Pistachio Cake
February 29, 2024
|
kate
Indulge in the delicate and nutty flavors of our Pistachio Cake, a perfect blend of crunchy pistachios and soft, moist cake. This recipe guides you through every step to create a delectable dessert that’s as pleasing to the eye as it is to the palate. With a rich, creamy frosting and a sprinkle of pistachio pieces, this cake is the ultimate treat for any occasion. Whether you’re a baking novice or a seasoned pro, follow along to bake a masterpiece that will impress at first bite.
Prep Time: 30 minutes
Bake Time: 20 minutes
Total Time: 2 hours
Ingredients
For the pistachio cake…
- 2 tablespoons olive oil
- ¼ cup butter, room temperature
- ¾ cup granulated sugar
- 1 egg 1 egg white, room temperature
- 1 ¼ tsp vanilla extract
- 6 tablespoons sour cream, room temperature
- 6 tablespoons milk, room temperature
- ¾ cup pistachios, blended into fine pieces
- 1 cup all purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- 1 ½ tsp baking powder
For the cream cheese frosting…
- 3 oz cream cheese, room temperature
- 6 tablespoons butter, room temperature
- ½ tsp salt
- 2 tsp vanilla extract
- 2 teaspoons honey
- 2 cups powdered sugar
Steps
- In a food processor or blender, pulse ¾ cup of pistachios into fine pieces.
- In a small bowl, whisk together the finely blended pistachios, flour, salt, baking soda, and baking powder. Set aside.
- In a mixing bowl, combine the butter and olive oil with the whisk attachment.
- Add the granulated sugar and whisk on medium speed until the mixture becomes light and fluffy.
- Whisk in the room temperature egg, egg white, and vanilla extract until well incorporated.
- Add the room-temperature sour cream and milk, mixing until just incorporated. Ensure all ingredients are at room temperature to avoid curdling.
- Gently fold the dry ingredients into the wet mixture until no flour streaks remain. Avoid overmixing.
- Preheat the oven to 350 degrees and line a 9×9 square pan with parchment paper.
- Pour the batter into the lined pan and tap gently on the counter to release any air bubbles. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- Once baked, transfer to a wire rack to cool completely before frosting.
- While waiting for the cake to cool, prepare the frosting by creaming together room-temperature butter and cream cheese with the paddle attachment until light and fluffy. Add in the honey, vanilla extract, salt, and powdered sugar, mixing until well incorporated.
- Transfer the cake to a plate and top with large dollops of frosting. Use an offset spatula to smooth the frosting into a nice even layer. Finish off by sprinkling leftover pistachio pieces on top for an extra pop of flavor.
- Enjoy!