Pistachio Cake

Ground pistachios are added in with the flour to create a slightly hued cake with a nutty flavor and add a little texture for a perfect bite of cake. The cake gets a thin layer of cream cheese frosting for a tangy addition and we are obsessed with the cardamom in the cake too. It's currently our favorite and the birthday cake we might be asking for this year! 

If you are looking for more pistachio desserts try our pistachio chocolate chip cookies next! 

Have you made this yet? Let us know how it went in the comments below! 

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Yields: 10 - 12
Prep Time: 0 hours 15 mins
Total Time: 2 hours 0 mins
Ingredients
For the cake

Cooking spray

2 c.

unsalted pistachios

2 1/4 c.

all-purpose flour

4 tbsp.

cornstarch

2 tsp.

baking powder

1 tsp.

kosher salt

1 tsp.

ground cardamom 

1/2 tsp.

baking soda 

3/4 c.

(1 1/2 sticks) butter, softened

1 c.

packed dark brown sugar

3/4 c.

granulated sugar

2

large eggs

1/2 c.

sour creram

1 tsp.

almond extract

1 c.

milk

For cream cheese frosting
1

(8-oz.) block cream cheese, softened

1/2 c.

(1 stick) butter, softened

4 c.

powdered sugar

2 tbsp.

heavy cream

1 tsp.

pure vanilla extract 

Pinch kosher salt

Directions
  1. Make cake: Adjust racks to center and lower-third position, and preheat oven to 350°. Line 3, 8” cake pans with parchment, and grease with cooking spray. In a food processor, pulse pistachios into fine crumbs. Measure out 1 tablespoon and reserve for decorating.
  2. In a large bowl, combine remaining ground pistachios, flour, cornstarch, baking powder, salt, cardamom, and baking soda. 
  3. In another large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and almond extract, and beat until incorporated.
  4. Add about half of the dry ingredients to the wet, and mix until almost combined. Then add milk and beat again. Add remaining dry ingredients, and beat until just combined. Divide batter evenly between prepared pans, and smooth top.
  5. Bake until a toothpick inserted in the middles come out clean, 30 to 35 minutes. Let cool 15 minutes, then invert onto a wire cooling rack to cool completely.
  6. Make frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain. Add heavy cream, vanilla, and a pinch of salt, and beat until combined. 
  7. Using a large serrated knife, level tops of cooled cakes as needed. Place 1 layer on a serving platter, and top with about ¼ of the frosting. Use an offset spatula to smooth into an even layer. Repeat with remaining layers, then frost sides of cake with remaining frosting. 
  8. Sprinkle reserved ground pistachios around the edge of the top of the cake.
PHOTO: JOEL GOLDBERG; FOOD STYLING: MAKINZE GORE

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