Pistachio Cream Cake
This Pistachio Cream Cake is SO indulgent! Nutty pistachios combine with fluffy cake and luscious cream for a stunning, delicious treat.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- 8-inch cake pan
- Spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour the base that gives structure
- 1 cup granulated sugar for sweetness and tender crumb
- 1/2 cup unsalted butter softened, richness and moisture
- 2 large eggs binding and lift
- 1/2 cup milk adds moisture and keeps the crumb soft
- 1 teaspoon baking powder helps the cake rise
- 1/4 teaspoon salt balances sweetness and enhances flavor
- 1 teaspoon vanilla extract aromatic depth
- 1 cup pistachios chopped, star ingredient delivering crunch and flavor
- 1/2 cup heavy cream for the luscious cream topping
- 1/4 cup powdered sugar sweetens and stabilizes the cream
Instructions
- Preheat your oven to 350°F (175°C). Grease your 8-inch cake pan with butter or line it with parchment paper.
- In a mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture in three increments, alternating with the milk, beginning and ending with the flour mixture. Mix on low speed just until combined.
- Gently fold in the chopped pistachios with a spatula, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cake is completely cool, spread the whipped cream evenly over the top. Optionally, sprinkle extra chopped pistachios on top for garnish.
- Slice and serve your Pistachio Cream Cake. Enjoy with tea or coffee.
Notes
- Do not overmix the batter after adding flour to keep the cake tender.
- Ensure butter is softened but not melted before creaming with sugar.
- Chop pistachios just before folding them in to keep them fresh and crunchy.
- Store covered in the refrigerator for up to 3 days or freeze layers without cream for up to 2 months.
- For a vegan version, substitute eggs with flax eggs, use plant-based butter and almond milk, and coconut cream for topping.