Luscious Pistachio Cream Cake: A Decadent Homemade Delight Recipe

Introduction

This luscious pistachio cream cake is a decadent homemade delight perfect for special occasions or a cozy treat. With a moist texture and rich pistachio flavor, it’s sure to impress family and friends.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup crushed pistachios
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a cake pan.
2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate.
4. Step 4: Mix in the vanilla extract until combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—avoid overmixing.
7. Step 7: Fold in the crushed pistachios carefully to evenly distribute them in the batter.
8. Step 8: Pour the batter into the prepared pan and smooth the top.
9. Step 9: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Allow the cake to cool completely before frosting with whipped heavy cream for a rich, creamy finish.

Tips & Variations

• For extra flavor, toast the pistachios lightly before crushing to deepen their nutty taste.
• Try adding a pinch of cardamom or orange zest to the batter for a unique twist.
• Use homemade whipped cream lightly sweetened with powdered sugar for the frosting to keep it fresh and airy.
• Substitute half the all-purpose flour with almond flour for a denser, more moist cake.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep the whipped cream frosting chilled to maintain its texture. When ready to serve, bring the cake to room temperature for about 20 minutes for the best flavor and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shelled whole pistachios instead of crushed?

Yes, you can chop whole pistachios finely if crushed pistachios are unavailable. Just ensure they are finely chopped to mix evenly into the batter.

Is it possible to make this cake dairy-free?

To make a dairy-free version, substitute the butter with a plant-based alternative and use coconut cream instead of heavy cream for the frosting. The texture and flavor will be slightly different but still delicious.

Luscious Pistachio Cream Cake: A Decadent Homemade Delight Recipe

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4.5 from 142 reviews

This Luscious Pistachio Cream Cake is a decadent homemade delight, perfectly moist and flavorful with crushed pistachios folded into a tender batter. Topped with whipped heavy cream, it offers a creamy finish that complements the nutty cake, making it ideal for special occasions or an indulgent treat.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup crushed pistachios
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup heavy cream

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for even baking by the time your batter is ready.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps incorporate air and create a tender cake texture.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully integrate them and maintain the airy consistency of the batter.
4. Mix in Vanilla: Stir in the vanilla extract to infuse the batter with a rich, aromatic flavor that enhances the overall taste.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring they’re evenly distributed for proper leavening and seasoning.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter which can make the cake tough.
7. Fold in Pistachios: Carefully fold the crushed pistachios into the batter to evenly disperse the nutty flavor and crunchy texture without deflating the mixture.
8. Prepare Pan and Bake: Pour the batter into a greased cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
9. Cool and Frost: Allow the cake to cool completely before frosting with whipped heavy cream to create a luscious and creamy topping that complements the nutty pistachio flavor.

Notes

• Ensure the butter is softened for easier creaming and a better cake texture.
• Do not overmix the batter once the dry ingredients are added to keep the cake tender.
• Check the cake at the 30-minute mark to avoid overbaking.
• For an extra pistachio punch, garnish the frosted cake with additional crushed pistachios.
• Use fresh heavy cream for fluffier whipped cream frosting.

Keywords: Pistachio cake, pistachio cream cake, homemade cake, nutty dessert, whipped cream frosting