Best Creamy Pistachio Cake
A luscious dessert combining nutty flavors and silky textures, perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 0.5 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- pinch salt
- 0.75 cup finely chopped pistachios plus extra for garnish
Creamy Frosting Ingredients
- 1 cup heavy cream
- 0.5 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 0.25 cup pistachio paste if available
- to taste crushed pistachios for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs, one at a time, then pour in the milk and vanilla extract. Mix well.
- Gradually add the dry mix to the wet ingredients. Stir until no flour streaks remain, then gently fold in the pistachios.
Baking
- Pour the batter into a greased and floured 9-inch round cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frosting and Serving
- Beat the heavy cream, powdered sugar, and vanilla together until soft peaks form.
- Once the cake is cool, frost it and add dollops of pistachio paste, swirling it into the cream.
- Top with crushed pistachios and serve.
Notes
This cake tastes better the next day. Store in an airtight container in the fridge for up to four days. Can substitute another nut for pistachios if desired.