Pistachio Cake

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This pistachio cake is light, nutty and utterly irresistible! Fluffy pistachio sponge is layered with a silky pistachio buttercream for a dessert that feels both stunning and delicious.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Keyword: Pistachio Cake

Servings:

Calories: 655kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the ground pistachios

½ cup (60g) pistachios , shelled
2 tbsp granulated sugar

For the Cake

1 ⅔ cups (200g) flour all-purpose / plain
½ tbsp cornstarch (cornflour)
1 tsp baking powder
3 tbsp buttermilk
2 tbsp vegetable oil
2 tsp vanilla bean paste or vanilla extract
6 large eggs at room temperature
1 cup (200g) sugar superfine / caster or granulated
2 drops pandan extract See note 1

Syrup for cake

3 tbsp sugar syrup (optional) See note 2

Frosting and filling

1 cup (225g) unsalted butter at room temperature
14 oz (400g) sweetened condensed milk
2 tbsp pistachio cream or to taste
1 tsp vanilla bean paste or extract
2 drops almond extract
2 drops pandan extract
pinch salt
½ cup (60g) pistachios , roughly chopped

To decorate

2 tbsp pistachio cream for top of the cake

Instructions

Make the cake

Preheat the oven to 340°F (170°C). Mist two 8-inch cake pans with cake release and line parchment paper.
Place the pistachios and sugar in a food processor and pulse until you have a very fine powder.
½ cup (60g) pistachios, 2 tbsp granulated sugar
Sift the flour, ground pistachios, baking powder and cornstarch into a separate bowl (discard any pistachio pieces that don't go through the sieve).s
1 ⅔ cups (200g) flour, ½ tbsp cornstarch, 1 tsp baking powder
Combine buttermilk, vegetable oil, vanilla and pandan extract in a small bowl and set aside.
3 tbsp buttermilk, 2 tbsp vegetable oil, 2 tsp vanilla bean paste, 2 drops pandan extract
Place sugar and eggs in the bowl of your stand mixer. Beat for several minutes until they have tripled in volume. If you lift the whisk and let the mixture fall back into the bowl, it should slowly “ribbon” across the surface—sitting on top for a few seconds before sinking back in.
1 cup (200g) sugar, 6 large eggs
Add three tablespoons of the whisked eggs into the buttermilk mixture and stir to combine it. Beat this into the whisked eggs. Adjust the amount of pandan extract, if needed, to achieve the right pistachio shade.
Gradually fold in the sifted dry ingredients, using a spatula to to cut through the center, scoop around the side, and fold the batter over the top. Do not to overmix — use a light touch to keep all that lovely air in the batter!
Divide batter between the prepared pan and bake for 25 minutes, or until the cake is golden, risen and feels springy to the touch. A toothpick inserted in the center should come out clean.
Leave the cakes in their pans for 10 minutes then invert onto a large piece plastic wrap. Wrap the cakes and store at room temperature until you need them.

Make the frosting

Place the butter in a large bowl and beat for a good few minutes until it is pale and fluffy, scraping the bowl as needed.
1 cup (225g) unsalted butter
Gradually add the condensed milk, while beating on medium speed. Increase speed to maximum once it has all been added and beat until the buttercream is silky, smooth and holds peaks.
14 oz (400g) sweetened condensed milk
Add the pistachio cream, vanilla, almond, pandan extract and salt. Beat to combine then transfer the buttercream into a piping bag fitted with a Russian tip or large star tip.
2 tbsp pistachio cream , 1 tsp vanilla bean paste, 2 drops almond extract, 2 drops pandan extract, pinch salt

Assemble the cake

Heat the sugar syrup, if using, and brush over the cake layers to keep them moist. The warm syrup should quickly sink into the sponge.
3 tbsp sugar syrup
Pipe a generous amount of frosting onto the bottom cake layer, sprinkle with half of the chopped pistachios and top with the second. Pipe any remaining frosting on top of the cake.
½ cup (60g) pistachios
Sprinkle with remaining chopped pistachios and drizzle with the pistachio cream. Serve immediately!
2 tbsp pistachio cream

Video

Notes

Note 1 : Pandan Extract – this extract captures the nutty-vanilla of pandan leaves and its bright green color adds just the right shade of pistachio green to the pistachio sponge and frosting. It is not essential in the recipe – you can leave it out or replace with a very small amount of food coloring. Add a very small amount and increase until you have the desired shade.
Note 2: Brushing sponge cakes with sugar syrup keeps them moist for longer and enhances overall flavor. I usually have a bottle in my pantry to use in baking and cocktails, but if you don't you can easily make your own. Simply bring 1 cup (200g) sugar and 1/2 cup (125ml) water to a simmer and stir until sugar is dissolved. Store in a sterilized jar in the fridge – it keeps up to six months.

Nutrition