Ingredients:
- 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
- Preheat the oven to 350F. Spray the bottoms of two 6-inch cake pans with baking spray
- Place flour, baking powder, and salt in a mixer bowl and stir
- Add sugar and stir
- Add the cold butter, one piece at a time, mixing on low speed
- Combine half the milk and vanilla extract in a cup
- In a separate bowl, whisk egg whites and remainder of the milk
- Add the milk and vanilla mixture to the dry mixture and mix on low speed for about 5 minutes
- Next, add the egg mixture and beat for a few minutes on low speed
- Add the cardamom and nuts to the batter and mix slowly until incorporated
- 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!