Ingredients
3 large eggs
½ cup milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 cup sugar
½ cup unsalted butter, softened
1 tsp baking powder
¼ tsp salt
½ cup finely ground pistachios
For the Pistachio Cream Filling & Frosting:
1 cup heavy cream
½ cup mascarpone cheese or cream cheese
½ cup powdered sugar
½ cup pistachio paste or finely ground pistachios
½ tsp vanilla extract
For Garnish (optional):
Whole pistachios
Chocolate shavings or drizzle
Instructions
Preheat Oven: Preheat to 350°F (175°C). Grease and line two 8-inch round cake pans.
Prepare the Cake Batter:
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
In a separate bowl, whisk together flour, baking powder, salt, and ground pistachios.
Gradually add dry ingredients and milk to the butter mixture, alternating, until smooth.
Bake the Cake:
Divide batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in the pans for 10 minutes, then remove and let cool completely on wire racks.
Prepare the Pistachio Cream:
In a mixing bowl, whip heavy cream until soft peaks form.
In another bowl, combine mascarpone, powdered sugar, pistachio paste, and vanilla until smooth.
Gently fold the whipped cream into the pistachio mixture until fully incorporated.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of pistachio cream over the top.
Place the second cake layer on top and cover the entire cake with remaining cream.
Garnish and Chill:
Decorate with whole pistachios, chocolate shavings, or a drizzle of chocolate if desired.
Chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Tips & Variations
For a more intense pistachio flavor, lightly toast the ground pistachios before mixing into the batter.
Substitute almond extract for part of the vanilla for a nutty twist.
Serve with fresh berries or a drizzle of white chocolate for added elegance.
Storage Tips
Store covered in the refrigerator for up to 3 days.
Can be frozen for up to 1 month; thaw in the fridge before serving.
Why You’ll Love This Recipe
Creamy, nutty, and indulgent without being overly sweet
Elegant enough for celebrations yet easy to make at home
Balanced texture: moist cake layers and fluffy pistachio cream
Can be prepared ahead for stress-free entertaining