Just a spoonful of sugar... oh, let's be real!

Pistachio Heaven!

Pistachio Heaven!


Yesterday I needed a pistachio cake, fast… for today!

After searching through my favorite recipes I narrowed it down to two:  a pistachio pudding bundt or a layer cake.  I chose to make a pretty 3-layer white cake with added pistachios in the batter.

I used a recipe I originally found on handletheheat.com for the cake itself, though I opted to use my own favorite cream cheese buttercream.  Yum!

After baking and turning out my cakes to cool a bit I always freeze my layers while still warm (not hot), wrapping each one in a few layers of saran wrap.  It’s easier to frost a frozen layer.


 Apply your crumb coat, chill for about a half an hour and then have fun icing!








Pistachio Layer Cake Recipe

An amazing and moist pistachio cake. I made this using 3 8" pans.

Course Dessert


  • 1 c pistachios, shelled (I used unsalted/unroasted but roasted would be most fabulous!)
  • 3 c flour
  • 1/4 c cornstarch
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1 c butter (2 sticks)
  • 1 3/4 c sugar
  • 1 whole egg
  • 1 T vanilla
  • 1 1/2 c whole milk
  • 3 egg whites
  • 1/4 t cream of tartar


  1. Preheat oven to 350 degrees (if using a dark colored pan, preheat to 325 degrees F). 

    Grease the bottom and sides of 3 (8-inch) cake pans with *Goop (or grease & flour).

    In a mixing bowl, mix together flour, cornstarch, baking powder, baking soda, and salt. Set aside.

    Puree pistachios in a food processor or blender until coarsely chopped and then take 2 tablespoons and add it to the dry ingredients.

    Continue to puree the rest of the nuts until it becomes a powder. Mix into the dry ingredients.

    In the bowl of an electric mixer with a paddle attachment, whip the butter for 2 minutes.

    Add the sugar and beat until light and fluffy. Mix in the whole egg and the vanilla until just combined.

    In 3 batches, alternate mixing the dry ingredients and milk into the butter. Mix completely before adding each additional batch. Scrape down the sides as needed.

    In a separate mixing bowl, whip egg whites and cream of tartar until it reaches soft peaks. Fold the whipped egg whites into the batter until combined.

    Pour batter into 3 cake pans and smooth the tops.

    Bake for 28-32 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing and cooling completely on a wire rack.

    *Goop = equal parts flour, oil & shortening. I mix up a bunch (say, 1-cup of each ingredient) and keep in chilled in the fridge in Tupperware so it’s ready when I need it. This is a miracle cake release mix!  Since I’ve been using it, my cakes slide right out. The stuff is magical! The stuff is amazing! 


Cream Cheese Buttercream Frosting Recipe


  • 1 1/2 c butter, room temp (3 sticks)
  • 8 oz cream cheese, room temp
  • 3 lbs powdered sugar
  • 1 T vanilla
  • 2-3 T milk or cream, as needed


  1. Cream the butter on low speed, then medium a few minutes until creamy.

    Add the cream cheese and vanilla, continue to mix until smooth.

    Add the powdered sugar a few cups at a time, mixing each additional. After the last of the sugar is added, I turn the mixer on higher for 3-4 minutes.

    Add milk, a tablespoon at a time until it's the consistency you want.  If you add too much so it becomes too thin just add more sugar. 

    Creamy, dreamy!


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