Try this Pistachio Cake & Cream Cheese Frosting recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
Make the cake:
Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You’ll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it).
Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (686g) | ||
Recipe Makes: 1 | ||
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Calories: 1007 | ||
Calories from Fat: 844 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.8g | 125 % | |
Saturated Fat 59.2g | 296 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 250.6mg | 77 % | |
Sodium 1100.7mg | 38 % | |
Potassium 568.6mg | 15 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 11.3g | ||
Protein 24.4g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1007
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