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Decadent Homemade Emerald Pistachio Cake

emerald pistachio cake - featured image
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A vibrant green, moist pistachio cake with a rich nutty flavor and luscious cream cheese frosting, perfect for special occasions or a delightful treat any day.

Ingredients

Scale
  • 1 cup (120g) shelled pistachios, finely ground
  • 1/2 cup (70g) pistachio paste (optional)
  • 1 3/4 cups (220g) all-purpose flour (can swap with almond flour for gluten-free version)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (180ml) buttermilk, room temperature (or milk with 1 tsp lemon juice as substitute)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Optional: a few drops of green food coloring or matcha powder
  • Whole or chopped pistachios for topping
  • Fresh edible flowers or mint leaves (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. Line bottoms with parchment paper.
  2. Grind shelled pistachios in a food processor until finely ground but sandy in texture. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
  4. Using a mixer, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  5. Add eggs one at a time, beating fully after each addition, then mix in vanilla extract.
  6. Beat in pistachio paste if using until fully blended.
  7. Reduce mixer speed to low. Add flour mixture in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool pans on wire rack for 10-15 minutes, then invert cakes onto rack and remove parchment. Cool completely before frosting.
  11. Beat cream cheese and butter on medium speed until smooth and creamy (about 3 minutes). Gradually add powdered sugar and vanilla, beating until fluffy. Stir in green food coloring or matcha powder if desired.
  12. Place one cake layer on serving plate. Spread thick, even layer of frosting on top. Add second layer and cover entire cake with remaining frosting. Smooth with offset spatula.
  13. Garnish with chopped pistachios and edible flowers or mint leaves if desired. Chill cake for at least 30 minutes before serving.

Notes

Use fresh, unsalted pistachios for best flavor. Pistachio paste enhances moistness and color but is optional. Room temperature ingredients improve batter texture. Avoid over-mixing after adding flour to keep cake tender. Cool cake completely before frosting to prevent melting. If frosting is too soft, chill briefly before applying.

Nutrition

Keywords: pistachio cake, emerald cake, homemade cake, nutty dessert, cream cheese frosting, easy cake recipe, moist cake

Find it online: https://pokirecipes.com/decadent-homemade-emerald-pistachio-cake-recipe-easy-step-by-step-guide/