Pistachio Cake with Buttercream Frosting (Print Version)
Moist pistachio cake layers filled and frosted with creamy pistachio buttercream for an indulgent dessert.
# What You Need:
→ Cake
01 - 1 1/2 cups shelled unsalted pistachios
02 - 1 1/2 cups all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, room temperature
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1 teaspoon pure vanilla extract
09 - 1/2 cup whole milk
10 - 1/4 cup sour cream
→ Buttercream Frosting
11 - 1 cup shelled unsalted pistachios
12 - 1 cup unsalted butter, room temperature
13 - 3 cups powdered sugar, sifted
14 - 2-3 tablespoons heavy cream or milk
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Process 1 1/2 cups pistachios in a food processor until finely ground. Set aside.
03 - Whisk together flour, baking powder, and salt in a bowl.
04 - Beat butter and sugar in a large mixing bowl until light and fluffy, approximately 3 minutes.
05 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
06 - Mix ground pistachios into the batter until evenly distributed.
07 - Alternately add flour mixture and milk, beginning and ending with flour. Fold in sour cream until just combined.
08 - Divide batter evenly between prepared pans.
09 - Bake for 28-32 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
10 - Process 1 cup pistachios until very finely ground or beginning to form a paste.
11 - Beat butter until creamy. Add pistachio paste and mix well.
12 - Gradually add powdered sugar, beating until fluffy. Add vanilla and salt. Add cream 1 tablespoon at a time until desired consistency is reached.
13 - Spread frosting between cooled cake layers and over top and sides. Garnish with additional chopped pistachios if desired.
# Expert Tips:
01 -
- The buttercream alone is worth the effort—creamy, nutty, and somehow lighter than you expect
- That gorgeous pale green color feels so elegant without any artificial food coloring
- This cake actually improves overnight, making it perfect for make-ahead entertaining
02 -
- Over-grinding pistachios turns them into nut butter fast—pulse in short bursts and check frequently
- Room temperature ingredients are non-negotiable for that smooth, even cake texture
- The buttercream might look slightly speckled from the pistachios—that's completely normal and part of the charm
03 -
- Weigh your pistachios after shelling—those shells add up and can throw off your ratios
- If your buttercream feels too stiff, let it come to room temperature before adding more liquid
- A rotating cake stand makes frosting the sides so much easier