This Pistachio Cake offers a wonderful balance of rich, nutty flavor and light, fluffy texture. It’s easy to make and uses real pistachios for authentic taste, avoiding artificial flavors or colors. The cake stays moist for days, making it ideal for preparing ahead of time. You can enjoy it plain, glazed, or frosted with cream cheese or mascarpone for an extra-decadent touch. Its beautiful color and flavor make it stand out from typical cakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shelled unsalted pistachios
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Milk or buttermilk
Vanilla extract
Almond extract (optional)
Lemon zest (optional)
Optional for frosting or glaze:
Powdered sugar
Cream cheese or mascarpone
Lemon juice or milk
Directions
Preheat oven to 350°F (175°C). Grease and flour a cake pan or line with parchment paper.
Place pistachios in a food processor and pulse until finely ground, but not a paste.
In a bowl, whisk together flour, baking powder, salt, and ground pistachios.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract, almond extract (if using), and lemon zest.
Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before glazing or frosting, if desired.
Servings and timing
This recipe makes 8 to 10 slices. Preparation time: 15 minutes Baking time: 35 minutes Total time: 50 minutes
Variations
Frosted Pistachio Cake: Top with cream cheese or mascarpone frosting for added richness.
Lemon Pistachio Cake: Add more lemon zest and a lemon glaze for a citrus twist.
Pistachio Bundt Cake: Bake in a bundt pan and drizzle with a simple glaze.
Pistachio Layer Cake: Slice and stack with frosting or whipped cream between layers.
Gluten-Free: Substitute flour with a gluten-free blend for a celiac-friendly version.
Vegan Version: Use plant-based milk and egg replacements like flaxseed eggs.
Spiced Version: Add a pinch of cardamom for an aromatic Middle Eastern flair.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap slices or the entire cake tightly in plastic wrap and store for up to 2 months. Thaw at room temperature. Reheat individual slices in the microwave for 10–15 seconds for a warm, freshly baked texture.
FAQs
What makes pistachio cake green?
The green color comes naturally from ground pistachios. You can enhance it slightly with a tiny bit of food coloring, but it’s not necessary.
Can I use pistachio flour?
Yes, pistachio flour works well and simplifies the recipe. Just make sure it’s finely ground and fresh.
Is this cake overly sweet?
No, the sweetness is balanced with the nutty pistachio flavor. You can reduce sugar slightly if preferred.
Can I make this cake in advance?
Yes, the cake stays moist and actually tastes better the next day. Store it covered until ready to serve.
What frosting pairs best with pistachio cake?
Cream cheese, lemon glaze, or mascarpone frosting complement the nutty flavor beautifully.
Can I use roasted pistachios?
Use unsalted roasted pistachios for deeper flavor, but raw unsalted pistachios give a purer, lighter taste.
How do I prevent the cake from being dry?
Don’t overmix the batter, and be sure not to overbake. Using buttermilk helps keep the cake moist.
Can I add fruit to the cake?
Yes, berries or chopped cherries can be folded into the batter for added texture and flavor.
Is pistachio cake gluten-free?
Not by default, but you can easily make it gluten-free by using a suitable flour blend.
Can I make this as cupcakes?
Absolutely. Divide the batter into cupcake liners and bake for 18–22 minutes.
Conclusion
Pistachio Cake is an elegant and flavorful dessert that brings a unique twist to your baking repertoire. With its subtle nuttiness, soft crumb, and beautiful color, it’s a treat that feels special yet is simple to make. Whether enjoyed on its own or dressed up with frosting and toppings, this cake is sure to delight anyone who takes a bite.
Pistachio Cake is a moist, tender dessert that highlights the nutty richness of real pistachios. Naturally green and full of flavor, it’s perfect for celebrations or casual indulgence, whether served plain, glazed, or frosted.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:8 to 10 slices
Category:Dessert
Method:Baked
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
1 cup shelled unsalted pistachios
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup milk or buttermilk
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 teaspoon lemon zest (optional)
Optional for frosting: 1 cup powdered sugar, 2–3 tablespoons cream cheese or mascarpone, 1–2 teaspoons lemon juice or milk
Instructions
Preheat oven to 350°F (175°C). Grease and flour a cake pan or line with parchment paper.
Place pistachios in a food processor and pulse until finely ground (not a paste).
In a bowl, whisk together the flour, baking powder, salt, and ground pistachios.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla, almond extract (if using), and lemon zest (if using).
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before glazing or frosting, if desired.
Notes
Use roasted unsalted pistachios for a deeper flavor; raw pistachios for a lighter taste.For a lemony twist, add extra zest and top with lemon glaze.Do not overmix the batter to keep the cake soft and fluffy.To make cupcakes, bake in lined tins for 18–22 minutes.Store at room temperature for 3 days or in the fridge for up to 5 days.
