Pistachio Cake with Pistachio Buttercream Frosting

Why Make This Recipe

Pistachio Cake with Pistachio Buttercream Frosting is a delightful treat that brings the rich, nutty flavor of pistachios to the forefront. This cake is perfect for celebrations, gatherings, or just a sweet indulgence at home. The combination of ground pistachios in the cake and a luscious pistachio buttercream frosting creates a unique and delicious dessert that everyone will love. Plus, it’s visually stunning, making it a great centerpiece for any table!

How to Make Pistachio Cake with Pistachio Buttercream Frosting

Ingredients

• 2 ½ cups 1.1 GF flour (or all-purpose flour)
• 1 1/3 cups sugar
• 1 cup butter (room temp)
• 1 ½ cup unsalted ground pistachios
• 1 cup unsweetened plain yogurt
• ¼ cup milk
• 2 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 3 eggs
• 1 tbsp lemon zest
• ⅓ cup lemon juice
• 3 cups unsalted butter (room temp)
• 1 ½ tsp pistachio extract
• 5 cups powdered sugar
• 1 ½ cups unsalted ground pistachios
• 4 tbsp heavy cream

Directions

1. Preheat your oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray.
2. In a mixing bowl, beat the butter and sugar together for 3 minutes until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the milk, lemon juice, lemon zest, and yogurt until everything is well combined.
5. In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until everything is combined.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
10. (Optional) Slice each cake in half to create four layers.

Instructions for Frosting & Assembly

1. In a bowl, beat the room-temperature unsalted butter until creamy.
2. Gradually add the powdered sugar, ground pistachios, pistachio extract, and heavy cream.
3. Mix until the frosting is light and fluffy.
4. Once the cakes are completely cooled, spread frosting between the cake layers and on the top and sides of the cake.

How to Serve Pistachio Cake with Pistachio Buttercream Frosting

Slice the cake into generous pieces and serve it on a beautiful plate. It pairs wonderfully with a cup of tea or coffee. For added flair, garnish with whole pistachios or a sprinkle of powdered sugar.

How to Store Pistachio Cake with Pistachio Buttercream Frosting

Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Just remember to take it out about 30 minutes before serving to let it come back to room temperature.

Tips to Make Pistachio Cake with Pistachio Buttercream Frosting

• Ensure all your ingredients are at room temperature for the best results.
• Use high-quality pistachios for a richer flavor in both the cake and frosting.
• Let the cakes cool completely before frosting; this prevents the frosting from melting.
• Be creative with decorations! You can add edible flowers or chocolate shavings for a nice touch.

Variation

Feel free to experiment with the frosting! You could try adding a splash of almond extract or a bit of vanilla for a different flavor profile. You can also add layers of fruit like raspberries or cherries for a fruity twist.

FAQs

1. Can I use salted pistachios?
Yes, if you use salted pistachios, adjust the salt in the recipe to avoid over-salting.

2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers ahead of time and store them in the refrigerator for a few days or freeze them for longer storage.

3. What can I substitute for yogurt?
You can use sour cream or buttermilk as a substitute for yogurt in this recipe, both will add moisture and richness.

Pistachio Cake with Pistachio Buttercream Frosting

A delightful Pistachio Cake with rich pistachio buttercream frosting, perfect for celebrations or a sweet indulgence.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 33 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Baked Goods

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Cake

• 2.5 cups 2 ½ cups GF flour (or all-purpose flour)
• 1.33 cups 1 1/3 cups sugar
• 1 cup 1 cup butter (room temp) Should be at room temperature
• 1.5 cups 1 ½ cup unsalted ground pistachios Ground for incorporation into the batter
• 1 cup 1 cup unsweetened plain yogurt Can substitute with sour cream or buttermilk
• 0.25 cups ¼ cup milk
• 2 tsp 2 tsp baking powder
• 0.75 tsp ¾ tsp baking soda
• 0.5 tsp ½ tsp salt
• 3 units 3 eggs
• 1 tbsp 1 tbsp lemon zest
• 0.33 cups ⅓ cup lemon juice

For the Frosting

• 3 cups 3 cups unsalted butter (room temp) Should be at room temperature
• 1.5 tsp 1 ½ tsp pistachio extract
• 5 cups 5 cups powdered sugar
• 1.5 cups 1 ½ cups unsalted ground pistachios For mixing into the frosting
• 4 tbsp 4 tbsp heavy cream

Method

 

Cake Preparation

1. Preheat your oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray.
2. In a mixing bowl, beat the butter and sugar together for 3 minutes until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the milk, lemon juice, lemon zest, and yogurt until everything is well combined.
5. In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until everything is combined.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
10. (Optional) Slice each cake in half to create four layers.

Frosting Preparation

1. In a bowl, beat the room-temperature unsalted butter until creamy.
2. Gradually add the powdered sugar, ground pistachios, pistachio extract, and heavy cream.
3. Mix until the frosting is light and fluffy.

Assembly

1. Once the cakes are completely cooled, spread frosting between the cake layers and on the top and sides of the cake.

Notes

Ensure all your ingredients are at room temperature for the best results. Use high-quality pistachios for richer flavor. Allow the cakes to cool completely before frosting to prevent melting. Be creative with decorations, adding edible flowers or chocolate shavings for additional flair.