- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground pistachios, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the almond extract (if using) and vanilla extract.
- Combine Mixtures: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Beat until just combined. Stir in the pistachio paste or additional ground pistachios if using.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Frosting: Beat the butter for the frosting until creamy. Gradually add the powdered sugar, beating on low until combined, then on high until fluffy. Add the heavy cream or milk, vanilla extract, and ground pistachios. Beat until smooth. If desired, add a few drops of green food coloring to achieve a pistachio-like color.
- Assemble and Frost: If the cakes have domed tops, level them with a knife. Place one cake layer on your serving plate and spread with frosting. Top with the second layer and frost the top and sides of the cake. Decorate with whole or chopped pistachios as desired.
- Serve and Enjoy: Let the cake set for a bit before slicing. Serve and enjoy the rich, nutty flavor of your homemade pistachio cake!
Tips:
- Pistachio Flavor: For a stronger pistachio flavor, you can add a few drops of pistachio extract to both the cake batter and frosting.
- Decoration: Get creative with your decoration! Consider using crushed pistachios around the sides of the cake or creating patterns on top with whole pistachios.
- Storage: This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. Just bring to room temperature before serving for the best flavor and texture.
Enjoy baking and indulging in your pistachio cake, a dessert that’s as delightful to present as it is to eat!