Pistachio Cake

Soft, nutty, and full of rich pistachio flavor, this Pistachio Cake is a showstopper! With its naturally green hue, tender crumb, and silky buttercream frosting, this cake is perfect for birthdays, special occasions, or just when you’re craving something a little different. If you’re a fan of pistachios, this dessert is a must-try!

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👉 Ingredients

For the Pistachio Cake

• 1 ½ cups all-purpose flour
• ½ cup finely ground pistachios (or pistachio flour)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• ½ cup sour cream (or Greek yogurt)
• ¾ cup whole milk
• A few drops of green food coloring (optional, for a vibrant color)

For the Pistachio Buttercream Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup finely ground pistachios
• 1 tsp vanilla extract
• 2 tbsp heavy cream (or milk)

For Decoration

• Chopped pistachios
• Swirls of frosting
• A dusting of pistachio crumbs

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👉 How to Make It

1️⃣ Bake the Cake

• Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
• In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
• In a separate bowl, beat butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each.
• Stir in vanilla, almond extract, sour cream, and milk until combined.
• Gradually mix in the dry ingredients, stirring until smooth.
• If desired, add a few drops of green food coloring for a brighter green cake.
• Divide the batter between the pans and bake for 28-32 minutes, or until a toothpick comes out clean.
• Let cakes cool completely before frosting.

2️⃣ Make the Frosting

• Beat butter until creamy, then gradually add powdered sugar and ground pistachios.
• Add vanilla extract and heavy cream, mixing until smooth and fluffy.

3️⃣ Assemble the Cake

• Place one cake layer on a plate and spread with pistachio buttercream.
• Add the second layer and frost the entire cake.
• Decorate with chopped pistachios and frosting swirls.

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FAQ & Troubleshooting

1. Can I make this cake ahead of time?

Yes! Bake the cake layers up to 2 days ahead and store them wrapped at room temp. The frosting can be made ahead and stored in the fridge for up to 5 days.

2. How do I get a more intense pistachio flavor?

Use pistachio extract or roasted pistachios for an even richer taste.

3. What’s the best way to store leftovers?

Keep the cake covered at room temp for 2 days or in the fridge for up to 5 days.

4. Can I make this into cupcakes?

Yes! This recipe makes about 18 cupcakes—bake at 350°F for 18-22 minutes.

5. Why isn’t my cake as green as I expected?

✔️ Natural pistachios don’t create a bright green color—add food coloring if you want a more vibrant look.
✔️ Use blanched pistachios (without skins) for a lighter green shade.

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This Pistachio Cake is soft, nutty, and topped with the creamiest pistachio frosting. If you’re a pistachio lover, this one’s for you! 💚✨

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