Pistachio Cake with Buttercream Frosting (Printable)

Moist, nutty pistachio cake layered with creamy pistachio buttercream frosting, ideal for celebrations or dessert lovers.

# What You Need:

→ Pistachio Cake

01 - 1 1/2 cups shelled unsalted pistachios
02 - 1 1/2 cups all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk
10 - 1/4 cup sour cream

→ Pistachio Buttercream Frosting

11 - 1 cup shelled unsalted pistachios
12 - 1 cup unsalted butter, room temperature
13 - 3 cups powdered sugar, sifted
14 - 2-3 tablespoons heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Process 1 1/2 cups pistachios in a food processor until finely ground. Set aside.
03 - Whisk together flour, baking powder, and salt in a bowl.
04 - Beat butter and sugar in a large mixing bowl until light and fluffy, approximately 3 minutes.
05 - Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract.
06 - Fold the ground pistachios into the batter until evenly distributed.
07 - Alternately add flour mixture and milk, starting and ending with flour. Fold in sour cream until just combined.
08 - Divide batter evenly between prepared pans. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
10 - Process 1 cup pistachios until very finely ground or beginning to form a paste.
11 - Beat butter until creamy. Incorporate pistachio paste and mix thoroughly.
12 - Gradually add powdered sugar, beating until fluffy. Mix in vanilla and salt. Add cream 1 tablespoon at a time until desired consistency.
13 - Spread frosting between cooled cake layers and over the top and sides. Garnish with chopped pistachios if desired.

# Expert Tips:

01 -
  • The ground pistachios in both cake and frosting create an intensity of flavor you just cant get from extract alone
  • That perfectly tender crumb stays moist for days, making it ideal for make ahead celebrations
02 -
  • Overgrinding pistachios turns them into paste instead of fine crumbs, so watch closely and pulse in short bursts
  • Room temperature ingredients are nonnegotiable for proper emulsification and that tender texture we're after
03 -
  • Toasting pistachios at 350°F for 8-10 minutes before grinding intensifies their natural flavor dramatically
  • For the smoothest frosting, push your pistachio paste through a fine mesh sieve before mixing with butter

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