Pistachio Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment rounds, then grease the parchment.
2. Pulse the pistachios in a food processor until they are very fine crumbs.
3. Put 1 1/2 cups (180g) of the pistachio crumbs in a large bowl and keep the rest for garnish. Whisk in the cake flour, baking powder, baking soda and salt. Set aside.
4. Beat the butter and sugar on high speed until smooth and creamy, about 3 minutes, scraping the bowl as needed. Beat in the egg whites until combined, about 2 minutes. Beat in the sour cream, vanilla and almond extract, scraping the bowl as needed.
5. Add the dry ingredients, then mix on low speed. While mixing, slowly pour in the milk and the green food coloring if using, and mix just until combined. Whisk by hand if needed to remove lumps; the batter will be slightly thick.
6. Divide the batter evenly among the prepared pans. Bake for 21–23 minutes, until a toothpick inserted in the centre comes out clean.
7. Cool the cakes completely in the pans on a wire rack before frosting.
8. Beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and a pinch of salt, beat on low for 30 seconds, then on high for 3 minutes until creamy. Adjust with more sugar if too thin, a little milk if too thick, or a pinch of salt if too sweet; it should be soft but not runny.
9. Level the tops of the cooled cakes with a serrated knife. Place one layer on a serving plate, spread with frosting, add the second layer, more frosting, then the third layer. Frost the top and sides and decorate with the remaining pistachios.
10. Refrigerate the cake for at least 30 minutes before slicing.
11. Store leftover cake tightly covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkCream cheeseSour creamPistachio