Pistachio Cream Cake

A moist and nutty pistachio cream cake with velvety pistachio cream cheese frosting, perfect for any occasion.

Prep time

15 minutes

Cook time

45 minutes

Total time

2 hours

Yield

12

Ingredients

1¼ cups raw unsalted pistachios

2⅓ cups all-purpose flour

¼ cup cornstarch

½ tsp baking soda

1 tsp baking powder

½ tsp salt

½ cup unsalted butter (room temp)

½ cup vegetable oil

1⅔ cups white sugar

3 large eggs (room temp)

1 tbsp vanilla extract

½ tsp almond extract

1 tsp white vinegar

1½ cups buttermilk

Few drops green food coloring (optional)

1½ cups unsalted butter (for frosting)

3 cups powdered sugar

1½ tsp vanilla extract (for frosting)

½ tsp almond extract (for frosting)

½ cup whipping cream

½ cup cream cheese (firm)

½ cup pistachios (crumbs, for frosting)

Few drops green food coloring (optional)

Instructions

1. Preheat oven to 350°F (180°C). Grease and line two 8-inch pans.
2. Process pistachios into fine crumbs. Set aside.
3. Sift flour, cornstarch, baking soda, powder, and salt.
4. Cream butter, oil, sugar. Add eggs, vanilla, almond, vinegar, buttermilk.
5. Fold dry mix and pistachios. Add food coloring if using.
6. Divide batter. Bake 40–45 min. Cool layers.
7. Beat butter, sugar, extracts, cream for frosting. Add cream cheese, pistachios.
8. Frost cooled cake layers and serve.

Notes

Use raw, unsalted pistachios for best flavor. Store cake airtight in fridge up to 5 days or freeze slices up to 2 months.