Pistachio Cake with Perfectly Plush Crumb
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- Опубликовано: 23 июл 2024
- My pistachio cake is made WITHOUT any pudding mixes or emulsions! Instead, we'll combine pistachios, almond extract, and browned butter to create an incredible flavor and crumb.
Recipe: sugarspunrun.com/pistachio-cake/
Ingredients
1 cup unsalted butter (226g)
3 cups cake flour (333g)
2 cups granulated sugar (400g)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 ½ cups buttermilk room temperature preferred (354ml)
2 large eggs room temperature preferred
½ teaspoon vanilla extract
¾ teaspoon almond extract
1 cup dry roasted salted pistachios, finely chopped (145g)
Green food coloring, optional (see note)
1 batch Swiss Meringue Buttercream: sugarspunrun.com/swiss-mering...
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link): amzn.to/2C47vQx
3 8” cake pans (Affiliate Link): amzn.to/3ghsWEW
Cake leveler (Affiliate Link): amzn.to/3MltzrT
Instructions
00:00 Introduction
Brown the Butter
00:17 Melt butter in a medium sized saucepan over medium heat.
01:33 Decrease heat to medium-low and cook, stirring and scraping the bottom with a heatproof spatula, until brown bits form on the bottom of the pan (butter will sizzle, foam, and pop then this will slow before it browns). Pour into a heatproof bowl and allow to cool until no longer warm to the touch before proceeding.
Make the Cake
03:44 Preheat oven to 350F (175C) and grease 3 8” (20cm) round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
05:05 In a large mixing bowl (or the bowl of a stand mixer), whisk together cake flour, sugar, baking powder, baking soda, and salt.
05:50 Add (cooled) browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
06:50 In a separate, medium-sized bowl or large measuring cup, whisk together buttermilk, eggs, and extracts until well-combined.
07:50 With mixer on low-speed, gradually drizzle the buttermilk mixture into the flour mixture. Scrape the sides and bottom of the bowl to ensure the batter is uniform (it’s alright if you notice small lumps in the batter).
08:51 Add pistachios and use a spatula to stir until well incorporated.
09:00 Add drops of food coloring, if desired. Stir until uniform in color.
09:57 Evenly divide batter into prepared pans and bake in the center rack of 350F (175C) oven for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
11:10 Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.
Assembly
12:08 Level cakes if needed (I linked to my favorite cake leveler in the “Equipment” section above) and decorate with frosting. I did a smooth, semi-naked covering for the sides of the cake with thicker frosting in between layers and on top of the cake, but you can completely cover the entire cake with a single batch of Swiss meringue buttercream. If desired, top cake with additional chopped pistachios.
Notes
Pistachios
Pistachios can be measured before or after chopping. If you cannot find salted pistachios, increase salt in the recipe to 1 teaspoon.
Food Coloring
Optional, cake will not be green without food coloring. I prefer to use Americolor gel food coloring. I use a small drop each of “Mint” and “Avocado” though either one would work fine. A little goes a long way, pistachio should be a pale green.
Frosting
Swiss Meringue Buttercream is my preference. Other options include marshmallow frosting, cream cheese frosting, white chocolate buttercream, or really any buttercream from my frosting library.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator for up to 5 days.
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Хобби
I JUST made my husband a pistachio cake on 8/15/23 for his birthday!! I always use your cake recipes I wish I had this sooner 😭
Sounds like a second birthday celebration is in the works! ;)
This looks amazing!
Sam, you have AMAZING recipes!
I love this cake and I definitely will be making it quite often✨
I love pistachios -- can't wait to try this!
Love pistachios so I should love this cake. Right! Can't wait to make it.
You're definitely going to love this one! :)
This cake is one of the best cakes I’ve ever baked! I’ve made tons of cakes in my life. Made cupcakes for a get together and they were all gobbled up. The next day I repeated the recipe in a Bundt pan so we could have more. Didn’t use reverse creaming method though. Just the usual add flour alternately with milk. Added my coloring and extract to the sugar butter and eggs so as not to over mix the flour. Thank you for perfecting the recipe and for sharing it.
That is so awesome! I’m so glad it was such a hit! 😊
OMG YES! I was waiting for this. Pistachios are my favorite.
You are going to love it! :)
I have been searching for a pistachio cake recipe for awhile now. I am definitely trying your recipe! Looks amazing 👏 😍
Vegan butter brown no repec cooling vegan butter no milk no eggs no
Gorgeous cake!
I would add some pistachio paste instead of almond extrac: it enhances pistachio flavour and gives the cake a subtle natural green colour. Just a drop of food colouring, and that's it!
I'll try this cake for sure.
