The PISTACHIO CAKE recipe of your dreams!

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and more antioxidants.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor.

Preheat the oven to 180°C (350°F) and grease or line two 8x3 inch cake pans.

Process 175 g of pistachios in a food processor until you have fine crumbs with a few small chunks; set aside.

Sift together 300 g of flour, 25 g of cornstarch, 0.5 tsp baking soda, 1 tsp baking powder, and 0.5 tsp salt in a bowl; mix well and set aside.

In a large mixing bowl, add 113 g of unsalted butter, 105 g of canola oil, and 332 g of sugar; cream together using a mixer on medium speed for 2 minutes until light and fluffy.

Add 3 large room temperature eggs one at a time, mixing on low speed until each is well incorporated.

Mix in 1 tbsp vanilla extract, 0.5 tsp almond extract, 1 tsp white vinegar, and 168 g of buttermilk; mix until combined.

Fold in half of the dry ingredients until just combined, then add the remaining buttermilk and fold until just combined.

Add the remaining dry ingredients and fold until no streaks of flour remain; be careful not to overmix.

Fold in the crushed pistachios and a small amount of green food coloring until just combined; adjust color as needed without overmixing.

Evenly distribute the batter into the prepared cake pans, level the tops, and drop lightly on the counter to remove air bubbles.

Bake for 40-45 minutes or until a toothpick comes out clean with a few moist crumbs.

Let the cakes cool in the pans for 20 minutes, then run a knife around the edges and turn them out onto a wire rack to cool completely.

For the frosting, beat together 340 g of unsalted butter, 375 g of powdered sugar, 1.5 tsp vanilla extract, 0.5 tsp almond extract, and 120 g of heavy cream on low speed until combined, then increase to medium-high and whip for 10 minutes, scraping down the bowl halfway through.

If the frosting is too cold, microwave it for 5-10 seconds at a time until it softens; then add 112 g of cream cheese and 70 g of crushed pistachios, mixing until smooth without overmixing.

Optionally, add green food coloring to the frosting for color.

Level the tops of the cooled cake layers and trim off the caramelized edges if desired.

Place the first cake layer on a cake stand and spread a generous amount of frosting on top; add the second layer and frost the top and sides of the cake completely.

Use a cake scraper to smooth out the sides of the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens