Pistachio Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan (or two 6-inch pans) with parchment paper and lightly butter the sides.

Whisk dry ingredients together: in a medium bowl combine 1.5 cups all-purpose flour, 0.75 cup finely ground pistachios, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine sea salt. Set aside.

Cream butter and sugars: in a large bowl or stand mixer fitted with the paddle attachment, beat 0.75 cup softened unsalted butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar on medium-high speed until pale and fluffy, about 3–4 minutes.

Add eggs and flavor: reduce speed to low and add 2 large eggs one at a time, beating briefly after each addition until incorporated. Add 1 tsp vanilla extract and 2 tbs pistachio paste (if using) and beat until smooth.

Combine wet and dry: with mixer on low, alternately add the dry ingredient mixture and 0.5 cup milk in three additions, beginning and ending with dry ingredients. Mix until just combined; avoid overmixing. Fold in 0.25 cup plain yogurt or sour cream by hand to keep batter tender.

Transfer and bake: pour batter into prepared pan(s), smooth the top, and tap gently on the counter to remove large air bubbles. Bake in the preheated oven for 28–34 minutes (less for two smaller pans), or until a toothpick inserted in the center comes out with a few moist crumbs and the cake springs back lightly when pressed.

Cool: let the cake cool in the pan for 10–15 minutes, then run a knife around the edge, invert onto a wire rack, remove parchment, and cool completely before frosting.

Make syrup: combine 0.25 cup water and 2 tbs granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and the mixture just comes to a simmer. Remove from heat and stir in 1 tsp pistachio liqueur or rose water if using. Let cool slightly.

Brush on cake: once cake layers are slightly warm or at room temperature, use a pastry brush to lightly brush the syrup over the cake surface to add moisture and extra pistachio flavor. Use about half the syrup for an 8-inch cake and reserve the rest for serving if desired.

Beat butter: in a large bowl or stand mixer, beat 1 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes.

Add pistachio paste and sugars: add 3 tbs pistachio paste and 3 cups sifted powdered sugar gradually, starting at low speed to avoid a sugar cloud. Once incorporated, increase speed to medium and beat until smooth and fluffy, about 2–3 minutes.

Adjust consistency and season: add 2 tbs whole milk or cream and 0.25 tsp fine sea salt. Beat to combine. If frosting is too thick, add milk by 1 tsp increments until spreadable. If too thin, add a little more powdered sugar. If desired, add up to 1 tsp green food coloring and beat until color is even.

Level and layer: if you baked a single thick cake, slice horizontally to make two layers. Place first layer on a serving plate or cake board. Lightly brush with syrup.

Fill and crumb-coat: spread an even layer of pistachio buttercream (about 1/3 of the frosting) over the first layer. Top with second layer, press gently, and apply a thin crumb coat of frosting around the sides and top. Chill 15–20 minutes to set the crumb coat.

Final frost: apply remaining frosting and smooth with an offset spatula. If you prefer a textured finish, use the back of a spoon to create swirls.

Garnish: press 0.75 cup coarsely chopped shelled pistachios around the base or on the top, and sprinkle 2 tbs toasted sliced almonds if using. For a polished look, reserve a few whole pistachios to place on top as accents.

Chill and serve: chill the finished cake 20–30 minutes to set the frosting for cleaner slices. Bring to room temperature 20 minutes before serving. Slice and enjoy.