Pistachio Cream Cake Recipe
This Pistachio Cream Cake is a delightful dessert, combining the nutty richness of pistachios with a hint of sweet white chocolate. The soft, moist cake layers are perfectly complemented by a creamy butter frosting and a sprinkle of pistachio garnish. Ideal for celebrations or indulgent afternoons, it’s as visually stunning as it is delicious. Easy to make and packed with flavor, it’s a showstopper for any occasion. Try this elegant recipe to impress family and friends!
Ingredients:
Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 cup shelled pistachios, finely chopped
1/2 cup white chocolate chips
Frosting:
1 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup pistachios, finely chopped (for garnish)
Instructions:
1. Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients, alternating with sour cream and milk. Begin and end with the dry mixture. Fold in chopped pistachios and white chocolate chips.
5. Bake the Cake: Evenly divide the batter between the prepared pans. Smooth the tops and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
6. Prepare the Frosting: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until the mixture is fluffy.
7. Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with remaining layers. Frost the top and sides, and garnish with finely chopped pistachios.
8. Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting. Slice and enjoy!
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This Pistachio Cream Cake combines rich, nutty flavors with a soft, moist texture. Perfect for holidays, birthdays, or just because! Share this recipe and let others savor the deliciousness!
