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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.

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.

Find it online: https://bitezly.com/pistachio-cake-with-pistachio-buttercream-frosting-recipe/