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Homemade Pistachio Cake with Cream Cheese Frosting

A tender, moist, two-layer cake made with real ground pistachios, finished with a tangy, luscious cream cheese frosting and crunchy chopped nuts.
Print Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cake Layers
  • 2 cups shelled unsalted pistachios divided use
  • 2.5 cups cake flour spooned and leveled
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter softened
  • 1.5 cups granulated sugar divided use
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 1 cup buttermilk room temperature
  • 0.5 cup sour cream room temperature
Cream Cheese Frosting & Garnish
  • 16 oz cream cheese brick style, softened
  • 1 cup unsalted butter softened
  • 4-5 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 1 pinch salt

Equipment

  • Food processor
  • Two 9-inch round cake pans
  • Stand Mixer or Hand Mixer
  • Mixing bowls
  • Wire cooling rack
  • Off-set spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a food processor, pulse 1.5 cups pistachios with ½ cup flour and ½ cup sugar until finely ground.
  3. Whisk together remaining flour, baking powder, baking soda, salt, and the pistachio mixture.
  4. Cream butter and remaining 1 cup sugar until fluffy. Beat in eggs one at a time, then extracts.
  5. Alternately add dry ingredients and buttermilk to batter, beginning and ending with dry. Fold in sour cream.
  6. Divide batter into pans. Bake 30-35 minutes until a toothpick comes out clean.
  7. Cool in pans for 15 minutes, then transfer to wire racks to cool completely.
  8. To make frosting, beat cream cheese and butter until smooth. Slowly add powdered sugar, vanilla, and salt until fluffy.
  9. Frost the cooled cake layers and cover generously with reserved chopped pistachios.

Notes

Ensure all dairy and eggs are at room temperature for a smooth batter without curdling. Store cake in the refrigerator due to the cream cheese frosting.