Pistachio Layer Cake

28 ingredients
9 steps

Ingredients

  • Cake:
  • Cooking spray
  • 2 teaspoons cake flour
  • 2/3 cup chopped unsalted dry-roasted pistachios
  • 1/3 cup butter, softened
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 2 cups cake flour (about 8 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fat-free buttermilk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 6 large egg whites
  • Filling:
  • 3 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • Dash of salt
  • 1 cup 1% low-fat milk
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • Frosting:
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 3 cups powdered sugar, sifted (about 13 ounces)
  • 1 1/2 tablespoons 1% low-fat milk
  • 1 teaspoon vanilla extract
  • Remaining ingredient:
  • 1 tablespoon chopped unsalted dry-roasted pistachios

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans). Line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust with 2 teaspoons flour. Set pans aside.
  3. 3
    To prepare cake, place 2/3 cup chopped pistachios in a mini food processor; process until a smooth paste forms (about 3 to 4 minutes), scraping down sides occasionally. Reserve 1 tablespoon pistachio butter; set aside.
  4. 4
    Place remaining pistachio butter and butter in a large bowl; beat with a mixer at medium speed until creamy. Gradually add 1 cup granulated sugar, beating well. Add 2 egg yolks, one at a time, beating well after each addition.
  5. 5
    Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/4 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla.
  6. 6
    Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form using clean, dry beaters. Gently fold one-third of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly between prepared pans. Bake at 350° for 24 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Run a knife around edges of pans; loosen cake layers from pans. Remove cakes from pans. Discard wax paper. Cool cake layers completely on a wire rack coated with cooking spray.
  7. 7
    To prepare filling, combine 3 tablespoons granulated sugar, cornstarch, and dash of salt in a small, heavy saucepan. Add 1 cup 1% milk and egg yolks, stirring with a whisk. Cook over medium-high heat until mixture comes to a boil, stirring constantly with a whisk. Remove from heat; add reserved 1 tablespoon pistachio butter and 1/2 teaspoon vanilla, stirring with a whisk. Place pan in a large ice-filled bowl for 20 minutes or until egg mixture cools to room temperature, stirring occasionally.
  8. 8
    To prepare frosting, place cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beating at low speed just until smooth (do not overbeat). Beat in 1 1/2 tablespoons 1% low-fat milk and 1 teaspoon vanilla until blended and frosting is of spreading consistency.
  9. 9
    Place 1 cake layer on a plate; spread the layer evenly with filling. Top with the remaining cake layer. Spread frosting over top and sides of cake. Sprinkle cake with 1 tablespoon chopped unsalted dry-roasted pistachios.

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