Pistachio Cake Recipe

A slice of pistachio cake on a white plate.

4.62 from 260 votes

Dive into the world of nutty delights with our Pistachio Cake! Infused with ground pistachios and a hint of almond extract, it's a heavenly, fluffy treat you can't resist.

Prep Time40

Cook Time35

Total Time1 15

Course: Cakes & Cheesecakes, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 1019kcal

Author: Andrea

Ingredients

For the cake:

1 1/2 c. unsalted pistachios divided and shelled
2 1/2 c. cake flour
3/4 c. all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. coarse kosher sea salt
1 c. unsalted butter softened
1 3/4 c. granulated sugar
1 tbsp. vanilla extract
3/4 tsp. almond extract
1 large egg
1 c. whole milk
1/2 c. sour cream
3 egg whites + 1/2 tsp. cream of tartar

For the frosting:

1 1/2 c. unsalted butter softened
2 tsp. vanilla extract
1/4 tsp. coarse kosher sea salt
6 c. powdered sugar
1 1/2 c. mascarpone

Instructions

Preheat the oven to 350 degrees F (177 degrees Celsius). Spray or butter and flour in three 9-inch round baking pans. Line the bottoms with parchment rounds, and set aside.
In a food processor, pulse 1 ¼ cups of pistachios until a finely ground powder forms.
In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
In the bowl of a stand mixer, beat the butter on high until smooth and creamy, about 2 minutes. Add the sugar and beat for 2 minutes on high. Add the vanilla, almond, and egg; mix until combined.
With the mixing speed on low, alternate adding the dry ingredients and the milk and cream. Mix until a few dry streaks remain.
In a medium mixing bowl, using a hand mixer, beat 3 egg whites and cream of tartar until stiff peaks form. Using a rubber spatula, gently fold into the cake batter until incorporated.
Divide the batter evenly between the prepared pans. Place in the oven and bake for 35-40 minutes, or until the top springs back when touched.
Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
Meanwhile, to make the frosting, in the bowl of a stand mixer, beat the butter on high until creamy, about 2 minutes. Add the vanilla, salt, and powdered sugar; mix until combined. Add the mascarpone and mix on low for 10 seconds, then fold by hand until a smooth, creamy frosting forms.
To assemble the cake, spread ¼ of the frosting between the first layer, another ¼ of the frosting between the second layer, and spread the remaining frosting over the top and down the sides of the cake. Chop the reserved ¼ cup of pistachios and sprinkle on the top edges. Add a pinch or two of large sea salt flakes before serving.

Notes

- I would recommend keeping this cake refrigerated.

STORE leftovers of the pistachio cake in an airtight container at room temperature for up to 3 days, or place them in your fridge for up to 5 days. To FREEZE, wrap individual slices or the whole cake in plastic wrap, then wrap it in foil, and place it in a freezer-safe container; it will stay good for up to 2 months.

THAW at room temperature before serving. Reheating isn't typically necessary, but if desired, briefly warm a slice in the microwave for 10-15 seconds.

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