Description
Deliciously moist cake layered with creamy pistachio frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup shelled, unsalted pistachios (finely chopped)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 4 large eggs (room temperature)
- 1 cup whole milk
- 8 oz full-fat cream cheese (softened)
- 4 cups powdered sugar (sifted)
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare three round cake pans by greasing and lining them with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat softened butter and granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in milk until combined.
- Gradually fold the dry ingredients into the wet mixture along with the chopped pistachios until just mixed.
- Divide batter evenly among prepared pans and bake for about 25-30 minutes or until a toothpick comes out clean. Allow to cool completely on wire racks.
- For the frosting, whip cream cheese and softened butter together until smooth. Gradually incorporate powdered sugar and vanilla extract until creamy.
- Once cooled, assemble the cake layers with cream cheese frosting between each layer and on top.
Notes
- This cake can be stored in the refrigerator for several days.
- For a nuttier flavor, consider toasting the pistachios before adding them to the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg