If you’re ready to celebrate flavor with both elegance and ease, Pistachio Cake is the show-stopping dessert you need. With a tender, nutty crumb and heavenly clouds of homemade whipped cream, this cake is a pure delight from first bite to last crumb. Each layer delivers a whisper of almond and vanilla, enriched by the unmistakable green glow (and subtle savory bite) of ground pistachios. The result? A homemade Pistachio Cake that’s as beautiful as it is delicious—a dessert you’ll crave any time you want to impress or treat yourself to something truly special.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Pistachio Cake comes from a handful of simple yet irresistible ingredients. Each one enhances the color, taste, or texture, making every slice memorable and absolutely worth the little bit of extra effort. Here’s what you’ll need—and why each ingredient matters:
- Unsalted pistachios (1 1/2 cups, shelled): These lend that signature flavor, vibrant color, and a bit of crunch—making this cake truly stand out from the crowd.
- All-purpose flour (2 cups): Provides structure and helps balance the richness of the nuts.
- Baking powder (2 teaspoons): Gives the cake its perfect lift and tender crumb.
- Baking soda (1/2 teaspoon): Works with the baking powder for a beautifully risen and airy cake.
- Salt (1/2 teaspoon): Enhances the sweetness and lets the pistachio flavor shine.
- Unsalted butter (1 cup, room temperature): Adds richness and helps the cake stay moist.
- Granulated sugar (1 1/2 cups): Sweetens the batter just right and creates a light texture.
- Eggs (4 large, room temperature): Bind everything together and contribute to the cake’s rich, velvety crumb.
- Pure vanilla extract (1 teaspoon): Highlights the natural nuttiness without overpowering.
- Almond extract (1/2 teaspoon): Deepens the nutty notes and complements the pistachios beautifully—don’t skip it!
- Whole milk (1 cup, room temperature): Keeps the cake tender and moist.
- Heavy whipping cream (1 cup): Transforms into the softest, dreamiest whipped cream frosting.
- Powdered sugar (3 tablespoons): Gently sweetens the whipped cream without weighing it down.
- Vanilla extract for whipped cream (1 teaspoon): Adds just the right touch of fragrance to the frosting.
- Chopped pistachios for garnish: Offer a final, irresistible crunch and a pop of natural green on top.
How to Make Pistachio Cake
Step 1: Prep Your Pans and Preheat
Begin by heating your oven to 350°F (175°C). Take two 8-inch round cake pans and grease them thoroughly, then dust with flour to prevent sticking. For extra insurance, line the bottoms of the pans with parchment paper circles—trust me, this makes the eventual cake removal a breeze!
Step 2: Grind the Pistachios
Pop your shelled pistachios into a food processor and pulse them until finely ground, but be careful not to overdo it—a few tiny bits for texture are perfect. The aroma at this stage is so tempting, you’ll instantly know you’re on your way to Pistachio Cake heaven.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together your freshly ground pistachios, all-purpose flour, baking powder, baking soda, and salt. Combining these now helps ensure even distribution and sets you up for a cake with great rise and flavor.
Step 4: Cream the Butter and Sugar
Using a large bowl and an electric mixer (or plenty of elbow grease), beat the softened butter and granulated sugar together until pale, fluffy, and lighter in texture. This step creates air pockets for a lighter cake and evenly disperses sweetness throughout each bite.
Step 5: Add Eggs and Flavorings
Add the eggs, one at a time, mixing well after each addition—this helps the batter emulsify and creates a silky texture. Stir in the vanilla and almond extracts, pausing to enjoy the luscious aroma that fills your kitchen.
Step 6: Incorporate Milk and Dry Mixture
Alternately add the pistachio-flour mixture and the whole milk into your wet batter, starting and ending with the dry ingredients. Mix just until combined; overmixing can make the cake dense, so once everything looks even, stop!
Step 7: Bake!
Pour your gorgeous green batter evenly between the prepared pans, smoothing the tops for uniform layers. Bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Your kitchen will smell absolutely irresistible.
Step 8: Cool the Cakes
Let the cakes cool in their pans for about 10 minutes. Then gently turn them out onto a wire rack, removing the parchment paper, and let them cool completely before frosting. This prevents melting the cream and keeps everything picture-perfect.
Step 9: Whip Up the Frosting
Beat the cold heavy cream, powdered sugar, and vanilla extract together until you achieve billowy stiff peaks. The key to pillowy, stable whipped cream is cold cream and a clean, chilled bowl—it’s soft but spreadable, the perfect partner for Pistachio Cake.
