Pistachio Cake

This is the best pistachio cake! It's extra moist with lots of nutty pistachio flavor, filled with pistachio cream, topped with luscious cream cheese frosting and chopped pistachios.

📝 Ingredients

• 1 cup (140 g) pistachios (deshelled)
• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 3 eggs, at room temperature
• 1 tbsp (15 ml) vanilla
• 1 cup (240 ml) buttermilk, at room temperature
• 3/4 cup (168 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, cold
• 2 1/4 cups (293 g) powdered sugar
• 1/2 cup (70 g) pistachios (deshelled)
• 1/2 cup (150 g) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream

👨‍🍳 Instructions

1. 1--- For the Pistachio Cake ---
2. 2Preheat the oven to 350 degrees. Spray a 9x9 pan with non-stick spray and line it with parchment paper.
3. 3Add the pistachios to a food processor and pulse until finely ground.
4. 4In a medium bowl, whisk together the all purpose flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
5. 5Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use a stand mixer fit with a paddle attachment.)
6. 6Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute.
7. 7Add the buttermilk and the dry ingredients to the wet ingredients a little at a time and mix on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary.
8. 8Fold in the ground pistachios.
9. 9Pour the batter into the prepared baking pan.
10. 10Bake the cake for 38-44 minutes, or until a cake tester comes out clean from the center.
11. 11Then let the cake cool in the pan on a wire rack until completely cool.
12. 12--- For the Cream Cheese Frosting ---
13. 13Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.(If using a stand mixer, use a whisk attachment.)
14. 14Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
15. 15Sift in the powdered sugar and mix on low speed until combined. Then mix on high speed until fluffy again.
16. 16--- For the Pistachio Cream ---
17. 17Grind the pistachios in a food processor until they turn into pistachio butter.
18. 18Add the pistachio butter and sweetened condensed milk to a bowl and whisk to combine.
19. 19Add the heavy cream to medium bowl and beat it with an electric mixer on high speed until firm peaks form.
20. 20Fold the whipped cream into the pistachio mixture. Transfer to a piping bag until ready to use.
21. 21--- Assembling the Cake ---
22. 22When the cake is completely cooled carefully turn the pan over to release the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon.
23. 23Pipe the pistachio cream into the holes of the cake.
24. 24Frost the top of the cake with a thick layer of cream cheese frosting. Swirl pistachio cream into the frosting and sprinkle with chopped pistachios. Then serve!