A creamy, dreamy cake packed with the unique flavor of pistachios, perfect for any celebration.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: American
Keyword: Easy, Nutty
Servings: 8servings
Equipment
Mixing Bowl
Cake Pans
Mixer
Spatula
Wire Rack
Ingredients
Dry Ingredients
1.5cupsAll-purpose flour
1.5teaspoonsBaking powder
0.5teaspoonBaking soda
0.25teaspoonSalt
Wet Ingredients
0.5cupUnsalted butter, softened
0.25cupGranulated sugar
2largeEggs
1teaspoonVanilla extract
0.5cupSour cream
0.5cupWhole milk
1cupShelled pistachios, finely chopped
0.5cupWhite chocolate chips
Frosting Ingredients
1cupUnsalted butter, softened
1cupPowdered sugar
0.5cupHeavy cream
1teaspoonVanilla extract
Garnish
0.5cupPistachios, finely chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar with a mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Mix until just combined.
Gently fold in the chopped pistachios and white chocolate chips.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 20 to 25 minutes, or until a toothpick inserted comes out clean.
Let the cake layers cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat until light and fluffy.
To assemble, place one layer on a serving plate, spread frosting on top, and repeat with remaining layers. Frost the top and sides, then garnish with chopped pistachios.
Chill the cake for at least 30 minutes before slicing.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap slices and freeze for up to 2 months.