Pistachio Cream Cake Recipe
This Pistachio Cream Cake is a soft, nutty, and flavorful dessert topped with a luscious cream frosting. Made with real pistachios, it’s a perfect balance of sweetness and texture, ideal for celebrations or an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- ½ cup milk
- ½ cup pistachios, finely ground
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Cream Frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ tsp vanilla extract
- ¼ cup crushed pistachios for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs and vanilla, mixing well.
- Gradually add dry ingredients, alternating with milk, until combined. Stir in ground pistachios.
- Pour batter into the pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- For the frosting, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread frosting over the cooled cake and garnish with crushed pistachios.
- Slice and enjoy!
Notes
- Use roasted pistachios for a richer flavor.
- Add a drop of green food coloring for a vibrant look.
- Store in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
Find it online: https://elianarecipes.com/pistachio-cream-cake-recipe/