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Delicious Pistachio Cream Cake with creamy frosting and pistachio nuts on top
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5 from 1 vote

Pistachio Cream Cake

A creamy, dreamy cake packed with the unique flavor of pistachios, perfect for any celebration.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Nutty
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Cake Pans
  • Mixer
  • Spatula
  • Wire Rack

Ingredients

Dry Ingredients

  • 1.5 cups All-purpose flour
  • 1.5 teaspoons Baking powder
  • 0.5 teaspoon Baking soda
  • 0.25 teaspoon Salt

Wet Ingredients

  • 0.5 cup Unsalted butter, softened
  • 0.25 cup Granulated sugar
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 0.5 cup Sour cream
  • 0.5 cup Whole milk
  • 1 cup Shelled pistachios, finely chopped
  • 0.5 cup White chocolate chips

Frosting Ingredients

  • 1 cup Unsalted butter, softened
  • 1 cup Powdered sugar
  • 0.5 cup Heavy cream
  • 1 teaspoon Vanilla extract

Garnish

  • 0.5 cup Pistachios, 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.