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Pistachio Cream Cake

Irresistible Pistachio Cream Cake for Every Sweet Tooth

A delightful Pistachio Cream Cake that impresses with its nutty sweetness and creamy texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour for a lighter option.
  • 1 tbsp baking powder Essential leavening agent; always check freshness for the best rise.
  • 1 tsp baking soda Aids in browning; can skip if using self-rising flour.
  • 1 tsp salt Enhances flavors; it's a crucial component for balance.
  • 1 cup unsalted butter Adds richness and moisture; margarine can be used as a substitute.
  • 1.5 cups granulated sugar Sweetens the cake; try brown sugar for a more complex flavor profile.
  • 3 large eggs Provide moisture and bind the ingredients; use flaxseed as a vegan alternative.
  • 1 tsp vanilla extract Adds depth of flavor; swap with almond extract for a twist.
  • 1 cup buttermilk Contributes moisture and tanginess; milk mixed with vinegar works as a substitute.
  • 3.4 oz instant pistachio pudding mix Infuses the cake with pistachio flavor; can be omitted if desired.
For the Frosting
  • 1 cup heavy cream Creates the perfect frosting consistency; coconut cream is a great non-dairy substitute.
  • 2 cups powdered sugar Sweetens your frosting; adjust for your preferred sweetness.
  • 0.5 cup chopped pistachios Adds texture and flavor; can be substituted with any nut or omitted if preferred.

Equipment

  • 9-inch round cake pan
  • mixing bowl
  • whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions for Pistachio Cream Cake
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it well.
  2. In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy.
  3. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
  4. In another bowl, whisk together the instant pistachio pudding mix and buttermilk until smooth, then fold into the cake batter.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, beat together heavy cream, softened butter, and powdered sugar until smooth and creamy.
  8. Generously frost the cooled cake and sprinkle chopped pistachios on top for garnish.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Ensure that your butter, eggs, and buttermilk are at room temperature for superior mixing and a fluffy cake texture.

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