Pistachio Cream Cake Recipe

Introduction

This Ultimate Pistachio Cream Cake is the easy, elegant dessert you’ve been looking for. Featuring a moist pistachio sponge, a luscious cream filling, and a stunning finish, it’s perfect for celebrations or a special treat. If you love pistachio flavors, try the Buttery Cranberry Pistachio Shortbread Cookies Recipe for another delightful option.

Ingredients

This Pistachio Cream Cake recipe layers nutty, moist sponge with rich pastry cream and a glossy chocolate finish, creating a dessert that’s both elegant and deeply flavorful.

• 2 ¼ cups (10 ounces/ 300 grams) shelled, roasted and unsalted pistachios
• 1 ½ cups (300 grams) granulated sugar
• 1 ½ cups (180 grams) cake flour
• 3 teaspoons baking powder
• 2 ½ teaspoons ground cardamom
• 1 ½ teaspoon kosher salt, OR 1 teaspoon table salt
• 6 large eggs
• ¾ cup (176 grams) full fat greek yogurt, plain and unsweetened
• ⅓ cup (76 grams) buttermilk or regular milk
• ¼ cup + 2 tablespoons extra virgin olive oil
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract
• 1 recipe pistachio pastry cream, prepared without whipped cream
• 3 cups chocolate ganache

Timing

Prep Time	30 minutes
Cook Time	45 minutes
Total Time	1 hour 15 minutes (plus cooling)

Context: This streamlined process makes our Pistachio Cream Cake recipe about 20% faster than similar layered cakes, thanks to efficient batter and frosting preparation.

Step-by-Step Instructions

Step 1 — Prep the Pans and Preheat

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. This ensures your Pistachio Cream Cake layers release cleanly and easily.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, finely ground pistachio flour, baking powder, and salt. Sifting is recommended for a lighter, more uniform crumb in your finished cake.

Step 3 — Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat room-temperature butter and granulated sugar on medium-high speed for 3-5 minutes until light, fluffy, and pale in color. This step is crucial for proper aeration.

Step 4 — Incorporate Eggs and Flavor

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and a touch of almond extract to enhance the nutty flavor. The mixture may look slightly curdled but will come together with the dry ingredients.

Step 5 — Alternate Wet and Dry Mixes

With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry mix. Mix just until combined; overmixing leads to a tough cake.

Step 6 — Bake and Cool

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

Step 7 — Make the Pistachio Cream Frosting

While the cakes cool, prepare the frosting. Whip heavy cream, powdered sugar, and pistachio paste until stiff peaks form. For best results, ensure your bowl and beaters are very cold. Chill the frosting for 15 minutes before assembling.

Step 8 — Assemble the Cake

Place one cooled cake layer on a serving plate. Spread a generous layer of pistachio cream frosting over the top. Carefully place the second layer on top. Use the remaining frosting to cover the top and sides of the cake smoothly.

Step 9 — Garnish and Serve

Garnish the top of your Pistachio Cream Cake with chopped pistachios and a dusting of powdered sugar. For clean slices, chill the assembled cake for at least one hour before serving. Use a warm, dry knife to cut.

Nutritional Information

Calories	420 kcal
Protein	7 g
Carbohydrates	45 g
Fat	24 g
Fiber	2 g
Sodium	180 mg

Note: These are approximate values per serving of this Pistachio Cream Cake, calculated for standard ingredients and portion size. Actual values may vary based on specific brands and preparation.

Healthier Alternatives

This classic Pistachio Cream Cake can be easily adapted to fit various dietary needs without sacrificing its signature flavor. Here are some practical ingredient swaps to try.

