Pistachio Cake

Ingredients:

For the cake:

1 ½ cups all-purpose flour
1 cup ground pistachios (about 1 cup shelled pistachios, finely ground)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp almond extract (optional for an extra flavor kick)
¾ cup sour cream or Greek yogurt
¼ cup milk (or a little more, depending on consistency)
For the frosting:

8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
½ cup ground pistachios
1 tsp vanilla extract
A pinch of salt
Instructions:

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two 8-inch pans if you want a layered cake).

Mix the dry ingredients: In a bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

Add the eggs: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Alternate adding the dry ingredients and wet ingredients: Gradually add the flour mixture to the butter mixture in 2-3 batches, alternating with the sour cream (or Greek yogurt) and milk. Begin and end with the dry ingredients. Mix until just combined. You should have a smooth batter.

Bake the cake: Pour the batter into the prepared cake pan(s) and smooth the top. Bake for 25-30 minutes (if using two pans) or 35-40 minutes (for a single larger pan) until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the frosting: While the cake cools, prepare the frosting by beating together the cream cheese and butter until smooth. Gradually add powdered sugar, a little at a time, until smooth and fluffy. Stir in ground pistachios, vanilla extract, and a pinch of salt.

Assemble the cake: Once the cake has completely cooled, spread a layer of pistachio frosting on top. If you used two layers, place the second layer on top and frost the entire cake.

Optional garnish: For an extra touch, sprinkle some whole or chopped pistachios on top of the frosted cake.

Enjoy your Pistachio Cake with a cup of tea or coffee – it’s the perfect treat for any occasion!

 Tip: This cake can also be made into cupcakes! Just bake for about 18-20 minutes.

Feel free to adjust the frosting and flavors to your liking, and let me know how it turns out! 

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Here's a simple and delicious Pistachio Cake recipe that you can easily share on Facebook:

 Delicious Pistachio Cake Recipe 

If you're a fan of nuts and moist cakes, this Pistachio Cake will be your new favorite! With its rich nutty flavor and tender texture, it's perfect for any occasion—whether it's a birthday, a holiday, or just a special treat for yourself. Here's how to make it!

Ingredients:

For the cake:

1 cup unsalted pistachios (shelled, roughly chopped)
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp almond extract (optional)
1 cup sour cream or full-fat yogurt (for extra moisture)
¼ cup milk (or more if needed to adjust consistency)
For the frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
½ cup finely ground pistachios (or roughly chopped, if you prefer some texture)
1 tsp vanilla extract
A pinch of salt
Instructions:

Prepare the pistachios: Start by grinding the pistachios in a food processor until they are finely chopped or ground, depending on your preference. You’ll need about 1 cup of ground pistachios for the cake and frosting.

Preheat your oven: Set the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or two 8-inch pans for a layered cake).

Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

Make the cake batter: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Add pistachios and dry ingredients: Gradually add the ground pistachios to the butter mixture, then alternate adding the dry ingredients and sour cream (or yogurt) in two parts. Start and end with the dry ingredients. Mix until just combined, and add milk to adjust the batter’s consistency if needed. The batter should be thick but spreadable.

Bake the cake: Pour the batter into your prepared pan(s) and smooth the top. Bake for 25-30 minutes (for two pans) or 35-40 minutes (for one pan), or until a toothpick inserted into the center comes out clean.

Cool the cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the frosting: While the cake cools, beat the cream cheese and softened butter together until smooth. Gradually add the powdered sugar, ground pistachios, vanilla extract, and a pinch of salt. Beat until smooth and creamy.

Frost the cake: Once the cake has cooled completely, spread the frosting evenly on top and along the sides. You can also sprinkle some chopped pistachios on top for extra crunch and flavor.

Serve and Enjoy: Slice and enjoy a slice of this nutty, moist pistachio cake with a cup of tea or coffee!