Pistachio Cream Cake
450kcal
Ingredients
For the Cake
- 1 3/4 cups all-purpose flour provides the cake's structure and softness.
- 1 teaspoon baking powder helps the cake rise to fluffy perfection.
- 1/2 teaspoon baking soda balances acidity and complements the cake's texture.
- 1/4 teaspoon salt enhances the flavors of other ingredients.
- 1/2 cup unsalted butter adds richness and moisture to the cake.
- 1 cup granulated sugar sweetens the cake and helps create a light texture.
- 3 large eggs bind the mixture for a perfect cake consistency.
- 1 teaspoon vanilla extract infuses a warm, inviting flavor.
- 1/2 cup milk keeps the cake moist and rich.
- 1/2 cup finely ground pistachios introduces a lovely nutty flavor and texture.
For the Pistachio Cream Filling
- 1 cup heavy whipping cream creates a light and airy texture for the filling.
- 1/2 cup powdered sugar sweetens the cream and adds a silky finish.
- 1/2 cup pistachio paste intensifies the pistachio flavor for a delightful filling.
- 1 teaspoon vanilla extract enhances the overall sweetness and flavor balance.
For the Frosting
- 1 cup unsalted butter provides a creamy base that is easy to spread.
- 4 cups powdered sugar sweetens and creates a smooth frosting.
- 1/4 cup milk helps achieve a spreadable consistency for the frosting.
- 1 teaspoon vanilla extract adds depth and richness to the frosting's flavor.
For Garnish
- Crushed pistachios sprinkle on top to add a decorative touch and extra nutty crunch.
Method
How to Make Pistachio Cream Cake
- Preheat your oven to 350°F (175°C). Start by greasing and flouring two 9-inch round cake pans to ensure your cakes slide out easily after baking.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. This mixture will help ensure an even rise and texture for your cake.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy. This takes about 3-5 minutes of mixing, and it’s the key to achieving a light, airy cake.
- Add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract for a warm, inviting flavor!
- Combine the dry ingredients with the butter mixture, alternating with the milk. Mix until just combined, then gently fold in the finely ground pistachios for that nutty flair.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
- Beat the heavy whipping cream and powdered sugar in a mixing bowl until soft peaks form. Gently fold in the pistachio paste and vanilla extract until well combined, creating a delightful filling.
- Mix softened butter in a large bowl until creamy. Gradually add the powdered sugar and milk, beating until smooth and fluffy. Stir in the vanilla extract for extra taste.
- Layer one cake layer on a serving plate. Spread a generous amount of pistachio cream filling on top to create a luscious middle layer.
- Stack the second cake layer on top and press down gently. This forms a stable base for the frosting to adhere to.
- Frost the top and sides of the cake using the previously prepared frosting. Use a spatula to smooth it out for an elegant finish.
- Sprinkle crushed pistachios on top of the frosted cake for decoration and an added crunchy texture that looks beautiful.
- Slice and serve. Enjoy every delightful bite of your homemade Pistachio Cream Cake!
Nutrition
Serving1sliceCalories450kcalCarbohydrates52gProtein6gFat25gSaturated Fat15gPolyunsaturated Fat3gMonounsaturated Fat5gCholesterol120mgSodium170mgPotassium150mgFiber1gSugar30gVitamin A900IUCalcium50mgIron1mg
Notes
Ensure your ingredients are at room temperature for better emulsification, resulting in a lighter cake. Avoid overmixing the batter after adding the dry ingredients to maintain a fluffy texture. For the cream filling, whip the heavy cream just until soft peaks form to achieve that airy consistency.