Pistachio Watergate Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Pistachio Cake:
  • 4 large eggs, room temperature
  • 1⅓ cups (11 ounces) sour cream, room temperature and divided
  • 1 teaspoon almond extract
  • 1 tablespoon vanilla extract
  • 2 cups granulated sugar
  • 3½ cups all-purpose flour
  • ⅔ cup (2.5 ounces) finely ground pistachios or pistachio meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1½ cups (3 sticks,12 ounces) unsalted butter, room temperature cut into cubes
  • Green gel food coloring
For the Cover-Up Filling:
  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1 pint heavy whipping cream, cold
For the Frosting:
  • 20 ounces cream cheese, room temperature
  • ½ cup (1 stick, 4 ounces) unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 2 pounds powdered sugar, sifted
  • Pinch of salt
  • Green gel food coloring
Instructions
To Make the Pistachio Cake:
  1. If you haven't already prep your pistachios, shell, boil, peel, and finely grind. Set aside.
  2. Preheat the oven to 350 F. Spray 3 8-inch cake pans with baking spray.
  3. In a small bowl, combine the eggs, a ⅓rd cup of the sour cream, and the extracts, whisk until combined. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, ground pistachios, baking powder, baking soda, and salt. Mix these dry ingredients on a low speed until incorporated.
  5. Add the cubed softened butter and the remaining sour cream. Mix on a low speed until everything is combined. Raise the speed to medium, and beat for an additional 90 seconds.
  6. Scrape down the bottom and sides of the bowl with a spatula, then begin beating again. Add the egg mixture gradually in 3 batches, beating for about 20 seconds after each addition. Add the green food coloring. Once the batter is mixed, give it a few turns with the spatula, scraping the bottom and sides of the bowl well. Divide the batter between the three prepared pans.
  7. Bake for 30 to 35 minutes, or until golden on top and a toothpick inserted into the center comes out mostly clean.
To Make the Cover-Up Filling:
  1. In a stand mixer fitted with a paddle attachment, beat the cream cheese until light and fluffy. Scrape down the bottom and sides of your mixer. Add the vanilla.
  2. On a low speed, slowly add the powdered sugar.
  3. Switch to a whisk attachment. Return the mixer to a low speed and slowly pour in the whipping cream. Beat until soft peaks form.
To Make the Frosting:
  1. In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter until light, lump free, and fluffy, about 3 to 7 minutes. Add the vanilla.
  2. On a low speed slowly add the powdered sugar and a tiny pinch of salt, scraping down the sides of the bowl as needed.
  3. Tint the frosting with gel food coloring.
To Assemble the Cake:
  1. Level off the cakes so each layer is flat.
  2. Frost each layer with a ring of frosting to create a 'moat' which will hold the filling in between the layers of the cake. Spoon in the filling. Repeat this process with next layer.
  3. Do a light crumb coating on the outside of the cake and let the cake chill in the refrigerator for 15 minutes.
  4. Frost the cake with a final coat of frosting. Let the cake chill for a final 15 minutes.Decorate the cake with the remaining frosting.
Notes
Cake recipe adapted from Sugar Hero, Filling recipe adapted from Your Cup of Cake
Recipe by Layer Cake Parade at https://layercakeparade.com/pistachio-watergate-cake/