Looking to wow your friends and family with a show-stopping dessert? This Decadent Pistachio Cream Cake is a perfect choice! Packed with the nutty goodness of pistachios, fluffy cake layers, and creamy frosting, it’s a dessert that’s as elegant as it is delicious. Whether it’s a special occasion or simply a day to treat yourself, this cake promises to impress with its flavor and texture.
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole milk
- 1 cup finely ground pistachios
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup finely chopped pistachios (for garnish)
Equipment:
- Two 9-inch round cake pans
- Mixing bowls (large, medium, and small)
- Hand or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
- Parchment paper (optional)
- Cooling rack
- Cake stand or serving plate
Instructions:
- Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. - Mix the Wet Ingredients:
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Fold in the ground pistachios until well incorporated. - Bake the Cake:
Divide the batter evenly 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 transfer them to a wire rack to cool completely. - Prepare the Frosting:
In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Mix in the vanilla and almond extracts. - Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. - Garnish:
Sprinkle the chopped pistachios over the top and sides of the cake for a beautiful finish.
Tips:
- For extra flavor, toast the chopped pistachios before using them as a garnish.
- Store the cake in the refrigerator for up to 3 days, but bring it to room temperature before serving for the best taste.
- If you want a vibrant green color, add a drop or two of food coloring to the batter or frosting.
This Decadent Pistachio Cream Cake is a dessert that combines elegance and indulgence in every bite. With its moist layers and creamy frosting, it’s sure to become a favorite for any celebration. Treat yourself and your loved ones to this nutty masterpiece and make every occasion memorable!
Decadent Pistachio Cream Cake: Elevate Your Dessert Game
Delight in the rich and nutty flavors of a Decadent Pistachio Cream Cake. This irresistible dessert combines moist pistachio layers with a creamy frosting for an indulgent treat!
Equipment
- Two 9-inch round cake pans
- Mixing bowls (large, medium, and small)
- Hand or stand mixer
- Spatula
- Whisk
- Measuring cups and spoons
- Parchment paper (optional)
- Cooling rack
- Cake stand or serving plate
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole milk
- 1 cup finely ground pistachios
- For the Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup finely chopped pistachios for garnish
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Mix the Wet Ingredients:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and almond extracts.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Fold in the ground pistachios until well incorporated.
- Bake the Cake:
- Divide the batter evenly 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 transfer them to a wire rack to cool completely.
- Prepare the Frosting:
- In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Mix in the vanilla and almond extracts.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Garnish:
- Sprinkle the chopped pistachios over the top and sides of the cake for a beautiful finish.
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