This moist pistachio cake is like a slice of heaven! It’s made with ground pistachios for a nutty flavor and is topped with a creamy frosting that’s simply irresistible.
Honestly, every bite feels like a special treat. I love serving this cake at gatherings, and I can already hear the oohs and aahs from my friends! 🎉
Making this cake is a breeze. Just mix, bake, and frost! I like to enjoy a slice with my afternoon tea—it makes the perfect cozy moment.
Key Ingredients & Substitutions
Pistachios: The star of this cake! I recommend using unsalted pistachios for the right balance of flavor. If you’re allergic or can’t find them, almonds work well too. Just grind them to a similar texture.
Buttermilk: This adds a tangy flavor and moisture. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes. This is a simple and effective substitute!
Cream Cheese: Gives the frosting a rich and creamy texture. If you’re looking for a lighter option, try Greek yogurt mixed with a little butter—it isn’t quite the same but still delicious!
Granulated Sugar: I like using white sugar for a sweeter cake. For a healthier take, you could use coconut sugar or even honey, but this may change the texture a bit. Just keep in mind that the results might vary!
How Do You Make Sure the Cake Is Moist?
For a super moist pistachio cake, start by creaming the butter and sugar well. This adds air, making the cake fluffy. When mixing in the dry ingredients and buttermilk, do it gently to avoid overmixing, which makes the cake dense.
- Use room temperature ingredients—this helps everything blend smoothly.
- Measure your flour properly: spoon it into the measuring cup and level it off with a knife. Too much flour leads to a dry cake.
- Watch the baking time closely! Every oven is different, so start checking for doneness a few minutes early.
These tips will help you create a luscious, moist pistachio cake that everyone’s sure to enjoy!
Moist Pistachio Cake with Creamy Frosting
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup shelled pistachios (unsalted), finely ground
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons shelled pistachios, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15-20 minutes of preparation time and around 30-35 minutes for baking. The total time, including cooling and frosting, will be about 1.5 hours. Chilling the cake in the fridge for 30 minutes after frosting will help set the frosting nicely!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or you can line it with parchment paper for easier removal later.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, finely ground pistachios, baking powder, baking soda, and salt. Mix well and then set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until it becomes light and fluffy—this process will take about 3-4 minutes. It adds great texture!
4. Add Eggs and Vanilla:
Beat in the eggs one at a time into the butter-sugar mixture. Make sure each egg is well mixed in before adding the next. Stir in the vanilla extract for added flavor.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Start with the dry mix and end with it as well. Mix gently until just combined; don’t overmix, or the cake may turn out dense.
6. Bake the Cake:
Pour the batter into the prepared cake pan. Use a spatula to smooth the top. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, your cake is ready!
7. Cool the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely.
8. Make the Cream Cheese Frosting:
While your cake is cooling, prepare the frosting. In a bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy.
9. Mix in the Powdered Sugar:
Gradually add the sifted powdered sugar, about half a cup at a time, beating well after each addition until the frosting is smooth and thick.
10. Add Vanilla to the Frosting:
Mix in the vanilla extract until everything is well combined and fluffy. Yum!
11. Frost the Cake:
Once the cake is fully cooled, spread the creamy frosting generously over the top and down the sides using a spatula.
12. Garnish:
Sprinkle the chopped pistachios on top of the frosted cake for an extra nutty flavor and delightful crunch.
13. Chill and Serve:
Refrigerate the cake for at least 30 minutes to help the frosting set nicely. Once set, slice and enjoy!
And there you have it—your moist pistachio cake with creamy frosting, ready to impress friends and family! Enjoy every slice! 🍰
FAQ: Moist Pistachio Cake with Creamy Frosting
Can I Use Unsweetened Almond Milk Instead of Buttermilk?
Absolutely! If you’re out of buttermilk, you can use unsweetened almond milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to sour before using it in the recipe.
How Do I Store Leftover Cake?
To store any leftover cake, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. For longer storage, you can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months!
Can I Make This Cake Ahead of Time?
Yes, you can! You can bake the cake a day in advance and store it wrapped in plastic wrap at room temperature. Frost it just before serving to keep the frosting fresh and fluffy.
Is There a Substitute for Cream Cheese in the Frosting?
If you’re looking for a lighter alternative, you can use Greek yogurt mixed with a bit of softened butter. Note that the taste and texture will be slightly different, but it will still be delicious!
