Pistachio Layer Cake
Learn how to make a delicious pistachio layer cake with this easy recipe. Perfect for special occasions with moist layers and creamy frosting.
Equipment
- mixing bowl
- knife
- measuring spoons
- oven
- 9-inch round cake pans
- stand mixer
- paddle attachment
- hand mixer
- wire rack
- offset spatula
- cutting board
- measuring cups
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 tsp baking powder
- 0.5 tsp salt
- 1 cup unsalted butter softened (2 sticks)
- 4 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1 tsp vanilla extract
- 0.5 cup shelled pistachios finely ground
Frosting and Garnish
- 4 cups powdered sugar sifted
- 1 cup unsalted butter softened (2 sticks)
- 0.25 cup heavy cream or whole milk
- 1 tsp vanilla extract
- 0.25 tsp almond extract optional
- 0.25 cup shelled pistachios finely chopped, for garnish
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour two 9-inch round cake pans. For best results and easy removal, line the bottoms of the pans with parchment paper circles.
- In a large bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 cup of finely ground pistachios until uniformly combined. Set the dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups of granulated sugar on medium speed for 3 to 5 minutes, until the mixture is light and fluffy. Beat in the 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet mixture, mixing until just combined. Pour in half of the 1 cup of whole milk and mix until just incorporated. Repeat this process, finishing with the remaining dry ingredients. Mix only until the batter is smooth and no dry streaks remain, being careful not to overmix, which can lead to a tough cake.
- Divide the cake batter evenly between the two prepared 9-inch pans. Bake for 28 to 32 minutes, or until a wooden skewer inserted into the center of a cake comes out clean and the tops are lightly golden and spring back when gently pressed. Let the cakes cool in the pans for 10 to 15 minutes before inverting them onto a wire rack to cool completely. The cakes must be entirely cool before proceeding to frosting.
- While the cakes cool, prepare the frosting. In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the 1 cup (2 sticks) of softened unsalted butter on medium speed until creamy, about 2 minutes. Gradually add the 4 cups of sifted powdered sugar, 1/4 cup of heavy cream (or whole milk), 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract (if using) until the frosting is light, fluffy, and smooth. If the frosting is too thick, add more cream one teaspoon at a time; if too thin, add more powdered sugar until the desired consistency is achieved.
- Once the cakes are completely cool, use a serrated knife to gently level the tops of the cake layers if needed, creating flat surfaces for easy stacking. Place one cake layer on a serving plate or cake stand. Spread about 1 1/2 cups of frosting evenly over the top. Carefully place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top with an offset spatula for a professional finish.
- Garnish the frosted cake by sprinkling the 1/4 cup of finely chopped pistachios around the base, over the top, or along the sides. Allow the cake to set for about 15 to 30 minutes at room temperature or in the refrigerator before slicing and serving.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.