Pistachio Cake

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Pistachio Cake
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Author Sally
Published 03122018Updated 04182022
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Made from scratch with real pistachio and almond flavors this rusticchic layered pistachio cake is full of flavor and enhanced with silky cream cheese frosting. Garnish with fresh berries pistachios and flowers for a truly remarkable dessert thats perfect for spring.
The pink flowers pictured on the finished cake are called kalanchoe.

Ingredients
2 cups 260g unsalted pistachios out of shells
2 and 13 cups 275g cake flour spooned leveled
2 teaspoons baking powder
12 teaspoon baking soda
1 teaspoon salt
34 cup 1 5 sticks 170g unsalted butter softened to room temperature
1 and 34 cups 350g granulated sugar
5 large egg whites at room temperature
12 cup 120g sour cream at room temperature
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 cup 240ml whole milk at room temperature
cream cheese frosting
optional 1 tiny drop green food coloring
optional garnishes such as berries and leftover pistachios
Instructions
Preheat oven to 350F 177C. Grease three 9inch round cake pans line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. If its helpful see this parchment paper rounds for cakes video post.
Make the cake Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. Youll have about 1 and 12 cups of crumbs. If you have more than that set aside for garnish.
Pour 1 and 12 cups of pistachio crumbs in a large bowl. Whisk in the cake flour baking powder baking soda and salt. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high speed until smooth and creamy about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined about 2 minutes. Beat in the sour cream vanilla extract