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Pistachio Layer Cake with Cream Cheese Frosting

Luxurious three-layer pistachio cake with tangy cream cheese frosting, crushed pistachio coating, and honey drizzle for elegant celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Mediterranean, Middle Eastern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Cake Layers
  • 2 cups all-purpose flour
  • 1 cup finely ground pistachios
  • 1.5 cups granulated sugar
  • 3.5 tsp baking powder
  • 1 tsp salt
  • 0.75 cup unsalted butter softened
  • 4 eggs large, room temperature
  • 1 cup whole milk room temperature
  • 0.25 cup honey
  • 2 tsp vanilla extract
  • 0.5 tsp almond extract
Cream Cheese Frosting
  • 16 oz cream cheese softened
  • 1 cup unsalted butter softened
  • 5 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 0.25 tsp salt
  • 2-3 tbsp heavy cream
Decoration
  • 1 cup crushed pistachios
  • 0.25 cup whole pistachios
  • 3 tbsp honey for drizzling

Equipment

  • Three 8-inch round cake pans
  • Electric mixer or stand mixer
  • Food processor
  • Wire cooling racks
  • Offset spatula
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line with parchment paper.
  2. Pulse pistachios in food processor until finely ground. Whisk together flour, ground pistachios, sugar, baking powder, and salt.
  3. Beat softened butter until creamy. Add eggs one at a time, beating well after each addition until light and fluffy.
  4. Combine milk, honey, vanilla extract, and almond extract in a measuring cup, stirring until honey dissolves.
  5. Add dry ingredients to butter mixture in three additions, alternating with milk mixture in two additions. Mix just until combined.
  6. Divide batter evenly among prepared pans. Smooth tops and tap pans to release air bubbles.
  7. Bake 25-30 minutes until toothpick comes out clean. Cool in pans 10 minutes, then turn onto wire racks to cool completely.
  8. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt. Beat until fluffy.
  9. Add heavy cream one tablespoon at a time until desired consistency is reached.
  10. Place first cake layer on serving plate. Spread 1 cup frosting evenly over top. Repeat with second layer.
  11. Add final layer bottom-side up. Apply thin crumb coat over entire cake. Refrigerate 20-30 minutes.
  12. Apply final frosting layer, smoothing with offset spatula. Press crushed pistachios onto sides of cake.
  13. Garnish top with whole pistachios. Drizzle honey over top just before serving.

Notes

Cake layers can be baked 2 days ahead and wrapped tightly. Frosting can be made 3 days ahead and refrigerated. Store assembled cake in refrigerator up to 5 days. Bring to room temperature 1 hour before serving for best flavor.