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Pistachio Cake

Irresistible Pistachio Cake with Creamy Frosting Delight

This moist Pistachio Cake with creamy frosting is a must-try dessert for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • - Cake pans
  • Oven
  • Electric mixer

Ingredients
  

For the Cake

  • 2 cups Unsalted Pistachios Can be swapped with other nuts if preferred.
  • 2.25 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 4 Tbsp Cornstarch Lightens the cake’s texture.
  • 2 tsp Baking Powder Leavening agent.
  • 1 tsp Kosher Salt Amplifies flavors.
  • 1 tsp Ground Cardamom Adds aromatic depth.
  • 0.5 tsp Baking Soda
  • 0.75 cups Butter, softened Contributes moisture.
  • 1 cups Dark Brown Sugar Adds caramel sweetness.
  • 0.75 cups Granulated Sugar Sweetens the cake.
  • 2 Large Eggs Binds ingredients.
  • 0.5 cups Sour Cream Adds tanginess.
  • 1 tsp Almond Extract Boosts nutty flavors.
  • 1 cups Milk Ensures a smooth batter.

For the Cream Cheese Frosting

  • 8 oz. Cream Cheese, softened Star ingredient for frosting.
  • 0.5 cups Butter for Frosting, softened
  • 4 cups Powdered Sugar
  • 2 Tbsp Heavy Cream
  • 1 tsp Pure Vanilla Extract
  • Pinch of Kosher Salt Balances sweetness.

Instructions
 

How to Make Pistachio Cake

  • Preheat your oven to 350°F (175°C) and spray your cake pans with cooking spray.
  • In a mixing bowl, combine ground pistachios, all-purpose flour, cornstarch, baking powder, baking soda, kosher salt, and ground cardamom. Whisk together.
  • In a separate bowl, beat the softened butter, dark brown sugar, and granulated sugar until creamy and light in color, about 3-4 minutes.
  • Gradually add in the eggs, one at a time, mixing well after each addition. Then stir in the sour cream and almond extract.
  • Slowly incorporate the dry ingredients into the wet mixture, alternating with the milk, until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  • Bake for approximately 30-35 minutes, until a toothpick inserted comes out clean.
  • Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Notes

Optional: Garnish with chopped pistachios for added texture and presentation.
Keyword cream cheese frosting, easy recipe, Festive Treat, moist cake, Nutty Dessert, Pistachio Cake