Best Creamy Pistachio Cake
A light and creamy pistachio cake that’s perfect for any occasion, easy to make and utterly delicious.
Ingredients
For the Cake
- 1 cup unsalted pistachios (shelled) Finely chopped for the batter
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter (softened)
- 1 cup sour cream Can substitute with Greek yogurt or buttermilk
- 3 large eggs
- 1 tsp baking powder
- 1 tsp vanilla extract A key ingredient for flavor
- 0.5 tsp salt Reduce if using salted pistachios
- optional Extra pistachios for garnish
Instructions
Preparation
- Pulse the pistachios in a food processor until finely chopped, resembling coarser flour.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the flour mixture (with baking powder and salt) and the sour cream to the butter mixture, starting and finishing with the flour mixture.
- Gently fold in the ground pistachios until well combined.
Baking
- Pour the batter into a greased cake pan and bake in a preheated oven at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted comes out clean.
Cooling and Serving
- After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Optional: Top with whipped cream or cream cheese frosting and sprinkle extra pistachios on top before serving.
Notes
If your sour cream is thick, add a splash of milk to lighten. Leftover pistachios can enhance your morning oatmeal or yogurt. Cake doesn't need to be perfectly level, as frosting can hide imperfections beautifully.