Cakes & Baking

Baked’s Pistachio Cake with Honey Buttercream

recipe image

Feast your eyes on the Aunt Sassy, a pistachio cake with honey buttercream, presented by Baked, a pair of rustic-chic bakeries owned by Matt Lewis and Renato Poliafito in Brooklyn, Recent York, and Charleston, South Carolina. “It is very a popular among possibilities,” says Lewis.

Related Articles

This cake is one among 10 sweet creations in occasion of O, The Oprah Magazine‘s 10th birthday. Employ this recipe to develop an at-home model to revel in.

Advertisement – Proceed Reading Below


  • 1 c. shelled pistachios
  • 2 1/2 c. cake flour
  • 3/4 c. all-cause flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 8 tbsp. unsalted butter
  • 1/2 c. vegetable shortening
  • 1 3/4 c. sugar
  • 1 tbsp. vanilla extract
  • 2 spacious eggs
  • 1 1/2 c. water
  • 3 spacious egg whites
  • 1/4 tsp. cream of tartar


  • 1 1/2 c. sugar
  • 1/2 c. all-cause flour
  • 1 1/2 c. entire milk
  • c. heavy cream
  • 24 tbsp. unsalted butter
  • 3 tbsp. honey
  • 1 tsp. vanilla extract


    1. Step 1To develop cake: Preheat oven to 325 degrees. Spread pistachios on rimmed baking sheet. Bake 8 minutes, till evenly toasted. Let frigid.
    2. Step 2Grease 3 (8″ x 2″) round cake pans with butter or cooking spray. Line bottoms with parchment paper. Grease paper and dust pans with flour, tapping out extra.
    3. Step 3In a meals processor, pulse 1/3 cup pistachios till chopped. Buy and dwelling aside for garnish. Pulse final 1 cup pistachios till chopped; take away 2 tablespoons and dwelling aside in a medium bowl. Task final pistachios correct till finely ground to a powder. Sift cake flour, all-cause flour, baking powder, salt, and baking soda into the bowl with the 2 tablespoons chopped pistachios. Fling in pistachio powder.
    4. Step 4In a stand mixer with hurry attachment, beat butter and shortening on medium streak till creamy, scraping bowl, about 1 minute. Add 1 1/2 cups sugar and vanilla and beat till mild and fluffy, about 4 minutes, scraping bowl every so ceaselessly. With mixer on low streak, beat in eggs one after the other till properly blended. Beat in flour mixture, in 3 additions, alternating with the wintry water, starting and ending with flour mixture. Beat till blended, scraping bowl; then beat batter 15 more seconds. Plight valid into a spacious bowl.
    5. Step 5In a stand mixer with streak attachment (and a neat bowl), beat egg whites and cream of tartar on medium streak till foamy. With mixer on medium-high streak, add final 1/4 cup sugar and beat correct till delicate peaks develop; fabricate no longer over beat. With a spacious rubber spatula, gently fold whites into batter correct till no white streaks stay. Divide batter between ready pans and gently unfold evenly. Budge pans on oven racks so pans are no longer straight above one one other. Bake 35 to 40 minutes, or till a toothpick inserted in center of truffles comes out neat. Switch pans to wire racks and let frigid 20 minutes. Creep a knife around sides and flip truffles out onto racks. Buy parchment paper. Flip truffles all all over again and let frigid utterly.
    6. Step 6To develop buttercream: In a heavy, medium saucepan, streak sugar and flour till properly blended. Add milk and cream and streak till tender. Role pan over medium warmth and cook dinner, stirring constantly with a heatproof rubber spatula, till mixture thickens and springs to a boil, about 12 minutes. Decrease warmth to low and cook dinner, stirring, for 2 minutes. Pour valid into a bowl and let frigid utterly, about 1 hour.
    7. Step 7In a stand mixer with hurry attachment, beat butter on medium streak till fluffy. Gradually beat in cream-flour mixture, about 1/3 cup at a time, beating till blended with butter. Beat on medium-high streak till fluffy and tender, about 1 minute. Beat in honey and vanilla. Refrigerate till buttercream holds its form and is thick ample to unfold, about 20 minutes.
    8. Step 8To assemble cake: Announce 1 cake layer on a cake stand or serving plate. Spread prime with 1 cup buttercream. Repeat with one other cake layer and 1 cup buttercream. Add final cake layer, prime-side up. Spread sides and prime of cake with about 3/4 cup buttercream to crumb coat. Refrigerate 15 minutes. Frost with final buttercream. Garnish cake with reserved chopped pistachios. Refrigerate no longer lower than 15 minutes earlier than serving; cake can even be refrigerated as a lot as a pair days. If cake is refrigerated for more than 15 minutes, let stand at room temperature for approximately 1 hour earlier than serving.

Baked's Pistachio Cake with Honey Buttercream

Sang An

Advertisement – Proceed Reading Below

Advertisement – Proceed Reading Below

Learn Extra

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button