Prepare to embark on a culinary journey that will tantalize your taste buds and leave your guests begging for more! This extraordinary Pistachio Layer Cake with Orange Cream Frosting is not just a dessert—it's a masterpiece that combines the rich, nutty essence of pistachios with the bright, zesty notes of orange. Imagine cutting into a stunning cake that reveals layers of moist, pistachio-infused goodness, crowned with a silky smooth orange cream frosting that will make your mouth water. Whether you're looking to impress at a special occasion or simply treat yourself to an unforgettable dessert, this recipe is about to become your new obsession!
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup ground pistachios
- 1/2 cup orange juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed to ensure everything is well combined.
- In a separate bowl, combine the all-purpose flour and ground pistachios. Gradually add this dry mixture to the butter and sugar mixture, alternating with the orange juice. Begin and end with the flour mixture, mixing until just combined.
- Add the vanilla extract and mix until fully incorporated. Be careful not to overmix the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on them to avoid overbaking.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the orange cream frosting. In a mixing bowl, combine the heavy cream and powdered sugar. Using an electric mixer, whip the mixture on medium-high speed until soft peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of orange cream frosting on top of the first layer.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining orange cream frosting to frost the top and sides of the entire cake.
- For an added touch, you can garnish the top of the cake with chopped pistachios or orange zest if desired.
- Slice and serve your delicious pistachio layer cake with orange cream frosting. Enjoy!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other dairy ingredients are at room temperature before mixing. This helps create a smoother, more evenly mixed batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to a tough, dense cake.
- Grind Pistachios Finely: For the best texture, use a food processor to grind pistachios into a fine powder. This ensures even distribution throughout the cake.
- Check Cake Doneness Carefully: Use the toothpick test to ensure your cake is perfectly baked. Insert a toothpick into the center—if it comes out clean or with just a few crumbs, your cake is ready.
- Cool Completely Before Frosting: Patience is key! Let your cake layers cool completely to prevent the frosting from melting or sliding off.
- Frosting Technique: For a professional look, use an offset spatula to apply the orange cream frosting smoothly and evenly.
- Optional Garnish: Enhance the visual appeal by sprinkling chopped pistachios or grating fresh orange zest on top of the cake for an extra layer of flavor and texture.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 75g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 180mg
