Amazing Homemade Pistachio Layer Cake with Cream Cheese Buttercream
Amazing Homemade Pistachio Layer Cake with Cream Cheese Buttercream
Introduction
Prepare to be absolutely delighted by this incredible homemade Pistachio Layer Cake! Featuring tender, moist cake layers bursting with authentic pistachio flavor and crowned with a luscious, tangy cream cheese buttercream, this dessert is truly a showstopper. It’s perfect for special occasions, celebrations, or simply when you crave something truly extraordinary. While it looks impressive, our clear instructions will guide you through every step, ensuring a stunning and delicious result that will have everyone asking for the recipe. Let's bake something amazing!
Ingredients
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (60g) unsalted pistachios, shelled and finely ground
- ¼ cup (60ml) pistachio paste (optional, for enhanced flavor and color)
- Green food coloring (optional, for vibrant color)
Instructions
- For the Pistachio Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper.
- In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, almond extract, and pistachio paste (if using). If using food coloring, add a few drops now until desired shade of green is reached.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Gently fold in the finely ground pistachios.
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This is crucial for easy handling.
- For the Cream Cheese Buttercream: In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Start on low speed to prevent a sugar cloud, then increase to medium.
- Stir in the vanilla extract and salt. If the frosting is too thick, add heavy cream or milk one tablespoon at a time until you reach your desired spreading consistency. Beat until light and fluffy, about 2-3 minutes.
- Assembly: Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese buttercream evenly over the top.
- Place the second cake layer on top and repeat with another layer of buttercream.
- Top with the third cake layer. Frost the top and sides of the entire cake with the remaining buttercream, using an offset spatula or bench scraper to smooth it out.
- Optionally, decorate the cake with chopped pistachios around the base or on top, and add fresh edible flowers or berries.
- Refrigerate the cake for at least 30 minutes to an hour to allow the buttercream to set before slicing and serving.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure butter, cream cheese, eggs, and buttermilk are all at room temperature. This helps them combine smoothly and creates a light, uniform batter and frosting.
- Do Not Overmix: Overmixing the cake batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Sift Dry Ingredients: Sifting flour and powdered sugar removes lumps and aerates them, leading to a smoother batter and frosting.
- Cool Cakes Completely: Attempting to frost warm cakes will cause the buttercream to melt and slide off, creating a messy situation. Patience is key!
- Fine Pistachio Grind: For the best cake texture, grind your shelled pistachios very finely in a food processor, but be careful not to turn them into a paste.
- Pistachio Paste for Flavor: While optional, pistachio paste significantly enhances the natural pistachio flavor and color without needing excessive food coloring.
Nutrition Facts (per serving)
- Calories: 680 kcal
- Total Fat: 38g
- Saturated Fat: 22g
- Cholesterol: 125mg
- Sodium: 320mg
- Total Carbohydrates: 78g
- Dietary Fiber: 2g
- Total Sugars: 60g
- Protein: 9g
Frequently Asked Questions
- Q: Can I make this cake ahead of time? A: Yes! The cake layers can be baked, cooled, and wrapped tightly in plastic wrap, then stored at room temperature for up to 2 days, or frozen for up to 2 months. The assembled cake can be stored in the refrigerator for up to 3-4 days.
- Q: Can I use a different type of nuts? A: While this recipe is specifically for pistachio, you could try substituting with finely ground almonds or walnuts for a different flavor profile, though the distinct pistachio taste would obviously change.
- Q: How do I store leftover cake? A: Due to the cream cheese buttercream, store any leftover cake in an airtight container in the refrigerator. Bring to room temperature for about 30 minutes before serving for the best flavor and texture.
- Q: What if I don't have buttermilk? A: You can make a homemade substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest of the cup with regular milk (dairy or non-dairy) up to the 1-cup mark. Let it sit for 5-10 minutes until it curdles slightly.