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Pistachio Cream Cake Recipe

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This Pistachio Cream Cake is a moist and nutty dessert featuring real pistachios, a fluffy cake base, and a velvety pistachio-infused frosting. Perfect for birthdays, celebrations, or an indulgent treat, this cake is a must-try for pistachio lovers!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup pistachio paste
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup chopped pistachios

For the Frosting:

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup pistachio paste
  • 1/2 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well.
  • Mix in pistachio paste and vanilla extract.
  • Alternate adding the dry ingredients and milk, mixing until combined.
  • Fold in chopped pistachios.
  • Pour batter into the pan and bake for 30-35 minutes. Let cool.
  • For the frosting, whip heavy cream until soft peaks form. Add powdered sugar, pistachio paste, and vanilla, then continue whipping until thick.

 

  • Frost the cooled cake and garnish with additional chopped pistachios.

Notes

  • For a deeper pistachio flavor, use roasted and ground pistachios.
  • Chill the cake before serving for a firmer texture.

 

  • Store in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://cookingwithjessica.com/pistachio-cream-cake-recipe/