Hi Alyssa! I think my brown butter frosting, or ermine frosting could be really good on this cake. 🙂

Hi Cindy! That’s an interesting flavor combination. I haven’t personally tried it, but I think it could be delicious! 🙂

Hi Liza! We answer this in the FAQ section of the post. Hope you love the cake 💕

Hi – I see you made these as cupcakes. How many cupcakes did it make?

Hi Erica! You can use pistachio extract if you’d like. It will certainly change the flavor of the cake.

Hi Nancy! You could certainly stir in some pistachio extract, but you will want to be careful as it’s much more potent than vanilla extract so you will want to start with a small amount. 🙂

Hi Josie! I haven’t personally done that with this cake, but I don’t see any reason it wouldn’t work well. 🙂

Hi Josie! The cake will be fine wrapped tightly in the freezer for several months. It does freeze well. You can keep the cake for about 4 days. I would refrigerate it if not using within a day. 🙂

Hi Samantha! Pistachio flour is a lot finer. I would be concerned it would make the cake more dry and dense. 🙁

I hope your cake still turned out, Mariah! It could have been that the butter was browned a bit too much, but it’s more likely that something else was accidentally mis-measured. Did you weigh your flour? If not there may have been a touch too much flour in the dough. 🙁

Hi Brittany! While both of these icings would suit the cake nicely there is a fair difference. Swiss meringue is lighter and more silky, more buttery and less sweet. Cream cheese frosting is easier to make (in my opinion) and has a nice depth of flavor/tanginess to it. My cream cheese frosting also makes a bit less than the Swiss meringue buttercream so you would likely want to increase the recipe by 50% to have enough to cover the cake.

would there be a big difference from a Swiss meringue buttercream to a cream cheese frosting be? I see so many recipes with cream cheese frosting.

Hi! Im trying this recipe in the oven as i type but after putting the butter into the dry ingredients, mine looked more powdery rather then sticking together, even though i followed the recipe exactly. My thought is that i browned the butter to much & it was made into less butter, do you have any thoughts?

The raspberry filling was a hit! After I took the cakes out of the pans I answered my own question. haha The cake was wonderful and my “kids” (older) said it was a top 5 of all those I have made. TY!

Hi Victoria! Raspberry filling sounds like it would go great with this cake! If you’re asking about cutting each layer to make them thinner, the pistachios make the cake prone to crumbling so we don’t think that would work very well.