Pistachio Cake Recipe

Directions

• Step 1: Prepare the Pistachios
• Preheat your oven to 350°F (177°C). Grease and line three 9-inch round cake pans with parchment paper.
• Grind the pistachios: Pulse the pistachios in a food processor until they become very fine crumbs. You should end up with about 1 and 1/2 cups of crumbs. Set them aside.
• Step 2: Mix the Dry Ingredients
• In a large bowl, whisk together the cake flour, baking powder, baking soda, salt, and 1 and 1/2 cups of pistachio crumbs.
• Step 3: Make the Batter
• Using a handheld mixer or stand mixer, beat the butter and sugar together on high speed for about 3 minutes until smooth and creamy.
• Add the egg whites one at a time, beating well after each addition.
• Mix in the sour cream, vanilla extract, and almond extract until everything is well combined.
• With the mixer on low speed, slowly add the dry ingredients to the wet mixture, then pour in the milk (and green food coloring if using). Mix until just combined, ensuring no lumps are left.
• Step 4: Bake the Cake
• Divide the batter evenly among the prepared cake pans.
• Bake for 21-23 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool completely in the pans on a wire rack before frosting.
• Step 5: Prepare the Cream Cheese Frosting
• In a large bowl, beat the butter and cream cheese together on medium speed until creamy and smooth.
• Add the confectioners’ sugar and vanilla extract and beat until the frosting is light and fluffy.
• Step 6: Assemble and Decorate
• If needed, trim the tops of the cooled cakes to make them level.
• Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
• Add the second and third cake layers, spreading frosting between each.
• Frost the top and sides of the cake, smoothing it out with a spatula. Decorate with optional garnishes like berries and leftover pistachios.
• Refrigerate the assembled cake for 30-45 minutes before slicing and serving to help it set.