Description

This decadent pistachio cake features moist and tender cake layers infused with pistachio paste and finely ground pistachios, complemented by a luscious cream cheese-based filling with mini marshmallows for added texture, and topped with a rich, creamy pistachio frosting studded with chopped pistachios. Perfect for special occasions, this multi-layered cake offers a harmonious blend of nutty flavors and creamy sweetness with a beautiful presentation.

Ingredients

Scale

Ingredients for the Cake Layers

5 eggs, separated
1 ¾ cups granulated white sugar
1/8 teaspoon cream of tartar
¾ cup unsalted butter, room temperature
¼ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon pistachio paste (not extract)
1 cup buttermilk
2 cups all-purpose flour
½ cup finely ground unsalted pistachios
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Ingredients for the Filling

¾ cup cream cheese, room temperature
½ cup unsalted butter, room temperature
¼ cup confectioners’ sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon pistachio paste
½ cup small white marshmallows (or 4 large)
1 tablespoon vegetable oil
1/3 cup + 1 tablespoon condensed milk
½ cup + 1 tablespoon whipping cream
1 ½ cups finely chopped unsalted pistachios

Ingredients for the Frosting

2/3 cup whole milk
Seeds from ½ vanilla bean or 1 teaspoon vanilla extract
½ cup granulated sugar
3 egg yolks
1 tablespoon cornstarch
2/3 cup cream cheese, room temperature
2/3 cup unsalted butter, room temperature
2 tablespoons confectioners’ sugar
½ teaspoon salt
1 ½ cups finely chopped unsalted pistachios

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Instructions

Prepare the Cake Batter: Preheat your oven to 350 °F (175 °C). In a large bowl, sift together the all-purpose flour, finely ground pistachios, baking powder, baking soda, and salt; set aside. In another bowl, cream the unsalted butter and 1 cup of granulated sugar using a hand mixer until pale and fluffy to incorporate air for a tender crumb. Add the vegetable oil, then beat in the egg yolks one at a time. Mix in the vanilla extract and pistachio paste. Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Stir gently just until combined to avoid a dense cake.
Beat the Egg Whites: Using a clean, dry bowl and beaters, whip the egg whites along with the remaining ¾ cup sugar and cream of tartar until stiff, glossy peaks form. Carefully fold the whipped egg whites into the cake batter in three additions, folding from the outside in to maintain airiness and volume.
Bake the Cake: Divide the batter evenly between two greased and floured 9-inch cake pans. Bake in the preheated oven for around 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes rest in pans for about 10 minutes before transferring them to a wire rack to cool completely.
Make the Filling: In a large bowl, beat together cream cheese, unsalted butter, and confectioners’ sugar until light and fluffy. Add salt, vanilla extract, and pistachio paste, and beat until smooth. Coat the marshmallows with vegetable oil and gently heat until they soften slightly, then fold them into the cream mixture. Add the condensed milk and beat quickly until creamy. Finally, mix in the whipping cream just until incorporated. Chill the filling in the refrigerator for about one hour before use.
Prepare the Frosting: In a small pot, warm the whole milk, granulated sugar, and vanilla bean seeds over low heat. In a separate bowl, whisk together the egg yolks and cornstarch, then gradually temper the egg mixture by whisking in a small amount of the warm milk. Pour this mixture back into the pot and cook over medium heat, stirring constantly until thick custard forms. Cover and refrigerate the custard for at least one hour. Once chilled, beat the custard with cream cheese, unsalted butter, confectioners’ sugar, and salt until smooth. Stir in the chopped pistachios evenly.
Assemble the Cake: Using a sharp knife, horizontally slice each cooled cake layer in half to create four thin layers. Place the first layer on a serving plate, spread a generous amount of filling on top, and sprinkle with chopped pistachios. Repeat this layering process with the next two layers. Refrigerate the assembled cake for about 30 minutes to set before applying the frosting. Once chilled, frost the outside evenly and adorn with additional chopped pistachios for decoration.

Notes

For best results, ensure all room temperature ingredients are properly softened to facilitate easier mixing and a smoother batter.
Handling the egg whites gently when folding into the batter is crucial to maintain the cake’s light and airy texture.
If pistachio paste is unavailable, finely grinding shelled pistachios with a little oil can be an alternative to achieve similar flavor.
The marshmallows add a unique texture inside the filling; white mini marshmallows are preferred for their mild flavor and consistency.
Chilling the filling and the assembled layers helps the cake hold its shape and improves flavor melding.
Vanilla bean seeds provide a richer vanilla flavor in the frosting but can be substituted with vanilla extract if preferred.
Store the cake refrigerated and consume within 3-4 days for optimal freshness.