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A whole cake with pistachio butter topped with buttercream and chopped pistachios.

Cake with Pistachio Butter

Cake with pistachio butter featuring layers of moist pistachio sponge and creamy Italian meringue buttercream. Perfect for special occasions.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 cup Unsalted Butter
  • 2 cups Granulated Sugar
  • 3 cups All-purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 Large Eggs
  • ½ cup Sour Cream
  • 1 cup Whole Milk
  • 6 tablespoons Pistachio Paste
  • 2 teaspoons Almond Extract
  • 2 teaspoons Vanilla Extract
  • ⅔ cup Chopped Pistachios

Equipment

  • stand mixer
  • Hand mixer
  • 8-inch cake pans
  • large mixing bowl
  • measuring cups
  • sifter
  • parchment paper
  • Kitchen scale
  • toothpick

Method
 

  1. Preheat oven to 350°F (180°C) and line two 8-inch pans with parchment paper.
  2. Cream butter and sugar until light and fluffy, about 3-4 minutes.
  3. Beat in eggs one at a time, mixing well after each addition.
  4. Add sour cream and blend until just combined.
  5. Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just incorporated.
  6. Stir in pistachio paste, almond extract, and vanilla extract. Mix evenly.
  7. Fold in chopped pistachios gently.
  8. Divide batter evenly between pans and bake for about 45 minutes or until a toothpick comes out clean.
  9. Cool completely in pans before removing to prevent crumbling.
  10. Prepare Italian meringue buttercream and mix in pistachio paste and almond extract to taste.
  11. Frost the cooled cake layers and serve.

Notes

Use room temperature ingredients for best results. Don't overmix the batter to keep the cake tender. Add-ins like rose water, orange zest, or white chocolate chips offer fun variations. High-altitude bakers may need to slightly adjust leavening agents.