pistachio cake recipe

This Pistachio Cake is sweet, moist, and dense. It&#39;s made with real pistachios and is coated in a luxurious cream cheese frosting! This gluten-free cake is made with a few healthy ingredient swaps, but no one can ever tell!

Pistachio Cake

pistachios ((Note 2))

light brown sugar ((up to 1 cup -- See Note 3))

butter,

eggs

vanilla almond milk ((or milk of choice))

vanilla extract

oats

baking powder

baking soda

fine sea salt

cornstarch ((Note 4))

cream cheese ((softened

sugar

pistachios

PREP: Preheat the oven to 325 degrees F (162 degrees C). Line an 8x8-inch baking pan with parchment paper and lightly grease with cooking spray. Set aside for now.

CAKE: Add the shelled pistachios and brown sugar to a large powerful blender (Blend-tec/Vitamix) and blend until pistachios are broken down and incorporated with brown sugar-- 20-30 seconds (don&#39;t blend too long we don&#39;t want to make pistachio butter!). Add in the cubed butter and pulse to break down butter. Scrape sides of blender and add in both eggs, milk, and vanilla extract. Blend until smooth and creamy. Add in the oats, baking powder, baking soda, salt, and cornstarch. Blend until the batter is completely smooth, stopping and scraping down edges as needed, about 90 seconds.

BAKE: Pour completely smooth batter into prepared baking pan using a spatula to scrape out every bit. Smooth the top with the spatula and bake for 37-43 minutes or until cake is lightly browned at edges and set in the middle (toothpick when inserted in the center should come out clean).

FROST: Meanwhile, place softened cream cheese in a large bowl. (Give it ample time to set out so your frosting isn&#39;t chunky.) Using a hand mixer, beat the cream cheese with the vanilla and salt until smooth. Slowly add in the powdered sugar (beating in between additions) until smooth and creamy and to the desired consistency. Add milk and beat until smooth.

DECORATE: Frost the completely cooled cake evenly with the frosting. If desired, top the frosting with chopped pistachios.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648505255/dxfll7dhzggitkp5n5js.mp4

This Pistachio Cake is sweet, moist, and dense. It's made with real pistachios and is coated in a luxurious cream cheese frosting! This gluten-free cake is made with a few healthy ingredient swaps, but no one can ever even tell!

This light and fluffy pistachio cake is flecked with ground pistachios and flavored with just the right amount of almond extract. It&#39;s absolutely divine!

Pistachio Cake Recipe

c. pistachios (divided)

c. cake flour

c. all-purpose flour

tbsp. baking powder

tsp. coarse kosher sea salt

c. unsalted butter (softened)

c. sugar

almond extract

c. whole milk

sour cream

c. mascarpone

Preheat oven to 350 degrees. Spray or butter and flour three 9-inch round baking pans. Line bottoms with a parchment round, set aside.

In a food processor, pulse 1 1/4 cups pistachios until a finely ground powder forms.

In a medium mixing bowl whisk together the ground pistachios, flours, baking powder, baking soda, and salt.

In the bowl of a stand mixer, beat butter on high until smooth and creamy, about 2 minutes. Add sugar and beat for 2 minutes on high. Add vanilla, almond and egg, mix until combined.

With mixing speed on low, alternate adding dry ingredients and the milk and cream. Mix until a few dry streaks remain.

In a medium mixing bowl, using a hand mixer, beat 3 egg whites and cream of tartar until stiff peaks form. Using a rubber spatula, gently fold into the batter until incorporated.

Divide the batter evenly between the prepared pans. Place in the oven and bake for 35-40 minutes or until the top springs back when touched.

Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.

Meanwhile, to make the frosting, in the bowl of a stand mixer, beat butter on high until creamy, about 2 minutes. Add vanilla, salt and powdered sugar, mix until combined. Add mascarpone and mix on low for 10 seconds, then fold by hand until a smooth, creamy frosting forms.

To assemble the cake, 1/4 of the frosting between the first layer, a 1/4 of the frosting between the second layer, and spread the remaining frosting over the top and down the sides of the cake. Chop the reserved 1/4 of pistachios and sprinkle on the top edges. Add a pinch or two of large sea salt flakes before serving.

Soft, light and buttery Pistachio Bundt Cake flavored with real pistachios and almond extract. Finished off with fun and festive green candy melts topping!

Pistachio Bundt Cake

Cup + 2 1/2 Tbsp (125 Gms) Cake flour

Baking powder

tsp Baking soda

Salt

Tbsp (43 gms) Butter

Tbsp (30 ml) Oil ((I use avocado))

Cup Granulated sugar

Cup Greek yogurt

Cup (98 gms) Shelled and ground Pistachios ((unsalted))

Vanilla Extract

tsp Almond extract

Milk ((Room temperature))

green food coloring ((optional))

Cup Green Candy Melts

Shelled pistachios

Preheat your oven to 350°F (177°C) and grease/spray a 6 inches bundt pan.

Ground the Pistachios: Ground your shelled pistachios in a food processor or a hand blender into fine crumbs.

Sift cake flour, baking soda, baking powder and salt together. Set aside.

Using a hand held mixer, beat butter and sugar together until light and fluffy. About 2 minutes. Add in oil and beat well. Now add egg and beat again to combine.

Now beat in yogurt, almond and vanilla extracts. Add the grounded pistachios in. Add half of the dry ingredients into wet and fold in. Add milk, green food coloring (if adding) and the rest of dry ingredients, fold just until combined.

Pour batter in pre-prepared pan and bake for 25 minutes or till a toothpick inserted in the center of the cake comes out clean. Allow to cool down for 5-10 minutes. Run a plastic knife around the edges of pan. Invert on a wire stand. Allow the cake to cool down completely before tapping and attempting to unmold.

Make the topping: Melt 1/2 cup of green candy melts in microwave (30 seconds at a time) and stir in between. Allow to cool slightly and drizzle on room temperature cake. Top with more pistachios to serve.

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Top 3 pistachio cake recipe recipes from across the web

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