Ingredients
5 eggs, separated
1 3/4 cups (350 g) granulated sugar
1/8 tsp cream of tartar
3/4 cup (170 g) unsalted butter, room temperature
1/4 cup (60 ml) vegetable oil
1 tsp vanilla extract
1 tbsp (15 g) pistachio paste
1 cup (240 ml) buttermilk
2 cups all-purpose flour
1/2 cup (60 g) ground unsalted pistachios
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (170 g) cream cheese, room temperature
1/2 cup (112 g) unsalted butter, room temperature
1/4 cup (30 g) confectioners sugar
1/2 tsp salt
1 tsp vanilla extract
1 tbsp (15 g) pistachio paste
1/2 cup (25 g) white marshmallows
1 tbsp (15 ml) vegetable oil
1/3 cup + 1 tbsp (100 ml) condensed milk
1/2 cup + 1 tbsp (140 ml) whipping cream
1 1/2 cups (180 g) finely chopped pistachios
2/3 cup (160 ml) whole milk
1/2 vanilla bean (seeds only) or 1 tsp vanilla extract
1/2 cup (100 g) granulated sugar
3 egg yolks
1 tbsp (8 g) cornstarch
2/3 cup (150 g) cream cheese, room temperature
2/3 cup (150 g) unsalted butter, room temperature
2 tbsp (15 g) confectioners sugar
1/2 tsp salt
1 1/2 cups (180 g) finely chopped pistachios (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Separate the eggs. Beat the whites with cream of tartar until soft peaks form and set aside.
- Cream butter, oil, and sugar until light and fluffy. Add egg yolks one at a time.
- Mix in vanilla extract and pistachio paste until evenly colored.
- Whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Fold in beaten egg whites gently until combined.
- Divide batter evenly among pans and bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For the filling: Beat cream cheese, butter, and confectioners sugar until smooth. Add salt, vanilla, and pistachio paste.
- Melt marshmallows with vegetable oil in the microwave, stirring until smooth. Mix in condensed milk and whipping cream, then fold into the cream cheese mixture.
- Stir in chopped pistachios and refrigerate until thickened.
- For the frosting: Warm milk and vanilla in a saucepan. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add warm milk, whisking constantly.
- Return mixture to saucepan and cook over low heat until thickened. Cool completely.
- Beat in cream cheese, butter, confectioners sugar, and salt until smooth. Fold in chopped pistachios.
- To assemble: Place one cake layer on a serving plate, spread filling over it, and repeat with remaining layers. Frost the entire cake and decorate with extra chopped pistachios.
Notes
Use pistachio paste for a natural flavor; extract can substitute if needed.
Make buttermilk substitute with 1 tbsp lemon juice or vinegar per cup of milk.
Use unsalted natural pistachios for best flavor and color.
For brighter color, add a drop of green gel food coloring.
Store cake covered in the fridge for up to 5 days or freeze slices up to 2 months.
Let cake sit at room temperature for 20–30 minutes before serving for best texture.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 520
- Sugar: 38g
- Sodium: 270mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 140mg
