Luscious Pistachio Cream Cake

Luscious Pistachio Cream Cake

Ingredients:

Cake:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 cup shelled pistachios, finely chopped
1/2 cup white chocolate chips

Frosting:

1 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
1/2 cup pistachios, finely chopped for garnish

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk, beginning and ending with the dry ingredients.

Mix until just combined. Fold in the chopped pistachios and white chocolate chips.

Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting:

. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy.

. Assemble the cake by placing a single layer on a serving platter and spreading a generous amount of frosting over the top. Repeat with the remaining layers. Frost the top and sides of the cake, then decorate with finely chopped pistachios.

. Refrigerate the cake for at least 30 minutes before serving to set the frosting.

Enjoy