Food Snob

{Sweet Paul’s} Pistachio Layer Cake

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My grandma introduced me to Sweet Paul by sending me a few of his recipes featured in some magazine. I’ve loved him ever since. So when I saw that Sweet Paul has a pistachio layer cake, I knew I had to try it. His recipe makes a four-layer, 8-inch cake. I multiplied his recipe by one and a half to make a seven-layer cake (I was going to make it 9 layers but lost two of them).

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cake ingredients.

  • 12 oz. unsalted butter, room temperature
  • 20 oz. granulated sugar
  • 6 eggs
  • 9 3/4 oz. all-purpose flour
  • 7 3/4 oz. cake flour
  • 2 1/4 tsp. baking soda
  • 2 1/4 tsp. baking powder
  • 1 1/ 2 tsp. salt
  • 1⁄2 c. coarsely ground pistachios
  • 16 oz. buttermilk
  • green gel color

pistachio buttercream ingredients.

  • 24 oz. butter, room temperature
  • 18 oz. powdered sugar, sifted
  • 1/2 c. finely ground pistachios
  • 2 T. heavy cream
  • 1 tsp. vanilla extract
  • green color gel

directions.

  1. Preheat oven to 350F.
  2. Grease the bottoms and sides of three cake pans and line with round parchment paper. Grease the parchment too and coat with flour.
  3. In a large bowl, sift flours, baking soda, baking powder, and salt.Stir in pistachios. Set aside.
  4. In the bowl of an electric mixer, cream butter until lightened in color. Add sugar and beat on medium-high until fluffy and lightened in color, about 2 minutes. Scrape down sides of the bowl. Add eggs and continue beating on high until fluffy, about 2 minutes. Scrape down sides of bowl.
  5. In 3 parts, starting and ending with the dry ingredients, add the flour mixture and buttermilk into the mixer on low speed until incorporated. Turn mixer on high for 10 seconds to achieve a smooth and glossy batter.
  6. Pour batter evenly between baking pans. Drop pans on the counter to level batter.
  7. Bake for 50 to 60 minutes or until cake doesn’t jiggle when shaken. You can test the cake by sticking a toothpick in the middle. The toothpick should come out mostly clean. Allow cake to cool on a wire rack before removing from pans.
  8. Make pistachio buttercream by beating butter until smooth and lightened in color in the bowl of an electric mixer. Add sifted powdered sugar and mix until combined. Increase speed to medium-high and beat until light and fluffy, about 3 minutes. Add pistachios, cream, vanilla extract and food coloring and beat for an additional 2 minutes.
  9. Split the cake layers evenly into two or three layers (to make six or 9 layers). Place the bottom layer of cake on a serving tray or cake turntable and line it with some wax paper along the edges to catch any frosting mishaps. I use three strips of wax paper and place them just underneath the edges of the cake. Cover the bottom layer with a layer of frosting. Continue with the remaining layers of cake and frosting. Frost the outsides and top. Decorate and garnish as you wish.

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Recipe rating: 

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