Pistachio Cake with Pistachio Buttercream Frosting Recipe

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If you adore the rich, nutty flavor of pistachios and crave a cake that perfectly balances moistness with a luscious, creamy frosting, then this Pistachio Cake with Pistachio Buttercream Frosting Recipe is about to become your new favorite. Every bite bursts with delicate pistachio essence, complemented by a zesty hint of lemon that brightens the whole experience. This recipe promises a show-stopping centerpiece for any celebration or a delightful treat for cozy afternoons at home. Trust me, once you try this cake, you’ll be dreaming about it until the very last crumb.

Ingredients You’ll Need

Believe it or not, this Pistachio Cake with Pistachio Buttercream Frosting Recipe calls for ingredients that are simple yet incredibly essential. Each ingredient plays a special role—some lend texture, others add tanginess, and a few bring that unmistakable nutty allure that makes this cake stand out.

• 1 1/1 cups GF flour (or all-purpose flour): The foundation for a tender crumb and sturdy cake structure.
• 1 1/3 cups Sugar: Sweetens the cake perfectly without overpowering the pistachios.
• 1 cup Butter (room temp): Adds richness and moisture for a luscious bite.
• 1 ½ cups Unsalted ground pistachios: Infuses the cake batter with deeply roasted pistachio flavor and texture.
• 1 cup Unsweetened plain yogurt: Brings moisture and a subtle tang that balances sweetness.
• ¼ cup Milk: Helps keep the cake tender while blending the flavors.
• 2 tsp Baking powder: Essential for a light and fluffy rise.
• ¾ tsp Baking soda: Works with acidic ingredients to ensure perfect texture.
• ½ tsp Salt: Enhances all flavors, especially the pistachio and lemon.
• 3 eggs: Provide structure and richness to the batter.
• 1 tbsp lemon zest: Lifts the flavor with bright citrus notes.
• ⅓ cup lemon juice: Adds refreshing acidity, balancing the richness beautifully.
• 3 cups Unsalted butter (room temp): The base of the indulgent pistachio buttercream frosting.
• 1 ½ tsp Pistachio extract: Packs an extra punch of nutty essence in the frosting.
• 5 cups Powdered sugar: For that silky, sweet frosting texture.
• 1 ½ cups Unsalted ground pistachios: Adds texture and flavor right into the buttercream.
• 4 tbsp Heavy cream: Makes the buttercream smooth, creamy, and easy to spread.

How to Make Pistachio Cake with Pistachio Buttercream Frosting Recipe

Step 1: Prepare Your Pans and Batter

Start by preheating your oven to 350°F and prepping two 8-inch round cake pans with nonstick spray. This step is crucial for effortless cake removal later on. Then, beat your butter and sugar together for about 3 minutes until the mixture is pale and fluffy—this aeration is what gives your cake that perfect lift and tender crumb.

Step 2: Incorporate Eggs and Wet Ingredients

Next, add your eggs one at a time, mixing well after each addition to keep the batter smooth and fully combined. Follow this by blending in milk, lemon juice, zest, and creamy yogurt, which all work harmoniously to keep the cake moist with a subtle zingy brightness.

Step 3: Combine the Dry Ingredients

Whisk your flour, ground pistachios, baking powder, baking soda, and salt together in a separate bowl. Gradually fold this dry mix into your wet ingredients, taking care not to overmix—a few small lumps are perfectly fine and help maintain a tender texture.

Step 4: Bake the Cake Layers

Divide the smooth batter evenly between the two pans, then slide them into your preheated oven. Bake for 28-33 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cakes to rest in the pans for 10 minutes before transferring them to a wire rack to cool completely—this prevents your cake from breaking apart while frosting.

Step 5: Create the Pistachio Buttercream Frosting

For the frosting, beat room temperature butter with pistachio extract. Gradually add powdered sugar, ground pistachios, and heavy cream, beating until the frosting is smooth, creamy, and fluffy. This luscious buttercream perfectly amplifies the pistachio flavor and makes the whole cake feel like a nutty dream.

Step 6: Assemble Your Cake Masterpiece

If you want to get fancy, slice each cake layer in half to create four thinner layers. Spread a generous dollop of frosting between each, then cover the entire cake with a final coat of frosting. For an added touch of elegance and texture, sprinkle some extra chopped pistachios on top. Now your show-stopping cake is ready to be sliced and savored!

How to Serve Pistachio Cake with Pistachio Buttercream Frosting Recipe

Garnishes

When it comes to garnishing your Pistachio Cake with Pistachio Buttercream Frosting Recipe, think beyond the basic chopped nuts. A sprinkle of edible rose petals, a light dusting of powdered sugar, or even a few fresh mint leaves can elevate the presentation and add a pop of color that makes this dessert irresistible before you even take a bite.

Side Dishes

This cake pairs beautifully with light accompaniments like a fresh berry salad or a scoop of vanilla bean ice cream. The fruity freshness contrasts the rich pistachio flavor wonderfully and creates a harmonious balance on your plate that will impress any guest.

Creative Ways to Present

Try plating individual slices with a drizzle of pistachio syrup or a small dollop of whipped cream adorned with crushed pistachios. For a more casual gathering, transform this recipe into cupcakes—just adjust your baking time—and frost them with that same dreamy pistachio buttercream. Either option will wow your friends and family!

Make Ahead and Storage

Storing Leftovers

If you have leftovers of this Pistachio Cake with Pistachio Buttercream Frosting Recipe, store the cake in an airtight container in the refrigerator. The frosting helps keep the cake moist, but refrigeration keeps the buttercream firm and fresh for up to three days.

