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

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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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.

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.