Go Back
–+ servings
Pistachio Cake

Pistachio Cake

Delight in this moist and flavorful Pistachio Cake, perfect for celebrations and special occasions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 23 minutes
Cooling Time 30 minutes
Total Time 1 hour 23 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • oven
  • food processor
  • mixer
  • cake pans
  • whisk
  • spatula
  • Cooling Rack
  • serving plate

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 cups unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cups 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 cups unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • pinch salt to taste

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 fine crumbs.
  • Pour 1.5 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 and creamy. Beat in the egg whites, then the sour cream, vanilla extract, and almond extract. Add the dry ingredients, then slowly pour in the milk (and food coloring, if using) until combined.
  • Divide batter evenly among the prepared cake pans. Bake for 21–23 minutes or until baked through. Allow cakes to cool completely.

Frosting and Assembly

  • Beat cream cheese and butter together until smooth. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until creamy.
  • Layer off the tops of the cakes for a flat surface. Layer cake and frost, then refrigerate for at least 30 minutes before slicing.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

The cake layers can be baked and stored. The frosting can be made ahead. Frosted or unfrosted cake layers can be frozen for up to 2–3 months.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 30mgIron: 1mg
Keyword baking, Cake, Cream Cheese Frosting, Dessert, Pistachio Cake, Special Occasion
Tried this recipe?Let us know how it was!