Pistachio Layer Cake | Courtesy of Sweet Paul Magazine

Makes a 4-layer, 8-inch cake

8 oz unsalted butter, room temperature
13 oz granulated sugar
4 eggs
6½ oz all purpose flour
5½ oz cake flour
1½ teaspoon baking soda
1½ teaspoon baking powder
1 teaspoon salt
1⁄3 cup coarsely ground pistachios
10 oz buttermilk
green gel color

Pistachio Buttercream
16 oz unsalted butter, room temperature
12 oz powdered sugar, sifted
¼ cup finely ground pistachios
1 tablespoon heavy cream
1⁄4 teaspoon vanilla extract


1. Preheat oven to 350F.
2. Grease the bottoms and sides of 4 cake pans and line with round parchment paper. Grease the parchment too.
3. In a large bowl, sift flours, baking soda, baking powder, and salt.
4. Stir in pistachios. Set aside.
5. In the bowl of an electric mixer, cream butter until lightened in color.
6. Add sugar and beat on medium-high until fluffy and lightened in color, about 2 minutes. Scrape down sides of the bowl.
7. Add eggs and continue beating on high until fluffy, about 2 minutes. Scrape down sides of bowl.
8. In 3 parts, starting and ending with the dry ingredients, add the flour mixture and buttermilk into the mixer on low speed until incorporated.
9. Turn mixer on high for 10 seconds to achieve a smooth and glossy batter.
10. Pour batter evenly between baking pans. Rap pans on the counter to level batter.
11. Bake for 28 minutes or until cake doesn’t jiggle when shaken.
12. Allow cake to cool on a wire rack before removing from pans.
13. Make pistachio buttercream by beating butter until smooth and lightened in color in the bowl of an electric mixer.
14. Add sifted powdered sugar and mix until combined.
15. Increase speed to medium-high and beat until light and fluffy, about 3 minutes.
16. Add pistachios, cream, and vanilla extract and beat for an additional 2 minutes.
17. Place 1 layer of cake on a serving tray and add a layer of frosting. Continue with 3 more layers of cake and frosting.
18. Frost the rest of the cake with the remaining of frosting.

This cake is ALMOST too pretty to eat!
This cake is baked with coarsely ground pistachios for a lightly crunchy texture, then frosted and filled with a nutty buttercream of powdered sugar, butter, and finely ground pistachios. Huge preference for freshly ground pistachios rather than canned pistachio paste.

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fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!