper before assembling or serving.
For the Assembly:
- Position the first cake layer on a serving plate or cake stand. Spread 1 cup of Cream Cheese Frosting evenly over the surface, extending it to the edges. Repeat with the second cake layer, adding another layer of frosting. Place the final cake layer on top, then use the remaining frosting to coat the top and sides of the cake, creating a smooth and even finish.
- Finish the cake by garnishing the top and bottom edges with finely chopped pistachios for a delightful crunch and pop of color. Refrigerate the cake until you're ready to serve. Any leftovers can be stored loosely covered in the fridge for up to a week, ensuring freshness.
Notes
Cream Cheese Recipe Link
- For accurate flour measurement, I highly recommend using a kitchen scale, especially in baking, to avoid adding too much flour, which can result in a denser cake. If you don't have a scale, fluff the flour gently with two spoons before spooning it into your measuring cup. Then, level it off with a knife to ensure you're not overpacking the flour. This method will help achieve the perfect texture for your cake.
- For the best cake texture, make sure all wet ingredients are at room temperature. Cold ingredients don’t incorporate as smoothly into the batter, which can lead to a gummy texture if overmixed. Allowing your wet ingredients to warm up before mixing ensures a light, tender cake.
- Avoid overbaking your cakes to ensure a soft and tender crumb. For even cooking, place the pans on the center rack of the oven. Overbaking will dry out the cake, so keep a close eye on the timer. Once baked, let the cake layers cool completely to room temperature before frosting. This helps the frosting stay intact, giving you a smooth and beautiful finish without any melting.
- For an extra burst of pistachio flavor, spread a thin layer of pistachio butter between each cake layer, right on top of the frosting. This will add a rich, nutty depth to every bite.