Description
A soft and moist pistachio cake with a delicate nutty flavor, finished with creamy frosting and a sprinkle of crushed pistachios for a beautiful, elegant dessert.
Ingredients
Units
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup shelled pistachios, finely ground
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons crushed pistachios
Instructions
- Preheat oven to 350°F and grease and line a 9 inch round cake pan.
- In a bowl, whisk together the flour, baking powder, salt, and finely ground pistachios.
- In a separate bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, then mix in the yogurt, vanilla, and milk.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 32 to 38 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Beat the cream cheese, powdered sugar, and heavy cream until smooth.
- Spread the frosting over the cooled cake and top with crushed pistachios.
- Slice and serve.
Notes
- Use room temperature butter, eggs, and yogurt for a smoother batter.
- Do not overmix the batter after adding the flour so the cake stays soft.
- Let the cake cool fully before frosting for the best finish.