My pistachio cake is made WITHOUT any pudding mixes or emulsions! Instead, we'll combine pistachios, almond extract, and browned butter to create an incredible flavor and crumb.
Recipe: sugarspunrun.com/pistachio-cake/
Ingredients
1 cup unsalted butter (226g)
3 cups cake flour (333g)
2 cups granulated sugar (400g)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ cups buttermilk room temperature preferred (354ml)
2 large eggs room temperature preferred
½ teaspoon vanilla extract
¾ teaspoon almond extract
1 cup dry roasted salted pistachios, finely chopped (145g)
Green food coloring, optional (see note)
1 batch Swiss Meringue Buttercream: sugarspunrun.com/swiss-mering...
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): amzn.to/2C47vQx
3 8” cake pans (Affiliate Link): amzn.to/3ghsWEW
Cake leveler (Affiliate Link): amzn.to/3MltzrT
Instructions
00:00 Introduction
Brown the Butter
00:17 Melt butter in a medium sized saucepan over medium heat.
01:33 Decrease heat to medium-low and cook, stirring and scraping the bottom with a heatproof spatula, until brown bits form on the bottom of the pan (butter will sizzle, foam, and pop then this will slow before it browns). Pour into a heatproof bowl and allow to cool until no longer warm to the touch before proceeding.
Make the Cake
03:44 Preheat oven to 350F (175C) and grease 3 8” (20cm) round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
05:05 In a large mixing bowl (or the bowl of a stand mixer), whisk together cake flour, sugar, baking powder, baking soda, and salt.
05:50 Add (cooled) browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
06:50 In a separate, medium-sized bowl or large measuring cup, whisk together buttermilk, eggs, and extracts until well-combined.
07:50 With mixer on low-speed, gradually drizzle the buttermilk mixture into the flour mixture. Scrape the sides and bottom of the bowl to ensure the batter is uniform (it’s alright if you notice small lumps in the batter).
08:51 Add pistachios and use a spatula to stir until well incorporated.
09:00 Add drops of food coloring, if desired. Stir until uniform in color.
09:57 Evenly divide batter into prepared pans and bake in the center rack of 350F (175C) oven for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
11:10 Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.
Assembly
12:08 Level cakes if needed (I linked to my favorite cake leveler in the “Equipment” section above) and decorate with frosting. I did a smooth, semi-naked covering for the sides of the cake with thicker frosting in between layers and on top of the cake, but you can completely cover the entire cake with a single batch of Swiss meringue buttercream. If desired, top cake with additional chopped pistachios.
Notes
Pistachios
Pistachios can be measured before or after chopping. If you cannot find salted pistachios, increase salt in the recipe to 1 teaspoon.
Food Coloring
Optional, cake will not be green without food coloring. I prefer to use Americolor gel food coloring. I use a small drop each of “Mint” and “Avocado” though either one would work fine. A little goes a long way, pistachio should be a pale green.
Frosting
Swiss Meringue Buttercream is my preference. Other options include marshmallow frosting, cream cheese frosting, white chocolate buttercream, or really any buttercream from my frosting library.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.
Facebook: / sugarspunrun
Instagram: / sugarspun_sam
Pinterest: / sugarspunrun
Email List: sugarspunrun.com/subscribe/