Pistachio Cake
This light and airy Pistachio Cake is made from scratch, full of real pistachios, and topped with a delicious buttercream. It's a classy cake that will impress your guests on any occasion!
Servings: 10 People
Ingredients
- 2 ¼ cups flour
- 1 cup ground pistachios
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup vegetable oil
- 4-5 drops green food coloring optional
- 4 large egg whites room temperature
Buttercream
- 1 pound unsalted butter room temperature
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
- 3-4 tablespoons heavy cream more if needed
- chopped pistachios for decorating
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch cake pans with pan spray and set aside.
- If you don’t have ground pistachios, pulse shelled unsalted pistachios in a blender or food processor until the nuts before a powder.
- In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda and salt.
- In a medium bowl whisk together the buttermilk, milk, both extracts and oil. Add the wet ingredients to the dry and mix until just combined. If desired, add a drop or two of green food coloring for the signature green pistachio color.
- In a clean large bowl, whip the egg whites until medium stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks of egg whites remain. Separate the batter evenly into the two prepared pans.
- Bake for 30-35 minutes, until the tops of the cakes spring back when gently pressed or a toothpick comes out with minimal crumbs on it.
- Let the cakes cool in the pans for 4-5 minutes before inverting onto a cooling rack to finish cooling.
- Frost the cooled cakes with buttercream and top with chopped pistachios.
Buttercream
- Beat the butter and powdered sugar together slowly in a stand mixer until combined. Add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
Nutrition
Calories: 1033kcal | Carbohydrates: 153g | Protein: 8g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 233mg | Potassium: 317mg | Fiber: 2g | Sugar: 127g | Vitamin A: 1281IU | Vitamin C: 0.4mg | Calcium: 103mg | Iron: 2mg
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