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–+ servings
Pistachio Cake

Pistachio Cake

Delicious pistachio cake flavored with almond extract and topped with creamy frosting. Perfect for any occasion.
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Prep Time 35 minutes
Cook Time 22 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • food processor
  • Mixing Bowls
  • handheld mixer
  • Stand Mixer
  • 8-inch round cake pans
  • Cake Turntable
  • serrated knife

Ingredients
  

Cake

  • 2 cups unsalted pistachios out of shells
  • 2.33 cups cake flour spooned & leveled
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.75 cups unsalted butter softened to room temperature
  • 1.75 cups granulated sugar
  • 5 large egg whites at room temperature
  • 0.5 cups sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk at room temperature
  • drops green food coloring optional

Cream Cheese Frosting

  • 16 ounces full-fat brick cream cheese softened to room temperature
  • 0.5 cups unsalted butter softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • pinch salt to taste

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Pulse the pistachios in a food processor until ground into very fine crumbs.
  • Pour 1 and ½ cups of pistachio crumbs into a large bowl. Whisk in cake flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter and sugar together until smooth and creamy. Beat in egg whites, then sour cream, vanilla extract, and almond extract.
  • Add dry ingredients and mix on low speed. Slowly pour in milk (and food coloring if using) and mix until combined.
  • Divide batter among prepared pans and bake for 21–23 minutes. Allow cakes to cool completely.
  • Beat cream cheese and butter together until smooth, then add confectioners’ sugar, vanilla extract, and salt. Beat until creamy.
  • Level the tops of the cakes and frost with cream cheese frosting, layering and decorating with remaining pistachios.
  • Refrigerate cake for at least 30 minutes before slicing.

Notes

Cake layers can be baked in advance and refrigerated. The frosting can also be prepared ahead of time. Use room temperature ingredients for best results.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg
Keyword baking, cream cheese frosting, Dessert Recipe, Naked Cake, pistachio, Pistachio Cake
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