Pistachio Cream Cake: A Heavenly Delight for Every Occasion

Pistachio Cream Cake is a luscious and decadent dessert that combines the rich, nutty flavor of pistachios with a light, fluffy cream filling. This cake is perfect for special occasions, celebrations, or just when you want to treat yourself to something extraordinary. With its moist texture, vibrant green hue, and a perfect balance of sweetness and nuttiness, this cake is sure to leave everyone asking for more. Whether you’re a seasoned baker or a beginner, this recipe is simple to follow and guarantees a showstopper of a cake!

Ingredients:

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • ¾ cup finely ground pistachios (unsalted, raw or roasted)

For the Pistachio Cream Filling:

  • 1 cup heavy cream
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 2 tablespoons pistachio paste or pistachio butter
  • 1 teaspoon vanilla extract

For Garnish:

  • Chopped pistachios (optional)
  • Fresh mint leaves (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
  2. Prepare the Cake Batter:
    • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
    • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
    • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Gradually add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
    • Gently fold in the ground pistachios, making sure the batter is evenly distributed.
  3. Bake the Cake:
    • Divide the batter evenly between the two prepared cake pans.
    • 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 before transferring them to a wire rack to cool completely.
  4. Make the Pistachio Cream Filling:
    • In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form.
    • In another bowl, beat the cream cheese and powdered sugar until smooth and fluffy.
    • Add the pistachio paste and vanilla extract to the cream cheese mixture and beat until combined.
    • Gently fold the whipped cream into the pistachio mixture, making sure it’s well incorporated.
  5. Assemble the Cake:
    • Once the cakes are completely cooled, place one layer on a cake stand or serving plate.
    • Spread a generous layer of the pistachio cream filling over the top of the first cake layer.
    • Place the second cake layer on top and spread another layer of pistachio cream filling on top. You can also pipe the cream for a decorative effect around the edges.
    • Optionally, garnish with chopped pistachios and fresh mint leaves for an added touch of color and flavor.
  6. Chill and Serve:
    • Refrigerate the cake for about 30 minutes before serving to allow the flavors to meld and the cream filling to set.
    • Slice, serve, and enjoy the delightful pistachio goodness in every bite!

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