Pistachio Cake is one of my favorite desserts when I want something a little different but still incredibly satisfying. It’s got a nutty, buttery flavor from the pistachios and a soft, moist texture that makes every bite feel special. Whether I’m making it for a celebration or just because I’m craving something sweet, this cake never fails to impress.
Why You’ll Love This Recipe
I love how this cake blends a delicate nuttiness with a rich, fluffy crumb. The pistachios give it a beautiful flavor and color, and it pairs perfectly with a light cream cheese frosting. It’s also a great make-ahead option since the flavor deepens after a day or two. Whether I’m serving it plain or frosted, it always feels a little luxurious.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Shelled pistachios, finely ground
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
For the frosting:
- Unsalted butter, softened
- Cream cheese
- Powdered sugar
- Vanilla extract (optional)
- Chopped pistachios for garnish (optional)
Directions
- I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish or two 8-inch round pans.
- I grind the pistachios in a food processor until they’re fine, almost like almond flour. I’m careful not to over-process them into paste.
- In a bowl, I whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
- In a separate bowl, I cream the butter and sugar until it’s light and fluffy. Then I beat in the eggs one at a time and add the vanilla.
- I add the dry ingredients in batches, alternating with the buttermilk, and mix just until combined.
- I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Then I let it cool completely before frosting.
- For the frosting, I beat the butter and cream cheese together until smooth, then gradually add the powdered sugar. If I want a hint of vanilla, I add a splash here.
- I frost the cooled cake and garnish with chopped pistachios if I’m feeling fancy.
Servings and timing
- Servings: 12
- Prep time: 15 minutes
- Cook time: 35–40 minutes
- Total time: 55 minutes
Variations
Sometimes I like to add a touch of almond extract to the batter for extra depth. I’ve also made this as cupcakes—they bake for about 18–20 minutes. When I want to lighten it up, I use a whipped cream topping instead of cream cheese frosting, and it’s still amazing.
Storage/Reheating
I store the cake in the fridge if it’s frosted with cream cheese, usually in an airtight container. It keeps well for up to 4 days. If unfrosted, it can sit at room temperature for a couple of days. I let it come to room temp before serving, especially if it’s been chilled.
FAQs
Can I use roasted pistachios?
I usually go with unsalted, raw pistachios for the best flavor, but lightly roasted ones work too—just make sure they’re not overly salty or seasoned.
Can I make this cake without a food processor?
Yes, I’ve chopped pistachios by hand or used a blender in pulses. The texture isn’t quite as fine, but it still works.
Is there a way to make this dairy-free?
I’ve swapped the butter for vegan margarine and used a dairy-free milk with lemon juice instead of buttermilk. The texture changes slightly but it still tastes great.
Can I freeze this cake?
Absolutely. I wrap it tightly in plastic wrap and foil, either whole or in slices, and freeze it for up to 2 months. I just thaw it in the fridge overnight before serving.
What’s the best frosting for pistachio cake?
I usually go with cream cheese frosting because the tang balances the sweetness nicely. But whipped cream or even a light buttercream works beautifully too.
Conclusion
Pistachio Cake is a unique and elegant dessert that’s surprisingly easy to make. Whether I bake it from scratch or dress it up with a fancy frosting, it’s always a hit. The flavor is subtle but rich, and it’s just the thing when I want something a little out of the ordinary without being complicated.
Pistachio Cake
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pistachio Cake is a soft, moist dessert with a nutty, buttery flavor and beautiful green hue. Made with finely ground pistachios and topped with creamy frosting, this homemade cake is perfect for special occasions or an everyday indulgence.
Ingredients
- For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup shelled pistachios, finely ground
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- For the frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract (optional)
- 2 tbsp chopped pistachios (for garnish, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or two 8-inch round pans.
- Finely grind pistachios in a food processor, being careful not to turn them into a paste.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, stirring just until combined.
- Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla (if using).
- Frost cooled cake and garnish with chopped pistachios if desired.
Notes
- Add almond extract for deeper flavor.
- Can be baked as cupcakes (18–20 min).
- Whipped cream is a great lighter frosting option.
- Use dairy-free alternatives for a vegan-friendly version.
- Cake flavor improves after a day—great for make-ahead.
