Pistachio Cake
Ingredients
For the Pistachio Cake:
- 1 cup pistachios deshelled
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter softened
- 1 ½ cups granulated white sugar
- 3 eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk at room temperature
For the Cream Cheese Frosting:
- ¾ cup unsalted butter softened
- 6 oz cream cheese cold
- 2 ¼ cups powdered sugar
For the Pistachio Cream:
- ½ cup pistachios deshelled
- ½ cup sweetened condensed milk
- ½ cup heavy cream
Instructions
For the Pistachio Cake:
- Preheat the oven to 350°F. Spray a 9×9 pan with non-stick spray and line it with parchment paper.
- Grind the pistachios in a food processor until finely ground.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated white sugar until fluffy.
- Add eggs and vanilla, mixing until pale and smooth.
- Alternate adding buttermilk and dry ingredients to the wet ingredients, mixing until combined.
- Fold in ground pistachios.
- Pour batter into the prepared pan and bake for 38-44 minutes, or until a cake tester comes out clean.
- Let the cake cool completely in the pan on a wire rack.
For the Cream Cheese Frosting:
- Beat butter in a large bowl until pale and fluffy.
- Add cream cheese and beat until fluffy.
- Sift in powdered sugar and mix until combined and fluffy.
For the Pistachio Cream:
- Grind pistachios in a food processor until they turn into pistachio butter.
- Whisk together pistachio butter and sweetened condensed milk.
- Beat heavy cream until firm peaks form, then fold into pistachio mixture.
Assembling the Cake:
- Once cooled, turn the cake out onto a serving plate. Poke holes in the top of the cake.
- Pipe pistachio cream into the holes.
- Frost the top of the cake with cream cheese frosting, swirling in pistachio cream.
- Sprinkle with chopped pistachios, then serve and enjoy!