Description

This pistachio cake is a dreamy combination of nutty depth, moist texture, and creamy decadence. Made with real pistachios, this cake boasts a rich, buttery flavor, complemented by a luscious pistachio cream filling and a silky cream cheese frosting. Perfect for birthdays, holidays, or any time you crave an indulgent treat, this cake is both sophisticated and delicious.

Ingredients

For the Cake:

1 cup (140g) pistachios, deshelled
2 ¼ cups (281g) all-purpose flour, spooned and leveled
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
10 tbsp (140g) unsalted butter, softened
1 ½ cups (300g) granulated white sugar
3 eggs, at room temperature
1 tbsp (15ml) vanilla extract
1 cup (240ml) buttermilk, at room temperature

For the Cream Cheese Frosting:

¾ cup (168g) unsalted butter, softened
6 oz (170g) cream cheese, cold
2 ¼ cups (293g) powdered sugar

For the Pistachio Cream Filling:

½ cup (70g) pistachios, deshelled
½ cup (150g) sweetened condensed milk
½ cup (120ml) heavy cream

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Instructions

Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C). Grease a 9×9 pan and line it with parchment paper.
- Pulse pistachios in a food processor until finely ground.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream the Butter and Sugar:
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually alternate adding buttermilk and dry ingredients, stirring until just combined.
- Fold in ground pistachios.
Bake the Cake:
- Pour the batter into the prepared pan and bake for 38-44 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
Prepare the Frosting:
- Beat butter until fluffy. Add cream cheese and continue mixing.
- Sift in powdered sugar and beat until smooth.
Make the Pistachio Cream Filling:
- Blend pistachios into a butter-like consistency.
- Mix with sweetened condensed milk.
- Whip heavy cream separately until stiff peaks form, then fold into the pistachio mixture.
- Transfer to a piping bag.
Assemble the Cake:
- Flip the cooled cake onto a serving plate.
- Poke holes across the top with a wooden spoon handle and pipe pistachio cream into the holes.
- Spread cream cheese frosting over the cake. Swirl extra pistachio cream on top and sprinkle with chopped pistachios.

Notes

For the best pistachio flavor, use high-quality roasted pistachios.
Don’t overmix the batter to maintain a light and airy texture.
Allow the cake to cool fully before adding the filling and frosting.
Use a piping bag for an even distribution of pistachio cream.
Store in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking