Vanilla Cardamom cake with Pistachio buttercream

pistachio cake


  • 3 1/4 cups of cake flour
  • 1 tbs + 1 tsp baking powder
  • 3/4 tsp salt
  • 2 1/4 cups of granulated sugar
  • 3/4 cups of unsalted butter, cold and cut into pieces
  • 1 1/2 cups of whole milk
  • 2 tsp of vanilla extract
  • 7 large egg whites
  • 1 tbs cardamom
  • crushed pistachio nuts
  1. Preheat the oven to 350F.  Spray the bottoms of two 6-inch cake pans with baking spray
  2. Place flour, baking powder, and salt in a mixer bowl and stir
  3. Add sugar and stir
  4. Add the cold butter, one piece at a time, mixing on low speed
  5. Combine half the milk and vanilla extract in a cup
  6. In a separate bowl, whisk egg whites and remainder of the milk
  7. Add the milk and vanilla mixture to the dry mixture and mix on low speed for about 5 minutes
  8. Next, add the egg mixture and beat for a few minutes on low speed
  9. Add the cardamom and nuts to the batter and mix slowly until incorporated
  10. Pour batter into cake pans and bake for about 30 minutes or until fully baked (use the toothpick test)

Fluffy pistachio buttercream frosting:

  • 4 cups of confectioner’s sugar
  • 2 sticks of butter (unsalted and at room temperature)
  • 1 tbs milk
  • 2 tsp pistachio extract

Mix all ingredients together on low speed until well incorporated.  Frost as desired!