Pistachio Cake

Rich layered Pistachio Cake with a nutty flavor and lemon-kissed cream cheese frosting is a showstopping dessert for any occasion.

Course Dessert

Cuisine American, Southern

Keyword best-pistachio-cake, pistachio-cake-recipe

Prep Time 15

Cook Time 25

Chill Time 4

Total Time 4 40

Servings servings

Calories 759kcal

Ingredients

3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups granulated sugar divided use
2 cups shelled dry roasted salted pistachios divided use
1 cup unsalted butter softened to room temperature
4 large eggs
2 Tbsp lemon zest plus lemon curls or slices for garnishing
2 tsp vanilla extract
1 tsp almond extract
1 cup buttermilk
few drops green food coloring
1 batch Cream Cheese Frosting add 1-2 Tbsp fresh lemon zest
fresh mint, lemon curls and lemon slices for garnishing

Instructions

Heat oven to 350°F. Spray three 8-inch cake pans with baking spray or butter and flour.
In a medium bowl, use a whisk to combine flour, baking powder, baking soda and salt; set aside.
Place 1/2 cup sugar and 1 cup pistachios into the bowl of a food processor fitted with metal blade; process until finely ground. Remove from the food processor and roughly chop the remaining 1/2 cup for garnishing the top.
Combine ground pistachio mixture, remaining 1 1/2 cups sugar and 1 cup butter in a large bowl, Beat with an electric mixer at medium speed, stopping to scrape the bowl occasionally, continuing until creamy..
Add the eggs one at a time, beating well after each addition. To the butter mixture add the lemon zest, vanilla extract and almond extract; mix well.
Lower the speed of the mixer and add the sifted dry ingredients alternately with the buttermilk to the wet ingredients, beating at low speed after each addition, just until mixed. Add 1-2 drops of green food coloring adjusting the amount to your taste, beating on low just until incorporated.
Divide the cake batter evenly between the prepared pans. Place into the oven and bake for 23-25 minutes or until a toothpick inserted into the center of the cake comes back clean.
Let layers cool in the pan for 10 minutes, then remove from pans to a wire rack and let cake cool completely.
Meanwhile, make the Cream Cheese Frosting adding lemon zest.
Assemble: Center one cake layer on a cake stand. Frost with cream cheese frosting and sprinkle with 1/4 cup chopped pistachios. Repeat with all three layers. (You should end with 1/2 cup chopped pistachios for the top.)
Frost the top and sides of the cake. Decorate the top as desired with lemon curls and lemon slices, then sprinkle with chopped pistachios.
Chill until serving.
Pro Tip Line the Cake Stand with Parchment Paper: When frosting this cake, cut strips of parchment paper or wax paper and line the edges of the cake stand. This prevents the frosting from getting all over the cake pedastal and keeps it clean for serving. Carefully pull the strips out from under the cake as soon as you're finished assembling and frosting.

Notes

Nonstick Spray: You can butter and lightly flour the cake pans or use baking spray, instead of spraying with cooking spray.
Almond Extract: You can replace the almond extract with additional vanilla extract or lemon extract.
Green Color: You can add as much, or as little, green food coloring depending on how green you'd like the batter to look. You can use liquid food coloring or food gel. You can also omit the food coloring, if you aren't a fan.
Frosting: You could use a whipped topping such as Cool Whip, to frost the cake in place of the cream cheese frosting. When doing so, frost the cake the day you plan on serving it and keep it chilled.
Alternate Filling: Alternate Filling: If you'd like to add even more pistachio flavor, you may opt to use prepared instant pistachio pudding mix prepared per the package instructions. To make it extra rich, use heavy cream for a pistachio cream filling sandwiched between the cake layers. When doing so, skip the chopped nuts.
Buttermilk: You can replace the buttermilk with whole milk, sour cream or Greek yogurt.

Nutrition