Thanks once more. 🥰
Yes I totally agree with you, i am using a pistachio paste in my almost pistachio cake, it is Flavor enhances of pistachio and adds color
And you have done it again, pistachio is my favorite flavour!
Enjoy! :)
i don't know what was better - the cake or the frosting! This was a great cake for my pistachio loving husband. Truly a delicious cake.
Im just imaging making this into any ice cream cake! I may just have to do this! Thanks, Sam!
That sounds incredible! :)
I just made this yesterday but with vanilla and white chocolate buttercream and it turned out AMAZING! Everyone loved it 😋🥰
I'm so glad everyone enjoyed it! :)
So tasty !
Good morning ! This unusual cake is perfect for the Labour Day celebration. Thank you !
Definitely! Enjoy! :)
Thank you for making rhis delicious recipe it's my favourite ❤❤
You're welcome! Enjoy! :)
The BEST Sam many thanks bless to your family
Thank you! :)
I adore your recipes they are my staple cakes for my home baking❤
Thank you so much! :) I'm glad you enjoy them! :)
Looks so so good,
Enjoy! :)
U always have amazing recipes this sounds delicious .I think I will be making this . I love pistachios .
Sure thing! :)
I’m making pistachio cake for my birthday. I’m excited for this recipes turn out!
I hope you love it! :)
Love your videos
Looks tasty. OK, gonna try this.
I hope you love it! :)
I made it yesterday. Amazing!: flavourful, moist, ... and soft crumb. I'll be making it again next week for another family birthday.
The step of browning the butter is worth the time it takes. Delicious!
Regards!
I'm so glad you enjoyed it so much! :)
Your baking is the best ever. From South Africa❤
Thank you so much! :)
Hi!
As I told last week, I made this cake again today for the second time, and it is even better than the one last week. 😋
Once you start, you can't stop eating.
Thanks for sharing your recipes so generously, without keeping any secret.
Regards! 🥰
You're very welcome! I'm so glad you've enjoyed the cake so much! :)
Really delicious cake. I made this cake with white chocolate butter cream and added some homwmade pistachio butter. It was heaven ❤ thank you so much for sharing!
You're welcome! I'm so glad you enjoyed it! :)
Delicious
Thank you 😋
Great for Pistachio ice cream 😉
Absolutely! :)
I love pistachios
You're going to love this cake! :)
I tried your carrot cake
Taste best I ever had
Thank you 🙏🏻 so much
I will give it a try Pistachio cake soon
I'm so glad you enjoyed the carrot cake. I hope the pistachio cake is just as much of a hit! :)
I love pistachio’s cake and every while i am doing it, but I will try your technique by using brown butter, and mix the sugar with the dry ingredients
I halved the recipe (3 layers is too much for us) baked in 9 x9 pan for 22 mins. Topped with whipped white chocolate ganache. It was delicious!
I’m so glad you enjoyed it! Thank you for your feedback and bake time! 😊😊
Ik it’s said not to eat raw batter but I’ve licked the bowl ever since I was a kid and still do 🤷🏾♀️. Ty for sharing
Could you make a carrot cake recipe with coconut and pineapple and without frosting but still super moist?
Excellent recipe Sam. Finally a zucchini-free recipe#antizucchinemovement . But my boy Luke is not a fan of pistachios either. Two questions though: 1) How come you don't add ice cubes to the hot brown butter to compensate for the water lost in browning? 2) If the pistachios cause the cake crumb to crumble a bit more, would adding a proportion of AP flour help with stability? Because I really love the amount of pistachios you use and I think this can be a really nice and unique birthday cake!
Your recipes always look so good
Can u plse send me recipe for light moist lemon poppy seed cake thank u so much
Thank you! Unfortunately I don't have a lemon poppyseed cake. :(
wow i like all you are video cake you are best
Thank you so much 😀
you most welccome
One more thing...please consider making a video on “angel biscuits”. They are normal flour, buttermilk, baking powder biscuits with yeast added and then they are left to rise for an hour. I made the recipe that’s shown in YT’s top recommendation video and it was incredible. I think my biscuits turned out even better than the ones in my reference video. The only thing I’d change about the recipe I used last is that I would use a lot less sugar. I would love to see the Sugar Spun Run version of angel biscuits!
I have actually not had an angel biscuit so I will have to try some! Thank you for the suggestion. :)
@@SugarSpunRun My grandmother used to keep a container of her Angel Biscuit dough in the refrigerator at all times so she could serve a bit of fresh hot bread with every meal. She used plain vegetable oil when making her refrigerator dough, instead of shortening. So delicious! FYI, hers looked more like little yeast rolls than biscuits. Maybe aging the dough changes the way it behaves? Haven't tested the theory. (a box of roll dough in the fridge all the time? too much temptation for me.)
