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
Scale
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.
