If you’ve ever dreamed of a dessert that feels both indulgent and fresh, the Pistachio Cream Cake Recipe is your new best friend. This cake isn’t just a feast for your taste buds; it’s a celebration of pistachio’s unique nutty flavor paired with a luscious cream that feels like a hug in every bite. Whether it’s a special occasion or just a moment to treat yourself, this Pistachio Cream Cake Recipe brings charm, color, and a wonderful texture that’s hard to resist. Let me walk you through how easy it is to bring this dreamy creation to your kitchen!
Ingredients You’ll Need
Gathering your ingredients is the first step toward magic. Each one plays a key role, from the ground pistachios adding earthy nuttiness to the combination of sour cream and whipped cream giving the cake its signature moist and velvety texture.
- All-purpose flour: The sturdy base that gives your cake structure and softness.
- Ground shelled unsalted pistachios: Provides rich pistachio flavor and a lovely green flecked texture.
- Baking powder: Helps the cake rise beautifully and stay tender.
- Salt: Balances sweetness and enhances flavors.
- Unsalted butter: Adds moisture and a velvety richness to every bite.
- Granulated sugar: Sweetens the cake and helps create a light crumb.
- Eggs: Bind and add lift, making the cake light yet sturdy.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Almond extract: Enhances the nutty notes and adds a subtle aromatic twist.
- Whole milk: Keeps the batter smooth and nourishes tender crumb development.
- Sour cream: Adds tanginess and ensures a moist, soft texture.
- Green food coloring (optional): For that beautiful pistachio-green hue to make your cake visually stunning.
- Heavy whipping cream: Whipped to soft peaks, creates a dreamy, airy cream filling.
- Powdered sugar: Sweetens the whipped cream without any graininess.
- Pistachio paste: The star ingredient of the cream filling, providing concentrated pistachio flavor.
How to Make Pistachio Cream Cake Recipe
Step 1: Preparing Your Batter
Start by preheating your oven to 350°F (175°C) and grease two 8-inch round cake pans with butter and a light dusting of flour to avoid sticking. In a medium bowl, whisk together your dry ingredients: flour, ground pistachios, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy—that fluffy texture promises a soft cake crumb. One by one, beat in the eggs, then mix in the vanilla and almond extracts for that signature aroma and charm.
Step 2: Combining the Batters
Mix together the milk and sour cream in a small bowl to create a smooth wet mixture. Now gently alternate adding the dry ingredients and your milk mixture to the butter mixture—starting and finishing with the dry ingredients. This method gives you a delicate yet sturdy cake base. If you want that classic pistachio color, add a few drops of green food coloring here and marvel at the lovely hue taking shape.
Step 3: Baking the Cake Layers
Divide the batter evenly between your prepared pans and pop them into the oven. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. The delightful aroma filling your kitchen at this point will be your early reward! Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely, ensuring a perfect texture that’s ready to be layered.
Step 4: Making the Pistachio Cream Filling
While the cakes cool, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Then gently fold in your pistachio paste. This step is where the magic texture and flavor develop—a luscious, silky cream that carries the nuttiness in every bite. Keep the cream light and airy, the perfect partner to your dense yet tender cake layers.
Step 5: Assembling Your Cake
Once your cakes are fully cooled, spread half of your pistachio cream over the bottom layer, then gently place the second cake on top. Spread the remaining cream evenly across the top, creating a smooth, inviting finish. For a final flourish, sprinkle chopped pistachios atop the cream to add crunch and make the presentation pop.
How to Serve Pistachio Cream Cake Recipe
Garnishes
A handful of chopped pistachios sprinkled over the top adds texture and a brilliant green contrast. For an extra touch of elegance, try a few fresh mint leaves or delicate edible flowers. These little accents boost not only visual appeal but also invite guests to the table with their vibrant freshness.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a small bowl of fresh berries on the side. The creaminess and subtle sweetness from the ice cream complement the nutty punch of the cake, while berries add a burst of tartness that balances the flavors flawlessly.
Creative Ways to Present
For a special occasion, try layering this Pistachio Cream Cake Recipe in individual glass parfait cups topped with finely chopped pistachios and a drizzle of honey. Alternatively, serve it alongside a light espresso or green tea for a refined dessert experience that feels both indulgent and harmonious.
