Pistachio Cake with Brown Butter Honey Frosting

Directions

1. For the Cake
2. Preheat oven to 350 degrees and grease two 9 inch cake pans
3. Add your pistachios to a food processor and grind them until you have a fine consistency with smaller chunks throughout
4. Combine your dry ingredients, the flour, baking powder, salt, and pistachios, in a bowl and set aside
5. In the bowl of a stand mixer, add your butter and sugar and whip on medium speed until light and fluffy
6. To the butter and egg mixture, add your eggs one at a time, mixing at medium speed for 1 to 2 minutes to whip air into the mixture
7. Then, add the milk and Greek yogurt, mixing on low speed until no streaks remain, around another 30 seconds
8. With the mixer still on low speed, gradually add your dry ingredients in small increments until everything is just combined, be careful not to overmix
9. Evenly distribute your batter between the two cake pans and bake for 25 minutes

1. For the Buttercream
2. For the frosting, start by browning your butter in a small saucepan over medium to low heat, stirring constantly. Once the mixture is foamy, has small browned bits near the bottom, and had a nutty smell, that's when you'll know it's ready
3. Once your butter reaches room temperature, add your butter and powdered sugar to the bowl of a stand mixer and mix on medium high
4. While it's mixing, add your honey, vanilla extract, and whole milk. Mix for around 2 minutes, or until mixture is very aerated and fluffy
5. Once cakes are cooled, lay your first layer onto your cake stand, and spread your buttercream across the top. Then, stack your second layer on top, and frost the top, down the sides, just covering them to crumb coat
6. Refrigerate your crumb coated cake for 30 minutes. Once the frosting is set, you can add your second layer of frosting, completely covering the cake. Decorate as desired