Description
Enjoy a slice of heaven with this Dreamy Pistachio Cake Delight, featuring moist layers of pistachio-infused cake and a luscious pistachio buttercream frosting topped with crunchy chopped pistachios. Perfect for special occasions or a sophisticated treat, this cake combines the rich nutty flavor of pistachios with smooth, creamy frosting for an irresistible dessert.
Ingredients
Scale
For the Cake
- 1 ½ cups unshelled pistachios
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup softened unsalted butter
- 1 ½ cups sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- A few drops of green food coloring (optional)
For the Frosting
- 1 ½ cups softened unsalted butter
- 4 cups powdered sugar
- ½ cup pistachio paste
- 1 tsp vanilla extract
- 2-3 tbsp milk
- ½ cup chopped pistachios (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking and ensure easy removal.
- Grind Pistachios and Mix Dry Ingredients: Grind the unshelled pistachios into a fine consistency. In a bowl, combine the ground pistachios with the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large separate bowl, beat the softened butter and sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add Eggs and Flavorings: Add the eggs one at a time into the butter mixture, mixing well after each to maintain emulsion. Stir in the vanilla extract and green food coloring if using, to add flavor and color.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter-egg mixture, alternating with buttermilk. Start and end with the dry ingredients to keep the batter balanced and smooth.
- Divide Batter and Bake: Evenly distribute the cake batter among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Cool Cakes: Let the cakes cool completely in the pans before transferring them to wire racks; this prevents them from breaking apart when you remove them.
- Make the Frosting: Beat the softened butter in a mixing bowl until creamy and smooth, creating a good base for the frosting.
- Add Sugar and Pistachio Paste: Gradually incorporate the powdered sugar, pistachio paste, and vanilla extract. Mix until the frosting is fully combined and creamy.
- Adjust Frosting Consistency: Add milk one tablespoon at a time to achieve a smooth, spreadable consistency suitable for frosting the cake layers.
- Assemble Layers: Place one cake layer on a serving plate, spread a generous amount of frosting on top, then repeat layering until all three cake layers are stacked with frosting in between.
- Frost and Garnish: Cover the top and sides of the assembled cake with the remaining frosting, smoothing it out. Sprinkle chopped pistachios on top as a final decorative touch and added texture.
Notes
- Using unshelled pistachios ensures freshness and flavor; grind them finely for the best texture in the cake.
- Green food coloring is optional but enhances the pistachio theme visually.
- Make sure cakes are completely cool before frosting to prevent melting.
- If pistachio paste is unavailable, you can substitute with finely ground pistachios blended with a small amount of sweetened condensed milk to form a paste.
- Store the cake refrigerated and bring to room temperature before serving for the best flavor.
