Description
A delightful pistachio cake with a moist texture and rich flavors, topped with creamy frosting and crushed pistachios.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 cup crushed pistachios
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1/2 cup chopped pistachios for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, starting and ending with the dry ingredients.
- Fold in the crushed pistachios.
- Divide the batter between the prepared pans and smooth the tops.
- Bake 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, then turn them out onto wire racks to cool completely.
- Beat the cream cheese until smooth for the frosting, then gradually add the powdered sugar until fluffy.
- Spread frosting on top of one cake layer, place the second layer on top, and frost the entire cake.
- Top with chopped pistachios and serve. Enjoy!
Notes
Use fresh pistachios for the best flavor, and consider adding a little pistachio extract for extra goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg