If you love a dessert that combines creamy, nutty, and delicate flavors all in one, you’re going to fall head over heels for this Pistachio Cream Cake Recipe. This cake is a beautiful celebration of pistachios, with ground nuts folded into the batter for a subtle crunch and a luscious pistachio cream filling that makes every bite melt in your mouth. It’s elegant enough for special occasions but simple enough to enjoy any day, offering a perfect balance of flavors and textures that will delight everyone at the table.
Ingredients You’ll Need
This recipe uses a handful of straightforward ingredients, each playing a vital role in bringing together the rich flavors and tender crumb of the cake. From the ground pistachios that add a distinctive nutty taste to the velvety mascarpone-based filling that lends a dreamy creaminess, every item is essential to the magic of this Pistachio Cream Cake Recipe.
- 1 ½ cups all-purpose flour: The base of the cake providing structure and softness.
- ½ cup shelled unsalted pistachios (ground): Adds fresh, earthy pistachio flavor and a bit of texture in the cake.
- 2 teaspoons baking powder: Ensures the cake rises to a perfect, fluffy height.
- ¼ teaspoon salt: Enhances all the other flavors by balancing sweetness.
- ½ cup unsalted butter (softened): Brings rich moisture and tenderness to the crumb.
- 1 cup granulated sugar: Sweetens the batter just right.
- 3 large eggs: Provide lift and help bind the ingredients together.
- 1 teaspoon vanilla extract: Adds warmth and depth.
- ½ teaspoon almond extract: Complements pistachio’s nutty notes.
- ½ cup milk: Keeps the batter moist and smooth.
- ¼ cup sour cream: Adds a slight tang and extra tenderness.
- ¾ cup heavy cream: For whipping into the luscious pistachio cream filling.
- ½ cup mascarpone cheese: Creates the rich, creamy texture of the filling.
- ¼ cup powdered sugar: Sweetens the filling delicately without graininess.
- ¼ cup pistachio paste (or finely ground pistachios): Provides intense pistachio flavor in the filling.
- ½ teaspoon vanilla extract: A little extra flavor boost in the cream.
- Optional Toppings: Whipped cream, chopped pistachios, or a dusting of powdered sugar to finish.
How to Make Pistachio Cream Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Begin by preheating your oven to 350°F, so it’s nice and hot when your batter is ready. Grease and flour two 8-inch round cake pans, or line them with parchment paper to ensure your cakes release easily once baked. A good prep here guarantees smooth baking without any sticking mishaps.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt. This mix is the backbone of your cake’s texture and flavor, and sifting them together ensures everything is evenly distributed, avoiding lumps and creating a lighter crumb.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy — this usually takes about 3 to 5 minutes. This step is crucial for incorporating air, making your cake tender and airy rather than dense.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, fully mixing each before adding the next to maintain the batter’s smooth texture. Then stir in your vanilla and almond extracts, which elevate the cake with their warm, fragrant notes that pair perfectly with pistachio.
Step 5: Alternate Adding Dry Ingredients and Milk Mixture
In a small bowl, whisk together the milk and sour cream until combined. Now, add the dry ingredients and the milk mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can lead to a tough cake.
Step 6: Bake the Layers
Divide the batter evenly between the two prepared pans. Bake for 22 to 26 minutes or until a toothpick inserted into the center of each cake comes out clean. Once baked, transfer the pans to a wire rack and let the cakes cool completely. Cooling fully is key to achieving that perfect texture and avoiding melted filling later on.
Step 7: Prepare the Pistachio Cream Filling
In a bowl, whip the heavy cream until soft peaks form — this means the cream should hold a gentle shape but still be smooth. In another bowl, mix together the mascarpone cheese, powdered sugar, pistachio paste, and vanilla extract until silky. Carefully fold the whipped cream into this mixture, creating a light, velvety filling that’s bursting with pistachio flavor.
Step 8: Assemble the Cake
Once the cake layers are fully cooled, spread the pistachio cream filling evenly over one cake layer. Place the second cake on top and, if you like, spread whipped cream on top or sprinkle with chopped pistachios or powdered sugar for an elegant finish. Chill the assembled cake for at least 30 minutes before slicing to help the filling set beautifully.
How to Serve Pistachio Cream Cake Recipe
Garnishes
Garnishing your Pistachio Cream Cake Recipe can be simple yet striking. Fresh whipped cream dollops, vibrant green chopped pistachios, or a delicate sifting of powdered sugar all create lovely visual and textural contrasts that complement the creamy filling and nutty cake layers.
