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Perfect Pistachio Cake Recipe with Creamy French Frosting

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A vibrant green pistachio cake packed with nutty flavor and topped with silky French frosting, perfect for special occasions or indulgent treats.

Ingredients

Scale
  • 1 cup (130 g) unsalted pistachios, shelled and ground
  • 1 cup (125 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1/2 cup (115 g) unsalted butter, softened (for frosting)
  • 2 cups (250 g) powdered sugar
  • 1/4 cup (60 ml) heavy cream
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1/4 teaspoon almond extract (optional, for frosting)
  • 1 tablespoon ground pistachios (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
  2. Grind the shelled pistachios in a food processor until they form a fine powder. Be careful not to overprocess.
  3. In a medium bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, followed by the vanilla and almond extracts. Scrape down the sides of the bowl as needed.
  6. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined; don’t overmix.
  7. Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Beat the softened butter until creamy, then gradually add the powdered sugar. Mix in the heavy cream, vanilla, and almond extract until smooth and fluffy.
  10. Spread the frosting evenly over the cooled cake using an offset spatula. Sprinkle ground pistachios on top for garnish.

Notes

[‘Use room-temperature ingredients for even mixing.’, ‘Don’t overmix the batter to keep the cake fluffy.’, ‘Sift powdered sugar for ultra-smooth frosting.’, ‘Refrigerate frosting for 10 minutes if it becomes too soft to spread.’]

Nutrition

Keywords: pistachio cake, French frosting, nutty dessert, easy cake recipe, special occasion dessert

Find it online: https://magnetmeal.com/perfect-pistachio-cake-recipe-with-creamy-french-frosting/