Pistachio Cream Cake

Why You’ll Love This Recipe

This Pistachio Cream Cake is a true celebration of flavor. The pistachios infuse the cake with a subtle nutty depth, while the white chocolate chips add a creamy sweetness. The frosting is the perfect complement, making this cake irresistibly rich and decadent. The cake is moist and tender, and the combination of pistachio and white chocolate creates a perfect balance of flavors. This cake is both a treat for the eyes and the palate!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup shelled pistachios, finely chopped
• 1/2 cup white chocolate chips

For the Frosting:

• 1 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup pistachios, finely chopped for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
4. Add Eggs and Vanilla:
   • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add Wet Ingredients:
   • Gradually add the sour cream and milk to the mixture, stirring until fully incorporated.
6. Combine Dry and Wet Ingredients:
   • Slowly add the dry ingredients to the wet mixture, mixing until just combined.
7. Add Pistachios and White Chocolate:
   • Gently fold in the chopped pistachios and white chocolate chips. This will give the cake its signature nutty flavor and sweetness.
8. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans and smooth the tops.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting:

1. Make the Frosting:
   • In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth.
   • Add the heavy cream and vanilla extract, and continue to beat until light and fluffy, about 3-5 minutes.

Assemble the Cake:

1. Frost the Cake:
   • Once the cakes have cooled completely, place one layer of cake on a serving platter. Spread a generous layer of pistachio frosting over the top.
   • Place the second layer of cake on top and frost the entire cake with the remaining frosting.
2. Garnish:
   • Sprinkle the finely chopped pistachios on top of the frosted cake for a decorative and flavorful touch.
3. Serve:
   • Slice and serve this rich and creamy Pistachio Cream Cake to your guests. Enjoy!

Servings and Timing

• Servings: 8-10
• Total time: 1 hour 15 minutes (including cooling time)

Variations

• Chocolate Ganache: For an extra indulgent touch, drizzle some chocolate ganache over the cake.
• Different Nuts: You can experiment by adding other nuts like almonds or walnuts in place of some or all of the pistachios.
• Vegan Option: Substitute dairy ingredients with vegan butter, plant-based milk, and a non-dairy heavy cream alternative to make the cake vegan.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it for longer, store it in the fridge for up to a week.
• Reheating: If you prefer to enjoy the cake warm, microwave individual slices for 10-15 seconds.

FAQs

Can I use unsalted pistachios?

Yes, unsalted pistachios work just as well. Just be sure to check that they’re shelled and finely chopped.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost the cake the next day.

How can I make the frosting thicker?

If the frosting is too thin, you can add more powdered sugar, a little at a time, until it reaches your desired consistency.

Can I make this recipe without pistachios?

Yes, you can replace pistachios with other nuts like almonds, walnuts, or hazelnuts for a different flavor.

Can I freeze this cake?

Yes, you can freeze the cake layers without frosting. Wrap them tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Let them thaw before frosting.

How do I prevent the cake from being too dry?

Be sure to not overbake the cake. Test the cake with a toothpick, and as soon as it comes out clean, remove the cake from the oven.

Can I use salted butter for the frosting?

It’s best to use unsalted butter for the frosting, as the pistachios already add enough salt. If you use salted butter, reduce the amount of salt added.

Can I substitute the sour cream with yogurt?

Yes, you can substitute sour cream with plain yogurt. This will slightly change the flavor but will still give the cake a nice texture.

Can I make the frosting ahead of time?

Yes! You can make the frosting ahead of time and store it in the refrigerator for up to 3 days. Allow it to come to room temperature before using.

How can I make the cake more moist?

Ensure the cake layers do not overbake and that the ingredients are properly measured. Adding a bit more sour cream or milk can also enhance the cake’s moisture.

Conclusion

The Pistachio Cream Cake is a perfect dessert for any celebration. The combination of a moist, nutty cake with a creamy, rich pistachio frosting makes it an irresistible treat. Whether you serve it for a special occasion or as an afternoon delight, this cake will impress with its unique flavor and texture.

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