Pistachio Cake (Carol Kalin from Florida)

Carol Kalin, this one’s for you! Your loyal readership means the world to me. Your enthusiasm for my newsletter inspires me to create special recipes like this pistachio cake. I poured my heart into crafting this treat just for you.

This pistachio cake blends real pistachio flavors with almond extract for a unique taste. The cream cheese frosting adds a silky finish to this “naked cake” style dessert. You’ll love how the natural pistachio flavor shines through in every bite. Get ready to impress your friends and family with this showstopping dessert!

Exact Ingredients List

Here’s what you’ll need to make this delicious pistachio cake:

• 2 cups (260g) unsalted pistachios, shelled
• 2 1/3 cups (275g) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt

• 3/4 cup (170g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 5 large egg whites, room temperature
• 1/2 cup (120g) sour cream, room temperature

• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 cup (240ml) whole milk, room temperature

For the frosting:
• Cream cheese frosting (recipe not provided)

Optional items:
• Tiny drop of green food coloring
• Berries and extra pistachios for garnish

Make sure you have all these ingredients ready before you start baking. Having everything measured and at room temperature will make the process much smoother!

Instructions

Preheat your oven to 350°F (177°C). Grease three 9-inch round cake pans and line them with parchment paper.

Grind the pistachios in a food processor until you have fine crumbs. You’ll need about 1 1/2 cups.

Mix the pistachio crumbs with cake flour, baking powder, baking soda, and salt in a large bowl.

In another bowl, cream the butter and sugar until light and fluffy. Add egg whites one at a time, mixing well after each.

Stir in sour cream, vanilla extract, and almond extract. Gradually add the dry ingredients and milk, alternating between the two.

Pour the batter evenly into the prepared pans. Bake for 22-25 minutes or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Once cool, frost the layers with cream cheese frosting. You can add a tiny drop of green food coloring if you like.

Garnish with extra pistachios or berries if desired. Enjoy your homemade pistachio cake!

Possible Substitutes List & Recipe Variations

You can try some tasty swaps in this pistachio cake recipe. Here are a few ideas:

Flour: Use all-purpose flour instead of cake flour. Just reduce the amount by 2 tablespoons per cup.

Milk: Swap whole milk for almond milk to boost the nutty flavor.

Extracts: Try pistachio extract in place of almond extract for an extra pistachio punch.

Frosting: Cream cheese not your thing? Use vanilla buttercream or chocolate ganache instead.

Here are some fun variations to mix things up:

• Add 1/2 cup chopped pistachios to the batter for crunch
• Fold in 1 cup white chocolate chips for sweetness
• Swirl in 1/4 cup raspberry jam before baking for a fruity twist
• Top with candied pistachios for a pretty finish

Want to make cupcakes? This recipe works great! Just fill lined muffin tins 2/3 full and bake for 18-22 minutes.

You can also turn this into a loaf cake. Pour batter into a greased 9×5 inch loaf pan and bake for about 60 minutes.

Tips, Tricks & Storing

Room temperature ingredients are key for a smooth batter. Take your eggs, milk, and sour cream out of the fridge about an hour before baking.

Don’t overmix the batter. Stop mixing as soon as everything is combined to keep your cake light and fluffy.

For extra pistachio flavor, add a handful of chopped nuts to the batter before baking.

Storing your cake:

• Room temp: Cover and keep for up to 2 days
• Fridge: Wrap tightly, lasts up to 5 days
• Freezer: Wrap well, stays fresh for 3 months

To freeze slices, wrap each one in plastic wrap and foil. Thaw in the fridge overnight when you’re ready to enjoy.

For the best texture, let refrigerated cake come to room temperature before serving.

Want to make ahead? Bake the layers, cool completely, and wrap tightly. Freeze for up to 3 months. Thaw before frosting.

Leftover frosting? It freezes well too! Store in an airtight container for up to 3 months. Thaw in the fridge and re-whip before using.