Description
A deliciously moist pistachio cake with a rich cream filling that brings joy to any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup shelled pistachios, finely ground
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- For the cream filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp pistachio extract
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pans.
- Mix the flour, ground pistachios, baking powder, and salt in a large bowl.
- Cream the butter and sugar in another bowl until light and fluffy.
- Add the eggs one at a time, mixing well, then follow with the milk and vanilla.
- Combine the dry ingredients with the wet, folding gently until just mixed.
- Pour the batter into the prepared pans and level the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in pans for 10 minutes, then transfer to wire racks.
- Whip the heavy cream until soft peaks form, gradually adding powdered sugar and pistachio extract.
- Assemble the cake by layering the cream filling between cake layers and on top.
- Decorate with crushed pistachios if desired.
Notes
For variations, consider adding cocoa powder for a chocolate twist or fresh raspberries for a fruity touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: pistachio cake, creamy cake, dessert recipe, baking, holiday treats