Description
This Pistachio Butter Cake is rich, moist, and layered with a smooth cream cheese topping. Made with real pistachios and a hint of almond extract, it’s the perfect dessert for any occasion.
Ingredients
For the Pistachio Cake:
1 cup unsalted pistachios (unshelled)
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¾ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
¼ cup vegetable oil
2 large eggs, room temperature
1 egg white, room temperature
½ cup sour cream, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
½ cup buttermilk, room temperature
For the Cream Cheese Layer:
8 oz cream cheese, room temperature
1 large egg, room temperature
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F. Grease and line a 9-inch springform or cake pan.
2. Grind pistachios to a fine crumb using a food processor.
3. In a bowl, whisk flour, baking powder, and salt.
4. In a stand mixer, cream butter, oil, and sugar until fluffy.
5. Add eggs and egg white one at a time, mixing after each.
6. Add sour cream, vanilla, and almond extract. Mix to combine.
7. Alternately add flour mixture and buttermilk to wet ingredients. Do not overmix.
8. Fold in ground pistachios.
9. Pour batter into pan and smooth the top.
10. In a clean bowl, beat cream cheese until smooth.
11. Add egg, vanilla, and powdered sugar gradually until creamy.
12. Spread cream cheese layer over cake batter evenly.
13. Bake for 40–45 minutes until edges are golden and center is slightly jiggly.
14. Cool for 15 minutes, then chill in fridge for 2+ hours.
15. Dust with powdered sugar and chopped pistachios before serving.
Notes
You can substitute buttermilk by mixing ½ cup milk with 1½ tsp vinegar.
For a greener hue, add a small pinch of matcha powder to the batter.
Chill the cake thoroughly before slicing for the cleanest presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Baking
- Cuisine: American