Pistachio Cream Cake Recipe

Pistachio Cream Cake Recipe

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This Pistachio Cream Cake is a decadent dessert that’s perfect for any special occasion. The combination of rich, buttery cake layers, creamy pistachio filling, and a delicate pistachio frosting is simply irresistible.

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs  
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 2 tablespoons pistachio paste

For the Pistachio Cream Filling:

  • 1 cup heavy cream, chilled
  • ¼ cup powdered sugar
  • 1 tablespoon pistachio paste
  • 1 teaspoon vanilla extract

For the Pistachio Frosting:

  • 1 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • ¼ cup pistachio paste
  • 2-3 tablespoons milk
  • Green food coloring (optional)

Instructions:

Make the Cake:

  1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.  
  4. Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and pistachio paste. Begin and end with the dry ingredients. Mix until just combined.
  5. Bake the cake layers: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto wire racks to cool completely.  

Make the Pistachio Cream Filling:

  1. Chill the bowl: Chill a medium bowl in the freezer.
  2. Whip the cream: In the chilled bowl, whip the heavy cream until soft peaks form.
  3. Add flavorings: Gradually beat in the powdered sugar, pistachio paste, and vanilla extract until stiff peaks form.

Make the Pistachio Frosting:

  1. Cream butter and sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy.
  2. Add flavorings: Beat in the pistachio paste and milk, one tablespoon at a time, until desired consistency is reached. Add green food coloring, if desired.

Assemble the Cake:

  1. Level the cakes: Once the cakes are completely cool, level them if necessary.
  2. Spread the filling: Place one cake layer on a serving plate and spread a layer of pistachio cream filling. Top with a second cake layer and repeat.
  3. Frost the cake: Frost the top and sides of the cake with the pistachio frosting.
  4. Decorate: Decorate the cake with additional pistachio nuts or other desired decorations.

Tips:

  • For a more intense pistachio flavor, add a few extra drops of pistachio extract to the cake batter and frosting.
  • To make the cake even more moist, you can brush the cake layers with a simple syrup made with sugar and water.
  • For a stunning presentation, use a piping bag to decorate the cake with swirls of pistachio frosting.

Enjoy this delicious and elegant Pistachio Cream Cake!

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