Pistachio Cake With Buttercream Frosting (Printable)
Moist pistachio cake with creamy buttercream frosting, perfect for celebrations and indulgent moments.
# What You'll 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
# How to Make It:
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 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Mix in the ground pistachios until evenly distributed.
07 - Alternately add flour mixture and milk, beginning and ending with flour. Add sour cream and mix 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. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
09 - Process 1 cup pistachios until very finely ground or beginning to form a paste.
10 - Beat butter until creamy. Add pistachio paste and mix well.
11 - Gradually add powdered sugar, beating until fluffy. Add vanilla and salt. Add cream 1 tablespoon at a time until desired consistency is reached.
12 - Spread frosting between cooled cake layers and over the top and sides. Decorate with extra chopped pistachios if desired.
# Expert Suggestions:
01 -
- The buttercream alone is worth the effort
- Something about pistachios makes everything feel fancy
02 -
- Overgrinding pistachios releases too much oil and makes them gummy
- Room temperature butter is non-negotiable for proper emulsion
03 -
- Weighing pistachios gives more consistent results than cup measurements
- Add cream gradually to buttercream to avoid thinning it too much