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Delectable Pistachio Cake with Cream Cheese Frosting Recipe

★★★★★

4.6 from 738 reviews
  • Author: Isabella
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

This pistachio cake is a moist, nutty delight featuring toasted pistachio powder folded into a soft batter and topped with a luscious cream cheese whip. The cake is baked to a perfect golden brown with a hint of green color for an eye-catching presentation. Topped with chopped pistachios for crunch, it offers a rich, creamy texture balanced with the unique flavor of pistachios—an elegant dessert perfect for any occasion.

Ingredients

Scale

Pistachio Powder

  • 125g / 4.4oz unsalted pistachio kernels (just shy 1 cup)

Dry Ingredients

  • 1 cup plain flour (all-purpose flour)
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda (bi-carb soda)
  • 1/4 tsp cooking salt / kosher salt

Wet Ingredients

  • 3/4 cup plain yogurt, full-fat, at room temperature
  • 60g / 4 tbsp unsalted butter, melted and slightly cooled
  • 1/4 cup plain oil (canola, vegetable, cottonseed, etc.)
  • 3/4 cup caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract
  • 1 large egg (50-55g / 2oz), at room temperature
  • 4 drops green food colouring (optional)

Cream Cheese Whip

  • 100g / 3.5oz cream cheese, at room temperature (block best, tub okay)
  • 3/4 cup thickened cream (heavy cream or whipping cream)
  • 3 tbsp caster sugar (superfine sugar)
  • 1/2 tsp vanilla extract
  • 2 tsp lemon juice (optional)
  • Pinch of salt

Decoration

  • Reserved pistachios, chopped (mix of finely chopped and larger chunks)

Instructions

  1. Preheat and prepare pan: Preheat the oven to 180°C/350°F (160° fan-forced). Grease and line a 20 cm / 8″ round cake pan with baking paper (parchment paper) to prevent sticking.
  2. Toast pistachios: Spread the pistachio kernels on a tray and bake for 12 minutes, shaking once halfway through, until they smell nutty and become crisp. Allow to fully cool on the tray for about 15 minutes.
  3. Grind pistachios: Measure 3/4 cup of the cooled pistachios and blitz into a powder using short pulses in a NutriBullet, spice grinder, or small food processor. Stop before it turns to paste; small larger bits are acceptable.
  4. Combine dry ingredients: In a large bowl, add the pistachio powder and flour. Briefly whisk to combine, then rub away any clumps with your fingers. Add baking powder, baking soda, and salt, whisking to combine well.
  5. Mix wet ingredients: In a separate bowl, whisk together yogurt, melted butter, oil, caster sugar, vanilla extract, and the egg until smooth and combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl and gently fold with a rubber spatula until the flour is mostly incorporated.
  7. Add color and finish batter: Add green food coloring (if using) and continue folding the batter until it is mostly lump-free. Small lumps will dissipate during baking.
  8. Transfer to pan and bake: Scrape the batter into the prepared cake pan and spread evenly. Bake for 40 minutes, rotating the pan after 30 minutes to ensure even browning. Check doneness by inserting a skewer; it should come out clean.
  9. Cool the cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack and cool completely, about 1 hour.
  10. Prepare cream cheese whip: Beat cream cheese on medium-high speed for 2 minutes until very light and creamy, scraping the sides as needed to avoid lumps.
  11. Whip cream mixture: Add thickened cream, caster sugar, vanilla extract, lemon juice (optional), and a pinch of salt to the cream cheese. Beat on medium-high for about 1 minute until softly whipped and spreadable.
  12. Decorate the cake: Chop the reserved pistachios into a mix of fine pieces and chunks. Spread the cream cheese whip evenly over the cooled cake and sprinkle the chopped pistachios on top.
  13. Slice and serve: Cut the pistachio cake into slices and enjoy this rich, creamy, and nutty treat.

Notes

  • Use unsalted pistachios to control the salt level in the cake precisely.
  • Using baking soda along with baking powder helps achieve the perfect rise and crumb.
  • Ensure yogurt is at room temperature for better mixing and texture.
  • Add green food coloring if you want a more vibrant pistachio green cake; this is optional.
  • Heavy or whipping cream should be thickened for the best texture in the cream cheese whip.
  • Pulse the pistachios carefully when blitzing to avoid making pistachio butter; some texture in the powder adds a pleasant bite.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: pistachio cake, nutty cake, cream cheese frosting, easy pistachio dessert, baked nut cake

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Find it online: https://isabellavance.com/delectable-pistachio-cake-with-cream-cheese-frosting-recipe/