Moist Pistachio Cake

Indulge in the nutty richness of a moist pistachio-flavored cake paired with a luscious cream cheese frosting. This decadent dessert, infused with pistachios and a hint of almond, is perfect for celebrations or as a delightful treat for any occasion.

Why You’ll Love This Recipe

• Rich Pistachio Flavor: Made with real pistachios for an authentic nutty taste.
• Moist and Fluffy Texture: The combination of buttermilk and cornstarch ensures a soft and tender crumb.
• Creamy Frosting: Pistachio cream cheese frosting adds a tangy sweetness that complements the cake perfectly.
• Elegant and Unique: A show-stopping cake that’s as beautiful as it is delicious.
• Customizable: Adjust the frosting, decorations, or add food coloring for a fun twist.

Ingredients

For the Cake

• 1¼ cups (175 g) raw, unsalted pistachios
• 2⅓ cups (300 g) all-purpose flour
• ¼ cup (25 g) cornstarch
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (113 g) unsalted butter, room temperature
• ½ cup (105 g) unflavored vegetable oil
• 1⅔ cups (332 g) white granulated sugar
• 3 large eggs, room temperature
• 1 tbsp vanilla extract
• ½ tsp almond extract
• 1 tsp white vinegar
• 1½ cups (336 g) buttermilk, room temperature
• Few drops green food coloring (optional)

For the Pistachio Cream Cheese Frosting

• 1½ cups (340 g) unsalted butter, room temperature
• 3 cups (375 g) powdered sugar
• 1½ tsp vanilla extract
• ½ tsp almond extract
• ½ cup (120 g) whipping or heavy cream, room temperature
• ½ cup (112 g) cream cheese, cold
• ½ cup (70 g) pistachios, unsalted, processed into fine crumbs
• Few drops green food coloring (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Cake

1. Prepare the Oven:
   Preheat the oven to 180°C (350°F). Grease and line two 8-inch cake tins.
2. Process Pistachios:
   Pulse pistachios in a food processor until they become fine crumbs. Be careful not to overprocess into a paste.
3. Combine Dry Ingredients:
   Sift together the flour, cornstarch, baking soda, baking powder, and salt in a medium bowl. Set aside.
4. Cream Butter and Sugar:
   In a large mixing bowl, cream together the butter, vegetable oil, and sugar until light and fluffy.
5. Add Wet Ingredients:
   Beat in eggs one at a time, mixing well after each addition. Add vanilla extract, almond extract, and vinegar, then mix in half the buttermilk until fully incorporated.
6. Fold in Dry Ingredients:
   Gently fold the dry ingredients into the wet mixture, alternating with the remaining buttermilk, until just combined.
7. Add Pistachios:
   Fold in crushed pistachios and a few drops of green food coloring, if using.
8. Bake the Cake:
   Divide the batter evenly between the prepared cake tins. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
9. Cool the Layers:
   Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting

1. Cream Butter and Sugar:
   In a mixing bowl, beat the butter and powdered sugar on low speed until combined. Increase speed to high and whip until light and fluffy.
2. Add Flavorings:
   Mix in the vanilla extract, almond extract, and whipping cream. Beat until smooth.
3. Incorporate Cream Cheese:
   Add the cold cream cheese and beat until fully incorporated.
4. Mix in Pistachios:
   Fold in the pistachio crumbs and a few drops of green food coloring, if desired.

Assemble the Cake

1. Layer the Cake:
   Place one cake layer on a serving plate or cake board. Spread a generous layer of frosting on top.
2. Stack and Frost:
   Add the second cake layer and frost the top and sides of the cake with the remaining frosting.
3. Decorate:
   Garnish with additional crushed pistachios, edible flowers, or a dusting of powdered sugar.

Servings and Timing

• Yield: 12 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Cool Time: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes

Variations

• Chocolate Pistachio: Add chocolate chips to the batter or drizzle melted chocolate over the frosted cake.
• Coconut Flavor: Incorporate shredded coconut into the batter or sprinkle it over the frosting.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Lemon Twist: Add lemon zest to the frosting for a citrusy contrast to the pistachio flavor.
• Mini Cakes: Use the batter to make cupcakes or mini bundt cakes.

Storage/Reheating

• Storage: Keep the cake in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before assembling and frosting.
• Serving: Bring the cake to room temperature before serving to enhance flavor and texture.

FAQs

1. Can I use salted pistachios?

Yes, but reduce the added salt in the recipe to balance flavors.

2. What can I use instead of buttermilk?

Substitute with 1½ cups of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

3. Can I make the frosting ahead of time?

Yes, store it in the fridge for up to 3 days. Allow it to soften at room temperature and re-whip before using.

4. How do I prevent my cake from drying out?

Avoid overbaking and measure ingredients accurately for the best results.

5. Can I make this recipe without food coloring?

Yes, the cake will still have a lovely pistachio flavor without the green tint.

6. Can I add more pistachios to the frosting?

Certainly! You can sprinkle extra crushed pistachios on top or fold them into the frosting for added crunch.

7. Can I use cream cheese frosting without butter?

For a tangier frosting, you can omit butter and use more cream cheese, though the texture will be less fluffy.

8. What’s the best way to crush pistachios?

Use a food processor or place them in a resealable bag and crush with a rolling pin.

9. Can I use almond flour instead of pistachio crumbs?

Yes, almond flour can be a substitute, though the flavor will differ slightly.

10. Can I decorate this cake for special occasions?

Absolutely! Add colorful sprinkles, edible gold leaf, or use piping techniques for an elegant touch.

Conclusion

Moist Pistachio Cake is a luxurious dessert perfect for any occasion. The nutty pistachio flavor, paired with creamy frosting, creates a cake that’s as beautiful as it is delicious. Whether for a birthday, celebration, or a weekend treat, this cake is sure to impress. Bake it today and enjoy every decadent bite!

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