Pistachio Layer Cake with Cream Cheese Buttercream

Pistachio Layer Cake with Cream Cheese Buttercream

Recipe by John Somerall from allrecipes.com

Dessert 3 Hr. 35 Mins.

Ingredients

20

20 servings

  • cooking spray
  • 3 cups unsalted pistachios
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • ¾ cup unsalted butter
  • 1 ¾ cups white sugar
  • 5 large egg whites
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 cup whole milk
  • 1 drop green gel food coloring
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup unsalted butter
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 drop green food coloring

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
  • Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
  • Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
  • Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
  • Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
  • Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
  • While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
  • Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
  • Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
  • Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.

Nutritional Facts

Per 20 servings

  • Calories: 628
  • Carbohydrate: 85g
  • Fat: 30g
  • Fiber: 2g
  • Protein: 9g
  • Sugar: 69g

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