Ingredients:

  • 1 cup (225 g) Unsalted Butter, cubed (for cake)
  • 1 ½ cups (300 g) Granulated Sugar (for cake)
  • 3 Large Eggs, room temperature
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 ¼ cups (280 g) All-Purpose Flour, sifted
  • 1 cup (100 g) Finely Ground Pistachios, unsalted
  • 1 ½ teaspoons (7.5 g) Baking Powder
  • ½ teaspoon (3 g) Salt (for cake)
  • 1 cup (240 ml) Buttermilk, room temperature
  • ¼ cup (60 ml) Water (for simple syrup)
  • ¼ cup (50 g) Granulated Sugar (for simple syrup)
  • ½ teaspoon (2.5 ml) Pistachio Extract or Almond Extract (optional, for simple syrup)
  • ½ cup (113 g) Unsalted Butter, softened (for frosting)
  • 8 ounces (225 g) Cream Cheese, full-fat, chilled (for frosting)
  • 4 cups (480 g) Powdered Sugar, sifted (for frosting)
  • 1 teaspoon (5 ml) Rosewater (for frosting)
  • Pinch of Salt (for frosting)
  • ¼ cup (25 g) Chopped Pistachios (for garnish)

Instructions:

  1. Prep: Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper circles.
  2. Brown the Butter: Melt the 1 cup of butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the milk solids turn golden brown and smell distinctly nutty. Remove immediately and pour into a heatproof bowl. Allow the brown butter to cool slightly (about 15 minutes) until it is still liquid but no longer piping hot.
  3. Grind Nuts: Pulse the pistachios in a food processor until they form a fine meal. Do not over-process; stop before they turn into paste.
  4. Combine Dry Ingredients: Whisk together the sifted flour, ground pistachios, baking powder, and salt in a medium bowl. Set aside.
  5. Cream Butter and Sugar: In a stand mixer bowl, cream the cooled brown butter and granulated sugar until light and fluffy (3–5 minutes). Scrape down the bowl.
  6. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  7. Alternate Wet and Dry: Reduce mixer speed to low. Add the dry ingredient mix in three additions, alternating with the buttermilk in two additions, mixing only until just combined. Begin and end with the dry ingredients.
  8. Portion and Bake: Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean.
  9. Cool: Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
  10. Make Simple Syrup: While the cakes cool, combine water and sugar in a small pot. Heat until the sugar dissolves. Stir in the extract, if using.
  11. Moisten Cakes: Once the cakes are still slightly warm, brush the top of each layer with half of the simple syrup. Let cool completely before frosting.
  12. Prepare Frosting: Beat the softened butter until creamy. Add the cold cream cheese and beat until smooth. Gradually add the sifted powdered sugar until the frosting reaches a thick, spreadable consistency. Beat in the rosewater and pinch of salt.
  13. Assemble: Place the first cake layer on a serving platter. Spread a thick layer of frosting evenly. Top with the second cake layer. Frost the top and sides.
  14. Garnish and Chill: Gently press the reserved chopped pistachios around the bottom edge and sprinkle lightly over the top. Refrigerate the finished cake for at least 30 minutes to set the frosting before slicing and serving.