Description
This delicious and beautiful pistachio cake is made with 100% REAL pistachios! No pistachio pudding or artificial flavors. A soft and tender white cake base allows the color and flavor of the pistachios to really shine while also making the cake super tender and soft!
Ingredients
- 2 cups (260g) unsalted whole pistachios (deshelled)
- 3 cups (390g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons (145g) unsalted butter, softened to room temperature
- 1/3 cup (80mL) vegetable oil
- 1 & 3/4 cups (350g) granulated sugar
- 6 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (180g) sour cream, at room temperature
- 1 cup (240mL) whole milk, at room temperature
- 1 tablespoon white vinegar
- 1 batch of buttercream frosting - or your choice of frosting
Instructions
- Preheat your oven to 350°F. Butter 3 (8 or 9 inch) round cake pans and line the bottoms with parchment paper. Lightly dust the sides with flour and set aside.
* Note: If you don't own 3 cake pans, you can bake the cakes in batches. The cake batter can sit out at room temperature for about 1 hour. Make sure the cake pan is fully cooled and wiped clean before using. - Add pistachios to the bowl of a food processor. Pulse the processor on and off until the nuts are finely ground. Take care not to over pulse the pistachios or they will release too much oil and turn into butter! (Optional) After pulsing a few times, take out and set aside a few larger pistachio pieces for added texture.
- 2 cups (260g) unsalted whole pistachios
- In a medium bowl, combine ground pistachios, flour, baking powder, baking soda, and salt. Mix to combine and set aside.
- 3 cups (390g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, combine butter, oil, and sugar. Using an electric mixer fitted with the beater attachment or a whisk by hand, cream together until well combined and lightened in color (about 1 minute on medium speed or 2-3 minutes by hand).
- 10 tablespoons (145g) unsalted butter, 1/3 cup (80mL) vegetable oil, 1 & 3/4 cups (350g) granulated sugar
- Whisk egg whites into the sugar mixture until combined then whisk in vanilla extract and sour cream. If you want to dye your cake batter green, mix in a few drops of gel food coloring. I personally did not dye my cake so you can see what the natural color looks like in my photos.
- 6 large egg whites, 2 teaspoons pure vanilla extract, 3/4 cup (180g) sour cream
- In a separate measuring cup, mix vinegar into the milk to create a DIY buttermilk.
- 1 cup (240mL) whole milk, 1 tablespoon white vinegar
- Alternate adding dry ingredients and buttermilk to the egg white mixture. Whisk in about half of the dry ingredients followed by all of your buttermilk. Finish off by whisking in the remaining dry ingredients until just combined. Take care not to over mix!
- Divide the cake batter evenly between your cake pans and spread into an even layer.
- Bake in the center of your preheated 350°F oven for 28-32 minutes for 8" cakes or until a skewer inserted into the center of a cake comes out with a few moist crumbs. For 9" cakes, bake for 20 to 25 minutes.
- Cool the cakes in the pans for about 10 minutes then turn onto a wire rack. Set aside to cool completely to room temperature before frosting.
- Make your favorite frosting then layer and decorate your cakes! I used vanilla buttercream and decorated with blackberries and chopped pistachios. But feel free to get creative!
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Category: Cakes
