Description
A stunning and flavorful cake combining the rich nuttiness of pistachios with the bright pop of pomegranate, topped with a creamy frosting—perfect for any special occasion.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup finely ground pistachios
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1/2 cup crushed pistachios (for topping)
- 1/2 cup fresh pomegranate seeds (arils)
- Fresh mint leaves (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In another bowl, whisk flour, ground pistachios, baking powder, and salt.
- Alternate adding dry mixture and milk to the butter mixture. Mix until combined.
- Divide batter between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until fluffy.
- Place one cake layer on a plate. Spread frosting on top.
- Add second layer and frost top and sides of cake.
- Top with crushed pistachios, pomegranate seeds, and mint leaves if desired.
Notes
Use fresh, unsalted pistachios for the best flavor. Chill the cake before slicing for clean layers. Decorate with toppings just before serving for a vibrant finish.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg