Pistachio Cream Cake

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There’s something truly special about pistachios in desserts—their naturally sweet, slightly buttery flavor makes any treat feel luxurious. This Pistachio Dream Cake is a celebration of this wonderful nut, blending rich flavors with a perfectly moist texture. Whether you’re baking for a special occasion or simply want to treat yourself, this cake delivers elegance and taste in every bite. The subtle crunch from finely chopped pistachios pairs beautifully with the creamy white chocolate chips, while the smooth, velvety frosting makes every slice irresistible.

For the best results, pair this cake with a cup of tea or a mild coffee, which complements its nutty sweetness. If you want to add an extra layer of indulgence, serve each slice with a drizzle of honey or a dollop of lightly sweetened whipped cream. Whether you’re making it for a family gathering, a birthday, or just because, this pistachio-infused delight is sure to impress.

Servings: 8-10

Ingredients:

For the Cake:
  • 1 cup shelled pistachios, finely chopped
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, softened
  • 1/2 cup white chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
For the Frosting:
  • 1/2 cup heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 1/2 cup pistachios, finely chopped for garnish

Directions:

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. Using a hand or stand mixer, beat the softened butter and granulated sugar until fluffy.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. Gradually alternate adding the dry ingredients with the sour cream and milk, starting and ending with the dry ingredients. Mix until just combined.
  6. Fold in the finely chopped pistachios and white chocolate chips until evenly distributed.
  7. Divide the batter evenly into the prepared cake pans and smooth the tops.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

  1. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until the frosting becomes light and fluffy.
  2. Place one cake layer on a serving plate, spreading an even layer of frosting on top. Repeat for the remaining layers.
  3. Cover the top and sides of the cake with frosting, then garnish with the finely chopped pistachios.
  4. Chill the cake for at least 30 minutes before serving to set the frosting.

Variations & Substitutes:

  • Dairy-Free Alternative: Use plant-based butter and dairy-free heavy cream.
  • Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking mix.
  • Extra Flavor: A pinch of cardamom in the batter enhances the pistachio’s natural taste.

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