Pistachio Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Butter and line an 8-inch (20 cm) round cake pan with parchment, leaving an overhang for easy removal.

Cream the butter and sugar: in a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high until light and fluffy, about 3–4 minutes.

Add eggs and flavor: add the eggs one at a time, mixing until each is incorporated. Add the vanilla extract and pistachio paste (if using) and mix until uniform.

Combine dry ingredients: in a separate bowl, whisk together the all-purpose flour, baking powder, salt, and ground pistachios to distribute evenly.

Alternate adding dry and milk: with the mixer on low, add about one-third of the dry mixture, then half the milk, then another third of the dry, the remaining milk, and finish with the rest of the dry. Mix just until combined—do not overmix.

Bake: scrape the batter into the prepared pan, smooth the top, and bake at 350°F (175°C) for 25–30 minutes, or until the top is golden and a skewer inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through if your oven runs hot.

Cool: let the cake cool in the pan for 10 minutes, then remove using the parchment overhang to transfer to a wire rack. Cool completely before slicing horizontally into two layers (or three thinner layers if you prefer).

Infuse milk: in a medium saucepan, combine the whole milk and the split vanilla bean (or 1 tsp vanilla extract). Heat over medium until it just begins to simmer; remove from heat and let steep for 10 minutes if using vanilla bean. If using extract, add it later with the butter.

Whisk yolks and dry ingredients: while the milk is heating, whisk together the egg yolks, granulated sugar, and cornstarch in a heatproof bowl until pale and slightly thickened.

Temper eggs: remove the vanilla bean pod from the milk (scrape seeds back in if used). Slowly pour about one-third of the hot milk into the yolk mixture in a thin stream, whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continuously.

Cook until thick: return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 1–2 minutes after boiling). Continue whisking for 30 seconds. The pastry cream should be thick and glossy.

Finish and flavor: remove from heat. Whisk in the butter, ground pistachios or pistachio paste, and salt until smooth and fully incorporated. If using vanilla extract instead of bean, add it now. Taste and adjust for sweetness or pistachio intensity (add up to 1 additional tbs pistachio paste if desired).

Cool: transfer the pastry cream to a shallow bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until fully cold (at least 2 hours). For a lighter filling, once chilled, you may gently fold in 0.5 cup softly whipped heavy cream (optional) to make a pistachio diplomat.

Prepare simple syrup: if your cake seems slightly dry or you want added moisture, warm the simple syrup and brush lightly over each cake layer before filling (about 1–2 tbsp per layer).

Slice cake layers: using a serrated knife, slice the cooled cake horizontally into two even layers (or three, if you baked thinner layers). Place the bottom layer on your serving plate or cake board.

Fill: spread about half of the chilled pistachio pastry cream evenly over the bottom layer to the edge. Place the next cake layer on top and press gently. If you have a third layer, divide the pastry cream accordingly among layers.

Top layer and chill: spread the remaining pastry cream on the top layer if desired or leave the top bare for garnish. Chill the assembled cake in the refrigerator for at least 1 hour to let the filling set and the flavors meld.

Garnish: before serving, optionally dust with powdered sugar, sprinkle chopped or halved pistachios around the top edge, and arrange whole pistachio halves decoratively. Slice with a hot, dry knife for clean cuts.

Serve: bring the cake out of the refrigerator 10–15 minutes before serving for best texture. Store leftovers covered in the refrigerator for up to 3 days.