Irresistibly Indulgent Pistachio Cream Cake Recipe You'll Love
A delightful Pistachio Cream Cake featuring fluffy layers, nutty flavors, and a gluten-free option that will enchant every palate.
Equipment
- 9-inch round cake pans
- Mixing Bowls
- Whisk
- Electric mixer
- wire racks
Ingredients
For the Cake
- 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free flour blend for a gluten-free option.
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter Ensure it’s softened for easier mixing.
- 1 cup Granulated Sugar
- 4 Eggs Use room temperature for best results.
- 1 teaspoon Vanilla Extract
- 1 cup Sour Cream
- 1/2 cup Whole Milk
- 1 cup Shelled Pistachios (Finely Chopped) Toasting enhances their taste.
- 1 cup White Chocolate Chips Mini chocolate chips or cranberries can be used as alternatives.
For the Buttercream Frosting
- 4 cups Powdered Sugar Adjust for desired consistency.
- 1/2 cup Heavy Cream
- 1 teaspoon Vanilla Extract (for Buttercream)
For Garnish
- 1/2 cup Finely Chopped Pistachios
Instructions
Baking Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting with a light coating of flour.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Beat the softened butter and granulated sugar together until fluffy and light in color, about 3-5 minutes.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture into the creamed butter and sugar, alternating with the sour cream and whole milk. Mix just until combined.
- Fold in Add-ins: Gently fold in the finely chopped, toasted pistachios and white chocolate chips.
- Divide and Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Prepare Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
- Assemble Cake: Frost the top of one cake layer, stack the second layer on top, and frost the entire cake. Sprinkle finely chopped pistachios on top!
Notes
For an extra touch of indulgence, drizzle with dark chocolate ganache.