Pistachio Caramel Layer Cake Recipe

Introduction

Looking for a dessert that will wow your guests? This Pistachio Caramel Layer Cake combines moist, fluffy cake layers with whipped cream filling, rich caramel sauce, and crunchy pistachios. It’s the ultimate indulgence for special occasions and an impressive centerpiece for your dessert table.

Ingredients

For the Cake Layers:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk

For the Cream Filling:

• 2 cups heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

For the Caramel Sauce:

• 1 cup granulated sugar
• ½ cup heavy cream
• 4 tbsp unsalted butter
• Pinch of salt

For the Topping:

• ½ cup chopped pistachios

Step-by-Step Instructions

1. Prepare the Cake Layers

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease and line three 8-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
5. Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients.
6. Bake: Divide the batter evenly among the prepared pans and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembling.

2. Make the Cream Filling

1. Whip the Cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Chill: Refrigerate the cream until you’re ready to assemble the cake.

3. Prepare the Caramel Sauce

1. Melt Sugar: Heat granulated sugar in a medium saucepan over medium heat, stirring constantly until melted and amber-colored.
2. Add Cream: Slowly stir in the heavy cream. The mixture will bubble vigorously, so be cautious.
3. Incorporate Butter: Stir in butter and a pinch of salt until smooth. Let the caramel cool before using.

4. Assemble the Cake

1. Layer the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream on top, then drizzle with caramel sauce. Repeat with the remaining layers.
2. Frost the Cake: Spread whipped cream over the top and sides of the cake.

5. Decorate the Cake

1. Drizzle with Caramel: Drizzle caramel sauce over the top of the cake, letting it drip down the sides for a dramatic effect.
2. Add Pistachios: Sprinkle chopped pistachios generously over the top.
3. Optional Garnish: Add edible flowers or more caramel drizzle for an elegant finish.

Recipe Tips

• Perfect Caramel: Use a candy thermometer to ensure the caramel reaches 350°F (175°C) for the ideal consistency.
• Flavor Boost: Toast pistachios lightly in a dry skillet before chopping for a deeper, nuttier flavor.
• Storage: Refrigerate the cake for up to 3 days, but bring it to room temperature before serving to enhance the flavors.

Serving Suggestions

Pair this decadent cake with a cup of strong coffee or a glass of dessert wine to complement its rich flavors.

FAQs

1. Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.

2. How can I make a nut-free version?
Replace pistachios with caramelized sugar shards or skip the topping entirely.

3. Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel works as a convenient alternative to homemade sauce.

Conclusion

This Pistachio Caramel Layer Cake is an irresistible dessert that brings together the perfect balance of flavors and textures. Whether it’s for a birthday, holiday, or simply to satisfy your sweet tooth, this cake is sure to impress.

What’s your favorite way to enjoy pistachios in desserts? Let us know in the comments below!