Pistachio Cream Cake: 12 Layers of Deliciousness

This Pistachio Cream Cake offers a rich and nutty flavor with a creamy filling and smooth frosting.

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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Fold in the finely ground pistachios.
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
In a mixing bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Gently fold in the pistachio paste and vanilla extract until well combined.
In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and milk, beating until smooth and fluffy. Stir in the vanilla extract.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of pistachio cream filling on top.
Place the second cake layer on top and press down gently.
Use the frosting to cover the top and sides of the cake. Smooth out the frosting with a spatula.
Sprinkle crushed pistachios on top of the frosted cake for decoration.
Slice and serve. Enjoy the delightful flavors of pistachio in every bite!