Pistachio Cream Cake
A moist and flavorful pistachio cake layered with a creamy pistachio buttercream frosting. Perfect for special occasions or a delightful afternoon treat.
Equipment
- Mixing Bowls (2)
- 9x13 inch baking pan
- Electric Mixer
- Rubber Spatula
- Offset Spatula
Ingredients
Cake Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, softened
- 4 Eggs
- 1 cup Milk
- 1 teaspoon Pistachio extract
Frosting Ingredients
- 1 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1/4 cup Milk
- 1/2 cup Finely chopped pistachios
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in milk and pistachio extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the milk, until light and fluffy. Stir in the chopped pistachios.
- Frost the cooled cake and enjoy!
Notes
For a richer pistachio flavor, toast the pistachios before chopping and adding them to the frosting. You can also add a layer of pistachio jam between the cake layers for extra flavor.