If you have a sweet tooth and a love for nutty flavors, this Pistachio Cream Cake Recipe will quickly become your new favorite indulgence. Imagine tender, moist cake layers infused with the subtle earthiness of ground pistachios, layered with a luscious pistachio cream that’s silky smooth and decadently rich. Topped with cloud-like whipped cream and sprinkled with crunchy pistachios, this cake strikes the perfect balance between elegance and comfort. Whether you’re celebrating a special occasion or simply craving a delightful slice of homemade goodness, this Pistachio Cream Cake Recipe promises to impress with every bite.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Pistachio Cream Cake Recipe. Each component brings its own magic, from the flour that forms the cake’s soft structure to the pistachios that deliver that unmistakable flavor and beautiful green hue. Here’s what you’ll need to make this showstopper:
- 2 cups all-purpose flour: The base that gives the cake its tender crumb and perfect texture.
- 1 cup granulated sugar: Sweetens the cake just enough without overpowering the pistachio flavor.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to keep every bite melt-in-your-mouth.
- 3 large eggs: Provide structure and help the cake rise beautifully.
- 1 tsp vanilla extract: A subtle boost of warmth that enhances the nutty notes.
- 1 tsp baking powder: Helps the cake rise to light, fluffy perfection.
- 1/4 tsp baking soda: Works with baking powder for the ideal lift.
- 1/2 cup milk: Brings moisture and helps blend the batter to silky smoothness.
- 1/2 cup finely ground pistachios (unsalted): The star ingredient that imparts that signature flavor and lovely texture.
- 1 cup heavy cream: Used for the filling, lending a creamy and luscious body.
- 1/2 cup mascarpone cheese (or cream cheese): Adds a slight tang and richness to the pistachio cream filling.
- 1/2 cup powdered sugar: Sweetens the pistachio filling without graininess.
- 1/2 cup pistachio paste (or finely ground pistachios): Intensifies the pistachio flavor in the cream.
- 1 cup heavy whipping cream: For the airy, light whipped cream that finishes the cake.
- 2 tbsp powdered sugar: Sweetens the whipped cream just right.
- 1 tsp vanilla extract: Adds a fragrant note to the whipped topping.
How to Make Pistachio Cream Cake Recipe
Step 1: Prepare and bake the cake layers
Start by preheating your oven to 350°F (175°C) and preparing two 8-inch round cake pans with a light coating of butter and flour to prevent sticking. The process begins with creaming together softened butter and sugar until light and fluffy—this step is crucial as it incorporates air, resulting in a tender cake. Then, add the eggs one by one, mixing thoroughly after each, and stir in the vanilla extract to infuse the batter with warmth.
Step 2: Combine dry ingredients and mix batter
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and finely ground pistachios. These dry ingredients bring structure and that unmistakable pistachio crunch. Gradually fold this mixture into the wet ingredients, alternating with milk to achieve a smooth, balanced batter. Be gentle but thorough to retain the batter’s airiness.
Step 3: Bake and cool the cake
Divide the batter evenly between your prepared pans and pop them in the oven for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. It’s always tempting to peek early, but patience here ensures the cake cooks through perfectly. Once done, allow the cakes to rest in the pans for 10 minutes before transferring them to a wire rack to cool fully. This cooling step prepares the cake perfectly for layering.
Step 4: Make the pistachio cream filling
While the cakes cool, it’s time to prepare the luxurious pistachio cream filling. In a medium bowl, beat together the heavy cream, mascarpone cheese (or cream cheese), powdered sugar, and pistachio paste until the mixture is smooth and thickened. This filling is rich, velvety, and carries the pistachio flavor beautifully—don’t rush this step for best results.
Step 5: Prepare the whipped cream topping
For the final touch, chill a mixing bowl and beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. This whipped cream topping is light and fluffy, offering a beautiful contrast to the dense pistachio filling and soft cake layers.
Step 6: Assemble the cake
Place one cooled cake layer on your serving platter and generously spread the pistachio cream filling over the top. Carefully position the second cake layer on top, pressing down slightly to create a sturdy base for frosting. Then, frost the top and sides with the whipped cream topping, smoothing it out or swirling it beautifully to your liking. For extra flair, garnish with chopped or whole pistachios if desired.
How to Serve Pistachio Cream Cake Recipe
Garnishes
Adding a few whole pistachios or finely chopped nuts on the top adds not only crunch but also a pretty, natural decoration that highlights the cake’s star ingredient. You can also sprinkle a little edible gold dust or a light dusting of powdered sugar to make the cake party-ready.
