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A pistachio cake with vanilla bean buttercream with fruit topping presented on a plate. Top left and top right is a can of Klarbrunn Lemon Sparkling water. Bottom corners should sliced lemons.

Mini Pistachio Cake with Vanilla Bean Buttercream

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients
  

For the Pistachio Cake

  • Klarbrunn Lemon Sparkling Water for serving
  • 1 cup All Purpose Flour
  • 1 cup Pistachios finely ground
  • ¾ cup Granulated Cane Sugar
  • 1 ¼ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ tsp. Fine Baking Salt
  • 2 large Eggs
  • ¼ cup Olive Oil
  • 4 tbsp. Melted Butter
  • ½ cup Buttermilk
  • Zest of 1 Lemon
  • 1 tsp. Vanilla Extract

For the Vanilla Bean Buttercream

  • 2 cups Unsalted Butter room temperature
  • 1 tbsp. Vanilla Bean Paste
  • 5-7 cups Powdered Sugar
  • 4 tbsp. Heavy Whipping Cream
  • Pinch of Salt

Instructions
 

For the Pistachio Cake

  • Preheat the oven to 350F. Butter two 6-8” baking pans, then line the bottoms with parchment paper.
  • In a food processor or blender, pulse the unsalted pistachios until finely grounded. Set aside. 
  • In a large bowl, combine the sugar and lemon zest. Mix with your fingers to help release the lemon essence.
  • Add the 1 cup of the finely ground pistachios, as well as the flour, baking powder, baking soda, and salt to the bowl. Mix well.
  • Create a well in the center of the flour mixture to add the olive oil, eggs, buttermilk, melted butter, and vanilla. Whisk the center first, then stir to combine all ingredients just until combined.
  • Transfer the batter evenly between the two prepared cake pans.
  • Bake for 30-40 minutes, until a toothpick inserted into the centers comes out clean. The centers should not jiggle and should be slightly browned when ready.
  • Let cool in the cake pans 10 minutes before cooling completely on a wire rack.

For the Vanilla Bean Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter to cream 2-3 minutes. Add the 3 cups of the powdered sugar and beat until fully absorbed.
  • Add another 3 cups of powdered sugar and the heavy whipping cream. Beat 2-3 minutes, until light and fluffy. 
  • Add the vanilla bean paste and beat an additional 4-5 minutes, until light and fluffy. Add an additional cup of powdered sugar, if you want a thicker buttercream.

To Assemble the Cake

  • If desired, use a serrated knife to carefully slice each cake layer into two equal-sized pieces for a total of 4 thin cake layers.
  • Frost each cake layer with a generous amount of the vanilla bean buttercream. Top with fresh fruits and mint to decorate.
  • Enjoy with Klarbrunn Lemon Sparkling Water for a complementary refreshment!