Indulge in This Moist and Nutty Pistachio Cake with Creamy Pistachio Cheese Frosting - A Pistachio Lover's Dream Come True!

I am a complete sucker for anything pistachio and for me, nothing captures the nutty sweetness of pistachios quite like a perfectly baked pistachio cake. This isn't just any dessert; it’s a moist, rich indulgence showcasing the unique flavour of pistachios in every bite. Coupled with a smooth pistachio cream cheese frosting that strikes the right balance, this cake promises a delightful experience.

The Allure of Pistachios

Pistachios, known for their vibrant green hue and distinct taste, are celebrated worldwide. They pack a flavourful punch that is both nutty and creamy—ideal for baking. Whether enjoying them directly from the shell or in baked goods, these little nuts truly shine.

If you have a craving for pistachios, this pistachio cake will quickly become your favourite. The moist texture, combined with a rich pistachio flavour, creates a treasure that dessert lovers will find hard to resist.

Pistachio Cake - The Recipe

Ingredients:

Pistachio Cake

• 175g pistachios - raw, unsalted

• 300g plain flour

• 25g corn starch

• ½ tsp baking soda

• 1 tsp baking powder

• ½ tsp salt - omit if using salted butter

• 113 g unsalted butter - room temperature

• 105g vegetable oil - I use canola

• 332g white granulated sugar

• 3 large eggs - room temperature

• 1 tbsp vanilla extract/essence

• ½ tsp almond extract/essence

• 1 tsp white vinegar

• 336 g buttermilk

  
  

Pistachio Cream Cheese Frosting

• 400mls double cream

• 120g Cream cheese

• 3 tbsp icing sugar

• 190g Pistachio Spread

Method:

Pistachio Cake

• Preheat oven to 180 °C (350°F) and grease and/or line two 8 inch cake tins

• Add your pistachios to a food processer, and process until they become fine crumbs and set aside

• In a bowl, sift together your flour, corn starch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.

• In another bowl, add in butter, vegetable oil and sugar. Using an electric mixer cream together for 2 minutes until light and creamy.

• Add in eggs one by one, mixing well in between each addition

• Add in your vanilla, almond essence/extract, vinegar and half of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.

• Add half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined.

• Finish off by adding in the crushed pistachios and fold with a spatula until just combined.

• Distribute the batter evenly into the two 8 inch cake tins, and bake for 40-45 minutes or until a toothpick comes out clean

• Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the pistachio cream cheese recipe below.

Pistachio Cream Cheese Frosting

• In a large bowl add double cream, cream cheese, icing sugar and pistachio spread.

• Mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix until you have soft folding peaks.

• Slather generously on the inside of one of the cakes. place the other layer on top and then generously frost the top and sides of the cake. Enjoy!