Description
Delight your taste buds with this moist pistachio cake, infused with nutty flavors and topped with creamy frosting. Perfect for any occasion, it’s a guaranteed crowd-pleaser.
Ingredients
Scale
- 1 cup shelled pistachios (raw or roasted)
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 3 large eggs
- ½ cup unsalted butter (softened)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Cream cheese frosting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a bowl, whisk together flour, baking powder, and a pinch of salt.
- Finely chop half the pistachios and reserve some whole for decoration.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract until fully combined.
- Gradually mix dry ingredients into the wet mixture alternating with milk until just combined.
- Gently fold in chopped pistachios.
- Divide batter between prepared pans and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Allow cakes to cool before frosting with cream cheese frosting and decorating with whole pistachios if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Toasting the pistachios enhances flavor. Consider adding almond extract or substituting some flour with ground pistachios for added richness. Store leftover cake in an airtight container at room temperature for up to three days.