Pistachio Cream Cake Recipe 💚🍰

If you’re searching for a dessert that combines elegance with delightful flavors, look no further than this Pistachio Cream Cake. Bursting with nutty pistachio goodness and a creamy filling, this cake is a showstopper for any occasion. Whether you’re celebrating a special event or simply indulging yourself, this recipe is sure to impress your family and friends.

Ingredients

For the Cake Layers:

• 1 1/2 cups all-purpose flour: The foundation of your cake, providing structure.
• 1 cup granulated sugar: For sweetness and moisture.
• 1/2 cup unsalted butter, softened: Adds richness and tenderness to the cake.
• 2 large eggs: Essential for binding the ingredients and adding moisture.
• 1/2 cup milk: Keeps the cake moist and tender.
• 1/4 cup sour cream: Enhances the cake’s richness and adds a subtle tang.
• 1/2 cup pistachio paste: The star ingredient, giving the cake its distinct flavor.
• 1 teaspoon vanilla extract: Adds depth to the overall flavor.
• 1 teaspoon baking powder: Helps the cake rise.
• 1/2 teaspoon baking soda: Works with the sour cream for additional leavening.
• 1/4 teaspoon salt: Balances the sweetness.
• 1/4 cup chopped pistachios (optional): For added texture and crunch.

For the Pistachio Cream Filling:

• 1 cup heavy cream, chilled: Creates a rich and creamy filling.
• 1/2 cup powdered sugar: Sweetens the filling while maintaining a smooth texture.
• 1/3 cup pistachio paste: Enhances the flavor of the filling.
• 1 teaspoon vanilla extract: Adds a hint of warmth.

For the Toppings:

• 1/2 cup whipped cream (optional): For a light and airy decoration.
• 1/4 cup chopped pistachios (for garnish): Adds a delightful crunch and color.
• White chocolate shavings (optional): For a touch of elegance.

Directions

Prepare the Cake Layers

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them to prevent sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy. This step is crucial as it helps to incorporate air, leading to a lighter cake.
3. Incorporate the Eggs: Add the eggs to the butter mixture, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated, resulting in a smoother batter.
4. Mix in Pistachio Paste and Vanilla: Add the pistachio paste and vanilla extract to the mixture. Beat until smooth and well combined, creating a beautifully colored batter.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents throughout the flour.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream. Begin and end with the dry ingredients. Stir until just combined, being careful not to overmix.
7. Fold in Chopped Pistachios: If you’re adding chopped pistachios, fold them into the batter gently to maintain the airiness.
8. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This step is crucial as it prevents the cakes from becoming soggy.

Make the Pistachio Cream Filling

1. Whip the Heavy Cream: In a large mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. This means the cream should hold its shape when you lift the beaters out of the bowl.
2. Add Pistachio Paste: Gently fold in the pistachio paste into the whipped cream. Take care to mix it thoroughly but gently, maintaining the lightness of the whipped cream.
3. Chill the Filling: Keep the pistachio cream filling chilled in the refrigerator until you are ready to assemble the cake. This helps the filling set and makes it easier to spread.

Assemble the Cake

1. Layer the Cake: Once the cake layers are completely cooled, place one layer on a serving plate. Spread a generous amount of the pistachio cream filling over the top of this layer.
2. Add the Second Layer: Place the second cake layer on top. Spread more pistachio cream evenly over the top and sides of the cake, smoothing it out for a polished finish.

Add the Toppings

1. Decorate with Whipped Cream: If desired, pipe whipped cream around the edges of the cake for a decorative touch. This not only adds beauty but also enhances the creaminess.
2. Garnish: Sprinkle the chopped pistachios over the top and sides of the cake. For an added touch of elegance, you can also add white chocolate shavings.

Chill and Serve

1. Refrigerate the Cake: Place the assembled cake in the refrigerator for at least 1 hour. This allows the flavors to meld together and the cream to set properly, making it easier to slice.
2. Slice and Serve: When you’re ready to serve, slice the cake and enjoy this rich and creamy pistachio dessert. It pairs wonderfully with a cup of coffee or tea.

Nutritional Information

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour (plus chilling time)
• Calories: Approximately 450 kcal per serving
• Servings: 10 servings

Tips for Success

• Choosing Pistachio Paste: If you want to make your own pistachio paste, simply blend roasted pistachios with a bit of oil until smooth. Store-bought versions are also available and can save time.
• Experiment with Flavors: Consider adding a hint of almond extract to the cake batter for an extra layer of flavor that complements the pistachios beautifully.
• Storage: Store any leftover cake in the refrigerator. It’s best consumed within a few days, but the flavors will continue to meld and improve!
• Make it Ahead: This cake can be made a day in advance. Just assemble it and let it chill overnight. The flavors will develop beautifully, making it even more delicious.
• Allergies and Substitutions: If you have nut allergies, consider using sunflower seed butter or a different flavoring like chocolate or vanilla instead of pistachio.

Conclusion

This Pistachio Cream Cake is not just a dessert; it’s an experience. With its luscious layers and beautiful presentation, it’s perfect for birthdays, anniversaries, or any celebration where you want to impress your guests. The combination of soft, moist cake and creamy pistachio filling creates a delightful balance of textures and flavors that everyone will adore. Enjoy every slice of this decadent treat!