Looking for a showstopping dessert? This Pistachio Pomegranate Cake is bursting with flavor and color! The earthy richness of pistachios pairs beautifully with the tangy sweetness of fresh pomegranate seeds. With its soft, moist crumb and vibrant toppings, this cake is perfect for celebrations or as a treat to elevate your everyday baking game.
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pomegranate juice
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons pomegranate juice
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup chopped pistachios
- 1/2 cup fresh pomegranate seeds
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk or spatula
Instructions
- Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. - Mix the Dry Ingredients:
In a bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside. - Cream Butter and Sugar:
In a separate bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the milk and pomegranate juice. Begin and end with the dry ingredients, mixing just until combined. - Bake:
Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. - Prepare the Frosting:
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, pomegranate juice, and vanilla extract. Beat until smooth and fluffy. - Assemble the Cake:
Spread the frosting evenly over the cooled cake. Sprinkle the chopped pistachios and fresh pomegranate seeds on top for a vibrant finish. - Serve:
Slice and serve this flavorful cake as the perfect centerpiece for your dessert table.
Tips for Success
- Use unsalted, shelled pistachios for the best flavor and texture.
- For more intense color in the frosting, add a few drops of natural pomegranate food coloring.
- Store the cake in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving.
This Pistachio Pomegranate Cake is as beautiful as it is delicious! With its nutty pistachio base, tangy pomegranate accents, and vibrant toppings, it’s a dessert that impresses in both flavor and presentation. Perfect for any occasion, it’s a recipe that will wow your friends and family. Give it a try and experience this delightful flavor combination!
Flavorful Pistachio Pomegranate Cake Recipe!
Indulge in the perfect balance of nutty pistachios and tart pomegranates with this stunning Pistachio Pomegranate Cake. A vibrant, flavorful dessert for any occasion!
Equipment
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk or spatula
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pomegranate juice
- For the Frosting:
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 2 tablespoons pomegranate juice
- 1 teaspoon vanilla extract
- For the Topping:
- 1/4 cup chopped pistachios
- 1/2 cup fresh pomegranate seeds
Instructions
- Preheat Oven and Prepare Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- Mix the Dry Ingredients:
- In a bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a separate bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk and pomegranate juice. Begin and end with the dry ingredients, mixing just until combined.
- Bake:
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting:
- In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, pomegranate juice, and vanilla extract. Beat until smooth and fluffy.
- Assemble the Cake:
- Spread the frosting evenly over the cooled cake. Sprinkle the chopped pistachios and fresh pomegranate seeds on top for a vibrant finish.
- Serve:
- Slice and serve this flavorful cake as the perfect centerpiece for your dessert table.
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