One thing I always wonder about brown butter-how do you know you have the right volume left once it's done Browning?
Hi Sam, I love pistachio cake but I'm still trying to decide which icing I like best, do you have a recipe for pistachio frosting/icing....I want to give that a try, but your cake is FABULOUS, as always, you're amazing...let me know about the recipe when possible, thank you again dear lady!❤
1 box pistachio pudding
1 cup heavy cream
3/4 cup milk
1 TBS powdered sugar
Whip to stiff peaks. Optionally you can add pistachios or walnuts
Cream cheese frosting would also work really well.
This looks delicious! Can you provide a link to your mini food processor?
Absolutely! Here's my affiliate link. I love this thing! It's an immersion blender, food processor, whisk. It's great! :) amzn.to/3jOtrp2
Yummmmmmm brown butter in a cake??!!?!? Yummmm AND pistachio cake with almond extract!!!! Yummmm this will be my first time trying pistachio cake but I know it’s gonna be good!!!!! I also use your brown butter choc chip recipe and it’s the BEST RECIPE EVER!!!!! Everyone needs to try it asap!!!! Gonna change your life 🎉
I hope you love it! I know you will. ;)
That looks devine! When will you have your own cookbook, Sam?🙃
I'm working my way there! It's a process for sure, but I promise I am working on it. :)
@@SugarSpunRun I am sure it is! I shall wait patiently🙃
Hi Sam how are you I’m going to make this cake😮
I'm doing well. Thank you! I wish the same for you. Enjoy! :)
Please tell me you have that T-shirt as merch! 🫠
Thank you for the recipe! I have a couple of questions:
1. What if I dont have three cake tins? Can I still make the same amount of recipe and bake one cake at a time? Can the rest of the batter wait?
2. I also dont have cooling rack. What can you suggest as an alternative?
I cannot go buy these equipments because i will only bake at a holiday house and will not be able to take them home with me.
You could bake these one at a time. For cooling rack alternatives, do you have a toaster oven rack you could use?
Do you think I could use refined coconut oil or avocado oil instead of butter? My breastfed baby is allergic to dairy 😭😭😭
What can be used as substitute to eggs?
Hi! This would be perfect for any occasion. I live in the UK though, and I don't believe that we have cake flour. We have instead, all-purpose flour - Would you recommend that option to be an exact alternative to cake flour? Dying to bake thissss. Thank you
All purpose flour will work here. You need to substitute it correctly. If you use weight measurements it will be the same weight. :)
I will try - thanks @@SugarSpunRun x
Would this reciepe work for high altitude baking?
I am not familiar with high altitude baking so I can't say for sure if you would need to make any alterations. :( Let me know how it goes if you try it! :)
Just so you know I am totally gonna make this but it is 100% the reason I am fat
🤣 I accept no responsibility. 🤣
Can I use milk instead of butter milk?
I would recommend making my buttermilk substitute using the milk. :) ruclips.net/video/nzXgl6ayZxc/видео.html
Can you make a mascarpone frosting for this?? Do you have a recipe?
You could make a mascarpone frosting. I have one on my chantilly cake. sugarspunrun.com/chantilly-cake/#recipe :)
Hi Sam how are you I’m Laura I’m going to make this cake😊
I'm doing well. Thank you! I hope you are doing well and enjoy this cake! :)
Is there really that much of a difference between salted and unsalted butter when baking most things? I did a quick, back of the envelope calculation a while ago and there really isn’t that much salt in salted butter. Plus, lots of sweet recipes have a small amount of salt in them.
So there's a few reasons to use unsalted butter and it ultimately really comes down to preference. Each stick of salted butter has about 1/4 teaspoon of salt in it. Typically unsalted butter is believed to be fresher because the salt can preserve the butter. For consistency I use unsalted butter and control the salt that goes into the baked goods. :)
How Much butter did u add!!!plz explain the amount
Hi! It is discussed in the video but also shared in the description 🙂
Lol! Last comment, ❤.
🤣
In bharat we call this Brown butter a ghee
Just use ghee?🤷🏼♀️
Won’t be quite the same but could still work
Why dont u turn the cake layers over?? Flip over the 3 slightly domed tops & you have nice flat layers to ice. Why cut off & waste cake????? The domes flatten out after they are flpped. (Hope you didnt pay too much for your cake leveling tool) 😸
That doesn’t work, the cake will still be domed and not perfectly level. If you are comfortable with that it is no problem though 🙂
You do NOT leave the cake in for 25 minutes it's not ready you usually need to leave it baking for 35-45 minutes that is too early and you open the oven and it'll drop please tell correct cooking time to other people
They only need to bake for about 25 minutes. These are thinner cake layers. Of course, every oven is going to be different, but they should be around 25 minutes. :)