Introduction
This Pistachio Cake is an elegant and delicious twist on a classic dessert. We’re not using any artificial flavors here; the cake gets its beautiful color and rich, nutty flavor from real, finely ground pistachios. The cake layers are incredibly moist and tender, and they’re perfectly complemented by a smooth and tangy pistachio-infused cream cheese frosting. It’s the perfect cake for a special occasion, a beautiful birthday party, or a luxurious dessert that is both sophisticated and satisfying.
Why You’ll Love This Pistachio Cake
- Authentic Flavor: The recipe uses real pistachios for a deep, nutty flavor that is far superior to imitation extracts.
- Beautiful & Natural Color: The cake has a lovely light green color from the pistachios themselves.
- Incredibly Moist & Tender: The combination of yogurt and oil ensures a soft and moist crumb.
- Perfectly Balanced: The sweet cake and tangy frosting create a harmonious flavor profile that is not overly sweet.
- Impressive but Accessible: The cake looks like it came from a professional bakery, but the recipe is simple enough for any home baker.
Ingredients
For the Pistachio Cake:
- 2 cups (240g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (120g) pistachios, shelled and finely ground
- 1 large egg + 2 egg whites, room temperature
- 1 cup (240ml) buttermilk or plain yogurt
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, for flavor boost)
For the Pistachio Cream Cheese Frosting:
- 8 oz (227g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- ½ cup (60g) pistachios, shelled and very finely ground
- 3-4 cups (360-480g) powdered sugar
- ½ teaspoon vanilla extract
- A pinch of salt
- 1-2 tablespoons milk or heavy cream (if needed)
Equipment You’ll Need:
- Two 8 or 9-inch round cake pans
- Parchment paper
- Food processor
- Large mixing bowls
- Electric mixer (stand or hand)
- Spatula
Instructions
Part 1: Prepare the Cake Layers
- Preheat Oven & Prepare Pans: Preheat your oven to 350∘F (175∘C). Grease and flour two 8 or 9-inch round cake pans. Line the bottoms with parchment paper.
- Grind Pistachios: In a food processor, pulse the pistachios until they are very finely ground, almost a powder. Be careful not to over-process and turn it into a butter.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and the finely ground pistachios.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the large egg, egg whites, buttermilk (or yogurt), vegetable oil, vanilla extract, and almond extract (if using).
- Mix Together: Pour the wet ingredients into the dry ingredients and mix with a spatula or on low speed with an electric mixer until just combined. Do not overmix.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Part 2: Make the Pistachio Cream Cheese Frosting
- Prepare Pistachios: Finely grind the pistachios in a food processor, as you did for the cake.
- Cream Cheese & Butter: In a large bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy.
- Add Flavor: Beat in the finely ground pistachios, vanilla extract, and salt until well combined.
- Add Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. If the frosting is too thick, add a tablespoon of milk or cream. Beat on medium-high for 1-2 minutes until light and fluffy.
Part 3: Assemble and Garnish
- Frost the Cake: Place one cooled cake layer on a serving platter. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top.
- Finish with Frosting: Use the remaining frosting to generously frost the top and sides of the cake.
- Garnish: For a beautiful finishing touch, you can press chopped pistachios onto the sides and top of the cake.
Storage and Essential Tips for the Best Pistachio Cake
- Room Temperature is Crucial: Make sure all your dairy and eggs are at room temperature for a smooth, well-combined batter and frosting.
- Don’t Overmix: Overmixing will develop the gluten and make the cake tough. Mix until the ingredients are just combined.
- Finely Ground Pistachios: Grinding the pistachios finely is key to incorporating them into the cake and frosting without a gritty texture.
- Cool Completely: The cake layers must be completely cool before frosting to prevent the frosting from melting.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
Share Your Sweet Creation!
Did you create this beautiful Pistachio Cake? We’d love to see it! Share your photos on Instagram and tag @BakingIdeas and use the hashtag #PistachioCake. What’s your favorite cake flavor to bake for a special occasion?