Pistachio Creme Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Yellow Cake:
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons fine salt
  • 6 large eggs, room temperature
  • 3 cups granulated sugar
  • 1 Tablespoon plus 1½ teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 1½ cups whole milk
  • ⅔ cup vegetable oil
  • ½ cup (4 ounces, 1 stick) unsalted butter, cubed
For the Pistachio Creme Filling:
  • 4 ounces pistachio paste, broken into small pieces
  • ½ cup granulated sugar
  • ¼ cup plus 2 Tablespoons cornstarch
  • ½ teaspoon fine salt
  • 3 large egg yolks, room temperature
  • 1¼ cup heavy cream
  • 6 Tablespoon unsalted butter, cubed and room temperature
  • Green food dye
For the Silky Chocolate Buttercream:
  • 10 ounces semisweet chocolate chips
  • 6 cups powdered sugar
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon fine salt
  • ½ cup strong coffee, warm
  • 2 cups (1 pound, 4 sticks) unsalted butter, cubed and room temperature
  • 2¾ teaspoons vanilla extract
For assembling the Pistachio Creme Cake:
  • Pink, burgundy, and green buttercream
Instructions
To make the Yellow Cake:
  1. Preheat oven to 325 degrees F. Grease 3 (8-inch) cake pans with baking spray, set aside.
  2. Whisk flour, baking powder, and salt together, set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, whip eggs, sugar, and extracts until mixture is glossy and pale yellow—the mixture will fall off the whisk in ribbon-like strands, about 2 to 3 minutes on medium to medium-high speed, lower speed to stir while you prepare wet-mixture
  4. Bring milk to a simmer in a saucepan, add oil and butter, combine to dissolve butter.
  5. With mixer on low, gradually add dry-ingredients, scrape bowl.
  6. On low speed add warm wet-mixture in a slow, steady stream, whipping until just combined.
  7. Divide batter evenly between prepared pans and bake until a toothpick inserted comes out with a few moist, not wet, crumbs. About 19 to 24 minutes. Let cakes cool for 5 minutes before inverting them onto a wire rack to cool completely. Once cool, wrap in plastic wrap and refrigerate (ideally overnight) until ready to assemble.
To make the Pistachio Creme Filling:
  1. Combine the first 5 ingredients into a saucepan. Once combined (there’ll still be chunk of pistachio paste), add in heavy cream.
  2. Set saucepan over medium heat and whisk constantly until smooth and thickened, about 8 to 9 minutes.
  3. Off heat, whisk in butter and food dye. Transfer to a heat-proof bowl, cover top of mixture with plastic wrap and refrigerate until ready to assemble.
To make the Silky Chocolate Buttercream:
  1. Melt chocolate in microwave or over a double boiler, set aside. In a stand mixer fitted with a paddle attachment, combine powdered sugar, cocoa powder, and salt with warm coffee, whisking by hand at first (to prevent a mess), then beating on low speed, to dissolve powdered sugar. On medium-low speed, gradually add butter until lump free. Don’t raise speed or else you’ll add too many air bubbles into frosting. Add in melted chocolate and vanilla.
To assemble the Pistachio Creme Cake:
  1. If cake layers have domes, use serrated knife to level off cakes.
  2. Fill a pastry bag with Silky Chocolate Frosting. Apply a bit if frosting into a cake board and secure the first cake layer. Pipe a border of frosting on perimeter, filling interior with pistachio creme, using an offset spatula to even out layers. Top with second cake layer and repeat process, topping it with the final, third layer.
  3. Make a crumb coating of frosting and chill cake for 30 minutes.
  4. Apply a thicker, final layer of frosting, using a bench scraper to smooth frosting. Chill for 15 minutes.
  5. To decorate, pipe a bit of pink frosting onto bottom half of cake, using a bench scraper to smooth frosting. Use a star tip to pipe a pink border of frosting on top and bottom of pink band. Pipe on a rose and finish with green leaves.
Notes
Cake recipe adapted from King Arthur, frosting recipe adapted from Wicked Good Kitchen
Recipe by Layer Cake Parade at http://layercakeparade.com/pistachio-creme-cake/