Pistachio Cream Cake Recipe
This Pistachio Cream Cake is a moist and fluffy dessert infused with the rich, nutty taste of pistachios. Topped with a luscious pistachio cream frosting, it's an elegant and delicious treat perfect for birthdays, holidays, or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 cup milk
- 3 large eggs
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup finely chopped pistachios
For the Frosting:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup pistachio paste
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a mixing bowl, beat butter, sugar, and oil until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- In another bowl, whisk flour, pudding mix, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and milk into the butter mixture, mixing until combined.
- Fold in chopped pistachios.
- Pour batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, whip heavy cream and powdered sugar until soft peaks form, then fold in pistachio paste.
- Spread frosting over the cooled cake and garnish with additional pistachios.
Notes
- Use roasted and unsalted pistachios for a deeper flavor.
- Store cake in the refrigerator for up to 3 days.
- Substitute almond extract for a nuttier taste.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 220mg
Find it online: https://emiliarecipes.com/pistachio-cream-cake-recipe/