Pistachio Cake
Roasted pistachios that have been blended to fine crumbs infuse every bite of this cake with pure pistachio flavor! Honey mascarpone frosting finishes off the pistachio cake beautifully.
Ingredients
Pistachio Cake
- 2 cups roasted and salted shelled pistachios I used Wonderful Pistachios (275 grams)
- 2 ¾ cups cake flour spooned & leveled (315 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups buttermilk at room temperature (320 ml)
- 2 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 3 to 4 drops green liquid food coloring optional, but recommended
- 1 cup unsalted butter softened (2 sticks; 230 grams)
- 1 ¾ cups granulated sugar (350 grams)
- 5 large egg whites at room temperature
Whipped Honey Mascarpone Frosting
- 2 cups heavy whipping cream cold from the fridge (480 ml)
- 16 ounces mascarpone cheese cool, remove from the fridge about 20 minutes before (452 grams)
- 1 cup powdered sugar (120 grams)
- ¼ cup honey (80 grams)
- 1 teaspoon pure vanilla extract
Optional Garnish
- Chopped pistachios
- Honey for drizzling
Instructions
- To make the pistachio cake: Preheat the oven to 350°F (180°C). Spray three 8-inch round cake pans with nonstick cooking spray, line the bottom of each pan with parchment paper, and set aside.
- Place the shelled pistachios into a food processor or blender and process until it resembles fine crumbs. Make sure not to process the pistachios for too long! If you have a high speed blender, keep a close eye on the pistachios as you're crushing them. They can quickly go from crumbs to pistachio butter.
- In a large mixing bowl, whisk together the pistachio crumbs, cake flour, baking powder, and salt. Set aside.
- Combine the buttermilk, vanilla extract, almond extract, and green food coloring in a separate mixing bowl and stir together. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar. Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light and fluffy.
- Add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture (begin and end with the dry ingredients) on low speed. Make sure to only mix in each addition until just combined to avoid over mixing the batter.
- In a separate clean mixing bowl, beat the egg whites on medium speed until stiff peaks form (when you lift up the beaters, the peaks should stand straight up). Gently fold half of the egg whites into the batter, then fold in the remaining egg whites until just combined.
- Divide the cake batter evenly between the prepared cake pans, then use a spoon or spatula to spread it around into one even layer.
- Bake for 23 to 28 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool in the pans for 20 to 30 minutes (or until cool enough to handle). Remove the cakes from the pans and transfer them to a wire rack to cool completely.
- To make the whipped honey mascarpone frosting: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high and mix until medium peaks form (almost stiff peaks, but the tips fold over when you lift your beaters up out of the bowl).
- Transfer the whipped cream to the refrigerator while you prepare the rest of the frosting.
- In the bowl of a stand mixer fitted with the whisk or paddle attachment or in a large mixing bowl using a handheld mixer, add the mascarpone, powdered sugar, honey, and vanilla extract. Mix on low speed until fully combined, stopping to scrape down the sides of the bowl as needed. Do not mix past low speed to avoid over mixing the mascarpone because it can break or become watery.
- Remove the whipped cream from the fridge. Use a rubber spatula to gently fold ⅓ of the whipped cream into the mascarpone mixture until just combined. Then, fold in the remaining whipped cream. The mixture will be a little soft at this point, this is normal!
- Return the bowl to a stand mixer fitted with a whisk attachment (or use a handheld mixer) and mix on low-medium speed until the mixture is thick and creamy. Do not over mix or the mixture may separate.
- To assemble the cake: Level the tops of each cake layer with a knife or cake leveler.
- Add a tablespoon of frosting to the center of a cardboard cake round, a cake stand, or a large serving plate to help the cake stick to the surface.
- Place the first layer of cake onto your work surface. Scoop ¾ cup of frosting onto the first layer of cake and spread it around evenly with an offset spatula or the back of a spoon.
- Place the second cake layer upside down on top of the frosted cake layer. Spread ¾ cup of frosting onto the second layer of cake and spread it around evenly.
- Place the third cake layer upside down on top. Spread a thin layer of frosting over the outside of the cake to catch any crumbs. If needed, refrigerate or freeze for 15 to 20 minutes. Then, use the remaining frosting to frost the top and sides of the cake. If you want to pipe some decorations on top, I recommend reserving 1 to 1 ½ cups of frosting.
- If desired, add chopped pistachios and a drizzle of honey right before serving.
Video
Notes
Storage Instructions: Cake may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Cake layers will freeze well for up to 3 months. Wrap tightly with plastic wrap and freeze in a large freezer bag/container. Thaw the cake layers overnight in the refrigerator, make the frosting, then assemble the cake.
Pistachios: If using unsalted pistachios, you'll need to increase the amount of salt in the batter to 3/4 of a teaspoon.