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Pistachio Cake with Cream Cheese Frosting and Pistachio Cream Swirl Recipe

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★★★★★

5 from 92 reviews

This luscious Pistachio Cake features a moist, tender crumb packed with ground pistachios and a perfect balance of sweetness. Topped with rich cream cheese frosting and a uniquely textured pistachio cream filling, this cake is a delightful treat for special occasions or an indulgent dessert to impress friends and family.

Ingredients

Scale

For the Pistachio Cake

  • 1 cup (140 g) pistachios, deshelled
  • 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 10 tbsp (140 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated white sugar
  • 3 eggs, at room temperature
  • 1 tbsp (15 ml) vanilla extract
  • 1 cup (240 ml) buttermilk, at room temperature

For the Cream Cheese Frosting

  • 3/4 cup (168 g) unsalted butter, softened
  • 6 oz (170 g) cream cheese, cold
  • 2 1/4 cups (293 g) powdered sugar

For the Pistachio Cream

  • 1/2 cup (70 g) pistachios, deshelled
  • 1/2 cup (150 g) sweetened condensed milk
  • 1/2 cup (120 ml) heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with non-stick spray and line it with parchment paper to ensure easy removal of the cake.
  2. Grind Pistachios: Add 1 cup of deshelled pistachios to a food processor and pulse until finely ground. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This will ensure even distribution of the leavening agents.
  4. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together for about 2 minutes until light and fluffy.
  5. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter mixture, mixing on medium speed until the batter is pale and smooth, approximately 1 minute.
  6. Combine Wet and Dry: Alternately add the buttermilk and dry flour mixture to the butter mixture on low speed. Mix just until combined, scraping the bowl sides as needed to avoid overmixing.
  7. Fold in Ground Pistachios: Gently fold the ground pistachios into the batter to evenly distribute the nutty flavor.
  8. Bake the Cake: Transfer the batter into the prepared pan and bake for 38 to 44 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the Cake: Let the cake cool completely in the pan on a wire rack before removing it to assemble.
  10. Prepare Cream Cheese Frosting: Beat softened butter on high speed for about 5 minutes until pale and fluffy. Add cold cream cheese and continue beating on high until fluffy, about 1 minute.
  11. Add Powdered Sugar: Sift in powdered sugar and mix on low to combine, then beat on high again until fluffy and smooth.
  12. Make Pistachio Cream: Process pistachios until smooth to form pistachio butter. In a bowl, whisk together pistachio butter and sweetened condensed milk until well combined.
  13. Whip Heavy Cream: In a separate bowl, whip the heavy cream with an electric mixer on high until firm peaks form.
  14. Fold Whipped Cream: Gently fold the whipped cream into the pistachio mixture, creating a light and airy pistachio cream. Transfer to a piping bag until ready to use.
  15. Assemble Cake: Carefully invert the cooled cake onto a serving plate. Use a wooden stick or spoon handle to poke holes all over the top of the cake.
  16. Fill Cake Pockets: Pipe the pistachio cream into the holes, filling the cake with bursts of pistachio flavor.
  17. Frost the Cake: Spread a thick layer of cream cheese frosting over the top. Swirl some pistachio cream into the frosting decoratively and sprinkle with chopped pistachios for garnish.
  18. Serve: Slice and serve this indulgent pistachio cake chilled or at room temperature for best flavor and texture.

Notes

  • Ensure all dairy ingredients (butter, cream cheese, eggs, buttermilk) are at room temperature for smooth mixing.
  • Use fresh pistachios for the best flavor and texture in both the cake and cream.
  • If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • This cake keeps well refrigerated for up to 3 days; bring to room temperature before serving.
  • For easier slicing, chill the cake for 30 minutes after frosting.

Keywords: pistachio cake, pistachio dessert, cream cheese frosting, nutty cake, homemade cake, pistachio cream

Find it online: https://tastewithamy.com/pistachio-cake-with-cream-cheese-frosting-and-pistachio-cream-swirl-recipe/