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Pistachio Cake

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!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 20 mins
Servings: 10 People
Calories: 1033 kcal
Course: Dessert
Cuisine: American

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

Instructions

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  1. Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch cake pans with pan spray and set aside.
  2. If you don’t have ground pistachios, pulse shelled unsalted pistachios in a blender or food processor until the nuts before a powder.
  3. In a large bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda and salt.
  4. 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.
  5. In a clean large bowl, whip the egg whites until medium stiff peaks form.
  6. 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.
  7. 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.
  8. Let the cakes cool in the pans for 4-5 minutes before inverting onto a cooling rack to finish cooling.
  9. Frost the cooled cakes with buttercream and top with chopped pistachios.
Buttercream
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  1. 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

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

% 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.