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Pistachio Cake with Pistachio Buttercream Recipe

Pistachio Cake with Pistachio Buttercream Recipe
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★★★★★

5 from 29 reviews

This Pistachio Cake with Pistachio Buttercream is a luscious and nutty dessert perfect for special occasions or a delightful treat. Moist layers of pistachio-infused cake are complemented by a rich, creamy pistachio buttercream frosting, enhanced with lemon zest and juice for a refreshing tang.

Ingredients

Scale

Ingredients for Cake

  • 2 ½ cups 1.1 GF flour or all-purpose flour
  • 1 1/3 cups Sugar
  • 1 cup Butter, room temperature
  • 1 ½ cups Unsalted ground pistachios
  • 1 cup Unsweetened plain yogurt
  • ¼ cup Milk
  • 2 tsp Baking powder
  • ¾ tsp Baking soda
  • ½ tsp Salt
  • 3 Eggs
  • 1 tbsp Lemon zest
  • ⅓ cup Lemon juice

Ingredients for Pistachio Buttercream Frosting

  • 3 cups Unsalted butter, room temperature
  • 1 ½ tsp Pistachio extract
  • 5 cups Powdered sugar
  • 1 ½ cups Unsalted ground pistachios
  • 4 tbsp Heavy cream

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray to ensure easy release after baking.
  2. Cream butter and sugar: In a mixing bowl, beat the butter and sugar together for about 3 minutes until the mixture becomes light and fluffy, creating a smooth base for the cake batter.
  3. Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, making sure to mix well after each addition to maintain a uniform batter.
  4. Add wet ingredients: Mix in the milk, lemon juice, lemon zest, and plain yogurt until everything is well combined, adding moistness and a subtle citrus flavor to the cake.
  5. Combine dry ingredients: In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt to evenly distribute the leavening agents and nuts.
  6. Mix dry into wet: Gradually add the dry ingredients to the wet mixture and mix until just combined, being careful not to overmix to keep the cake tender.
  7. Distribute batter and bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool cakes: Let the cakes cool in their pans for 10 minutes before transferring them to a cooling rack to cool completely, ensuring they are ready for frosting.
  9. Optional slicing: If you want more layers, carefully slice each cake in half horizontally to create four thinner layers for frosting.
  10. Prepare frosting: In a large mixing bowl, beat the unsalted butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream together until the frosting is smooth, light, and fluffy.
  11. Assemble cake: Place the first cake layer on a serving plate and spread an even layer of the pistachio buttercream over it. Repeat this process with each remaining layer.
  12. Frost exterior: Once all layers are stacked, frost the outside of the cake evenly with the remaining buttercream for a smooth finish.
  13. Garnish and serve: Optionally garnish the top and sides with extra chopped pistachios for a decorative and textural touch. Slice and enjoy your pistachio cake!

Notes

  • Use room temperature butter and eggs to ensure a smooth batter and even mixing.
  • For best results, grind pistachios finely to blend into the batter and frosting without large chunks.
  • The cake can be made a day ahead and stored in an airtight container to enhance flavor melding.
  • Adjust the lemon zest and juice according to your preference for more or less citrus brightness.
  • For a gluten-free version, use a gluten-free flour blend as indicated.
  • Store the cake refrigerated if not serving immediately, and bring to room temperature before serving for the best flavor and texture.

Nutrition

Keywords: pistachio cake, pistachio buttercream, nutty cake, lemon zest cake, homemade cake, dessert, baking

Find it online: https://dinewithlily.com/pistachio-cake-with-pistachio-buttercream-recipe/