Freezing

You can also freeze the cake layers before assembly. Wrap each layer tightly in plastic wrap and then aluminum foil, and freeze for up to a month. Thaw in the fridge overnight before frosting for best results. Frosted cakes freeze best when wrapped carefully to minimize freezer burn and maintain freshness.

Reheating

Since this cake shines chilled or at room temperature, avoid microwaving to warm it up, as the buttercream will soften too much. Instead, let a refrigerated slice sit at room temperature for about 20 minutes before serving to bring out the flavors and soften the texture.

FAQs

Can I use salted pistachios instead of unsalted?

It’s best to use unsalted pistachios in this recipe to control the salt levels. Salted nuts may make the cake or frosting taste overly salty and can throw off the flavor balance.

Is gluten-free flour a good substitute here?

Absolutely! This Pistachio Cake with Pistachio Buttercream Frosting Recipe works well with gluten-free flour blends. Just make sure your blend contains xanthan gum or a binding agent for the best texture.

Can I make this cake nut-free if necessary?

This recipe heavily relies on pistachios for its signature flavor and texture, so omitting them would change the essence entirely. For a nut-free alternative, consider a different cake recipe designed specifically for allergy restrictions.

How long does the pistachio buttercream frosting keep?

The frosting keeps beautifully in the refrigerator for up to five days in an airtight container. Bring it back to room temperature and give it a quick whisk before spreading to restore its fluffiness.

Can I prepare this cake a day ahead?

Yes, making the cake and frosting a day ahead is actually a great way to let the flavors meld together even more. Just assemble, cover tightly, and refrigerate overnight for a perfectly set cake ready to wow your guests.

Final Thoughts

This Pistachio Cake with Pistachio Buttercream Frosting Recipe is truly a celebration of pistachios at their finest. Moist, flavorful, and decorated with the creamiest frosting, it’s a dessert that invites everyone back for just one more slice. Whether you’re baking it for a special occasion or simply to treat yourself, I promise this cake will brighten your day and become a beloved recipe you’ll return to again and again.

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Pistachio Cake with Pistachio Buttercream Frosting Recipe

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This Pistachio Cake with Pistachio Buttercream Frosting is a moist and flavorful layered cake featuring ground pistachios both in the batter and the creamy frosting. Infused with lemon zest and juice for a subtle brightness, it’s a perfect dessert for gatherings and special occasions. The rich buttercream frosting, enhanced with pistachio extract and ground pistachios, adds a luscious nutty finish to the delicate cake layers.

• Author: Paula
• Prep Time: 20 minutes
• Cook Time: 33 minutes
• Total Time: 1 hour 23 minutes
• Yield: 14 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

For the Cake:

• 2 ½ cups 1.1 GF flour (or all-purpose flour)
• 1 1/3 cups Sugar
• 1 cup Butter, room temperature
• 1 ½ cups Unsalted ground pistachios
• 1 cup Unsweetened plain yogurt
• ¼ cup Milk
• 2 tsp Baking powder
• ¾ tsp Baking soda
• ½ tsp Salt
• 3 eggs
• 1 tbsp Lemon zest
• ⅓ cup Lemon juice

For the Pistachio Buttercream Frosting:

• 3 cups Unsalted butter, room temperature
• 1 ½ tsp Pistachio extract
• 5 cups Powdered sugar
• 1 ½ cups Unsalted ground pistachios
• 4 tbsp Heavy cream

Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray to ensure easy removal of the cakes.
2. Cream butter and sugar: In a mixing bowl, beat the room temperature butter and sugar together for about 3 minutes until the mixture is light and fluffy. This step incorporates air into the batter, making the cake tender.
3. Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter and maintain a smooth texture.
4. Mix wet ingredients: Stir in the milk, lemon juice, lemon zest, and yogurt until everything is well combined. These ingredients add moisture and a bright citrus flavor to the cake.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. This ensures the leavening agents and nuts are evenly distributed.
6. Mix dry into wet: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep the cake light and tender.
7. Divide batter: Evenly divide the batter between the prepared cake pans, smoothing the tops for even baking.
8. Bake: Place the pans in the oven and bake for 28-33 minutes. Test doneness by inserting a toothpick into the center of the cakes; it should come out clean when the cakes are ready.
9. Cool cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
10. Optional layering: Once cool, you may slice each cake in half horizontally to create four thinner layers for a taller cake.
11. Prepare frosting: In a large bowl, beat together the room temperature unsalted butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream until the frosting is smooth, fluffy, and spreadable.
12. Assemble cake: Place the first cake layer on your serving plate and spread an even layer of the pistachio buttercream frosting on top.
13. Layer the cake: Repeat spreading frosting over each subsequent layer, stacking them carefully. Once all layers are stacked, spread frosting evenly over the entire outside of the cake.
14. Garnish: If desired, sprinkle extra chopped pistachios over the frosted cake for a decorative and nutty finish.
15. Serve: Slice and enjoy your delicious pistachio layered cake!

Notes

• You can substitute gluten-free flour blend for all-purpose flour to make this cake gluten-free.
• If pistachio extract is unavailable, you can use almond extract as a substitute, though the flavor will vary slightly.
• For best results, ensure all refrigerated ingredients like butter and eggs are at room temperature before mixing.
• Store leftover cake covered in the refrigerator for up to 3 days or freeze for longer storage.
• To toast the ground pistachios for enhanced flavor, spread them on a baking sheet and bake at 350°F for 5-7 minutes, then cool before adding to batter or frosting.