Quick Pistachio Cream Cake
Okay, picture this: every time I bake this Quick Pistachio Cream Cake, my kitchen instantly fills with this nutty, sweet aroma that just makes you stop what you’re doing and smile. Honestly, it’s like the cozy hug dessert you didn’t know you needed. The cake is so soft and moist with that buttery pistachio flavor, and the creamy topping is like the cherry on top—only nutty-er! If you’re someone who loves easy cakes that are a little fancy but don’t demand hours of your time, this one’s going to be your new best friend. Plus, pistachios give it this pretty green hue that looks way more complicated than it actually is. Ready to bake something delicious and impressive without the fuss? Let’s get into it!
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
For the Main Dish:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup ground pistachios (unsalted, shelled)
- ½ cup whole milk
- 1 tsp vanilla extract
For the Pistachio Cream Topping:
- ½ cup heavy cream
- ¼ cup powdered sugar
- 2 tbsp finely ground pistachios
- ½ tsp vanilla extract
- Optional: chopped pistachios for garnish
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing an 8-inch round cake pan. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—that’s where the magic starts. This usually takes a few minutes with a hand mixer.
Step 2:
Next, add the eggs one at a time, beating well after each addition. This helps keep the batter smooth and airy, setting you up for a tender crumb.
Step 3:
In another bowl, whisk together the flour, baking powder, salt, and ground pistachios. Slowly add this dry mix to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Mix just until combined—overmixing will make the cake tough.
Step 4:
Pour the batter into your prepared pan and tap it gently on the counter to release any air bubbles. Pop it into the oven and bake for about 30 minutes, or until a toothpick comes out clean.
Step 5:
While the cake bakes, whip the heavy cream, powdered sugar, vanilla extract, and ground pistachios until soft peaks form. This will be your nutty, luscious topping.
Step 6:
Once the cake is completely cooled, spread the pistachio cream evenly on top and sprinkle with chopped pistachios if you like a little crunch. Slice, serve, and watch everyone’s eyes light up!
Variations & Tips
- Swap ground pistachios for almond meal for a different nutty flavor.
- For extra moisture, brush the cake with a simple syrup flavored with a splash of rosewater or orange blossom water.
- If you don’t have heavy cream, use cream cheese whipped with powdered sugar and pistachios for a tangy twist.
- To keep pistachios fresh and crunchy, toast them lightly in a dry pan before grinding.
- Use a mix of whole and chopped pistachios on top for both texture and visual appeal.
How I Like to Serve It
This cake is perfect with a cup of afternoon tea or coffee on a lazy weekend. I love bringing it out for small celebrations or when friends pop by because it looks impressive but is so straightforward to whip up. Pair it with fresh berries or a drizzle of honey for a lovely spring or summer treat.
Notes
- Store leftover cake covered in the fridge for up to 3 days—bring it to room temp before serving for the best texture.
- This cake freezes well without frosting; thaw before adding the pistachio cream topping.
Closing: This Quick Pistachio Cream Cake is one of those rare desserts that feels fancy but never lets you down, making it a total win every time.
