Ingredients
Scale
For the Cake Layers:
- 1 cup shelled pistachios (unsalted)
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup milk
For the Pistachio Cream Filling:
- 1 cup heavy cream
- ¼ cup powdered sugar
- ¼ cup pistachio paste
- 1 tsp vanilla extract
Optional Garnish:
- Chopped pistachios (2 tbsp)
- Mint leaves (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Grind pistachios in a food processor until finely ground (not paste). Set aside.
- In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Alternate adding dry ingredients and milk to the wet mixture, mixing just until combined.
- Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Let cool.
- For the cream filling, beat heavy cream with powdered sugar, pistachio paste, and vanilla until stiff peaks form.
- Spread the pistachio cream between cooled cake layers and on top. Garnish with chopped pistachios and mint if desired.
- Chill for at least 1 hour before slicing.
Notes
- You can substitute almond flour for part of the all-purpose flour for a richer texture.
- Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 410 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 38 g
- Fiber: 2g
- Protein: 6 g
- Cholesterol: 85 mg
Keywords: pistachio dessert, nutty cake recipe, creamy pistachio cake, pistachio sponge