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Pistachio Layer Cake

A moist and fluffy pistachio layer cake made with real pistachios and topped with creamy pistachio buttercream frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cake Layers
  • 1 cup shelled pistachios finely ground
  • 2.5 cups all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 eggs large
  • 1 cup whole milk
  • 0.5 cup Greek yogurt
Frosting
  • 1.5 cups unsalted butter softened
  • 3.5 cups powdered sugar
  • 0.5 cup ground pistachios
  • 2 tbsp heavy cream

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare three 8-inch cake pans.
  2. Whisk dry ingredients including flour, baking powder, baking soda, salt, and ground pistachios.
  3. Cream butter and sugar until fluffy, then add eggs and extracts.
  4. Alternate adding dry ingredients and milk, then fold in yogurt.
  5. Divide batter evenly and bake 22–28 minutes until done.
  6. Cool completely before frosting.
  7. Prepare buttercream by beating butter, powdered sugar, pistachios, cream, and vanilla.
  8. Assemble and frost cake, garnish with chopped pistachios.

Notes

Use room temperature ingredients for best texture. Chill before slicing for clean layers.