Pistachio Cream Layer Cake

Ingredients

Pistachio Cake

• 1 cup (120 g) unsalted pistachios, finely ground

• 1 ½ cups (190 g) all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup (170 g) unsalted butter, softened

• 1 cup (200 g) granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup (240 ml) buttermilk

• Optional: 1–2 drops green food coloring

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Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened

• ½ cup (115 g) unsalted butter, softened

• 2 ½ cups (300 g) powdered sugar

• 1 tsp vanilla extract

• 2–3 tbsp heavy cream (if needed)

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Topping

• ½ cup chopped pistachios

• Extra whole pistachios for decoration

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Instructions

1. Prepare the Oven

• Preheat oven to 350°F (175°C).

• Grease and line two 8-inch cake pans with parchment paper.

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2. Mix Dry Ingredients

In a bowl combine:

• flour

• ground pistachios

• baking powder

• baking soda

• salt

Whisk well.

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3. Cream Butter and Sugar

In a large bowl:

• Beat butter and sugar until light and fluffy (about 3–4 minutes).

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4. Add Eggs

• Add eggs one at a time, beating well after each addition.

• Mix in vanilla extract.

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5. Combine Batter

• Add dry ingredients in three additions, alternating with buttermilk.

• Mix until just combined.

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6. Bake

• Divide batter evenly between the pans.

• Bake 25–30 minutes until a toothpick inserted in the center comes out clean.

• Let cakes cool completely.

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7. Make Cream Cheese Frosting

Beat together:

• cream cheese

• butter

Until smooth. Then add:

• powdered sugar

• vanilla

Beat until light and fluffy.

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8. Assemble the Cake

1. Place first cake layer on a plate.

2. Spread cream cheese frosting evenly.

3. Add second cake layer.

4. Frost the top and sides.

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9. Decorate

• Press chopped pistachios onto the sides and top.

• Chill the cake for 30 minutes before slicing.

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✅ Result:
A moist pistachio cake with nutty flavor, creamy frosting, and crunchy pistachio topping.