Pistachio Cream Cake

Here’s a  Pistachio Cream Cake recipe – rich, nutty, and perfect for celebrations or indulgent desserts. This recipe includes a moist pistachio sponge cake, pistachio cream filling, and whipped cream or buttercream frosting, depending on your preference.

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🎂 Pistachio Cream Cake Recipe

🍰 Yield:

• Serves: 10–12 people

• Prep time: 40 minutes

• Cook time: 30–35 minutes

• Chill time: 1–2 hours

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🧾 Ingredients

For the Pistachio Sponge Cake

• 1 cup (125g) shelled pistachios, unsalted

• 1¾ cups (220g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 1¼ cups (250g) granulated sugar

• 3 large eggs, room temp

• 1 tsp vanilla extract

• ½ tsp almond extract (optional, enhances pistachio flavor)

• 1 cup (240ml) buttermilk, room temp

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For the Pistachio Cream Filling

• ½ cup (60g) pistachio paste or finely ground pistachios

• 1 cup (240ml) whole milk

• 2 tbsp cornstarch

• ¼ cup (50g) granulated sugar

• 2 large egg yolks

• 1 tsp vanilla extract

• 1 tbsp butter

• Pinch of salt

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For the Whipped Cream Frosting (light option)

• 2 cups (480ml) heavy cream

• ¼ cup (30g) powdered sugar

• ½ tsp vanilla extract

• 2 tbsp pistachio paste (optional for color and flavor)

OR

For the Pistachio Buttercream Frosting (rich option)

• 1 cup (225g) unsalted butter, softened

• 3–3½ cups (360–420g) powdered sugar

• ¼ cup (60g) pistachio paste

• 2–3 tbsp heavy cream or milk

• ½ tsp vanilla extract

• Pinch of salt

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🧁 Instructions

1. Make the Pistachio Sponge Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.

2. In a food processor, grind pistachios until finely ground (not a paste).

3. In a medium bowl, whisk together:

   • Ground pistachios

   • Flour

   • Baking powder

   • Baking soda

   • Salt

4. In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).

5. Add eggs one at a time, beating well. Stir in vanilla and almond extracts.

6. Alternately add dry ingredients and buttermilk to the butter mixture (begin and end with dry).

7. Divide batter between pans. Bake 28–32 minutes, or until a toothpick comes out clean.

8. Cool completely on a wire rack.

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2. Make Pistachio Cream Filling:

1. In a saucepan, whisk egg yolks, sugar, and cornstarch until smooth.

2. Add milk gradually while whisking.

3. Cook over medium heat, whisking constantly, until thickened (5–7 minutes).

4. Remove from heat. Stir in:

   • Pistachio paste

   • Vanilla

   • Butter

   • Pinch of salt

5. Transfer to a bowl, cover with plastic wrap touching the surface, and chill.

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3. Make Frosting:

Option A: Whipped Cream Frosting

1. Whip cream with powdered sugar and vanilla until soft peaks form.

2. Add pistachio paste (if using) and continue to whip until stiff peaks form.

Option B: Pistachio Buttercream

1. Beat butter until creamy (2–3 minutes).

2. Add powdered sugar, 1 cup at a time.

3. Add pistachio paste, vanilla, and cream until fluffy and spreadable.

4. Adjust with more sugar or cream for texture.

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4. Assemble the Cake:

1. Level the cake layers if needed.

2. Place one cake layer on a stand. Spread pistachio cream filling evenly.

3. Top with second cake layer.

4. Frost the outside with whipped cream or buttercream.

5. Decorate with:

   • Chopped pistachios

   • Crushed dried rose petals (optional)

   • Gold leaf or edible glitter (optional)

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🧊 Storage:

• Refrigerate cake for up to 4 days.

• Best served slightly chilled or at room temp.

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💡 Tips:

• Pistachio Paste: Can be store-bought or homemade (blend pistachios with sugar and a bit of water or oil until smooth).

• Flavor Boost: Toast the pistachios before grinding for deeper flavor.

• Green Color: Add a drop of green food coloring to the cream or frosting if desired.