Craving a dessert that’s both elegant and indulgent? This Pistachio Cake Recipe is a perfect blend of nutty richness, soft crumb, and creamy frosting that makes every bite unforgettable. Imagine the subtle crunch of roasted pistachios combined with a moist, fluffy cake that melts in your mouth. Whether you’re celebrating a special occasion, hosting a tea party, or simply treating yourself, this Pistachio Cake Recipe guarantees smiles and compliments.
Thank you for reading this post, don't forget to subscribe!Why You’ll Love This Pistachio Cake Recipe
Moist and Fluffy Texture: Achieved through a perfect balance of butter, sour cream, and milk.
Rich Nutty Flavor: Ground pistachios and optional pistachio extract intensify the gourmet taste.
Creamy Frosting: Silky buttercream enriched with finely ground pistachios for extra indulgence.
Quick and Easy to Make: Perfect for beginner and advanced bakers alike.
Customizable: Add cherries, chocolate chips, or drizzle caramel for variety.
Elegant Presentation: Green-hued frosting and pistachio garnish make it party-ready.
Budget-Friendly Ingredients: Most items are pantry staples; pistachios elevate the flavor affordably.
Perfect for Dietary Tweaks: Can be made dairy-free or gluten-free with simple substitutions.
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup ground pistachios (unsalted, shelled)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
1/4 cup whole milk (or dairy-free milk)
1/4 tsp pistachio extract (optional, for a more intense flavor)
For the Frosting:
1 cup unsalted butter, softened
3–4 cups powdered sugar (adjust for desired consistency)
1–2 tbsp milk (or dairy-free milk)
1 tsp vanilla extract
Green food coloring (optional)
1/4 cup finely ground pistachios (for garnish)
Tips & Substitutions:
Flour: For a gluten-free version, use almond or oat flour (slightly reduce liquid).
Butter: Coconut oil works in a dairy-free version, but frosting may be softer.
Sugar: Swap granulated sugar for coconut sugar for a healthier twist.
Sour Cream/Yogurt: Provides moisture; dairy-free yogurt works perfectly.
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking. Proper preheating ensures even rising and a soft crumb.
2. Prepare Dry Ingredients
In a medium bowl, whisk together all-purpose flour, ground pistachios, baking powder, baking soda, and salt. The ground pistachios add a nutty aroma and a subtle texture to every bite.
3. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. This aerates the butter, giving the cake a tender, airy texture.
4. Add Eggs and Vanilla
Mix in the eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract. Eggs provide structure and moisture to the cake.
5. Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture and the wet ingredients (sour cream and milk) into the butter mixture. Begin and end with the dry ingredients. Mix gently to avoid overworking the batter, which could make the cake dense.
6. Add Pistachio Extract (Optional)
Enhance the nutty flavor by adding a few drops of pistachio extract. This step is optional but highly recommended for true pistachio lovers.
7. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven repeatedly to prevent sinking.
8. Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack. Complete cooling prevents frosting from melting.
Frosting Instructions
1. Cream the Butter
Beat the softened butter for 2 minutes until creamy. This forms the base of a smooth, fluffy frosting.
2. Add Powdered Sugar and Flavorings
Gradually add powdered sugar, mixing slowly. Add milk and vanilla extract, then beat on medium speed until fluffy. Adjust consistency by adding more powdered sugar or milk.
3. Add Color and Pistachios
Optional: Add green food coloring for a festive look. Fold in finely ground pistachios to create a luscious nutty texture.
4. Frost and Garnish
Spread frosting evenly over the cooled cake using an offset spatula. Sprinkle chopped pistachios on top for an elegant finish.
Pro Tips
How do you make the cake extra moist?
Use sour cream or Greek yogurt in the batter. Do not overmix, as it prevents a dry, dense texture.
Can I freeze this Pistachio Cake Recipe?
Yes! Wrap in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Can I make cupcakes instead?
Absolutely. Bake at 375°F (190°C) for 18–20 minutes. Top with the same pistachio frosting and enjoy single-serve treats.
How to prevent frosting from sliding?
Ensure the cake is completely cooled. Chill in the fridge for 15 minutes if needed before spreading frosting.
Best Ways to Serve
Perfect with tea or coffee for an afternoon treat.
Pair with fresh berries or whipped cream for added flavor.
Use for birthday or holiday cakes with decorative frosting techniques.
Slice thin for party dessert platters.
Nutrition (Per Serving – 12 slices)
Calories: 310 kcal
Fat: 18g
Saturated Fat: 9g
Carbs: 38g
Sugars: 22g
Protein: 5g
Fiber: 2g
Storage & Leftovers
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep for up to 5 days; bring to room temp before serving.
Freezer: Frosted cake can be frozen for 1–2 months. Unfrosted cake can last 3 months.
FAQs
What makes a pistachio cake moist?
Moisture comes from butter, sour cream, and careful mixing. Overbaking will dry the cake, so watch the timer.
Can I use roasted pistachios?
Yes, lightly roasted and finely ground pistachios enhance flavor. Avoid salted nuts to prevent overpowering taste.
How do I make it vegan?
Replace eggs with flax eggs, butter with coconut oil, and milk with almond or oat milk.
Can I substitute almond flour?
Almond flour works, but reduce liquid slightly. Expect a denser texture with a richer nutty flavor.
Variations
Chocolate Pistachio Cake: Fold in cocoa powder or chocolate chips for a nutty chocolate twist.
Pistachio Rose Cake: Add rose water to the batter for Middle Eastern elegance.
Citrus Pistachio Cake: Mix in lemon or orange zest for a bright, refreshing flavor.
Layered Cake: Double the recipe and create a layered pistachio dessert with frosting in between.
Conclusion
This Pistachio Cake Recipe is a guaranteed showstopper. Soft, moist, and nutty, it’s perfect for any occasion. Bring a slice to your next gathering, and watch the compliments roll in! Share your creations with us on social media and tag your favorite dessert enthusiasts. Unlock the full flavor experience and elevate your baking game today!