This is one cake you will not regret. In fact, it's so yummy that it will likely become your favorite or most requested cake! I made this for my grandma's 84th birthday in 2022 and I went above and beyond by topping it with a pistachio baklava, but it is totally optional. The cake overall was perfection 🤌🏻.
Yield: One 2-layer 8” or 9” round cake
Ingredients (cake):
1 1/2 cup pistachios, pulsed into very fine crumbs
2 cups flour
1 tsp salt
1/2 tsp baking soda
3 tsp baking powder
4 tbsp vegetable oil
1/2 cup unsalted butter, room temp
1 1/2 cup sugar
2 eggs and 2 egg whites
2 tsp vanilla extract
1/2 tsp almond extract
12 tbsp sour cream
12 tbsp milk
Ingredients (cream cheese frosting):
12 oz cream cheese, room temp
1 1/2 cup unsalted butter, room temp
Pinch of salt
4 tsp vanilla extract
4 tsp honey
8 cups powdered sugar
Optional toppings: blackberries, pistachio baklava, whole and/or ground pistachios
Directions (cake):
Preheat oven to 350 and line and grease two, 8“ or 9” round cake pan. In a medium bowl, combine pistachios, flour, salt, baking soda, baking powder, and salt. Stir to combine. In a stand mixer with a whisk attachment, combine butter and oil, then add sugar and beat until light and fluffy, about 5 minutes. Add the eggs and egg whites, vanilla, almond extract, and beat until light and fluffy, another 5 minutes. Add the sour cream and milk and mix gently until incorporatated. Fold in the dry ingredients using a spatula until no streaks remain. Divide the batter evenly between your pans and bake for 20-25 minutes or until light golden. Allow cake to cool completely in the pan. For best results, freeze your cake layers before frosting. You can wrap the cake in plastic wrap then stick them straight in the freezer for 1-3 hours or overnight.
To make the frosting, in a stand mixer, beat the butter and cream cheese until light and fluffy, about 2-3 minutes. Add in the vanilla, pinch of salt, honey, and about 1/2 of the powdered sugar. Whip to combine, gradually adding the rest of the powdered sugar until the frosting has reached your desired consistency (I like light and airy frosting).
Once the cake has completely cooled and frosting has been made, it's time to assemble! This is completely up to you. I end up making 3 layers and putting frosting in between each layer. A crumb coat is recommended. Use a warm spatula (run it under hot water) to get rid of any air bubbles in the frosting and decorate to your liking!
Recipe taken from and inspired by Broma Bakery
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