Name: Best Creamy Pistachio Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¼ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; ½ cup whole milk; 1 cup shelled pistachios, finely chopped; ½ cup white chocolate chips; 1 cup unsalted butter, softened; 1 cup powdered sugar; ½ cup heavy cream; 1 teaspoon vanilla extract; ½ cup pistachios, finely chopped (for garnish)

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Introduction

This best creamy pistachio cake combines nutty flavors with a luscious white chocolate twist. Moist layers are enriched with sour cream and topped with a smooth buttercream, making it perfect for any celebration or a special treat.

A slice of three-layer pistachio cake is shown on a clear glass plate with a white marbled texture background. The cake has light green sponge layers filled and covered with pale cream-colored frosting, with small bits of green pistachio nuts mixed into the cake and sprinkled on top. The frosting on top is smooth with piped swirls decorated with chopped pistachio pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup whole milk
1 cup shelled pistachios, finely chopped
½ cup white chocolate chips
1 cup unsalted butter, softened (for frosting)
1 cup powdered sugar (for frosting)
½ cup heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)
½ cup pistachios, finely chopped (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Step 3: In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with sour cream and milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
Step 6: Gently fold in the chopped pistachios and white chocolate chips using a spatula.
Step 7: Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack.
Step 8: To make the frosting, beat the softened butter until smooth. Gradually add powdered sugar, then pour in heavy cream and vanilla extract. Beat until the mixture is fluffy and spreadable.
Step 9: Assemble the cake by spreading frosting between each layer, then frost the top and sides. Garnish with the chopped pistachios.
Step 10: Refrigerate the assembled cake for 30 minutes before slicing to set the frosting and ensure clean slices.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend without changing other ingredients.
Chill the cake layers before frosting to reduce crumbs and achieve a smoother finish.
Replace white chocolate chips with white chocolate chunks or omit for a less sweet texture.
If you prefer, toast the pistachios lightly to enhance their nutty flavor before folding into the batter.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to sit at room temperature for 15–20 minutes for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

A close-up of a three-layer green pistachio cake slice is shown, each layer soft and studded with small nuts, separated by smooth, thick pale yellow cream frosting. The outside edge is coated with the same creamy frosting, which is decorated on top with whipped dollops and crushed pistachios, adding texture and color. The cake sits on a clear glass plate against a softly blurred warm background. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and keep them wrapped tightly in the refrigerator. Prepare the frosting and assemble the cake on the day you plan to serve it for the freshest taste.

What if I don’t have sour cream?

You can substitute sour cream with an equal amount of plain Greek yogurt or buttermilk to maintain the cake’s moisture and richness.