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Pistachio Vanilla Cake Recipe

Pistachio Vanilla Cake Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 5
Calories 300 kcal

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup ground pistachios no shells
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup soft butter
  • 1 cup sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • ½ cup milk
  • ½ cup plain yogurt or sour cream
  • Extra chopped pistachios for topping
  • Optional: vanilla frosting or whipped cream

Instructions
 

  • Heat the oven to 350°F (175°C).
  • Line cake pans with parchment paper.
  • Mix flour, pistachios, baking powder, soda, and salt.
  • In another bowl, beat butter and sugar until smooth.
  • Add eggs one by one. Mix after each.
  • Add vanilla, milk, and yogurt. Mix well.
  • Slowly add dry mix into the wet mix.
  • Don’t mix too much—just until combined.
  • Pour the batter into the two pans evenly.
  • Bake for 25–30 minutes, until golden and firm.
  • Check with a toothpick—it should come out clean.
  • Cool cakes in pans for 10 minutes.
  • Then move to a rack to cool fully.
  • Add frosting or serve the cake plain.
  • Sprinkle chopped pistachios on top if you like.

Notes

  • Use fresh, unsalted pistachios for the best taste.
  • Grind the pistachios to a fine texture.
  • Parchment paper helps the cake come out easily.
  • Wait until the cake cools before frosting it.
  • Yogurt makes the cake soft and moist.
Keyword Pistachio Vanilla Cake Recipe