Description
Moist pistachio cake made from scratch with real pistachios and a soft crumb. Finished with a smooth pistachio buttercream.
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 2 large eggs room temperature
- ½ cup sour cream
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 6 tablespoons pistachio paste
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ⅔ cup pistachios chopped
- 1 batch pistachio buttercream frosting
Instructions
- Preheat the oven to 350°F and grease two 8 inch round cake pans, lining the bottoms with parchment paper.
- Beat the butter and sugar together until light and fluffy.
- Add the eggs and mix until combined, then beat in the sour cream.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add one third of the dry ingredients to the batter, mixing gently, followed by half of the milk. Repeat, ending with the remaining flour.
- Mix in the pistachio paste, almond extract, and vanilla until just combined.
- Fold in the chopped pistachios.
- Divide the batter evenly between pans and bake for 40 to 45 minutes until a toothpick inserted comes out clean.
- Cool completely, then frost and assemble the cake as desired.
Notes
- Chill the cake briefly before slicing for clean layers.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American