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Pistachio Layer Cake

A soft and elegant bakery-style pistachio layer cake with creamy pistachio frosting and crushed pistachios for the perfect celebration dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Bakery-Style
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup shelled unsalted pistachios finely ground
  • 0.75 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 0.5 cup sour cream
Pistachio Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3.5 cups powdered sugar
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
  • 0.5 cup finely crushed pistachios
  • extra pistachios for garnish

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Two 8-inch cake pans
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and prepare two 8-inch cake pans.
  2. Whisk together dry ingredients and ground pistachios.
  3. Cream butter and sugar until fluffy, then add eggs one at a time and vanilla.
  4. Alternate adding dry ingredients and milk, then fold in sour cream.
  5. Divide batter between pans and bake for 28–32 minutes.
  6. Cool cakes completely on wire racks.
  7. Prepare frosting by beating cream cheese, butter, powdered sugar, cream, vanilla, and crushed pistachios.
  8. Assemble and frost cake layers, then garnish with pistachios.

Notes

Let the cake chill slightly before slicing for cleaner layers. Freshly ground pistachios provide the best flavor and texture.