Pistachio Cake
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Sally's Baking Addiction · by Sally★ 4.8

Pistachio Cake

NUTRITION · PER SERVING300M COOK
CAL 41%·PRO 22%
CARBS 97G48% OF CAL
3G FIBER22G OTHER73G TOTAL SUGAR
FAT 45G49% OF CAL
22G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A tender pistachio cake with natural pistachio and almond extract flavors, finished with silky cream cheese frosting. An elegant, refined dessert.

dessertamericanbaked goodvegetarian
View the full recipe on Sally's Baking Addiction →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 2 cups (260g) unsalted pistachios (out of shells)
  • 2 and 1/3 cups (275g) cake flour (spooned & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup (240ml) whole milk, at room temperature*
  • optional: 1 tiny drop green food coloring*
  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 4 cups (480g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste
  • optional: garnishes such as berries and leftover pistachios
PREP
35M
SODIUM
457MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.