Pistachio Cake (with Cream Cheese Frosting) | Kitchn

Place 4 tablespoons of the unsalted butter, 3/4 cup granulated sugar, and 2 tablespoons neutral oil in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on high speed until very light, creamy, and pale in color, about 5 minutes. Add the egg and egg white and beat on high until smooth and creamy, about 3 minutes. Add the sour cream, 2 teaspoons vanilla extract, and 1/4 teaspoon almond extract, and beat on high speed until combined, about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl.With the mixer on low speed, add half of the flour mixture and beat until just a few streaks of flour remain, about 30 seconds. Add the milk and beat until just incorporated, about 30 seconds. Add the remaining flour mixture and beat until just combined, about 30 seconds. Beat in 1 to 2 drops green food coloring if using. Divide the batter evenly between the cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean, 19 to 24 minutes. Let the cakes cool in the pans for 5 minutes, then flip out onto wire racks and let cool completely. Meanwhile, wash and dry the mixer bowl and make the frosting.Place the remaining 1 stick unsalted butter in the stand mixer bowl (or large bowl if using an electric hand mixer). Beat with the paddle atttachment on medium speed until smooth and creamy, about 3 minutes. Add the cream cheese and beat at medium speed until combined, 1 to 2 minutes. With the mixer on low speed, add 2 cups powdered sugar, 2 tablespoons honey, and 1/2 teaspoon kosher salt. Increase the speed to high and beat until smooth, about 2 minutes. Add 1 tablespoon heavy cream and mix on low speed until incorporated. Increase the speed to high and beat until fluffy and smooth, about 2 minutes. Use a large serrated knife to slice a thin layer off the top of each cake to create a flat surface. Place 1 cake on a cake turntable or serving platter. For the 6-inch cake, evenly spread 1/4 of the frosting on top. Top with a second cake and spread 1/3 of the remaining frosting on that layer. Top with the third cake. For the 9-inch cake, evenly spread 1/3 of the frosting on top. Top with the second cake. Spread the remaining frosting all over the top and sides of the cake and smooth with an offset spatula or bench scraper. Cover the top edges and sides of the cake with the ground pistachios by taking a handful of the pistachios and gently pressing them against the side of the cake (start at the bottom and work your way until about halfway up) so they stick to the frosting. Any pieces that don’t stick and fall off can be pressed back into the frosting until the sides and top edges are covered.