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Creamy Pistachio Cake

Creamy Pistachio Cake: Indulge in Moist, Blissful Layers

Enjoy the delightful moistness of Creamy Pistachio Cake, a dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for gluten-free option.
  • 2 teaspoons baking powder Acts as a leavening agent for rise and fluffiness.
  • 1 teaspoon baking soda Helps with leavening.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup unsalted butter Ensure it's softened.
  • 1.5 cups granulated sugar Sweetens the cake.
  • 3 large eggs Use room temperature.
  • 2 teaspoons vanilla extract Use pure for best results.
  • 1 cup sour cream Can substitute with Greek yogurt.
  • 1 cup whole milk Enhances creaminess.
  • 1 cup shelled pistachios, finely chopped
  • 1/2 cup white chocolate chips Can substitute with milk chocolate chips.
For the Buttercream Frosting
  • 4 cups powdered sugar Provides sweetness and stability.
  • 1 cup heavy cream Gives a luxurious texture.
For Garnish
  • 1/2 cup additional pistachios, finely chopped Enhances presentation.

Equipment

  • oven
  • mixing bowl
  • Electric Mixer
  • Cake Pans
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions for Creamy Pistachio Cake
  1. Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
  2. Combine dry ingredients: whisk together flour, baking powder, baking soda, and salt.
  3. Cream unsalted butter and granulated sugar together until pale and fluffy.
  4. Add eggs one at a time and then stir in vanilla extract.
  5. Gradually mix in dry ingredients, alternating with sour cream and milk.
  6. Fold in finely chopped pistachios and white chocolate chips.
  7. Divide batter among prepared pans and bake for 20–25 minutes.
  8. Cool the cakes in pans for about 10 minutes, then transfer to wire racks.
  9. Prepare buttercream frosting by beating butter, then adding powdered sugar and cream.
  10. Assemble the cake: layer with frosting, then cover the entire cake.
  11. Garnish with finely chopped pistachios and refrigerate for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter. Toasting pistachios enhances their flavor.

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