The Recipe Critic · by Alyssa Rivers
Pistachio Cake
NUTRITION · PER SERVING80M COOK
CAL 56%·PRO 17%
CARBS 151G54% OF CAL
2G FIBER24G OTHER125G TOTAL SUGAR
FAT 57G45% OF CAL
27G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, airy cake made from scratch with real pistachios and topped with buttercream frosting. An elegant, impressive dessert for special occasions.
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Nutrition & ingredients
Ingredients
serves 10- 2 ¼ cups flour
- 1 cup ground pistachios
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ½ cup vegetable oil
- 4-5 drops green food coloring (optional)
- 4 large egg whites (room temperature)
- 1 pound unsalted butter (room temperature)
- 8 cups powdered sugar
- 1 pinch salt
- 3-4 tablespoons heavy cream (more if needed)
- chopped pistachios (for decorating)
At a glance
PER SERVING · TIME 80M
CAL 56%·PRO 17%
CARBS 151G54% OF CAL
2G FIBER24G OTHER125G TOTAL SUGAR
FAT 57G45% OF CAL
27G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 35m
- Sodium
- 252mg
- Total sugar
- 125g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 219mg
- Calcium
- 73mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 252MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.