This layer cake uses real pistachios! Pistachio paste and chopped are in the fluffy sponge cake. Pistachio Italian Meringue Buttercream gives every bite multiple pistachio flavours.
Preheat oven to 350°F / 180°C and grease two 8-inch cake pans. I spray my cake pans with nonstick spray and put parchment paper cake circles on the bottom.
2
Mix butter and sugar in a large bowl or stand mixer bowl on medium speed until fluffy. I used a paddle-attached stand mixer, but a large bowl and electric mixer work too.
3
Beat in the eggs until everything is well mixed.
Beat in the sour cream until it's well mixed in.
4
Sift flour, baking powder, baking soda, and salt into a bowl. Mix a third of the flour mixture into the cake batter on low speed until fully incorporated.
5
Mix half the milk until fully incorporated, then add another third of flour. Unmixed milk in the bowl will become gluey if you add flour. Stir in flour.
6
Mix in the remaining milk and flour. Check for flour lumps by scraping the bowl's sides and bottom with a rubber spatula.Just combine pistachio paste, vanilla, and almond extract.
7
Finally, chop and mix pistachios into batter. Cut finely or coarsely. Please use big pistachios. Bake batter in two prepared cake pans for 35–45 minutes or until skewer comes out clean.