Creamy Pistachio Cake Delight
A moist and luscious pistachio cake with a creamy texture and a shiny, glossy glaze. Perfect for any occasion, this easy-to-make cake offers a nutty twist and nostalgic comfort in every bite.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (150g) shelled pistachios, finely ground (unsalted, raw recommended)
- 1 ½ cups (190g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened (European-style preferred)
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup (180ml) buttermilk (or whole milk with 1 tbsp lemon juice, let sit 5 minutes)
- For the Glossy Glaze:
- 1 cup (120g) powdered sugar, sifted
- 2 tbsp whole milk (or dairy-free alternative)
- 1 tbsp light corn syrup
- ½ tsp vanilla extract
- Optional Garnish:
- Chopped pistachios
- Edible rose petals or gold leaf
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan with butter and dust with flour or line with parchment paper.
- Grind shelled pistachios in a food processor until finely ground but not oily, resembling coarse sand.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
- In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix gently until just combined. Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in pan for 15 minutes, then transfer to a cooling rack.
- While cake cools, whisk powdered sugar, milk, corn syrup, and vanilla in a small bowl until smooth and glossy.
- Pour or drizzle glaze over cooled cake, letting it drip down the sides. Sprinkle chopped pistachios on top for garnish.
Notes
Use softened butter for best creaming results. Do not overmix batter to avoid dense texture. Grind pistachios fresh for best flavor. Glaze should be poured over completely cooled cake to maintain shine. If glaze is too thick, add milk teaspoon by teaspoon until pourable.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: pistachio cake, creamy cake, glossy glaze, easy dessert, nutty cake, family recipe, quick cake