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Pistachio Cake with Cream Cheese Frosting Recipe

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4.1 from 23 reviews

This Pistachio Cake with Cream Cheese Frosting is a moist and flavorful dessert combining the nutty richness of roasted pistachios with a delicate hint of matcha and almond extracts. The creamy, lightly sweetened cream cheese frosting complements the tender cake perfectly, making it a delightful treat for any occasion.

Ingredients

Cake Ingredients

  • 1 cup (125 g) all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp matcha powder (optional)
  • 3/4 cup (150 g) granulated sugar
  • 1/3 cup (61.5 g) roasted salted pistachios, finely ground
  • 1 egg, room temperature
  • 1/4 cup (54 g) olive oil
  • 1/2 cup (100 g) Greek yogurt
  • 1/4 cup (59.15 ml) milk, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Cream Cheese Frosting

  • 1/2 cup (113.5 g) cream cheese, very soft
  • 2/3 cup (158.67 g) heavy cream
  • 6-7 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Topping

  • 1 tbsp chopped pistachios

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350℉ (175℃). Line an 8×8 inch brownie pan with parchment paper to prevent sticking and ensure easy removal of the cake.
  2. Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and matcha powder if using. Add the granulated sugar and finely ground roasted salted pistachios, then whisk until evenly combined.
  3. Prepare wet ingredients: In a medium bowl, lightly beat the egg. Add olive oil, Greek yogurt, milk, vanilla extract, and almond extract, whisking until you achieve a smooth mixture.
  4. Combine wet and dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just incorporated – be careful not to overmix to maintain a tender texture.
  5. Bake the cake: Transfer the thick batter into the prepared pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the cake: Let the cake rest in the pan for 20 minutes, then transfer it to a wire cooling rack. Allow it to cool completely before applying the frosting.
  7. Make the cream cheese frosting: In a small bowl, beat the very soft cream cheese until smooth. Add the heavy cream in two parts, beating after each addition until stiff peaks form and the mixture thickens.
  8. Add sweetness and flavor: Mix in the powdered sugar and vanilla extract, beating until the frosting is smooth, creamy, and thick enough to spread.
  9. Frost and decorate: Spread the cream cheese frosting evenly over the cooled cake. Garnish the top with the chopped pistachios for added texture and visual appeal.

Notes

  • For best results, ensure all wet ingredients are at room temperature before mixing.
  • If you prefer a stronger pistachio flavor, you can add finely chopped pistachios into the batter.
  • Matcha powder is optional but adds a subtle earthy flavor and vibrant color to the cake.
  • Make sure the cake is completely cool before frosting to prevent the frosting from melting.
  • The frosting can be made a few hours in advance and refrigerated; bring to room temperature before spreading.

Find it online: https://flavorspath.com/pistachio-cake-with-cream-cheese-frosting-recipe/