Pressure Cooker Pistachio Cake
A rich and moist pistachio cake made more tender with pressure cooker baking, infused with almond and vanilla, and topped with velvety cream cheese frosting.
Equipment
- 1 Food Processor
- 1 Mixer stand or hand
- 3 8-inch cake pans greased and lined
Ingredients
Cake Batter
- 2 cups unsalted pistachios shelled
- 2 ⅓ cups cake flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 5 egg whites large, room temp
- ½ cup sour cream room temp
- 1 cup whole milk room temp
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 drop green food coloring optional
Frosting
- 16 ounces cream cheese softened, full-fat
- ½ cup unsalted butter softened
- 4 cups confectioners’ sugar
- 1 ½ teaspoons vanilla extract
- 1 pinch salt
- berries or leftover pistachios for garnish
Instructions
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
- Pulse pistachios in food processor until finely ground. Combine with cake flour, baking powder, soda, and salt.
- In large bowl, beat butter and sugar on high for 2 minutes until fluffy. Add egg whites one by one, mixing well each time.
- Stir in sour cream and extracts. Mix dry ingredients in three parts with mixer on low.
- Divide batter into pans, smooth tops. Bake 28–32 min until tester comes out clean. Cool ten minutes in pans, then on wire rack.
- Make frosting: beat cream cheese, butter, sugar, vanilla, and salt until smooth.
- Frost cooled cake with frosting. Decorate with berries or crushed pistachios as desired.
- Store leftovers in airtight container. Can freeze up to 3 months. Thaw overnight and bring to room temp before serving.
Notes
For best results, use room temperature ingredients and avoid overmixing. For an extra touch, add a sprinkle of chopped pistachios over the frosting before serving.