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Irresistible Pistachio Cake Recipe with Easy Vanilla Buttercream Frosting

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A moist and nutty pistachio cake paired with smooth, creamy vanilla buttercream frosting. Perfect for special occasions or a sweet treat any day.

Ingredients

Scale
  • 1 ½ cups (210g) shelled pistachios, lightly toasted and finely ground
  • 1 ¾ cups (220g) all-purpose flour (can substitute with almond flour for gluten-free option)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk (or plain yogurt mixed with 1 tablespoon lemon juice)
  • For the Vanilla Buttercream Frosting:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2–4 tablespoons (30-60ml) heavy cream or whole milk
  • Pinch of salt

Instructions

  1. Toast and grind the pistachios: Heat a dry skillet over medium heat and toast 1 ½ cups shelled pistachios for about 5 minutes, stirring frequently until fragrant but not browned. Let cool completely, then pulse in a food processor until finely ground but not a paste.
  2. Prepare your pans and preheat oven: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, ground pistachios, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  4. Cream butter and sugar: In a large bowl, beat ¾ cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  5. Add eggs and vanilla: Beat in 3 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 teaspoon pure vanilla extract.
  6. Alternate adding dry ingredients and buttermilk: Reduce mixer speed to low. Add dry ingredients in three additions, alternating with 1 cup buttermilk, starting and ending with dry ingredients. Mix just until combined after each addition.
  7. Divide and bake: Pour batter evenly into prepared pans. Smooth tops with spatula. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
  8. Cool completely: Let cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely (about 1 hour).
  9. Make vanilla buttercream frosting: Beat 1 cup softened unsalted butter on medium speed for 3 minutes until creamy. Gradually add 4 cups sifted powdered sugar, 2 teaspoons vanilla extract, and a pinch of salt. Add 2-4 tablespoons heavy cream or milk until frosting is light and spreadable. Beat on high for 3-4 minutes for fluffiness.
  10. Assemble the cake: Place one cake layer on serving plate. Spread a generous layer of frosting on top. Place second cake layer on top and frost top and sides evenly. Optionally, sprinkle chopped pistachios on top or edges.

Notes

Toast pistachios lightly to enhance flavor but avoid browning. Use room temperature butter for easier creaming. Avoid overmixing batter to keep cake tender. Sift powdered sugar for smooth frosting. Chill frosting if too soft before applying.

Nutrition

Keywords: pistachio cake, vanilla buttercream, nutty cake, easy cake recipe, birthday cake, gluten-free option, dairy-free option

Find it online: https://pokirecipes.com/irresistible-pistachio-cake-recipe-with-easy-vanilla-buttercream-frosting/