💚 Pistachio Cream Cake 💚
A nutty delight with layers of fluffy cake and creamy pistachio goodness! This Pistachio Cream Cake is the perfect indulgence for pistachio lovers. 🌰🎂
✨ Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (softened)
1 3/4 cups sugar
4 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 cup whole milk
1/2 cup pistachios (finely ground)
For the Pistachio Cream Filling:
1 cup pistachio paste
1 cup heavy cream (whipped to stiff peaks)
1/2 cup powdered sugar
For the Frosting:
1 1/2 cups unsalted butter (softened)
3 cups powdered sugar
3-4 tbsp heavy cream
1/2 tsp almond extract
A few drops of green food coloring (optional)
For Garnish:
Crushed pistachios
Whole pistachios
Edible gold flakes (optional)
✨ Instructions:
1️⃣ Bake the Cake:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans. Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and almond extracts. Alternate adding dry ingredients with milk, then fold in ground pistachios. Bake for 25-30 minutes. Cool completely.
2️⃣ Prepare Pistachio Cream Filling:
Mix pistachio paste, powdered sugar, and whipped cream until smooth and fluffy. Chill until ready to use.
3️⃣ Make the Frosting:
Beat butter until creamy. Gradually add powdered sugar, then mix in almond extract, cream, and food coloring until smooth and spreadable.
4️⃣ Assemble:
Layer the cake with pistachio cream filling in between. Frost the entire cake with the buttercream, smoothing it evenly.
5️⃣ Decorate:
Sprinkle crushed pistachios on top, add whole pistachios, and finish with edible gold flakes for a luxurious touch.
6️⃣ Serve and Enjoy:
Slice, serve, and savor the nutty, creamy perfection!
💡 Tip: Chill the cake for 30 minutes before serving to make slicing easier.
