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Creamy Pistachio Cake

Heavenly Creamy Pistachio Cake That Will Wow Your Friends

This Creamy Pistachio Cake is a moist, layered delight that will impress your friends with its rich flavor and beginner-friendly steps.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Replace with a gluten-free blend for gluten-free option.
  • 1 teaspoon baking powder Acts as a leavening agent.
  • 1 teaspoon baking soda Provides additional leavening.
  • ½ teaspoon salt Enhances overall flavor.
  • 1 cup unsalted butter Must be softened for easy mixing.
  • 1½ cups granulated sugar Adds sweetness.
  • 4 large eggs Use room temperature for better mixing.
  • 2 teaspoons vanilla extract Offers delightful aromatic flavor.
  • 1 cup sour cream Can substitute with Greek yogurt.
  • 1 cup whole milk Select full-fat for best flavor.
  • 1 cup shelled pistachios Finely chopped for even flavor distribution.
  • ½ cup white chocolate chips Adds sweetness and texture contrast.
For the Frosting
  • 4 cups powdered sugar Sweetens the frosting.
  • 1 cup heavy cream Creates fluffy frosting.
For Garnish
  • ¼ cup pistachios (finely chopped) For topping.

Equipment

  • Oven
  • mixing bowls
  • hand mixer or stand mixer
  • spatula
  • Cake Pans
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans with butter, dusting them with flour.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until there are no lumps.
  3. Beat the softened butter and granulated sugar together for about 3 minutes until fluffy and light in color.
  4. Incorporate the eggs one at a time, then stir in vanilla extract until fully combined.
  5. Gradually add the dry mixture to the wet mixture, alternating with sour cream and whole milk, mixing on low until just combined.
  6. Fold in the finely chopped pistachios and white chocolate chips gently.
  7. Divide the batter evenly among the prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Beat the softened butter and gradually add the powdered sugar and cream, mixing until fluffy.
  10. Assemble the cake by placing one layer on a platter, frosting it, adding the next layer, and repeating until all layers are stacked.
  11. Refrigerate the assembled cake for about 30 minutes before slicing to set the frosting.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 700IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing and consider toasting the pistachios for enhanced flavor.

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