Go Back
–+ servings
Pistachio Cake

Pistachio Cake

Enjoy a delicious Pistachio Cake made with real pistachio and almond extract flavors, topped with creamy frosting.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 22 minutes
Cooling Time 3 hours
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 432 kcal

Equipment

  • Food processor
  • Handheld Mixer
  • Stand Mixer
  • 8-inch Round Cake Pans
  • Mixing bowls
  • Whisk
  • Cake Turntable
  • spatula
  • Bench Scraper

Ingredients
  

Cake

  • 2 cups unsalted pistachios out of shells
  • 2 and ⅓ cups cake flour [spooned & leveled](https://sallysbakingaddiction.com/how-to-measure-baking-ingredients/)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
  • 1 and ¾ cups granulated sugar
  • 5 large egg whites at room temperature
  • ½ cup sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk at room temperature
  • 1 tiny drop green food coloring optional

Cream Cheese Frosting

  • 16 ounces full-fat brick cream cheese softened to room temperature
  • ½ cup unsalted butter [softened to room temperature](https://sallysbakingaddiction.com/room-temperature-butter/)
  • 4 cups confectioners’ sugar
  • 1 and ½ teaspoons pure vanilla extract
  • 1 pinch salt to taste
  • garnishes such as berries and leftover pistachios optional

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Make the cake: Pulse the pistachios in a food processor until ground up into very fine crumbs.
  • Pour 1 and ½ cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
  • Using a mixer, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
  • Beat in egg whites until combined, then add sour cream, vanilla extract, and almond extract.
  • Add dry ingredients, then slowly pour in the milk and mix just until combined.
  • Divide batter evenly among the prepared cake pans. Bake for 21–23 minutes or until baked through.
  • Allow cakes to cool completely in the pans on a wire rack.

Frosting and Assembly

  • In a large bowl, beat the cream cheese and butter together until smooth.
  • Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until creamy.
  • Assemble and frost the cake: Layer off the tops of the cakes to create a flat surface, then cover the top with frosting.
  • Repeat with the second and third layer, then spread remaining frosting all over the cake.
  • Decorate with remaining pistachios and refrigerate for at least 30 minutes before slicing.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

You can bake, cool, and cover the cake layers overnight. The frosting can also be prepared ahead. Use room temperature ingredients for easier mixing.

Nutrition

Serving: 1sliceCalories: 432kcalCarbohydrates: 58gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 62mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 32gVitamin A: 8IUCalcium: 50mg
Keyword cake, cream cheese, dessert, frosting, homemade, Pistachio Cake
Tried this recipe?Let us know how it was!