Delicious Pistachio Cake With Tangy Cream Cheese

Pistachios are absolutely delightful in every form, but especially in this soft, moist, and delicious cake. Best of all, it’s topped off with a thin layer of cream cheese that perfectly balances the cake. The addition of cardamom takes the cake up a notch that makes it truly unforgettable. We promise your guests won’t be able to stop with just one slice of cake.

What You Need

For The Cake

cooking spray

1 cups unsalted pistachios

2 1/4 cups all purpose flour

4 tablespoons cornstarch

2 teaspoons baking powder

1 teaspoon kosher salt

1 teaspoon cardamom

1/2 teaspoon baking soda

3/4 cups butter, at room temperature

1 cup packed dark brown sugar

3/4 cup granulated sugar

2 large eggs

1/2 cup sour cream

1 teaspoon almond extract

1 cup milk

For The Frosting

8 oz. cream cheese, room temperature

1/2 cup butter, room temperature

4 cup powdered sugar

2 tablespoon heavy cream

1 teaspoon vanilla extract

pinch of salt

What To Do

To make the cake, adjust racks to the lower-third and center position in the oven and then preheat it to 350 degrees F. Line 3 8-inch cake pans with parchment and spray with cooking spray.

Pulse the pistachios with food processors until they have turned into fine crumbs. Leave one tablespoon out for decorating at the end.

Combine the ground pistachios, flour, cornstarch, baking powder, salt, cardamom, and baking soda.

Using a hand or stand mixer with a paddle attachment, beat together the butter and sugar until they have become light and fluffy. Then add eggs in one at a time until each one has been fully incorporated. Mix in the sour cream and almond extract.

Add in half of the dry ingredients into the wet ingredients and mix together. Add in milk and make sure mixture smooth. Add in the remaining half of the dry ingredients until just combined. Divide the batter into the prepared pans.

Bake until a toothpick comes out clean when inserted into the middle, which should take about 30 to 35 minutes. Allow the cake to cool for 15 minutes and then invert onto a cooling rack. Let the cake cool completely before frosting.

Make the frosting: mix together with a hand mixer or a stand mixer with the paddle attachment the cream cheese and butter until smooth. Add in the powdered sugar until the mixture is smooth. Add in the heavy cream, vanilla, and a pinch of salt and mix until just combined.

Level the tops of the cakes (make sure they’re completely cool!) using a serrated knife. Put the first layer on your serving platter and then spread about 1/4 of the frosting on top of it. Repeat with all of the layers. Finally, frost the sides of the cake as well.

Sprinkle on the ground pistachios around the cake and enjoy!