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Pistachio Cake

Pistachio Cake

Delight in this luscious Pistachio Cake featuring real pistachios and almond extract flavors, topped with silky cream cheese frosting.
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Prep Time 35 minutes
Cook Time 22 minutes
Cooling Time 3 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • Food Processor
  • Handheld or Stand Mixer
  • 8-inch Round Cake Pans
  • Wire rack
  • Cake Turntable
  • Measuring cups
  • measuring spoons
  • rubber spatula
  • whisk

Ingredients
  

Cake

  • 2 cups unsalted pistachios out of shells
  • 2.33 cups cake flour [spooned & leveled]
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cup unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cup sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk at room temperature
  • 1 drop green food coloring optional

Cream Cheese Frosting

  • 16 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cup unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch salt to taste
  • garnishes optional, such as berries and leftover pistachios

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Pulse the pistachios in a food processor until ground up into very fine crumbs.
  • Pour 1 and ½ cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
  • Using a mixer, beat the butter and sugar together until smooth. Beat in the egg whites, then sour cream, vanilla extract, and almond extract. Mix in the dry ingredients, followed by the milk.
  • Divide batter evenly among the prepared cake pans. Bake for 21–23 minutes. Allow cakes to cool completely before frosting.
  • In a bowl, beat the cream cheese and butter until smooth. Add confectioners’ sugar, vanilla extract, and salt. Beat until combined and creamy.
  • Layer the cooled cake, frosting between layers, and cover the top and sides with remaining frosting. Decorate with pistachios.
  • Refrigerate cake for at least 30 minutes before slicing.

Notes

Make the cake layers ahead of time and frost later. Store leftover cake in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg
Keyword baking, cream cheese frosting, desserts, Naked Cake, Pistachio Cake, Pistachios
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