Pistachio Cake with A Cream Cheese Frosting
About this recipe
Dive into the deliciousness of our Pistachio Cake with a creamy cream cheese frosting!
Now pistachio cakes can sometimes be extremely dry , but fear not, our recipe's got the secret sauce: oil and milk, ensuring each bite is moist and downright heavenly.
Ttucked away in the layers is a lovely suprise: a luscious filling of pistachio paste! Yep, you heard that right. It's like a burst of nutty goodness in every mouthful, taking this cake from awesome to out-of-this-world.
Now, let's talk about that Cream Cheese Frosting. It's like the icing on the cake, literally. Smooth, creamy, and just the right amount of tangy, it's the perfect partner in crime for our Pistachio Cake. They're a match made in dessert heaven, trust us.
So, whether you're celebrating a special occasion or just craving a slice of something sweet, my Pistachio Cake with Cream Cheese Frosting is sure to hit the spot. Go ahead, treat yourself – you deserve it!
Pistachio Spread
Creamy, nutty, and irresistibly delicious. A salty-sweet indulgence that elevates any snack or meal with its rich flavor and smooth texture. Although not easily accessible in the UK you can find it on Amazon here. If you have any spare left over from this recipe make sure to try my Triple Chocolate Pistachio Cookie.
Pistachio Cake with Cream Cheese Frosting FAQs
Where can I get Pistachio spread from?
You may be able to buy them from the spread section, if not theres a link to them on Amazon here.
What size cake tins are to be used?
I used 2x 8" cake tins.
How big is this cake?
This is a two layered cake so it feeds plenty!
Ingredients
Pistachio Cake
- 360g self raising flour
- 1 tsp baking powder
- 1 tsp salt
- 100g melted butter
- 100ml vegetable oil
- 230g caster sugar
- 240ml milk
- 4 eggs
- 100g pistachio paste
- 200g pistachio, finely chopped
Cream Cheese Frosting
- 165g cream cheese
- 100g softened butter
- 450g icing sugar
Ingredients
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 2 8"cake tin with parchment paper.
- In a large bowl, sift together the self-raising flour, baking powder, and salt. Set aside.
- In another bowl, whisk together the melted butter, vegetable oil, milk and caster sugar until well combined.
- Add the eggs, one at a time, to the wet mixture, beating well after each addition.
- Stir in the pistachio paste until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the finely chopped pistachios.
- Pour the batter into the prepared cake tins and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled completely, spread a generous layer of cream cheese frosting over the top of the first layer of cake, I also added some melted pistachio spread but this is optional.
- Add your second layer of cake and spread another layer of cream cheese frosting
- Optionally, sprinkle some chopped pistachios on top of the frosting for decoration.
- Slice and serve the pistachio cake, and enjoy!
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