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A beautiful two-layer pistachio cake with light green cream cheese frosting on a white cake stand

Irresistible Pistachio Cake

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12 servings
Calories 485 kcal

Ingredients
  

  • 2 cups cake flour
  • 1 cup shelled unsalted pistachios, finely ground
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon sal t
  • 1 cup unsalted butter, softened
  • 3 large eggs , room temperature
  • 0.5 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract
  • 8 ounces cream cheese, softened
  • 0.5 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 0.25 cup pistachio paste

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  • In a medium bowl, whisk together the cake flour, ground pistachios, baking powder, and salt.
  • In a stand mixer, cream 1 cup of butter and the granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
  • Add eggs one at a time, beating well after each addition. Incorporate the vanilla and almond extracts.
  • Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients.
  • Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  • Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • To make the frosting, beat the cream cheese and 0.5 cup butter until smooth. Gradually add powdered sugar and pistachio paste, beating until light and airy.
  • Place one cake layer on a serving plate, cover with a layer of frosting, top with the second cake layer, and frost the top and sides.