Pistachio cake recipe combines finely ground pistachios, cake flour, egg whites, butter, and flavor extracts into a rich, moist dessert.
I made this pistachio cake recipe to create something unique, nutty, and satisfying using real pistachios. I will now show up and show step by step about this pistachio cake recipe to guide others in baking it confidently.
From mixing the batter to preparing the creamy pistachio frosting, every step builds a flavorful and balanced cake. This pistachio cake recipe brings a homemade touch using fresh, natural ingredients and a soft, tender texture.
Why My Recipe Works
This pistachio cake recipe works because it balances texture, flavor, and moisture with precision. Finely ground pistachios add nutty richness without overpowering, while cake flour creates a soft, delicate crumb.
The combination of buttermilk and sour cream keeps the cake moist and tender. Separating egg whites helps achieve a light, fluffy structure. Almond and vanilla extracts enhance the pistachio flavor naturally.
The cream cheese frosting pairs tangy smoothness with nutty crunch, bringing it all together. Every ingredient is chosen for a reason, ensuring a well-rounded, delicious cake that’s easy to enjoy.
How To Prepare Pistachio Cake Recipe?
Recipe Information
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert / Cake
Cuisine: American / Fusion
Calories: 270
Yield: 10 servings
Main Kitchen Utensils
- Electric mixer (stand or hand)
- Mixing bowls
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
Ingredients
For the Cake:
- 1 cup granulated sugar
- ¾ cup unsalted butter, softened
- 1 cup shelled pistachios, finely ground (unsalted)
- 2 ⅓ cups cake flour (spooned & leveled)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large egg whites, at room temperature
- ½ cup buttermilk
- 1 tsp vanilla extract
- ½ cup sour cream, at room temperature
- 1 tsp almond extract
For the Pistachio Cream Cheese Frosting:
- ½ cup shelled pistachios, finely ground
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ cups confectioners’ sugar
- 1 tsp vanilla extract
To make sure this Pistachio Cake comes out beautifully, I’ll guide you through every step clearly and simply. I’ve included helpful tips to make the process smooth and enjoyable.
I’ll also share the kitchen tools I find useful for this recipe. While some tools make baking easier, don’t stress if you don’t have them all—using what you have will still result in a tasty, homemade pistachio cake!
How To Make Pistachio Cake Recipe
1. Set the oven to 350°F (175°C). Grease a 9-inch round cake pan and dust it lightly with flour, or line it with parchment paper.
2. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes.
3. Stir in the finely ground pistachios until fully mixed with the butter and sugar. Add the egg whites one by one, beating well after each addition until they are completely blended in. In another bowl, whisk together the buttermilk, sour cream, vanilla extract, and almond extract.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients in two parts. Start and end with the dry ingredients. Mix gently and stop as soon as everything is combined to avoid over mixing.
5. Pour the batter into the prepared pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
7. For the frosting, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, beating until fluffy.
8. Once the cake has fully cooled, frost the top and sides evenly with the pistachio cream cheese frosting. Chill the cake for at least 30 minutes to help the frosting set before slicing and serving.
Why We Love This Recipe
We love this pistachio cake recipe because it delivers a rich, nutty flavor using real pistachios, not artificial mix.
The pistachio cake recipe is incredibly moist, thanks to the sour cream and buttermilk, while still feeling light from whipped egg whites.
The texture is soft and tender with a slight crunch from finely ground nuts. The cream cheese frosting adds a smooth, tangy contrast that enhances every bite.
Every layer feels homemade, thoughtful, and satisfying. It’s a standout dessert that’s both comforting and a little elevated something people remember after just one slice.
My Favorite Ways To Serve And Decorating Ideas
I love serving pistachio cake recipe slightly chilled it helps the cream cheese frosting hold its shape and makes each bite rich and refreshing.
For casual gatherings, I slice it into squares and top each with a sprinkle of crushed pistachios. For special occasions, I decorate the top with rosettes of frosting using a piping bag, and then add chopped or whole pistachios around the edges.
A light dusting of powdered sugar or edible gold flakes adds an elegant touch. Pair it with green tea or coffee to highlight the nutty flavors.
Nutrition Benefits Of Pistachio Cake Recipe
Pistachio cake recipe contains important nutrients mainly from pistachios, eggs, and dairy ingredients. Pistachios provide healthy fats, plant-based protein, fiber, and antioxidants that may support heart health and reduce inflammation.
The egg whites offer a good source of protein with low cholesterol. Dairy components like sour cream and buttermilk contribute calcium, which is essential for bone health.
Although the cake includes sugar and fats, the presence of nutrient-rich pistachios adds nutritional value compared to many other desserts. It is best enjoyed in moderation as part of a balanced diet.
Best Variations
➤ Pistachio-Lemon Cake: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the batter. The citrus brightens the nutty flavor and adds a refreshing twist.
➤ Chocolate Pistachio Cake: Fold in ½ cup of mini chocolate chips into the batter or drizzle melted dark chocolate over the frosted cake for a rich contrast.
