This super moist and flavorful pistachio cake recipe uses real pistachios (that’s right – no pudding or cake mixes involved!) to create a truly memorable cake that is full of nutty, rich, pistachio flavor. It’s topped with a not-too-sweet pistachio cream cheese frosting that adds a wonderful creamy element to the cake. One word – delicious!!
What is pistachio cake made of?
There are two key ingredients that distinguish a from-scratch pistachio cake from a regular vanilla cake (or pistachio pudding cake that uses something like an instant pistachio pudding mix) and that is real pistachios and almond flavoring (in either the form of an extract or essence).
The base for this pistachio cake recipe is my very popular vanilla cake recipe. It has the most amazing velvety texture, so knew it would be perfect for this recipe! I then amended it by adding in crushed pistachios and some almond flavoring.
For the buttercream frosting, I tried two versions – one with cream cheese and one without. The cream cheese version definitely added another level of flavor and creaminess to the final cake, so it was a no brainer to go with the cream cheese version!
Many pistachio cake recipes pair pistachio cake with a simple vanilla buttercream, so you could totally use my silky smooth buttercream recipe or Swiss meringue buttercream too.
What flavors pair well with pistachio cake?
Pistachios have a unique flavor profile that blends nuttiness with a hint of sweetness and a touch of earthiness. When considering flavors that pair well with pistachios, or in particular a pistachio cake (although I do feel this cake goes just perfect on it’s own!), it’s important to complement rather than overpower their delicate taste.
Some condiments or sides to consider could include citrus options (like my lemon curd recipe), simple flavored ice creams like vanilla, or toppings that have spices in them like cardamom or even saffron. Pistachios go well with chocolate too, so even a little drizzle of dark chocolate ganache would work! It is best to trial these out though, and see what your personal preferences are 🙂
How to make pistachio cake
Preheat oven to 180 °C (350°F) and grease and/or line two 8 inch cake tins (I use my homemade cake release). If using a fan function (also known as convection mode) then you will need to reduce the temperature to 160C (320F).
Add pistachios to a food processer, and process until they become fine crumbs. You don’t want the pistachios to be too fine (like a powder), but you don’t want large chuncks either. Process them until they’re a bread crumb consistency with a few small chunks in them (see video for visual). Once done, set aside for now.
In a bowl, sift together flour, cornstarch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
In a large mixing bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine), cream together for 2 minutes until light and creamy.
Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
Add in vanilla, vinegar and half of the total quantity of buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
Add half of your flour mixture to your wet ingredients, and gently fold it in with a spatula until just combined. Then add in the remaining buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix.
Finish off by adding in the crushed pistachios, and a few scant drops of green coloring (if using gel colours then use less – you only want a pastel green color), and fold with a spatula until just combined. Add more coloring if needed, but try not to overmix the batter.
Pour the batter evenly into the two 8 inch cake tins, and bake for 40-45 minutes or until a toothpick comes out clean or with a few moist crumbs on it.
Once baked, allow the cake layers to cool in the cake pans for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the pistachio cream cheese recipe below.
Pistachio Cream Cheese Frosting
In a large bowl (or in the bowl of a stand mixer if using one), add in butter, powdered sugar, vanilla extract/essence, almond extract/essence and cream.
Mix on a low speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes. You want to scrape down the bowl half way through just to make sure everything is mixed well. If using a stand mixer then use the paddle attachment.
Once finished, add in the cream cheese and crushed pistachios and mix until well combined. Avoid overmixing. Finish off by adding in a few scant drops of green food coloring (if using gel colours then use less – you only want a pastel green color).
The frosting should be silky smooth and it’s now ready to use!
If you find that your frosting is a bit firm and has a lot of air bubbles, then it means that either the butter or cream during the initial 10 minutes of mixing was too cold. To fix this, gently heat the buttercream in the microwave for 5 second bursts (don’t heat it for too long otherwise the buttercream will melt), mixing in between each burst until the frosting is softer in consistency and you can easily mix it, and then re-whip it for a few minutes. If your frosting is too soft, simply pop it into the fridge for 30 minutes, and then re-whip it.
How to decorate pistachio cake
There are so many wonderful ways you could decorate a pistachio cake, but here is how I decorated mine 🙂
So to start off I levelled off the tops of my cake layers so that they were nice and flat. This helps prevent your cake layers from sliding around once you come to stacking your cake.
I also trimmed off the caramelised edges of the cake layers. This step isn’t necessary though – I just wanted the perfect thumbnail (haha!), so you can skip it if you want 🙂
I then went ahead and placed my first cake layer in the middle of a cake stand and smoothed out some frosting on the top with my offset spatula.