Make Ahead and Storage
Storing Leftovers
Any leftover cake is best stored in an airtight container in the refrigerator for up to 3 days. This keeps the pistachio cream fresh and maintains that moist, tender crumb that makes this cake so delightful.
Freezing
You can freeze the baked cake layers without the cream filling for up to a month. Wrap them tightly in plastic wrap and foil to prevent freezer burn. When ready to serve, thaw completely at room temperature before assembling with fresh cream to keep the texture light and fresh.
Reheating
Since this cake relies on a delicate cream filling, reheating is not recommended after assembly. If you want to warm a slice slightly, enjoy it without cream or remove the cream first to keep textures and flavors intact.
FAQs
Can I make my own pistachio paste for this cake?
Absolutely! Blend shelled pistachios with a touch of neutral oil and honey until smooth. Toasting the pistachios beforehand adds a richer, deeper flavor. Homemade paste adds an authentic touch to your Pistachio Cream Cake Recipe.
Is it necessary to add green food coloring?
No, the pistachios naturally give a subtle green tint, but the food coloring enhances that classic pistachio color. It’s totally optional and doesn’t affect the delicious taste.
Can I substitute sour cream in the recipe?
You can substitute sour cream with Greek yogurt for a similar tang and texture, but sour cream is preferred as it creates the ideal balance of moisture and flavor in this cake.
How long should I whip the cream for the filling?
Whip the heavy cream with powdered sugar and vanilla until soft peaks form. This usually takes about 3 to 4 minutes. Be careful not to overwhip, or it may become grainy and stiff.
Does this cake freeze well once assembled?
It’s best to freeze the cake layers separately before assembly. Once frosted with the delicate pistachio cream, freezing can cause texture changes in the cream, which might affect the overall experience.
Final Thoughts
There is truly something special about this Pistachio Cream Cake Recipe that brightens up any gathering or quiet night in. It’s not just a cake; it’s a joyful celebration of flavors and textures that’s as beautiful to look at as it is lovely to eat. I can’t wait for you to try it and make it your own cherished recipe, sharing it with loved ones or simply savoring every bite yourself!
Print
Pistachio Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio Cream Cake is a delightful layered dessert featuring a moist pistachio-infused cake paired with a luscious pistachio cream filling. Ground pistachios are folded into the batter for a nutty flavor, while the cream filling is rich and smooth, combining whipped cream and pistachio paste. Perfect for special occasions or a luxurious treat, this cake is both visually appealing, especially with optional green food coloring, and delicious with its balance of sweetness and nuttiness.
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- ½ cup shelled unsalted pistachios, ground
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup whole milk
- ½ cup sour cream
- Green food coloring (optional)
Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup pistachio paste
Instructions
- Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes do not stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt until evenly combined to distribute leavening and nuts throughout the batter.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the unsalted butter and granulated sugar together until the mixture becomes light in color and fluffy in texture, which helps to incorporate air into the batter.
- Add Eggs and Flavors: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the vanilla and almond extracts for added depth of flavor.
- Combine Milk and Sour Cream: In a small bowl, stir together the whole milk and sour cream to create a smooth liquid mixture that will add moisture and richness to the batter.
- Alternate Adding Dry and Wet Ingredients: Alternately add the dry flour mixture and the milk-sour cream mixture to the butter mixture, starting and finishing with the dry ingredients. This method helps maintain a smooth, tender batter. If desired, add a drop or two of green food coloring for a pistachio hue and gently mix until evenly distributed.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes to set slightly, then carefully turn them out onto wire racks to cool completely before assembling the cake.
- Prepare Pistachio Cream Filling: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, indicating the cream is fluffy but not over-whipped. Gently fold in the pistachio paste until the mixture is well combined and smooth.
- Assemble the Cake: Place one cake layer on a serving plate and spread half of the pistachio cream filling evenly over the top. Place the second cake layer on top and spread the remaining pistachio cream on the top layer. Optionally, garnish with chopped pistachios for additional texture and decoration.
Notes
- You can make your own pistachio paste by blending shelled pistachios with a bit of oil and honey for a natural sweetness and smoother texture.
- For a richer pistachio flavor, toast the shelled pistachios lightly before grinding to enhance their nuttiness.
- This cake can be prepared a day ahead and refrigerated to allow flavors to meld, providing added convenience.
