ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pistachio Layer Cake

Yield 16 servings (serving size: 1 slice)
To flavor the cake and the filling, we've processed pistachios into a smooth nut butter. Some large grocery stores and health-food stores may carry a prepared, plain pistachio butter. If you have it, substitute 1/3 cup commercial pistachio butter for 2/3 cup chopped pistachios.


  • 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

Nutrition Information

  • calories 330
  • caloriesfromfat 26 %
  • fat 9.4 g
  • satfat 4.3 g
  • monofat 2.9 g
  • polyfat 1.2 g
  • protein 6.6 g
  • carbohydrate 55.7 g
  • fiber 0.9 g
  • cholesterol 67 mg
  • iron 1.7 mg
  • sodium 230 mg
  • calcium 61 mg

How to Make It

  1. Preheat oven to 350°.

  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. 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. 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. 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. 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. 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. 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. 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.