Description
Master the ultimate Pistachio Layer Cake! Buttermilk ensures a velvety, moist crumb every time. Perfect for novices, this recipe uses simple creaming techniques for lush results.
Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 3/4 cups
- Unsalted butter (softened): 1 cup (divided)
- Large eggs: 4
- Buttermilk (room temperature): 1 cup
- Finely ground shelled pistachios: 1/2 cup (plus extra for garnish)
- Cream cheese (full-fat, softened): 8 ounces
- Powdered sugar (sifted): 3 cups
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt. Set aside.
- Step 2: Cream 1/2 cup of the softened butter in a separate bowl until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Slowly alternate adding the buttermilk and the dry ingredient mixture to the wet mixture, beginning and ending with the dry. Mix just until combined, then fold in the 1/2 cup of finely ground pistachios.
- Step 3: Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Step 4: While the cakes cool, prepare the cream cheese frosting: Beat the remaining 1/2 cup of softened butter with the 8 ounces of cream cheese until smooth and lump-free. Gradually add the 3 cups of sifted powdered sugar until the frosting is light and creamy. Add a splash of milk if necessary to reach a spreading consistency.
- Step 5: Once the cake layers are fully cooled, level the tops if desired. Place the first layer on a serving plate and spread a generous amount of frosting evenly over the top. Carefully place the second layer on top. Frost the entire cake, then immediately garnish the top and sides with extra chopped pistachios.
Notes
- Store leftovers covered in the refrigerator for up to 4 days, but remember to let the cake sit out on the counter for 30–45 minutes before serving for the optimal soft texture and flavor.
- For the best cake texture and smoothest frosting, ensure your buttermilk, butter, eggs, and cream cheese are all truly at room temperature before you begin mixing.
- Elevate the nutty profile by serving a slice alongside a strong espresso or a dusting of finely grated orange zest just before presentation.
- To achieve that professional look without crumb distractions, apply a very thin "crumb coat" of frosting, chill the cake for 15 minutes, and then apply the final thick layer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/14th of cake)
- Calories: 615
- Sodium: 330mg
- Fat: 47g
- Saturated Fat: 27g
- Trans Fat: 0.4g
- Protein: 52g