Pistachio Cake with Cream Cheese Frosting

Pistachio Cake, a delightfully nutty dessert that pairs the natural flavor of pistachios with a moist, tender crumb. This recipe enhances the cake’s texture and flavor with simple techniques and a luscious cream cheese frosting. Using one of the most underrated baking ingredients, we can make a delicious cake that rivals any bakery, and acts as a perfect sweet treat to end your day.

Why This Recipe Works

Dry Ingredients:

• All-Purpose Flour (2 cups): Provides the base structure for a soft and tender cake.

• Granulated Sugar (1 cup): Adds sweetness and moisture.

• Ground Pistachios (1 cup, finely ground): Adds flavor, color, and texture.

• Baking Powder (1 ½ teaspoons): Ensures even rise and a light crumb.

• Baking Soda (½ teaspoon): Reacts with the yogurt for extra lift.

• Salt (½ teaspoon): Balances the sweetness and enhances the nutty flavor.

Wet Ingredients:

• Vegetable Oil (¾ cup): Keeps the cake moist and soft.

• Plain Greek Yogurt (½ cup): Adds richness and a hint of tang.

• Large Eggs (3): Binds the ingredients and provides structure.

• Vanilla Extract (1 teaspoon): Complements the pistachio flavor.

• Almond Extract (½ teaspoon): Enhances the nutty notes.

• Milk (½ cup): Adds moisture and helps create a smooth batter.

Optional Mix-Ins:

• Chopped Pistachios (½ cup): Adds a bit of crunch to the cake.

• White Chocolate Chips (½ cup): Adds sweetness and a creamy texture.

Why These Ingredients Work Together

• Balance of Flavors: The combination of pistachios, vanilla, and almond extracts creates a rich, nutty flavor profile.

• Moisture and Tenderness: The oil, yogurt, and milk ensure the cake stays moist and tender for days.

• Texture: Ground pistachios in the batter and chopped pistachios as mix-ins create a balance of smooth and crunchy textures.

• Structure and Rise: Eggs, flour, and leavening agents work together to create a sturdy but soft cake.

Pistachio Cake Batter Recipe

Servings: 12–16

Cook Time: 1 hour

Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour (240 grams)

• 1 cup granulated sugar (200 grams)

• 1 cup ground pistachios (120 grams)

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients:

• ¾ cup vegetable oil (180 ml)

• ½ cup plain Greek yogurt (120 ml)

• 3 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• ½ cup milk (120 ml)

Optional Mix-Ins:

• ½ cup chopped pistachios (optional)

• ½ cup white chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper for easy release.

2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, ground pistachios, baking powder, baking soda, and salt.

3. Prepare the wet ingredients: In a separate bowl, whisk together the vegetable oil, Greek yogurt, eggs, vanilla extract, almond extract, and milk until smooth.

4. Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients. Stir gently until just combined; avoid overmixing.

5. Add mix-ins: If using, fold in the chopped pistachios or white chocolate chips.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Cream Cheese Frosting Recipe

Ingredients:

• 1 cup unsalted butter, softened (224 grams)

• 8 oz cream cheese, softened (226 grams)

• 4 cups powdered sugar (480 grams)

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract (optional)

• ¼ teaspoon salt

Instructions:

1. In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high speed until smooth and creamy (2–3 minutes).

2. Add powdered sugar, one cup at a time, mixing on low initially, then increasing to medium speed.

3. Add the vanilla extract, almond extract (if using), and salt, and mix until fluffy. Adjust consistency with milk or cream if needed.

4. Frost the cooled cakes, stacking with frosting in between, and spread evenly over the top and sides. Decorate with chopped pistachios if desired.

Nutrition: