Indulge in the decadence of our Pistachio Layer Cake, a symphony of flavors and textures that will tantalize your taste buds. This extraordinary cake features layers of moist pistachio sponge cake, sandwiched between luscious pistachio buttercream and enveloped in a smooth and creamy pistachio ganache. The vibrant green hue of the cake, adorned with chopped pistachios, adds a touch of elegance to any occasion. This recipe also includes variations for a gluten-free pistachio cake, a pistachio poke cake, and delightful pistachio cupcakes, ensuring that everyone can savor the pistachio experience. Let's embark on a culinary journey, where each bite of pistachio delight awaits.
Check out the recipes below so you can choose the best recipe for yourself!
PISTACHIO LAYER CAKE
This simple yet festive layer cake gets its smooth and creamy pistachio infusion from a nut paste used to make the pastry cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Yield Makes one 8-inch round cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter two 8-inch round cake pans. Line bottoms with parchment; butter parchment and dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a medium bowl. In a mixer fitted with the paddle attachment, beat butter with sugar on medium-high speed until light and fluffy, about 5 minutes. Add vanilla and beat until combined. Add eggs, one at a time, and beat until incorporated, scraping down bowl as needed. Reduce speed to low and add flour mixture in three batches, alternating with milk in two batches.
- Divide batter evenly among prepared pans. Smooth tops with an offset spatula. Bake until tops are golden brown and a tester inserted into centers comes out clean, 45 to 50 minutes. Let cool in pans 10 minutes, then invert cakes onto a wire rack, remove parchment, reinvert, and let cool completely. With a serrated knife, trim tops of cakes so they're level.
- Stir together pastry cream and 1/3 cup buttercream. Spread pastry-cream mixture over one cake layer and top with second cake layer, cut-side down. Freeze until firm, about 30 minutes. Spread about 1 cup of buttercream in a thin layer on top of sides of cake (to prevent crumbs from pulling through final layer of frosting; it's okay if crumb coating is uneven, as it will be covered up later). Refrigerate until firm, about 30 minutes. Frost cake with remaining buttercream and refrigerate until icing is firm, at least 30 minutes and up to overnight.
- Use a 2-inch round biscuit cutter to mark an overlapping circle pattern around top edge of cake. Place royal icing in a piping bag fitted with a small round tip (such as Ateco #2). Pipe overlapping circles, using markings as a guide. Use a small damp brush to correct any wobbly piping. Cake can be stored in refrigerator up to 1 day; bring to room temperature 1 hour before serving.
PISTACHIO NUT LAYER CAKE
My cousin wanted a pistachio cake for her wedding, so rather than use boxed yellow cake mix and pistachio pudding mix, I opted for fresh pistachio nuts and came up with this delicious recipe! Frost with your choice of frosting.
Provided by Linsey
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pulse pistachios in a food processor until finely ground.
- Sift flour into a bowl. Combine milk, almond extract, salt, and vanilla extract in a second bowl. Combine vinegar and baking soda in a third bowl.
- Cream sugar and butter in a large mixing bowl. Add eggs, one at a time, blending well after each addition. Mix in pistachios. Add flour, alternating with the milk mixture, beating batter briefly after each addition. Gently fold vinegar mixture in to the batter; do not stir at this point. Pour batter into two 8-inch round cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, before frosting with your choice of frosting.
Nutrition Facts : Calories 324 calories, Carbohydrate 47.8 g, Cholesterol 53 mg, Fat 12.4 g, Fiber 1.4 g, Protein 6 g, SaturatedFat 5.8 g, Sodium 402.9 mg, Sugar 26.6 g
Tips:
- Use high-quality pistachios for the best flavor.
- Toast the pistachios before using them to enhance their flavor.
- Make sure the butter is at room temperature before creaming it with the sugar.
- Gradually add the eggs to the butter mixture, one at a time, to prevent the mixture from curdling.
- Sift the flour before measuring it to ensure that it is light and airy.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake in a preheated oven to ensure that it cooks evenly.
- Let the cake cool completely before frosting it.
- Use a piping bag to create a smooth and even layer of frosting on the cake.
- Decorate the cake with additional pistachios, chopped nuts, or sprinkles.
Conclusion:
This pistachio layer cake is a delicious and impressive dessert that is perfect for any occasion. With its moist and fluffy layers, creamy pistachio frosting, and stunning green color, this cake is sure to be a hit. Follow the tips above to ensure that your cake turns out perfect.
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