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Delicious homemade Pistachio Cake with green frosting and nut topping

Best Creamy Pistachio Cake

This Best Creamy Pistachio Cake combines moist cake with the nutty crunch of pistachios, topped with a rich creamy frosting, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 2 cups granulated sugar
  • 4 large eggs At room temperature for better mixing.
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder Ensure it's fresh for best rising.
  • 1/2 teaspoon salt
  • 1 cup milk Whole milk is preferred.
  • 1 cup crushed pistachios Plus extra for garnish.
For the Creamy Frosting
  • 1 cup heavy cream Cold, for better whipping.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pistachios For flavor and garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together the softened butter and granulated sugar until fluffy and pale.
  3. Add in the eggs one at a time, mixing thoroughly after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry mixture into the butter-sugar mixture while alternating with the milk until combined.
  6. Gently fold in the crushed pistachios.
Baking
  1. Pour the batter into a greased cake pan.
  2. Bake for about 30-35 minutes or until a toothpick comes out clean.
Frosting
  1. Whip the heavy cream until soft peaks form.
  2. Gradually add in powdered sugar and vanilla. Continue whipping until fluffy.
  3. Frost the cooled cake layers generously.
  4. Top with the remaining crushed pistachios.

Notes

Let the cakes cool completely before frosting to prevent melty frosting. For a flavor twist, consider adding almond extract to the batter.