Description
Moist and tender pistachio cake with a creamy pistachio buttercream frosting. A delightful treat for any occasion!
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180ml) buttermilk
- ½ cup (50g) shelled, unsalted pistachios, finely ground
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (25g) shelled, unsalted pistachios, finely ground
- Pinch of salt
- ¼ cup shelled, unsalted pistachios, roughly chopped
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two 8-inch pans). Line the bottom with parchment paper for extra insurance.
- Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl (or stand mixer), cream together softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
- Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate Dry and Wet: Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined.
- Fold in Pistachios: Gently fold in finely ground pistachios until evenly distributed.
- Pour and Bake: Pour batter evenly into prepared pan(s). Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let cake cool in pan(s) for 10-15 minutes before inverting onto a wire rack to cool completely.
- Cream Butter (Frosting): In a large bowl (or stand mixer), cream softened butter until light and fluffy (3-5 minutes on medium speed).
- Add Powdered Sugar (Frosting): Gradually add powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere, then increase the speed to medium.
- Add Cream, Vanilla, and Salt (Frosting): Add heavy cream, vanilla extract, and salt. Beat until smooth and creamy. Adjust cream or powdered sugar for desired consistency.
- Fold in Pistachios (Frosting): Gently fold in finely ground pistachios until evenly distributed.
- Level Cake (Optional): If cake layers are uneven, level them with a serrated knife.
- Frost First Layer: Place one cake layer on a serving plate. Spread a generous layer of pistachio buttercream frosting evenly over the top.
- Add Second Layer: If using two cake layers, carefully place the second layer on top of the frosting.
- Frost Entire Cake: Frost the entire cake with the remaining pistachio buttercream frosting.
- Garnish (Optional): Garnish the cake with chopped pistachios, if desired.
- Chill (Optional): Chill the cake in the refrigerator for at least 30 minutes before serving.
- Serve: Slice and enjoy!
Notes
- Be careful not to overmix the cake batter, as this can result in a tough cake.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Adjust the amount of heavy cream or powdered sugar in the frosting to achieve your desired consistency.
- For a more intense pistachio flavor, you can add a few drops of pistachio extract to the cake batter and frosting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes