Best Creamy Pistachio Cake Recipe

Introduction

This Best Creamy Pistachio Cake is a delightful treat that combines moist, nutty cake layers with a luscious pistachio cream filling. Perfect for celebrations or a special dessert, it’s sure to impress with its rich flavor and smooth texture.

Ingredients

• 2 cups all-purpose flour
• 1 cup shelled pistachios, finely ground
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• For the cream filling:
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp pistachio extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and finely ground pistachios.
4. Step 4: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with milk. Mix until just combined.
5. Step 5: Pour the batter into the prepared cake pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
6. Step 6: For the cream filling, whip the heavy cream, powdered sugar, and pistachio extract together until stiff peaks form.
7. Step 7: Once the cake has cooled, carefully slice it horizontally to create layers. Spread the pistachio cream filling evenly between the layers.
8. Step 8: Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the cream to set.

Tips & Variations

• For extra crunch, sprinkle chopped pistachios on top of the cake before chilling.
• Use almond extract instead of pistachio extract if you prefer a different nutty flavor.
• If you don’t have a food processor, use store-bought finely ground pistachios to save time.

Storage

Store the cake in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. When ready to serve, you can bring it to room temperature for about 20 minutes for a softer texture. This cake is not recommended for freezing due to the cream filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a plant-based milk. For the cream filling, you can use coconut cream whipped with powdered sugar and pistachio extract.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is fully baked. Avoid opening the oven frequently to maintain the correct baking temperature.

Best Creamy Pistachio Cake Recipe

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★★★★★

4.9 from 78 reviews

This Best Creamy Pistachio Cake is a delightful dessert combining the rich, nutty flavor of finely ground pistachios with a light and fluffy cake base. Layered with a luscious pistachio-infused whipped cream filling, this cake offers a perfect balance of texture and sweetness. Ideal for special occasions or a luxurious treat, it is baked to a golden perfection and chilled before serving for optimal flavor and creaminess.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 cup shelled pistachios, finely ground
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp salt

Cream Filling

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp pistachio extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan thoroughly to prevent the cake from sticking during baking.
2. Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
3. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract and finely ground pistachios until evenly mixed.
4. Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk, mixing gently until just combined. Avoid overmixing to keep the cake light.
5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
6. Prepare the Cream Filling: While the cake bakes, whip the heavy cream with powdered sugar and pistachio extract until stiff peaks form, creating a rich and fluffy pistachio cream filling.
7. Assemble the Cake: Allow the cake to cool completely. Once cooled, slice it horizontally into layers and spread the whipped pistachio cream evenly between the layers for a creamy, nutty filling.
8. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set the cream filling and enhance the flavors before slicing and serving.

Notes

• For best results, ensure the butter is softened but not melted when creaming with sugar.
• Use finely ground pistachios to avoid a gritty texture in the cake batter.
• You can substitute pistachio extract with almond extract for a slightly different flavor profile.
• Be careful not to over-bake the cake as it can become dry; start checking doneness at 30 minutes.
• Chilling the cake allows the cream filling to firm up and enhances the overall taste.
• Store leftovers in the refrigerator and consume within 3 days for maximum freshness.

Keywords: pistachio cake, creamy pistachio cake, pistachio cream filling, layered cake, nutty cake dessert, pistachio dessert