Description
Pistachio Cake is a soft, moist dessert with a nutty, buttery flavor and beautiful green hue. Made with finely ground pistachios and topped with creamy frosting, this homemade cake is perfect for special occasions or an everyday indulgence.
Ingredients
- For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup shelled pistachios, finely ground
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- For the frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract (optional)
- 2 tbsp chopped pistachios (for garnish, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or two 8-inch round pans.
- Finely grind pistachios in a food processor, being careful not to turn them into a paste.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring just until combined.
- Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla (if using).
- Frost cooled cake and garnish with chopped pistachios if desired.
Notes
- Add almond extract for deeper flavor.
- Can be baked as cupcakes (18–20 min).
- Whipped cream is a great lighter frosting option.
- Use dairy-free alternatives for a vegan-friendly version.
- Cake flavor improves after a day—great for make-ahead.