I then placed the next cake layer on top, and again smoothed out some frosting on top and sides of the cake, so that the cake was completely covered. I didn’t bother doing a crumb coat (check out this video for more info on what a crumb coat is), but you can do one if you prefer. I then used my cake scraper to smooth out the sides.
Now when you scrape the sides of a cake, you usually end up with a lip of frosting around the top edges. To get rid of these and get a ‘sharp edge’ on the top, slowly bring your offset spatula into the middle of the cake, catching that lip of frosting as you go.
I then finished off by doing some piping around the top edges using a 1A piping tip.
And that’s it! The cake is now ready to serve. Enjoy!
How to Store Pistachio Cake
This cake can be left at room temperature for the day, however overnight it will need to be refrigerated due to the cream cheese in the frosting. The fat and sugar in the frosting will prevent the cream cheese from going off, which is why you can keep it out at room temperature for an extended period of time.
When storing, place it into an airtight container, and into the refrigerator. Allow it to come to room temperature before serving.
Moist Pistachio Cake Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Pistachio Cake
- 1¼ cups (175 g) pistachios - raw, unsalted
- 2⅓ cups (300 g) flour - regular all purpose (see note 1 if you want to use cake flour)
- ¼ cup (25 g) cornstarch
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temperature
- ½ cup (105 g) unflavoured vegetable oil - I use canola
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1 tbsp vanilla extract/essence
- ½ tsp almond extract/essence
- 1 tsp white vinegar
- 1½ cups (336 g) buttermilk - room temperature, see note 5 if using a homemade buttermilk substitute
- Few drops green food coloring (optional) - gel and liquid are both fine as you only use a small amount
Pistachio Cream Cheese Frosting
- 1½ cups (340 g) unsalted butter - room temperature
- 3 cups (375 g) powdered sugar - also known as icing sugar/confectioners sugar
- 1½ tsp vanilla extract/essence
- ½ tsp almond extract/essence
- ½ cup (120 g) whipping or heavy cream - room temperature
- ½ cup (112 g) cream cheese - cold, use a firm cream cheese (not a spreadable one)
- ½ cup (70 g) pistachios - unsalted, processed into fine crumbs
- Few drops green food coloring (optional) - gel and liquid are both fine as you only use a small amount
Instructions
- IMPORTANT: For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results. It has a high fat/liquid ratio so slight adjustments to the quantities can throw off the balance of the cake 🙂
Pistachio Cake
- Preheat oven to 180 °C (350°F) (see note 4 if using a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
- Add your pistachios to a food processer, and process until they become fine crumbs (see note 6). Once done, set aside for now.
- In a bowl, sift together your flour, cornstarch, baking soda, baking powder and salt. Using a whisk or fork, mix until well combined. Set aside.
- In another bowl, add in butter, vegetable oil and sugar. Using an electric mixer (hand or stand mixer are both fine - see note 2), cream together for 2 minutes until light and creamy.
- Add in eggs one by one, mixing well in between each addition (about 10-15 seconds between eggs).
- Add in your vanilla, almond essence/extract, vinegar and half of the buttermilk, and mix until well combined. Now set your mixer aside as the remainder of the batter will be finished by hand.
- Add half of your premixed dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in the remaining buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not overmix (see note 3).
- Finish off by adding in the crushed pistachios, and a few scant drops of green coloring (if using gel colours then use less - you only want a pastel green color), and fold with a spatula until just combined. Add more coloring if needed, but try not to overmix the batter.
- Distribute the batter evenly into the two 8 inch cake tins, and bake for 40-45 minutes or until a toothpick comes out clean or with a few moist crumbs on it.
- Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool before frosting with the pistachio cream cheese recipe below.
Pistachio Cream Cheese Frosting
- In a large bowl (or in the bowl of a stand mixer if using one), add in butter, powdered sugar, vanilla extract/essence, almond extract/essence and cream.
- Mix on the lowest speed until the ingredients are combined (about a minute), and then turn up the speed to a medium high and mix for a full 10 minutes, scraping down the bowl half way through. If using a stand mixer then use the paddle attachment.
- Once finished, add in the cream cheese and crushed pistachios and mix until well combined. Avoid overmixing. Finish off by adding in a few scant drops of green food coloring (if using gel colours then use less - you only want a pastel green color).
- The frosting should be silky smooth and it's now ready to use! See note 7 if your frosting isn't fluffy and smooth. For decorating ideas, check out the recipe video or blog post above 🙂
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
160 Comments
Hello! Looking forward to baking this next week! Do you think I can use the 1x recipe and bake into 3 6inch tins instead? And how would you adjust the oven temp and cooking time?
