Butter Cake with Pistachio Whipped Cream

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A Note from Feedfeed

If you’ve never had butter cake, this is the place to start. Golden and deeply flavorful, this loaf cake is a one-bowl wonder that leans on pantry staples and simple technique. What takes it over the top? A generous swoop (or swirl) of pistachio whipped cream. It’s a combination that feels both nostalgic and new—like pound cake’s cooler, more elegant cousin.

Recipe Description

This butter cake comes together with everyday ingredients—think butter, sugar, eggs, and flour—but delivers bakery-level flavor. The vanilla bean paste adds depth, while a touch of Greek yogurt and heavy cream keeps the crumb plush and tender. It’s baked in a loaf pan for easy slicing and finished with a silky pistachio whipped cream that brings a nutty, slightly sweet contrast to the rich cake. Whether you’re serving it for brunch, dessert, or a midday treat with coffee, it’s guaranteed to impress with minimal effort.

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  • FAQs
  • Ingredient Notes
  • Recipe Card

FAQs

Can I make this cake ahead of time?

Where can I find pistachio cream?

Can I use sour cream instead of Greek yogurt?

What if I don’t have vanilla bean paste?

How should I store leftovers?

Ingredient Notes

  • Unsalted Butter: Softened to room temp for easy creaming. High-quality butter really shines here.

    Granulated Sugar: Classic white sugar gives the cake structure and sweetness.

    Eggs: Room temperature eggs help the batter emulsify smoothly—no curdling!

    Vanilla Bean Paste: Brings an extra layer of flavor and those beautiful flecks. Sub 1:1 with vanilla extract if needed.

    Greek Yogurt: Adds moisture and a slight tang to balance the richness. Full-fat works best.

    Heavy Cream (in the cake): Helps loosen the batter and adds richness.

    All-Purpose Flour: Spoon and level for best results—too much flour makes the cake dry.

    Baking Powder: Your leavening agent—make sure it’s fresh!

    Heavy Whipping Cream (for topping): Cold cream whips best—look for at least 36% fat.

    Pistachio Cream: Look for one that lists pistachios as the first ingredient. Avoid overly sweet or oily varieties.

    Granulated Sugar (for whipped cream): Just enough to lightly sweeten without overpowering the pistachios

Recipe Card

ingredients

Butter Cake

  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla bean paste
  • 1/4 cup greek yogurt, at room temperature
  • 2 teaspoons heavy cream
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder

ingredients

Pistachio Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons pistachio cream

Method

  • Step 1

    Preheat oven at 350°F (180°C).

  • Step 2

    Line the bottom of a loaf pan with parchment paper.

  • Step 3

    In a large bowl beat the butter and sugar until creamy.

  • Step 4

    Add eggs, one at a time, beating well after each addition. Mix in the vanilla bean paste.

  • Step 5

    Add in the dry ingredients, sour cream, and heavy cream and mix until fully combined. Making sure to not over mix.

  • Step 6

    Pour cake batter into the prepared pan and bake for 45-55 minutes.

  • Step 7

    Remove cake from the oven and let cool in the pan for 5 minutes then move to cooling rack.

  • Step 8

    In a large bowl using a hand mixer, whip the heavy cream and granulated sugar together until stiff peaks form. Slowly fold in the pistachio cream.

  • Step 9

    Slice cake into 1inch thick and pipe whipped cream on top.