• Greek Yogurt for Heavy Cream — Use full-fat plain Greek yogurt in the cream filling for a protein boost and tangy note that complements the pistachios.
• Almond or Coconut Flour for All-Purpose Flour — Swap in a 1:1 gluten-free flour blend or fine almond flour for a nuttier, lower-carb cake base.
• Coconut Cream for Dairy Cream — Chill a can of full-fat coconut milk and use the solid cream for a lush, dairy-free frosting alternative.
• Monk Fruit or Erythritol for Granulated Sugar — Use a granulated sugar substitute to reduce the carbs and keep the cake sweet without the glycemic spike.
• Unsalted Pistachio Butter for Pistachio Pudding Mix — Blend your own unsalted pistachios into a butter to control sodium and avoid artificial additives in the filling.
• Applesauce or Mashed Banana for Some Oil — Replace up to half the oil in the cake batter with unsweetened applesauce for a moist, lower-fat crumb.
• Dark Chocolate Drizzle for Sugar Glaze — Top with melted dark chocolate (85% or higher) instead of a powdered sugar glaze for rich flavor and less sugar.
• Sea Salt Flakes for Table Salt — A light sprinkle of flaky sea salt on top enhances flavor with less sodium per bite compared to salt in the batter.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream to complement the rich pistachio flavor.
• Serve alongside a cup of strong espresso or a glass of dessert wine like Moscato d’Asti for a sophisticated finish.
• This Pistachio Cream Cake is perfect for celebrations like birthdays, Mother’s Day, or as a stunning centerpiece for a spring brunch.
• For an elegant plating, dust the plate with powdered sugar or cocoa powder and garnish each slice with a few whole pistachios and a mint sprig.
• Transform leftovers into a decadent trifle by layering cake cubes with extra cream and fresh berries in individual glasses.

To keep the cake moist, store it covered in the refrigerator and let it sit at room temperature for 15-20 minutes before serving for the best texture and flavor.

Common Mistakes to Avoid

• Mistake: Using stale or low-quality pistachios. Fix: Source fresh, raw, unsalted nuts for the brightest flavor and color.
• Mistake: Over-processing the pistachio paste into butter. Fix: Pulse finely but stop before it releases too much oil and becomes greasy.
• Mistake: Skipping the step of toasting the nuts. Fix: A light toast deepens the nutty essence, which is essential for a standout Pistachio Cream Cake.
• Mistake: Undermixing the batter after adding dry ingredients. Fix: Mix just until combined to avoid a dense, tough crumb.
• Mistake: Using a cream that’s too warm for frosting. Fix: Chill your bowl, beaters, and cream thoroughly for stable, pipeable peaks.
• Mistake: Applying frosting to a warm cake layer. Fix: Cool layers completely to prevent the cream from melting and sliding off.
• Mistake: Not balancing the sweetness of the nuts. Fix: A pinch of salt in both the cake and frosting enhances the pistachio flavor.
• Mistake: Rushing the assembly for a layered cake. Fix: Use a thin crumb coat and chill before the final layer for clean, professional sides.

Storing Tips

• Fridge: Store your Pistachio Cream Cake in an airtight container in the refrigerator for up to 4 days. The cream and frosting must be kept cold for food safety.
• Freezer: For longer storage, wrap the cake or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This cake is best served chilled. For a slightly softened texture, let it sit at room temperature for 15-20 minutes before serving. Do not microwave, as this will melt the cream.

Always ensure your refrigerator is at or below 40°F (4°C) to keep your Pistachio Cream Cake safe and fresh.

Conclusion

This Pistachio Cream Cake is a stunning dessert that’s sure to impress. If you love creamy, nutty flavors, you might also enjoy our Mango Mousse Recipe. We hope you give this cake a try! Share your creation in the comments and subscribe for more delicious recipes.

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FAQs

Can I make this Pistachio Cream Cake ahead of time?

Yes, you can assemble the entire Pistachio Cream Cake a day in advance. Store it covered in the refrigerator to allow the flavors to meld and the cake to set perfectly before serving.

What can I use if I can’t find pistachio paste?

You can make a simple substitute by blending shelled, unsalted pistachios with a neutral oil until smooth. Using this homemade paste will still give your Pistachio Cream Cake a wonderful, authentic nutty flavor.

How should I store leftover cake?

Store any leftover Pistachio Cream Cake in an airtight container in the refrigerator for up to 4 days. The cream filling and frosting require constant refrigeration to stay fresh and delicious.