Elegant Pistachio Cake
Elegant Pistachio Cake
Ingredients
For the Pistachio Cake Layers
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon pistachio extract, optional
- 2 drops green food coloring, optional
For the Pistachio Mousse
- 1 1/2 cups heavy cream, cold
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup pistachio butter
- 1 teaspoon pistachio extract
- 3 drops green food coloring, optional
For the White Chocolate Ganache
- 6 ounces white chocolate chips
- 1/2 cup heavy cream
For Assembly and Garnish
- 1/2 cup pistachios, finely chopped
- 1 cup fresh raspberries
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter until light and fluffy. Beat in the large eggs one at a time, mixing well after each addition. Stir in the whole milk, vanilla extract, pistachio extract (if using), and green food coloring (if using).
⏱️ 5 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 6
Let the cake layers cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. This is a crucial step for easy handling.
⏱️ 60 min
- 7
While the cakes cool, prepare the pistachio mousse. In a large bowl, beat the cold heavy cream until soft peaks form. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add the pistachio butter, pistachio extract, and green food coloring (if using) to the cream cheese mixture and beat until well combined.
⏱️ 10 min
- 8
Gently fold the whipped cream into the pistachio cream cheese mixture until fully incorporated. Transfer the mousse to a piping bag fitted with a large round tip.
⏱️ 5 min
- 9
To make the white chocolate ganache, place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate chips and let sit for 5 minutes. Whisk until smooth and glossy. Let the ganache cool slightly until it's pourable but not hot.
⏱️ 10 min
- 10
Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Pipe a generous, thick layer of pistachio mousse over the cake layer, spreading it evenly to the edges.
⏱️ 5 min
- 11
Sprinkle about half of the finely chopped pistachios evenly over the mousse layer.
⏱️ 1 min
- 12
Carefully place the second cake layer on top of the pistachio crumble. Pipe another generous layer of pistachio mousse over the top, spreading it smoothly.
⏱️ 3 min
- 13
Pour the slightly cooled white chocolate ganache over the entire cake, allowing it to drip down the sides. Use an offset spatula to gently spread the ganache if needed, ensuring full coverage.
⏱️ 2 min
- 14
Immediately arrange the fresh raspberries artfully on top of the ganache. Sprinkle the remaining chopped pistachios around the raspberries and on the surface of the cake for extra texture and color.
⏱️ 5 min
- 15
Refrigerate the cake for at least 1 hour to allow the ganache to set and the flavors to meld.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Elegant Pistachio Cake
For the Pistachio Cake Layers
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon pistachio extract, optional
- 2 drops green food coloring, optional
For the Pistachio Mousse
- 1 1/2 cups heavy cream, cold
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup pistachio butter
- 1 teaspoon pistachio extract
- 3 drops green food coloring, optional
For the White Chocolate Ganache
- 6 ounces white chocolate chips
- 1/2 cup heavy cream
For Assembly and Garnish
- 1/2 cup pistachios, finely chopped
- 1 cup fresh raspberries
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter until light and fluffy. Beat in the large eggs one at a time, mixing well after each addition. Stir in the whole milk, vanilla extract, pistachio extract (if using), and green food coloring (if using).
⏱️ 5 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 6
Let the cake layers cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely. This is a crucial step for easy handling.
⏱️ 60 min - 7
While the cakes cool, prepare the pistachio mousse. In a large bowl, beat the cold heavy cream until soft peaks form. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add the pistachio butter, pistachio extract, and green food coloring (if using) to the cream cheese mixture and beat until well combined.
⏱️ 10 min - 8
Gently fold the whipped cream into the pistachio cream cheese mixture until fully incorporated. Transfer the mousse to a piping bag fitted with a large round tip.
⏱️ 5 min - 9
To make the white chocolate ganache, place the white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate chips and let sit for 5 minutes. Whisk until smooth and glossy. Let the ganache cool slightly until it's pourable but not hot.
⏱️ 10 min - 10
Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Pipe a generous, thick layer of pistachio mousse over the cake layer, spreading it evenly to the edges.
⏱️ 5 min - 11
Sprinkle about half of the finely chopped pistachios evenly over the mousse layer.
⏱️ 1 min - 12
Carefully place the second cake layer on top of the pistachio crumble. Pipe another generous layer of pistachio mousse over the top, spreading it smoothly.
⏱️ 3 min - 13
Pour the slightly cooled white chocolate ganache over the entire cake, allowing it to drip down the sides. Use an offset spatula to gently spread the ganache if needed, ensuring full coverage.
⏱️ 2 min - 14
Immediately arrange the fresh raspberries artfully on top of the ganache. Sprinkle the remaining chopped pistachios around the raspberries and on the surface of the cake for extra texture and color.
⏱️ 5 min - 15
Refrigerate the cake for at least 1 hour to allow the ganache to set and the flavors to meld.
⏱️ 60 min