Step 10: Assemble and Garnish
Once your cakes are cooled, generously slather one layer with whipped cream, add the second layer, then cover the entire cake or leave the sides bare for a rustic look. Sprinkle chopped pistachios over the top as a mouthwatering final flourish.
How to Serve Pistachio Cake
Garnishes
Dust the top of your Pistachio Cake with a generous handful of chopped pistachios for both color and crunch, and, if you’re feeling extra fancy, a light sprinkle of powdered sugar or edible flower petals. These touches give each slice a bakery-worthy vibe that looks as amazing as it tastes.
Side Dishes
Since the cake is creamy and nut-forward, pair it with something wonderfully simple, like fresh berries or a tart raspberry sauce to cut the richness. A scoop of citrusy sorbet or a cup of fragrant green tea would also be pure heaven alongside a slice.
Creative Ways to Present
Dress up individual slices with a dollop of whipped cream and a scattering of pistachio shards, or turn your cake into an elegant trifle by layering cubes of cake with whipped cream and fruit in glass jars. For special occasions, you could even bake the batter in mini bundt pans for adorable, single-serve Pistachio Cakes.
Make Ahead and Storage
Storing Leftovers
To keep your Pistachio Cake fresh, store any leftovers in an airtight container in the refrigerator. The whipped cream frosting holds up beautifully for up to three days, and the pistachio flavor often becomes even more pronounced after a night in the fridge.
Freezing
You can absolutely freeze unfrosted cake layers for up to two months—just wrap them tightly in plastic and foil. Thaw overnight in the fridge before frosting. The whipped cream topping doesn’t freeze well, so make that fresh for best results.
Reheating
If you want to take the chill off refrigerated Pistachio Cake, let it sit at room temperature for 30 minutes before serving. For a treat with warm, bakery-fresh energy, you can microwave individual slices (without whipped cream) for 10 to 15 seconds, then top with cream just before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted pistachios instead of unsalted?
It’s best to stick with unsalted pistachios so the cake doesn’t turn out too salty. If you can only find salted, rinse and dry them thoroughly first, and consider reducing the added salt in the recipe a bit.
Is there a substitute for almond extract?
If almond extract isn’t your favorite or you don’t have any, you can simply leave it out or add a pinch more vanilla. It does, however, really amplify that classic bakery-style nutty flavor!
Can I make Pistachio Cake in advance?
Absolutely! You can bake the cake layers a day or two ahead and store them (wrapped) at room temperature or in the fridge. Wait to frost until just before serving, for the freshest look and taste.
Can this recipe be made gluten free?
Yes, you can use your favorite cup-for-cup gluten-free flour blend in place of regular flour. The texture may be a touch more delicate, but the cake will still be delicious and full of that signature pistachio flavor.
What can I do if I want a more intense green color?
If you’re after a brighter green, feel free to add a drop or two of natural food coloring to the batter. Just remember, the color comes primarily from the pistachios themselves—natural and subtle, just like the best Pistachio Cake should be!
Final Thoughts
There’s something so joyful about sharing a slice of homemade Pistachio Cake—it’s truly a labor of love that tastes as good as it looks. Whether you’re whipping it up for a celebration or a cozy weekend treat, this recipe is bound to earn rave reviews. Give it a try and fall in love with every nutty, creamy, beautiful bite!
Print
Pistachio Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavor of this Pistachio Cake that features a moist, pistachio-infused sponge and a creamy whipped cream frosting. Perfect for any special occasion or as a delightful treat anytime.
Ingredients
Pistachio Cake:
- 1 1/2 cups shelled unsalted pistachios
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole milk (room temperature)
Whipped Cream Frosting:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract for whipped cream
- Chopped pistachios for garnish
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C).
- Prepare Cake Pans: Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
- Grind Pistachios: Pulse the pistachios in a food processor until finely ground.
- Mix Dry Ingredients: In a medium bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy.
- Add Eggs and Flavorings: Add eggs one at a time, then mix in vanilla and almond extracts.
- Combine Wet and Dry Ingredients: Alternately add dry ingredients and milk to the butter mixture, mixing just until combined.
- Bake: Divide batter between pans, bake for 25-30 minutes until a toothpick comes out clean.
- Cool and Frost: Cool cakes, then frost with whipped cream frosting.
- Garnish: Garnish with chopped pistachios.
Notes
- For a more intense pistachio flavor, consider adding a few drops of pistachio extract.
- Keep the cake refrigerated when using whipped cream frosting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
