Description
This Pistachio Cream Cake is a luscious, nutty dessert featuring moist layers of pistachio-flavored cake, filled with a rich mascarpone and pistachio cream, and topped with light whipped cream. Perfect for special occasions or an indulgent treat, this cake combines the delicate flavors of pistachios with creamy textures for an irresistible finish.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk
- 1/2 cup finely ground pistachios (unsalted)
Pistachio Cream Filling
- 1 cup heavy cream
- 1/2 cup mascarpone cheese (or cream cheese)
- 1/2 cup powdered sugar
- 1/2 cup pistachio paste (or finely ground pistachios)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Garnish
- Chopped pistachios or whole pistachios
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which creates an airy texture in the cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and finely ground pistachios to evenly distribute the leavening agents and nuts.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until the batter is smooth and well combined.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely before assembling.
- Prepare Pistachio Cream Filling: In a medium bowl, beat the heavy cream, mascarpone or cream cheese, powdered sugar, and pistachio paste together until the mixture is smooth and thickened. Set aside.
- Make Whipped Cream Topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy frosting.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread the pistachio cream filling evenly over the top.
- Add Second Layer: Place the second cake layer on top and gently press down to sandwich the filling.
- Frost the Cake: Frost the top and sides of the assembled cake with the whipped cream topping using a spatula or knife.
- Garnish: Optionally, decorate the cake with chopped or whole pistachios for added texture and a beautiful presentation.
Notes
- Make sure all ingredients are at room temperature for easier mixing and better texture.
- If pistachio paste is unavailable, finely ground pistachios can be used, but paste will offer a richer flavor.
- Use chilled bowls and utensils for whipping cream to achieve better volume.
- Store the cake in the refrigerator and consume within 2-3 days for optimal freshness.
- Ensure cakes are completely cooled before frosting to prevent melting the whipped cream.
