Moist Pistachio Cake

A rich, flavorful pistachio cake with a velvety cream cheese frosting, perfect for celebrations or indulgent moments.

Ingredients:

For the Cake:

• 1¼ cups (175 g) raw, unsalted pistachios (processed into fine crumbs)
• 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) vegetable oil
• 1⅔ cups (332 g) 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)

Instructions:

Make the Cake:

1. Preheat oven: Set oven to 180°C (350°F). Grease and line two 8-inch cake pans.
2. Prepare pistachios: Process pistachios into fine crumbs using a food processor. Set aside.
3. Combine dry ingredients: Sift flour, cornstarch, baking soda, baking powder, and salt in a bowl.
4. Cream butter and sugar: In another bowl, beat butter, vegetable oil, and sugar until light and creamy.
5. Add wet ingredients: Add eggs one at a time, beating well after each addition. Stir in vanilla extract, almond extract, and vinegar. Mix in half of the buttermilk until combined.
6. Incorporate dry ingredients: Gradually fold in the dry ingredients, alternating with the remaining buttermilk.
7. Add pistachios: Gently fold in pistachio crumbs and green food coloring, if desired.
8. Bake: Divide the batter evenly between the prepared pans. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Make the Frosting:

1. Beat butter until smooth and fluffy. Gradually add powdered sugar, mixing until well combined.
2. Add vanilla extract, almond extract, and heavy cream, beating until light and airy.
3. Mix in cream cheese until smooth. Fold in pistachio crumbs and food coloring, if using.

Assemble the Cake:

1. Place one cooled cake layer on a serving plate. Spread a layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Decorate with additional pistachio crumbs or whole pistachios, if desired.