Pistachio Cake With Buttercream Frosting (Printable View)

Moist, nutty layers bursting with pistachio flavor, frosted with creamy pistachio buttercream for an indulgent dessert experience.

# What You’ll Need:

→ Pistachio Cake

01 - 1 1/2 cups shelled unsalted pistachios
02 - 1 1/2 cups all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk
10 - 1/4 cup sour cream

→ Pistachio Buttercream Frosting

11 - 1 cup shelled unsalted pistachios
12 - 1 cup unsalted butter, room temperature
13 - 3 cups powdered sugar, sifted
14 - 2-3 tablespoons heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# Cooking Steps:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Process 1 1/2 cups pistachios in a food processor until finely ground. Set aside.
03 - Whisk together flour, baking powder, and salt in a bowl.
04 - Beat butter and sugar in a large mixing bowl until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
06 - Mix the ground pistachios into the batter until evenly distributed.
07 - Alternately add flour mixture and milk, beginning and ending with flour. Add sour cream and mix until just combined.
08 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
10 - Process 1 cup pistachios until very finely ground or beginning to form a paste.
11 - Beat butter until creamy. Add pistachio paste and mix well until fully incorporated.
12 - Gradually add powdered sugar, beating until fluffy. Mix in vanilla and salt.
13 - Add cream 1 tablespoon at a time until desired spreading consistency is reached.
14 - Spread frosting between cooled cake layers and over the top and sides. Decorate with extra chopped pistachios if desired.

# Expert Tips:

01 -
  • The buttercream is impossibly creamy and genuinely tastes like pistachios, not just vanilla with green food coloring
  • Everything comes together in about an hour but tastes like you spent all day on it
02 -
  • Ground pistachios can turn into butter if you process them too long, so watch closely and pulse rather than letting it run continuously
  • The buttercream needs completely cool cake layers or it will melt right off, so don't rush this part
03 -
  • Weighing your pistachios after shelling ensures accuracy since shell weight can vary significantly
  • If your buttercream looks curdled after adding the pistachio paste, keep beating it and it will come together

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