Pistachio Cream Cheese Cake Recipe
Introduction
This Pistachio Cream Cheese Cake offers a delightful blend of nutty flavors and creamy frosting. Light and airy, it’s infused with fragrant rosewater for a unique twist that’s perfect for special occasions or an elegant everyday treat.
Ingredients
- 3 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 1 1/2 cups all-purpose flour (sifted)
- 1/2 cup pistachios, finely ground
- 1 tablespoon baking powder
- 1 cup cream cheese (at room temperature)
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (or vanilla as a substitute)
Instructions
- Step 1: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly oil it to prevent sticking.
- Step 2: In a large bowl, beat the eggs and granulated sugar with a hand mixer until the mixture doubles in volume and appears pale and fluffy.
- Step 3: Add the canola oil, milk, and rosewater to the egg mixture. Continue mixing for 2 more minutes until smooth and silky.
- Step 4: Gently fold in the sifted flour, ground pistachios, and baking powder. Mix carefully until just combined, avoiding over-mixing to keep the batter light.
- Step 5: Pour the batter into the prepared pan and bake for 25–30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Step 6: Remove the cake from the oven and let it cool completely before frosting.
- Step 7: For the frosting, beat together cream cheese, condensed milk, pistachio paste, and rosewater until smooth and able to hold a soft peak. Chill for 15–20 minutes for best texture.
- Step 8: Spread or pipe the pistachio cream cheese frosting evenly over the cooled cake. Optionally, decorate with extra pistachio crumbs or edible flowers.
Tips & Variations
- Substitute vanilla extract for rosewater in the frosting if you prefer a milder flavor.
- Toast the pistachios lightly before grinding to enhance their flavor.
- Use a different nut paste, such as almond or hazelnut, to create a new twist on the frosting.
- For a dairy-free version, replace cream cheese with a plant-based alternative and use coconut condensed milk.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen, wrapped tightly, for up to 1 month; thaw in the refrigerator overnight before frosting or serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and keep it wrapped tightly in the refrigerator. Prepare the frosting the same day you plan to serve for the freshest taste.
What if I don’t have pistachio paste?
If you can’t find pistachio paste, you can blend finely ground pistachios with a bit of honey or a neutral oil to create a similar consistency for the frosting.
Print
Pistachio Cream Cheese Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Pistachio Cream Cheese Cake is a delightful treat combining the nutty richness of pistachios with the smoothness of cream cheese frosting. Light and airy, with subtle floral notes of rosewater, this cake is perfect for special occasions or an elegant dessert.
Ingredients
For the Cake
- 3 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 1 1/2 cups all-purpose flour (sifted)
- 1/2 cup pistachios, finely ground
- 1 tablespoon baking powder
For the Pistachio Cream Cheese Frosting
- 1 cup cream cheese (at room temperature)
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (or vanilla extract as substitute)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to ensure the cake doesn’t stick.
- Make the Cake Batter: In a large bowl, beat the eggs and granulated sugar together using a hand or stand mixer until the mixture doubles in volume and turns pale and fluffy. Then add the canola oil, milk, and rosewater, mixing for another 2 minutes until the batter is smooth and slightly silky.
- Add Dry Ingredients: Gently fold in the sifted flour, finely ground pistachios, and baking powder until just combined. Be careful not to overmix to keep the cake light and airy.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
- Prepare the Pistachio Cream Cheese Frosting: In a bowl, beat together room-temperature cream cheese, condensed milk, pistachio paste, and rosewater until smooth and holding soft peaks. Chill the frosting for 15–20 minutes to improve texture before frosting the cake.
- Frost and Decorate: Spread or pipe the pistachio cream cheese frosting evenly over the cooled cake. Optionally, garnish with extra pistachio crumbs or edible flower petals for decoration.
Notes
- Ensure eggs and cream cheese are at room temperature to achieve optimal batter and frosting texture.
- Do not overmix the batter after adding dry ingredients to maintain a light crumb.
- Rosewater can be substituted with vanilla extract for a milder floral note.
- Store leftovers covered in the refrigerator for up to 3 days.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: pistachio cake, cream cheese frosting, rosewater cake, nutty dessert, moist pistachio cake, floral flavored cake
