Vanilla Pistachio Cream Cake

There are cakes you bake because the season calls for them… and then there are cakes you bake because your heart insists on creating something unforgettable. This year, for Christmas Eve, I found myself reaching for the flavors that feel like home to me—soft vanilla, toasted pistachio, and the kind of creamy richness that turns a simple dessert into a small celebration. What emerged from my kitchen was a cake that felt like pure joy layered on a plate, a little masterpiece I’m genuinely proud of. It’s elegant, festive, and just indulgent enough to make the night feel special. And honestly? I think it might be my favorite creation yet- it’s simply magical in every way: perfectly staged and amazing in flavor.

I really enjoyed this Christmas cake. 
Exquisite.

Vanilla Pistachio Cream Cake

Vanilla Pistachio Cake:
2 cups honey roasted pistachios, finely chopped
2 1/3 cups all-purpose flour 
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. kosher salt
3/4 cup butter, room temperature 
1 3/4 cups granulated sugar
3 large eggs, room temperature
1/2 cup sour cream, room temperature
2 tsp. pure vanilla extract
1 cup whole milk, room temperature

Pistachio Cream Filling:
14 oz. Pistachio Butter (cream)
8 oz. mascarpone cheese, room temperature
1 cup powdered sugar

Crumb Layer Cream Cheese Frosting:
16 oz. full-fat brick cream cheese (2 bricks), room temperature
1/2 cup butter, room temperature 
4 cups powdered sugar
1 1/2 tsp. pure vanilla extract

Vanilla Buttercream Frosting (Final Layer):
½ cup butter, room temperature
1 ½ cup shortening
4 cups powdered sugar
1 ½ tsp. pure vanilla extract (or powder)
½ cup powdered milk

Garnish:
honey roasted pistachios, finely chopped
fresh raspberries

Preheat oven to 350°F.
Grease two 9” pie tins and line with parchment paper rounds, then grease the parchment paper. 

Pulse the pistachios in a food processor until ground up into very fine crumbs. 

Pour 1 1/2 cups of pistachio crumbs in a large bowl. (Reserve the remaining pistachio crumbs for garnish.) Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the eggs on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and bottom of the bowl as needed. 

Add the dry ingredients, then start the mixer on low speed. With the mixer running, slowly pour in the milk and mix just until combined. The batter will be slightly thick.

Divide batter evenly between the prepared cake pans. 

Bake for 24–26 minutes, or until the cakes are baked through with the toothpick test in the center of each cake (coming out clean). Remove the cakes from the oven and allow them to cool for about 30 minutes. Using a knife, release the sides of the cake from the pan and then invert on to plastic wrap. Wrap each layer tightly and freeze or chill for at least 12 hours. A cold cake is essential for easy frosting and assembling. 

When ready to assemble, prepare the pistachio mascarpone filling by whipping all ingredients together in a stand mixer.

Remove cakes from fridge or freezer (if from the freezer, allow about 30 minutes to soften). Carefully measure and slice all the way through each layer to create doubles (4 total) for layering.

Secure one layer to a cardboard cake board with a touch of pistachio filling. Then, spread 1/3 of the pistachio cream mixture evenly over the top. Layer with another layer of cake. Repeat and repeat, topping with the final layer of vanilla pistachio cake.

Next, prepare the Crumb Layer of Cream Cheese Frosting. This layer is made to secure in the filling and cake crumbs so that the final layer of buttercream is absolutely perfect and seamless.

Using a stand mixer, cream together all Cream Cheese Frosting ingredients until smooth.

Placing the cake on a spinning cake stand, evenly frost all surfaces with the Cream Cheese Frosting, not worrying about any crumbs or pistachio filling seeping though.

Transfer to the fridge and chill for 60-90 minutes.

Meanwhile, prepare the Vanilla Buttercream.
Using a stand mixer, whip together all the ingredients, adding the powdered sugar ½ cup at a time, until smooth and creamy. The powdered milk will help stabilize and the vanilla extract powder will help keep the frosting bright white.

Remove the chilled cake from the fridge and evenly frost all surfaces with the buttercream. Smooth with an offset spatula, spinning, and creating a perfect surface.

Garnish with pistachios and fresh raspberries.

Chill for several hours (up to three days) before slicing and serving.

I’m pretty proud of how beautifully perfect this one turned out!