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Easy Pistachio Cheesecake

Pistachio Cake

An impeccable pistachio cake recipe that combines finely ground pistachios with a soft, buttery base and a creamy frosting, creating a harmonious blend of texture and taste.
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Course: Cake
Cuisine: American
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 5 hours
Servings: 16
Calories: 721kcal
Author: Brenda Maher

Ingredients

Cake

  • 1 cup Pistachios, finely ground
  • ½ cup Butter, room temperature
  • 2¼ cups + 2 tbsp Flour
  • 1½ tsp Baking powder
  • ½ tsp Baking soda
  • ¼ tsp Salt
  • 1 cup Sugar
  • 3 large Eggs
  • 1 tsp Vanilla extract
  • 1 cup Buttermilk

Frosting

  • 7 tbsp Butter, room temperature
  • ¾ cup Cream cheese
  • ¼ cup Pistachio paste
  • 1 cup Icing sugar

Topping

  • A handful of crushed pistachios

Instructions

Make the Cake

  • Preheat your oven to 350°F (180°C). Grease and flour a 9-inch square baking pan and line with parchment paper.
  • Whisk together flour, baking soda, baking powder, and a pinch of salt in a bowl.
  • In a separate bowl, cream together butter and sugar until light and fluffy. Beat in vanilla extract and eggs. Gradually add the dry ingredients alternately with the buttermilk, beginning and ending with dry ingredients.
  • Fold in chopped pistachios. Pour batter into the prepared pan.
  • Bake for 30-40 minutes. Let it cool in the pan for 5 minutes before putting it onto a counter to cool completely.

Make the Frosting

  • In a large bowl, beat cream cheese and butter until smooth.
  • Add the pistachio paste and continue mixing until combined.
  • Gradually beat in powdered sugar until smooth and fluffy.

Decorate

  • Frost the cooled cake evenly with pistachio frosting. Sprinkle with additional chopped pistachios.
  • Refrigerate for 3 hours or more before serving.

Notes

  • Unsalted pistachios are recommended; raw or roasted are both fine.
  • Use full-fat milk and sour cream for best results.
  • Green food coloring is optional to enhance the green color.
  • Cake layers can be baked ahead of time and stored airtight at room temperature overnight.
  • Frosting can be made ahead of time and stored in the fridge. Let it soften at room temperature first.
  • Unfrosted layers or the whole frosted cake can be frozen for 2-3 months. Before decorating and serving them, thaw them overnight in the fridge and bring the cake to room temperature.

Nutrition

Calories: 721kcal | Carbohydrates: 78g | Protein: 13g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 150mg | Sodium: 345mg | Potassium: 299mg | Fiber: 3g | Sugar: 46g | Calcium: 146mg | Iron: 2mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!