Pistachio Cake Recipe

This pistachio cake is probably one of the best cakes I've ever made. Soft and rich pistachio sponge cake, covered with super delicious pistachio buttercream frosting and chopped pistachios. The perfect dessert for pistachio lovers.
Ingredients:
For the cake:
1 cup (150g) Pistachios, finely chopped/crushed
1/2 cup (115g) Butter, softened
2¼ cups + 2 tablespoons (300g) Flour
1½ teaspoons Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 cup (200g) Sugar
3 Eggs, large
1 teaspoon Vanilla extract
1 cup (240ml) Buttermilk
For the frosting:
100g (7tablespoons) Butter, softened
3/4 cup (170g) Creem cheese
1/4 cup (60g) Pistachio paste
1 cup (125g) Icing sugar
For topping:
Crushed pistachios

Directions:
1. Make the cake: preheat oven to 350F (180C). Line a 9-inch square baking pan with parchment paper and set aside.
2. In a bowl mix flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar and light and creamy. Add eggs, and vanilla extract, and whisk until combined.
4. Sift in half of the flour mixture and mix and combine. Then, pour half of the buttermilk. Repeat one more time.
5. Add chopped pistachios and fold until combined.
6. Pour the batter into the prepared pan and bake for 35-40 minutes or until….
7. Allow to cool for 5 minutes in the pan, release from the pan, and allow to cool completely on a wire rack.
8. Make the frosting: in a bowl, beat softened butter, add icing sugar, cream cheese, and pistachio paste, and beat until smooth.
9. Decorate: when the cake is chilled, spread the frosting over the cake. Sprinkle some chopped pistachios.
10. Refrigerate for at least 3 hours before serving.