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
Scale
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.