➤ Pistachio-Raspberry Layer Cake: Spread a thin layer of raspberry jam between cake layers before frosting. The tart berries complement the sweet pistachio and cream cheese beautifully.
➤ Pistachio Cupcakes: Pour the batter into cupcake liners and bake for 18–22 minutes. Top with a swirl of frosting and a single pistachio for a fun, portable version.
Expert Tips
◆ Make sure the butter, sour cream, cream cheese, and egg whites are all at room temperature to achieve a smooth batter and frosting without lumps.
◆ Finely grind the pistachios but avoid turning them into a paste to keep a pleasant texture in the cake and frosting.
◆ Gently fold the dry and wet ingredients to prevent over mixing, which can make the cake tough.
◆ Use cake flour for a lighter, softer crumb compared to all-purpose flour.
◆ Chill the frosted cake for at least 30 minutes before serving to help the frosting set and make slicing easier.
Storage & Make Ahead
This pistachio cake recipe can be baked and frosted up to two days in advance. Store it in an airtight container in the refrigerator to keep it fresh and moist.
Before serving, let the pistachio cake recipe sit at room temperature for about 30 minutes for the best texture and flavor.
If you need to store it longer, wrap the cake tightly in plastic wrap and freeze for up to one month. Thaw overnight in the fridge before serving.
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FAQs About The Pistachio Cake
Should I toast the pistachios before grinding?
Toasting pistachios is optional but highly recommended. Lightly toasting them in a dry pan or oven enhances their natural oils and deepens their flavor, giving the cake a richer, more complex nutty taste. Just be careful not to burn them.
Is this cake suitable for a gluten-free diet?
The recipe uses cake flour, which contains gluten. To make it gluten-free, swap the cake flour with a high-quality gluten-free flour blend designed for baking. Keep in mind that texture might slightly differ, so adjust baking time and monitor the cake closely.
How long can I store leftover cake, and what’s the best way?
Store leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days. Bring it to room temperature before serving for the best texture and flavor.
Can I freeze the pistachio cake?
Yes, freezing is a great option. Wrap the cooled cake layers or the fully frosted cake tightly in plastic wrap and place them inside a freezer-safe bag or container. The cake can be frozen for up to one month. Thaw overnight in the fridge, then allow coming to room temperature before serving.
What if the frosting is too sweet for me?
If you find the pistachio cream cheese frosting too sweet, you can reduce the amount of confectioners’ sugar gradually, tasting as you go. You can also add a little lemon juice or cream cheese to balance the sweetness with a slight tang.
Can I use whole eggs instead of just egg whites?
This recipe specifically uses egg whites to keep the cake light and airy. Using whole eggs will increase the fat content and make the cake denser and richer but may affect its delicate crumb. For a fluffier texture, stick with egg whites as instructed.
Conclusion
This pistachio cake recipe is both easy to make and delicious every time you bake it. With simple ingredients and straightforward steps, it’s perfect for any occasion or just a sweet treat at home.
The rich nutty flavor combined with creamy frosting makes it a crowd-pleaser. I hope this pistachio cake recipe inspires you to try something new in your kitchen and enjoy baking as much as I do.
Now it’s your turn grab your ingredients and start creating this wonderful pistachio cake recipe!
Pistachio Cake Recipe
Equipment
- Electric mixer (stand or hand)
- Mixing bowls
- Measuring cups and spoons
- Spatula
- 9-inch round cake pan
Ingredients
For the Cake:
- 1 cup granulated sugar
- ¾ cup unsalted butter softened
- 1 cup shelled pistachios finely ground (unsalted)
- 2 ⅓ cups cake flour spooned & leveled
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large egg whites at room temperature
- ½ cup buttermilk
- 1 tsp vanilla extract
- ½ cup sour cream at room temperature
- 1 tsp almond extract
For the Pistachio Cream Cheese Frosting:
- ½ cup shelled pistachios finely ground
- ½ cup unsalted butter softened
- 8 oz cream cheese softened
- 1 ½ cups confectioners’ sugar
- 1 tsp vanilla extract
Instructions
- Set the oven to 350°F (175°C). Grease a 9-inch round cake pan and dust it lightly with flour, or line it with parchment paper.
- In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the softened butter and granulated sugar until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Stir in the finely ground pistachios until fully mixed with the butter and sugar. Add the egg whites one by one, beating well after each addition until they are completely blended in. In another bowl, whisk together the buttermilk, sour cream, vanilla extract, and almond extract.
- Add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients in two parts. Start and end with the dry ingredients. Mix gently and stop as soon as everything is combined to avoid over mixing.
- Pour the batter into the prepared pan and smooth the surface. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- For the frosting, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, beating until fluffy.
- Once the cake has fully cooled, frost the top and sides evenly with the pistachio cream cheese frosting. Chill the cake for at least 30 minutes to help the frosting set before slicing and serving.