Pistachio Cream Cake: A Nutty Delight for Every Occasion

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
In a large bowl, combine the pistachio cake mix, vegetable oil, eggs, water, and vanilla extract. Mix well until the batter is smooth and well combined.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Pistachio Cream Filling:

In a mixing bowl, whip the heavy cream until soft peaks form.
In a separate bowl, combine the pistachio paste (or ground pistachios), powdered sugar, and vanilla extract. Stir until smooth.
Gently fold the whipped cream into the pistachio mixture, combining them until you have a fluffy pistachio cream filling. Refrigerate until ready to assemble.
Prepare the Frosting:

In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add powdered sugar, beating until the frosting is light and fluffy. Add vanilla extract and mix well.
If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
Assemble the Cake:

Once the cakes have completely cooled, place one cake layer on a serving plate. Spread a generous layer of pistachio cream filling on top.
Place the second cake layer on top and frost the entire cake with the cream cheese frosting.
Garnish the top of the cake with crushed pistachios for an extra touch of flavor and texture.
Serve:

Slice the cake and serve chilled for a creamy, nutty dessert. This cake pairs beautifully with a cup of tea or coffee.
Serving and Storage Tips: