Delicious Pistachio Cake Recipe – Step by Step Guide: Make this pistachio cake with real pistachio and almond extract flavors. This “naked cake” is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.
- 2 cups (260g) unsalted pistachios (out of shells)
- 2 and 1/3 cups (275g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature*
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup (240ml) whole milk, at room temperature*
- cream cheese frosting
- optional: 1 tiny drop green food coloring*
- optional: garnishes such as berries and leftover pistachios
Instructions
- Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You’ll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
- Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
- A handheld or stand mixer with a paddle or whisk attachment should whip butter and sugar on high speed for 3 minutes until smooth and creamy. As required, use a rubber spatula to scrape the bowl sides and bottom.Add egg whites and beat on high for 2 minutes. Beat in sour cream, vanilla, and almond extract. If necessary, scrape the bowl sides and bottom.Just integrate the dry ingredients with the mixer on low. Add the milk and green food coloring to the mixer on low and beat until mixed. To avoid lumps at the bottom, whisk it by hand. A little thick batter.
- Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: Prepare the cream cheese frosting (see note below).
- Assemble and decorate: To achieve a level surface, slice a small layer off the tops of the cakes using a big serrated knife. Discard (or crumble on ice cream).Add one cake layer on your stand, turntable, or serving plate.Frost the top evenly. Cover the top with a second layer and evenly apply frosting. Add the third cake layer. Cover the top and sides with icing. (I smoothed the sides with a bench scraper.) Garnish if desired.Slice after 30–45 minutes in the fridge. This preserves cake form after cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.