Pistachio Cake
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Pistachio Cake
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This light and airy Pistachio Cake is made from scratch, full of real pistachios, and topped with a delicious buttercream. It's a classy cake that will impress your guests on any occasion!
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Ingredients
- 2 ¼ cups flour
- 1 cup ground pistachios
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup vegetable oil
- 4-5 drops green food coloring optional
- 4 large egg whites room temperature
Buttercream
- 1 pound unsalted butter room temperature
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 pinch salt
- 3-4 tablespoons heavy cream more if needed
- chopped pistachios for decorating
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Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch cake pans with pan spray and set aside.
- If you don’t have ground pistachios, pulse shelled unsalted pistachios in a blender or food processor until the nuts before a powder.
- In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda and salt.
- In a medium bowl whisk together the buttermilk, milk, both extracts and oil. Add the wet ingredients to the dry and mix until just combined. If desired, add a drop or two of green food coloring for the signature green pistachio color.
- In a clean large bowl, whip the egg whites until medium stiff peaks form.
- Gently fold the egg whites into the batter until no white streaks of egg whites remain. Separate the batter evenly into the two prepared pans.
- Bake for 30-35 minutes, until the tops of the cakes spring back when gently pressed or a toothpick comes out with minimal crumbs on it.
- Let the cakes cool in the pans for 4-5 minutes before inverting onto a cooling rack to finish cooling.
- Frost the cooled cakes with buttercream and top with chopped pistachios.
Buttercream
- Beat the butter and powdered sugar together slowly in a stand mixer until combined. Add the vanilla, salt and 3 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
Nutrition Information
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Calories
1033kcal
(52%)
Carbohydrates
153g
(51%)
Protein
8g
(16%)
Fat
45g
(69%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
233mg
(10%)
Potassium
317mg
(9%)
Fiber
2g
(8%)
Sugar
127g
(254%)
Vitamin A
1281IU
(26%)
Vitamin C
0.4mg
(0%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10People
Amount Per Serving
Calories 1033 kcal
% Daily Value*
| Calories | 1033kcal | 52% |
| Carbohydrates | 153g | 51% |
| Protein | 8g | 16% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 233mg | 10% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 127g | 254% |
| Vitamin A | 1281IU | 26% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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