Pistachio Cake with Pistachio Buttercream Frosting
Serves 14
20 mins prep
33 mins cook
30 mins Cooling Time
83 mins total
This Pistachio Cake with Pistachio Buttercream Frosting is bursting with nutty, citrusy goodness. Made with Wonderful Pistachios No Shells Unsalted, fresh lemon, and a creamy, pistachio-packed frosting, it’s the perfect cake for World Pistachio Day or any day you’re craving something special.
2 servings
Ingredients for Cake
Ingredients for Pistachio Buttercream Frosting
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Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray.
In a mixing bowl, beat butter and sugar for 3 minutes until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Mix in milk, lemon juice, and yogurt until well combined.
In a separate bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
Mix the dry ingredients into the wet ingredients until combined.
Divide the batter evenly between the two cake pans.
Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
(Optional) Slice each cake in half to create four layers.
Instructions for Frosting & Assembly
In a large mixing bowl, beat butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream until smooth and fluffy.
Place the first cake layer on a serving plate and spread an even layer of frosting.
Repeat with remaining layers, then frost the outside of the cake.
Garnish with extra chopped pistachios, if desired.
Slice and enjoy!
