Best Moist Pistachio Cake Recipe: Simple & Fluffy Nutty Dessert
This is the best moist pistachio cake recipe! It is simple, nutty, and fluffy made from scratch, perfect for tea time or as a snack.
Ingredients
For Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup shelled pistachios
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup unsalted butter room temp
- 3/4 cup white sugar
- 3 large eggs room temp
- 1 tsp pistachio extract
- 1 cup whole milk
- 1/4 cup sour cream
Cream cheese frosting (optional)
- 8 oz creamed cheese
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Extra Magic
- 1/4 cup pistachio chopped
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan. Next, blend the shelled pistachios until they are fine like flour.
- In a large bowl, beat the softened butter and sugar for 3 to 4 minutes until the mixture is pale and fluffy
- Add the eggs, mixing well. Mix in the pistachio essence.
- Add the pistachio powder, baking powder, and baking soda to another bowl. Mix to remove any lumps.
- Add them to the wet mixture in a large bowl and mix well until just combined.
- Pour the batter evenly into the prepared pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few tender crumbs. Let the cakes cool completely before frosting.
- (Optional): If frosting, beat the softened cream cheese and butter until beautifully creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth.
- Frost the layers, sprinkle the top with the chopped pistachios
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe
Nutrition
Calories: 331kcalCarbohydrates: 28gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 111mgPotassium: 88mgFiber: 0.4gSugar: 25gVitamin A: 738IUVitamin C: 0.2mgCalcium: 63mgIron: 1mg
Tried this recipe?Let us know how it was!
