Ingredients
Scale
- 1 cup shelled pistachios
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 8 oz cream cheese (full-fat, softened)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a food processor, pulse half the pistachios until finely ground; set aside.
- In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and ground pistachios.
- Gradually add dry ingredients alternating with milk until just combined.
- Divide batter between pans and smooth tops. Bake for 25-30 minutes or until golden brown.
- Let cakes cool before removing from pans. Prepare the frosting by beating cream cheese and butter; gradually add powdered sugar until smooth.
- Frost cooled cakes generously and decorate with remaining chopped pistachios.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 364
- Sugar: 28g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg