Ingredients
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 1/2 cup butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup finely chopped pistachios
- 1/2 cup white chocolate chips
- 1 1/2 cups powdered sugar
- 1/2 cup cold cream
- Extra chopped pistachios
Directions
Preheat the oven to 175°C and grease and flour two 20 cm cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until fluffy.
Add the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk and sour cream, beginning and ending with the dry ingredients.
Gently fold in the pistachios and white chocolate with a spatula.
Divide the batter evenly between the prepared pans and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
To make the frosting, beat the butter until creamy, then gradually add the powdered sugar.
Add the vanilla and cream, and continue beating until the frosting is light and glossy.
Once the cakes are completely cool, slice each layer in half horizontally to create four layers.
Place the first cake layer on a serving plate and spread an even layer of frosting on top.
Repeat the process for the remaining layers.
Frost the top and sides of the assembled cake.
Garnish the top and sides generously with chopped pistachios.
Chill the cake in the refrigerator for at least 30 minutes before serving.
Frequently Asked Questions
How should I properly store leftover Pistachio Cream Cake to keep it fresh?
Once cooled, store the assembled Pistachio Cream Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. If you are only storing the unfrosted layers, wrap them tightly in plastic wrap to prevent drying out before assembly.
Can I substitute buttermilk for the sour cream in this Pistachio Cream Cake recipe?
Yes, you can substitute buttermilk for the 1/2 cup of sour cream, though the texture might be slightly lighter. Ensure you reduce the baking soda slightly to 1/4 teaspoon if using buttermilk, as it is more acidic than sour cream, to maintain the proper rise.
What is the best way to prepare the Pistachio Cream Cake layers ahead of time?
You can bake the cake layers according to the 175°C oven instructions, let them cool completely, and then tightly wrap each layer in plastic wrap. They can be stored at room temperature for 1 day or frozen for up to 3 months; thaw overnight before frosting.
