Best Pistachio Cake Recipe – How To Make Pistachio Cake

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Ground pistachios are added to the flour to create a cake that’s lightly tinted with a nutty flavor and adds a bit of texture for a perfect cake bite. The cake is given a thin layer of cream cheese frosting for a spicy addition and we are obsessed with the cardamom in the cake as well. This is currently our favorite and the birthday cake we could ask for this year!

If you are looking for more pistachio desserts then try our pistachio chocolate chip cookies!

Have you ever done this? Let us know how it went in the comments below!

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Yields:

10 – 12

Preparation time:

0

hours

15

minutes

Total time:

2

hours

0

minutes

For the cake

2 1/4 tsp.

all purpose flour

3/4 tsp.

(1 1/2 sticks) butter, softened

1 ch.

packaged dark brown sugar

For the cream cheese frosting

1


(8 oz.) Block cream cheese, softened

1/2 tsp.

(1 stick) butter, softened

1 C.

pure vanilla extract

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  1. To make a cake : Adjust the shelves to the center and the lower third and preheat the oven to 350 °. Line 3 8-inch cake pans with parchment paper and grease with cooking spray. In a food processor, reduce the pistachios to fine crumbs. Measure 1 tbsp and set aside for decoration.
  2. In a large bowl, combine the remaining ground pistachios, flour, cornstarch, baking powder, salt, cardamom and baking soda.
  3. In another large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and almond extract and beat until incorporated.
  4. Add about half of the dry ingredients to the water and mix until almost combined. Then add the milk and beat again. Add remaining dry ingredients and beat until just combined. Distribute the dough evenly between the prepared molds and smooth the top.
  5. Bake in preheated oven until toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool for 15 minutes, then invert on a cooling rack to cool completely.
  6. Make the icing: In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle, beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain. Add heavy cream, vanilla and a pinch of salt and beat until well blended.
  7. Using a large serrated knife, level tops of cooled cakes as needed. Place 1 layer on a serving platter and cover with about ¼ of the frosting. Use an offset spatula to smooth into an even coat. Repeat with the remaining layers, then frost sides of cake with remaining frosting.
  8. Sprinkle the reserved ground pistachios around the edge of the top of the cake.

PHOTO: JOEL GOLDBERG; FOOD STYLE: MAKINZE GORE

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