PISTACHIO Cake
Ground pistachios create a light and airy cake and fluffy dollops of tangy cream cheese frosting will have this pistachio cake on your list of must-try desserts.
How to make this simple Pistachio Cake:
Preheat your oven. Using a food processor, grind the pistachios until they resemble sand. Add to the nuts- flour, salt, baking soda and powder, spices. Mix well. Fold into the flour mixture- beaten eggs, buttermilk, vanilla, and vegetable oil. Pour the batter into a large baking tray and bake for 45 minutes until the top is just golden. Cool completely.
For the frosting- whip cream cheese until light and add in butter. Mix with a paddle attachment on your stand mixer for 2-3 minutes- you do not want any lumps in the cream cheese. Sift into the mixture 3-4 cups of confectioners sugar and salt. Finally, add in vanilla. Dollop on the cooled cake and spread with an off-set spatula. Chill until ready to serve.
Ingredients in Pistachio Cake with Cream Cheese Frosting:
For the Cake-
- salted roasted pistachios
- flour
- sugar
- vegetable oil or coconut oil
- almond extract
- vanilla extract
- baking powder and baking soda
- salt
- eggs
- buttermilk
- cardamom
- cinnamon
More-
For the Frosting-
- butter
- cream cheese
- powdered sugar
- salt
- vanilla
Equipment and utensils needed for this recipe:
Tips for a successful bake:
Tips on frosting this cake:
If you like this Pistachio Cake recipe, try these recipes:
- One Bowl Vanilla Sheet Cake
- Meyer Lemon Cupcakes
- Florida Grapefruit & Cointreau Cake
- Classic Lemon Blueberry Tea Cake
- Lemon & Olive Oil Tea Cake
Pistachio Cake
Ingredients
- 250 grams pistachios, salted and roasted
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp cardamom
- ½ tsp ground ginger
- ¾ cup vegetable oil
- 1 ½ cups sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- ¼ cup roughly chopped pistachios for garnish
For the Frosting
- 8 oz cream cheese, softened
- 2 tbsp unsalted butter
- 1 tsp kosher salt
- 1 tsp vanilla extract OR vanilla paste
Instructions
- Preheat oven to 350 degrees. Butter a 9 x 13 inch oven-proof baking dish. Line with parchment paper if desired.
- In the bowl of a food processor, pulse the pistachios until they resemble coarse sand. See photo for reference.
- To the bowl pulse in flour, baking powder, baking soda, salt, cardamom, and ginger until combined.
- In a large bowl beat eggs and sugar until smooth and glossy. Stir in oil, vanilla, and buttermilk. Combine thoroughly. Slowly add in the pistachio mixture and stir until just combined. Take care not to over-mix the batter. Pour the batter into the prepared baking dish. Bake at 320 for 40-45 minutes or until a skewer inserted in the center comes out clean. Cool completely before frosting.
For the Frosting
- In the bowl of a stand mixture using the paddle attachment or a bowl using beaters, mix the softened cream cheese and butter until smooth and fluffy- about 2-3 minutes. Add in the salt and vanilla. Slowly add in the sifted confectioners’ sugar on low speed. Once all the sugar is added in, beat on high for 1 minute until creamy and light.
- Frost the cooled cake with the frosting and garnish with chopped pistachios.