Thanks!!
Hi Naomi 🙂 So glad you’re wanting to give the recipe a go!
So ideally, for 1x this recipe you want to distribute it between four 6 inch cake tins. You could try three instead, but it does mean the cake layers may be a bit thicker and I usually recommend avoiding putting too much batter in one cake tin as most of my cake recipes are quite soft and may not rise well as taller cake layers.
For four 6 inch cake tins, you may need to reduce the cook time slightly, but the oven temp should stay the same 🙂
If you decide to use 3 tins instead of 4, then the cook time may be longer with more batter in each tin.
Hope that helps and hope you enjoy the recipe 😀
This cake was easy to make, moist and so flavourful! I just printed the recipe so I can add it to my folder. Thanks Maryam!
Awesome! So happy to hear you loved the recipe Kerry-Ann 🙂
Really appreciate the wonderful feedback!
How can I replace egg in this?
Hi Kejal! 🙂 Unfortunately I haven’t tried an egg substitute myself for this particular recipe, so I am not too sure what would work well sorry!
The cake was delicious and the crumb waa beautiful but unfortunately when drying the cakes, they broke. Seemed quite soft. I am wondering if the cakes were underbaked or had too much moisture. The cakes seem like they are cooked through.
Hi Sharon! 🙂 So happy to hear you enjoyed the taste and texture of the cake, but sorry you had some issues with the cake layers breaking. So the cake layers are quite soft, especially when warm, so I wouldn’t recommend handling them until they’re fully cool. I would also recommend turning them out on to a wire rack while still warm like I do in the video so the cake layers themselves don’t need to be handled 🙂
Once cool, although the cake layers are soft you should be able to handle them (carefully) without them breaking. To add a bit more structure to the cake, you could mix the batter a little more in the end after the dry ingredients are added in to activate more of the gluten in the flour. I would also recommend using the gram measurements for best results incase there was a little too much liquid/fat in the batter 🙂
Hope that helps for next time Sharon!
hello I am planning on trying this recipe, but I am just a little confused because when I hit the quantity, it says half, one, and two, the ingredients change by quantity, but it still says in the direction to Use 2 8 inch tins. Could you please clarify The correct tin size and how many tins for each quantity size? It would be so very much appreciated. Thank you.
Hi Courtney! 🙂 Sorry for the confusion here. 1x the recipe is for two 8 inch cake tins, so if you make half the recipe it would be enough for one 8 inch cake tin 🙂
Hope that helps and hope you enjoy the recipe!
This looks delicious! Can it be baked as a bundt cake?
Thanks so much Rosanne 😀
I haven’t tried this recipe as a bundt cake myself so I’m not too sure sorry! The cake is quite soft so I’m not sure if it would rise as well (and release well) from a bundt pan, but if you do decide to try it out would love to hear how it goes 🙂
Amazing cake!!!
Everyone loved it
I refused sugar from 330 to 270g and cake was still moist
Baked it twice and every time it was a win
Thank you so much Maryam
Awesome! So happy to hear everyone loved the cake Poppy and that it still came out nice and moist with the reduced sugar 😀
Really appreciate the wonderful feedback 🙂
I just want to know if making the cake the evening before serving it and refrigerating overnight affects the taste and texture?
Hi Livia! 🙂 If the cake is stored properly then it should be fine. The main thing is making sure that no air gets to the cake layers. If you’re making the whole cake (including the frosting) the day before, then just make sure that the cake layers are completely covered in frosting before placing the cake into the fridge (the frosting acts as a barrier). I would also bring the cake out a few hours before serving it to allow the cake to come to room temperature as cold cake isn’t as soft 🙂
Hope that helps!
I loved this recipe…it had that full on pistachio flavour with that extra element of nuttiness. My guests went back for seconds. I used a rectangular tray 9″×13″ and I cut it in half and then sandwiched the 2 halves together. I will definitely be making it again.
Awesome! So happy to hear you and your guests loved the pistachio flavor of this cake Azgeri 😀 and glad to hear it worked well as a sheet cake too 🙂
It’s an excellent recipe, tastes like pistachio ice cream in the end . I was wondering if I can freeze the icing for another time? Not much remained but I don’t want to waste it..
So glad you loved the pistachio cake Rohini 😀
I haven’t tried freezing this particular frosting myself, although I have tried freezing cream cheese based frostings in the past and they can curdle sometimes (once thawed and re-whipped). You could still try and freeze it and if you find that it curdles when you come to using it again, you can try adding in some powdered sugar to help bring it together 🙂