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Best Creamy Pistachio Cake Recipe

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★★★★★

4.7 from 130 reviews

This Best Creamy Pistachio Cake recipe features a moist and flavorful pistachio-infused cake layered with a luscious white chocolate chip and pistachio buttercream frosting. With finely chopped pistachios folded into the batter and generously sprinkled on top, this cake offers a delightful crunch and nutty richness. Perfect for special occasions or whenever you’re craving an elegant homemade dessert, this cake combines a tender crumb with a creamy frosting for an irresistible treat.

Ingredients

Scale

For the Cake:

  • 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

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup pistachios, finely chopped (for garnish)

Instructions

  1. Prep the Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
  3. Cream Butter & Sugar: Using a mixer, beat the softened butter and granulated sugar until the mixture is pale and fluffy, about 3 minutes. This creates a light texture for the cake.
  4. Add Eggs & Vanilla: Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract to build flavor.
  5. Alternate Wet & Dry Ingredients: Gradually add the dry ingredient mixture to the wet batter, alternating with sour cream and milk. Start and finish with the dry ingredients. Mix gently without overmixing to keep the batter tender.
  6. Fold in Pistachios & White Chocolate: Gently fold the finely chopped pistachios and white chocolate chips into the batter using a spatula to evenly distribute without deflating the batter.
  7. Bake: Evenly divide the batter among the prepared pans. Bake at 350°F (175°C) for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. Make the Frosting: Beat the softened butter until smooth. Gradually add powdered sugar, then beat in heavy cream and vanilla extract. Continue beating until the frosting is fluffy and spreadable.
  9. Assemble the Cake: Place one cake layer on your serving plate and spread a layer of frosting on top. Repeat with the second and third layers. Frost the top and sides of the cake evenly. Garnish with the chopped pistachios for a beautiful finishing touch.
  10. Chill & Serve: Refrigerate the assembled cake for at least 30 minutes before slicing. This chilling sets the frosting for neat, bakery-style cuts and enhances the flavors.

Notes

  • For a gluten-free variation, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
  • Be careful not to overmix the batter once the dry ingredients are added to keep the cake tender.
  • Use room temperature ingredients for the best mixing and texture results.
  • Chill the cake before serving to ensure clean slices and a stable frosting.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: pistachio cake, creamy pistachio cake, white chocolate pistachio cake, homemade pistachio cake, moist pistachio cake, nutty cake, buttercream frosting

Find it online: https://dailysimplerecipe.com/best-creamy-pistachio-cake-recipe/