Side Dishes
This Pistachio Cream Cake Recipe pairs wonderfully with a fresh fruit salad featuring citrus or berries to balance the rich, nutty flavors with a refreshing twist. A cup of lightly brewed green tea or an espresso complements the cake beautifully, lifting the palate between bites.
Creative Ways to Present
For a stunning presentation, slice the cake into individual jars or clear cups layered with extra pistachio cream and crushed pistachio cookies. Alternatively, serve it as small petite cakes decorated with fresh edible flowers for an elegant afternoon tea setting.
Make Ahead and Storage
Storing Leftovers
You can store leftover Pistachio Cream Cake in an airtight container in the refrigerator for up to 3 days. This helps keep the whipped cream topping fresh and prevents the cake layers from drying out, so every slice stays moist and flavorful.
Freezing
If you want to enjoy this cake later, freezing is totally doable. Wrap the cake tightly in plastic wrap, then in foil, and freeze for up to one month. Thaw it overnight in the fridge before serving to preserve the creamy texture and fresh flavors.
Reheating
Since this cake is cream-based, reheating is generally not recommended. Instead, allow refrigerated slices to come to room temperature for about 20 minutes before serving to soften the texture and enhance the flavors.
FAQs
Can I substitute mascarpone cheese with cream cheese in the Pistachio Cream Cake Recipe?
Yes, cream cheese is a great substitute and will give the filling a slightly tangier flavor, which still complements the pistachios nicely. Mascarpone offers a milder, richer taste, but either works well.
What’s the best way to grind pistachios for this recipe?
Using a food processor or finely chopping pistachios ensures they’re fine enough to blend smoothly into the cake and cream without adding unwanted grit or texture.
Is pistachio paste easy to find, or can I make it at home?
Pistachio paste is available in specialty stores and online, but you can make your own by blending shelled, unsalted pistachios with a little neutral oil until smooth. It enhances the flavor deeply.
Can I make this cake gluten-free?
Absolutely! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum to maintain texture. The pistachio flavors will shine just as beautifully.
How long does the whipped cream topping hold up on the cake?
The whipped cream topping stays fresh and firm for about 1 to 2 days in the fridge. For best presentation, assemble the cake no more than a day before serving.
Final Thoughts
I cannot recommend enough that you try this Pistachio Cream Cake Recipe—it’s truly a showstopper for nut lovers and dessert fans alike. From the first bite to the last crumb, you’ll experience a harmonious blend of flavors and textures that feels both luxurious and comforting. So grab those pistachios and let your kitchen fill with irresistible aromas because this cake is about to become your new go-to dessert delight!
Print
Pistachio Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pistachio Cream Cake is a delightful and elegant dessert featuring two layers of moist pistachio-infused cake filled with rich pistachio cream and topped with fluffy whipped cream. Enhanced by the nutty flavor of ground pistachios both in the batter and cream, it’s perfect for special occasions or whenever you crave a nutty, creamy treat.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk
- 1/2 cup finely ground pistachios (unsalted)
Pistachio Cream Filling
- 1 cup heavy cream
- 1/2 cup mascarpone cheese (or cream cheese)
- 1/2 cup powdered sugar
- 1/2 cup pistachio paste (or finely ground pistachios)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking and ensure easy removal of the cakes after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine, then stir in the vanilla extract to infuse the batter with flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and finely ground pistachios, distributing the leavening agents and nutty flavor evenly.
- Mix batter: Gradually add the dry ingredient mixture to the wet ingredients alternately with milk, mixing gently until the batter is smooth and well combined without overmixing.
- Bake the cake layers: Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, the cakes are ready.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes to set, then transfer them to wire racks to cool completely before assembling.
- Prepare pistachio cream filling: In a medium bowl, beat together the heavy cream, mascarpone cheese, powdered sugar, and pistachio paste until the mixture is smooth and thickened to a spreadable consistency. Set aside.
- Make whipped cream topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and airy frosting.
- Assemble the cake: Place one cooled cake layer on a serving platter. Evenly spread the pistachio cream filling over the top.
- Add second layer and frost: Carefully place the second cake layer atop the filling and gently press down to secure the layers together. Frost the top and sides of the cake with the prepared whipped cream.
- Garnish: Optionally decorate the top with chopped or whole pistachios to add crunch and visual appeal, then refrigerate to allow the cake to set before serving.
Notes
- For best results, chill the bowl and beaters before whipping the cream to help it whip faster and hold better.
- The pistachio paste can be substituted with finely ground pistachios but paste provides a smoother texture and more intense flavor.
- Use room temperature eggs and butter to ensure a smooth batter and even baking.
- Store assembled cake in the refrigerator and consume within 2-3 days for optimal freshness.
- To keep the cake moist, consider brushing the cake layers with a simple syrup before adding the filling.