Side Dishes
Serve this cake alongside a light, fresh fruit salad or a cup of fragrant green tea. The bright acidity of fresh berries or citrus fruit pairs wonderfully with the rich pistachio cream, balancing the flavors and making for a harmonious dessert experience.
Creative Ways to Present
If you want to impress friends or family, try layering the cake slices in pretty dessert plates with a drizzle of honey or pistachio syrup. For an elegant touch, add edible flowers or a sprinkle of finely chopped pistachios on top. You can also plate mini individual portions in small jars for a charming presentation, perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Any leftover Pistachio Cream Cake Recipe should be stored covered in the refrigerator to keep the cream filling fresh and the cake moist. It will stay delicious for up to three days, making it a perfect treat to enjoy a little longer.
Freezing
You can freeze the cake if you want to keep it for an extended period. Wrap the cake tightly in plastic wrap and then foil before placing it in the freezer. Thaw it slowly overnight in the refrigerator before serving to maintain the best texture and flavor.
Reheating
This cake is best enjoyed chilled or at room temperature. If you find it too cold, let it sit out for about 20 minutes before slicing—avoid microwaving as the cream filling can break down and become watery.
FAQs
Can I use almond flour instead of all-purpose flour?
Almond flour will add a lovely nutty flavor but can alter the texture significantly since it lacks gluten. For best results with this Pistachio Cream Cake Recipe, stick to all-purpose flour or use a mix with almond flour carefully to maintain a good crumb.
What if I don’t have pistachio paste?
If pistachio paste isn’t available, finely ground pistachios blended with a bit of simple syrup or honey can work as a tasty substitute for the filling, giving that characteristic pistachio flavor.
Is mascarpone necessary for the filling?
Mascarpone adds the creamy richness that defines the filling’s texture, but cream cheese can be used as an alternative. Just note that cream cheese may slightly change the flavor and texture, leaning towards tangier and denser.
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for similar texture. Also, ensure your baking powder is gluten-free. This way, the Pistachio Cream Cake Recipe remains just as delightful for those avoiding gluten.
How do I get a stronger pistachio flavor?
For a more intense pistachio taste, adding a few drops of pistachio extract to the filling is a fantastic tip that will elevate the flavor without overwhelming the subtle nutty sweetness.
Final Thoughts
I can’t recommend this Pistachio Cream Cake Recipe enough if you’re craving a dessert that feels both special and totally comforting. Its rich pistachio flavor, paired with a creamy filling and soft cake layers, makes it a real crowd-pleaser for any celebration or cozy afternoon treat. Give it a try—you’ll be making this one again before you know it!
Print
Pistachio Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes plus cooling and chilling time
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio Cream Cake is a wonderfully moist and nutty dessert featuring layers of tender cake infused with ground pistachios, filled with a luscious pistachio cream made from mascarpone and whipped cream. Perfect for spring or any elegant occasion, this cake combines subtle almond and vanilla flavors for an exquisite treat.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- ½ cup shelled unsalted pistachios (ground)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup milk
- ¼ cup sour cream
For the Pistachio Cream Filling:
- ¾ cup heavy cream
- ½ cup mascarpone cheese (or cream cheese)
- ¼ cup powdered sugar
- ¼ cup pistachio paste (or finely ground pistachios)
- ½ teaspoon vanilla extract
For the Topping (optional):
- Whipped cream
- Chopped pistachios
- Powdered sugar for dusting
Instructions
- Prepare the pans and preheat oven: Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans or line them with parchment paper to ensure easy cake release after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt to evenly distribute the leavening and nuts.
- Cream butter and sugar: In a large bowl, beat the softened butter with granulated sugar until light and fluffy, which helps create a tender, airy cake crumb.
- Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in vanilla and almond extracts to infuse the batter with warm flavors.
- Combine wet and dry ingredients: In a small bowl, whisk together milk and sour cream. Alternately add the dry flour mixture and milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 22–26 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack.
- Prepare the pistachio cream filling: Beat the heavy cream in a bowl until soft peaks form. In a separate bowl, whisk mascarpone cheese, powdered sugar, pistachio paste, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined and creamy.
- Assemble the cake: Once the cakes are cooled, spread the pistachio cream filling evenly between the two cake layers. Top the cake optionally with whipped cream, chopped pistachios, or a dusting of powdered sugar for decoration.
- Chill before serving: Refrigerate the assembled cake for at least 30 minutes to allow the filling to set and flavors to meld before slicing and serving.
Notes
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- For a stronger pistachio flavor, add a few drops of pistachio extract to the cream filling.
- Ensure cakes are completely cool before assembling to prevent filling from melting.
- If pistachio paste is not available, finely ground pistachios can substitute but may vary the texture slightly.
