Pistachio Cake
User Reviews
5
Pistachio Cake
Description
This cake involves browning unsalted butter to develop a rich, nutty base, which is incorporated into a batter of cake flour, sugar, baking powder, baking soda, and salt. Buttermilk, eggs, vanilla, and almond extracts contribute moisture and delicate flavor, with finely chopped salted pistachios folded in to add texture and an earthy nutty note. The batter is baked in three 8-inch pans to form even layers. Optional green food coloring can be added to accentuate the pistachio theme with a pale green crumb.
The resulting cake has a soft, tender crumb with subtle nuttiness from toasted pistachios and browned butter. Swiss meringue buttercream frosting complements the cake with a lightly sweet, silky texture. This cake works well for celebrations or whenever a nutty, moist layer cake is desired.
Pistachios may be salted or unsalted; if unsalted, more salt can be added to the batter to compensate. The cake layers can be stored in an airtight container at room temperature for up to 24 hours or refrigerated up to 5 days. Various frostings can be used, including marshmallow, cream cheese, or white chocolate buttercream as alternatives.
Ingredients
- 1 cup butter unsalted
- 3 cups cake flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups buttermilk room temperature preferred
- 2 egg large, room temperature preferred
- ½ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 1 cup pistachios finely chopped, dry roasted, salted
- green food coloring optional (see note)
- 1 batch buttercream Swiss Meringue style
Instructions
Brown the Butter
- Melt butter in a medium sized saucepan over medium heat.
- Decrease heat to medium-low and cook, stirring and scraping the bottom with a heatproof spatula, until brown bits form on the bottom of the pan (butter will sizzle, foam, and pop then this will slow before it browns). Pour into a heatproof bowl and allow to cool until no longer warm to the touch before proceeding.
Make the Cake
- Preheat oven to 350F (175C) and grease 3 8” (20cm) round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add (cooled) browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
- In a separate, medium-sized bowl or large measuring cup, whisk together buttermilk, eggs, and extracts until well-combined.
- With mixer on low-speed, gradually drizzle the buttermilk mixture into the flour mixture. Scrape the sides and bottom of the bowl to ensure the batter is uniform (it’s alright if you notice small lumps in the batter).
- Add pistachios and use a spatula to stir until well incorporated.
- Add drops of food coloring, if desired. Stir until uniform in color.
- Evenly divide batter into prepared pans and bake in the center rack of 350F (175C) oven for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.
Assembly
- Level cakes if needed (I linked to my favorite cake leveler in the “Equipment” section above) and decorate with frosting. I did a smooth, semi-naked covering for the sides of the cake with thicker frosting in between layers and on top of the cake, but you can completely cover the entire cake with a single batch of Swiss meringue buttercream. If desired, top cake with additional chopped pistachios.
Notes
- Measure pistachios either before or after chopping; adjust salt if using unsalted pistachios by increasing to 1 teaspoon.
- For a pale green color, use small amounts of gel food coloring such as mint and avocado shades.
- Swiss meringue buttercream is recommended, but other frostings like cream cheese or white chocolate buttercream are suitable alternatives.
- Store cake layers in an airtight container at room temperature for up to 24 hours or refrigerate for up to 5 days before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 465kcal | 23% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 262mg | 11% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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