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Pistachio Cake with Pistachio Buttercream Recipe

Pistachio Cake with Pistachio Buttercream Recipe
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★★★★★

5.3 from 30 reviews

A rich and moist Pistachio Cake layered with creamy pistachio buttercream frosting. This delightful dessert combines ground pistachios both in the batter and frosting for an intense nutty flavor, accented with a touch of fresh lemon zest and juice to brighten the cake. Perfect for special occasions or any time you crave a nutty, buttery treat.

Ingredients

Scale

Ingredients for Cake

  • 2 ½ cups (280g) gluten-free flour or all-purpose flour
  • 1 1/3 cups (270g) sugar
  • 1 cup (227g) unsalted butter, room temperature
  • 1 ½ cups (150g) unsalted ground pistachios
  • 1 cup (245g) unsweetened plain yogurt
  • ¼ cup (60ml) milk
  • 2 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 3 large eggs
  • 1 tbsp lemon zest (from about 1 medium lemon)
  • ⅓ cup (80ml) lemon juice

Ingredients for Pistachio Buttercream Frosting

  • 3 cups (680g) unsalted butter, room temperature
  • 1 ½ tsp pistachio extract
  • 5 cups (600g) powdered sugar
  • 1 ½ cups (150g) unsalted ground pistachios
  • 4 tbsp (60ml) heavy cream

Instructions

  1. Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans lightly with nonstick baking spray to prevent sticking.
  2. Make the cake batter base: In a mixing bowl, beat the room temperature butter and sugar together on medium speed for about 3 minutes until the mixture is light and fluffy.
  3. Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and create a smooth batter.
  4. Mix in liquids and flavorings: Stir in the milk, fresh lemon juice, lemon zest, and plain yogurt until all ingredients are well combined.
  5. Combine dry ingredients: In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt to evenly distribute the leavening agents and nuts.
  6. Incorporate dry ingredients: Gradually mix the dry ingredients into the wet ingredients, folding gently until just combined. Avoid overmixing to keep the cake tender.
  7. Divide and bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 28 to 33 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks to cool completely.
  9. (Optional) Slice layers: For a taller cake with more layers, carefully slice each cake horizontally in half to create four thin layers.
  10. Prepare the pistachio buttercream frosting: In a large mixing bowl, beat together the room temperature butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream until the frosting is smooth, creamy, and fluffy.
  11. Assemble the cake: Place the first cake layer on a serving plate. Spread an even layer of frosting over the top.
  12. Layer the cake: Repeat with the remaining cake layers and frosting, stacking them carefully to maintain a neat appearance.
  13. Frost the outside: Apply the remaining frosting evenly around the sides and top of the assembled cake.
  14. Garnish and serve: For extra texture and decoration, sprinkle additional chopped pistachios over the top of the cake. Slice and enjoy your delicious pistachio cake!

Notes

  • Using gluten-free flour makes this cake suitable for gluten-sensitive diets, but regular all-purpose flour can be used for a classic texture.
  • Make sure all your butter is at room temperature to ensure smooth mixing of the batter and frosting.
  • You can toast the ground pistachios lightly to enhance their flavor before adding them to the batter and frosting.
  • If pistachio extract is unavailable, you can substitute with almond extract, though the flavor will differ slightly.
  • This cake keeps well refrigerated for up to 3 days; let it come to room temperature before serving for the best taste.
  • For a dairy-free version, substitute butter with a vegan butter alternative and yogurt and cream with plant-based options.

Nutrition

Keywords: Pistachio cake, pistachio buttercream, nutty cake, gluten-free cake option, lemon zest cake, layered cake, homemade dessert

Find it online: https://tastybella.com/pistachio-cake-with-pistachio-buttercream-recipe/