Irresistibly Moist Pistachio Cake with Cream Cheese Frosting
A delightful Pistachio Cake with creamy frosting that makes every bite irresistible, perfect for any occasion.
Equipment
- - Mixing bowls
- Whisk
- Cake Pans
- - Oven
- - Mixer
Ingredients
For the Cake
- 1 cup Unsalted Pistachios You can substitute with walnuts or almonds if desired.
- 2 cups All-Purpose Flour Avoid substitutes for the best results.
- 1/4 cup Cornstarch Can be replaced with extra flour if needed.
- 1 tbsp Baking Powder Freshness is key for optimal results.
- 1/2 tsp Kosher Salt Regular salt can be used in the same amount.
- 1 tsp Ground Cardamom Feel free to omit or swap for cinnamon.
- 1/2 tsp Baking Soda Always check for freshness before using.
- 1 cup Unsalted Butter Softened for moisture and flavor; margarine for dairy-free option.
- 3/4 cup Dark Brown Sugar Light brown sugar can be substituted if necessary.
- 1 cup Granulated Sugar Cane sugar works well as a replacement.
- 4 large Large Eggs Flax eggs or applesauce for vegan options.
- 1 cup Sour Cream Greek yogurt is a good substitute.
- 1 tsp Almond Extract You can swap for vanilla extract if needed.
- 1/2 cup Milk Any plant-based milk works for a dairy-free option.
For the Cream Cheese Frosting
- 8 oz Cream Cheese Softened; Neufchâtel is a lighter alternative.
- 4 cups Powdered Sugar Consider omitting for less sweetness.
- 1/4 cup Heavy Cream Can be omitted for a thicker frosting.
- 1 tsp Vanilla Extract Any flavoring of your choice can be used.
- 1 pinch Kosher Salt Regular salt is perfectly fine.
Instructions
Making the Cake
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- In a large mixing bowl, whisk together ground pistachios, flour, cornstarch, baking powder, baking soda, and cardamom. Set aside.
- In a separate bowl, cream together softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the large eggs one at a time, beating well after each addition. Blend in sour cream and almond extract.
- Gradually add dry ingredients to wet mixture, alternating with milk. Stir gently until just combined.
- Pour the batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in pans for about 10 minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, beat together cream cheese and butter until creamy. Gradually add powdered sugar and heavy cream, mixing until smooth.
- Once cakes are cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides.
- Optional: Sprinkle crushed pistachios on top of frosted cake for added texture.
Notes
Make sure eggs and butter are at room temperature for better mixing. Use fresh baking powder and baking soda for optimal rise.