I perfected a Pistachio Cake made with real pistachios and topped with silky cream cheese frosting, and I’ll let you in on the one simple trick that makes the crumb impossibly light.

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I stumbled into this pistachio cake while trying to make something that actually tastes like nuts, not just green cake mix. I used finely ground unsalted pistachios to get real flavor and cream cheese, softened for the frosting, and the result?

A soft, oddly light crumb with a silky frosting that makes you go back for another forkful. As someone who posts Pistachio Cake Recipe pics all the time, I still got surprised.

It fits right into my Decadent Desserts collection but somehow feels fresh, like a small mystery you want to solve with your next bite.

Ingredients

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Pistachios add nutty flavor, healthy fats, protein, fiber, and a subtle green color.
All purpose flour gives structure, mostly carbs and some iron, not very nutritious alone.
Granulated sugar makes it sweet, pure carbs, quick energy, doesn’t add nutrients.
Butter and oil boost richness, tender crumb, mostly saturated and unsaturated fats.
Eggs bind and lift, add protein and moisture, give golden color.
Buttermilk adds tang, reacts with leaveners, keeps cake moist and soft.
Cream cheese frosting is tangy, creamy, brings richness and slightly less sweetness.
Vanilla and almond extracts enhance aroma, tiny calories, big flavor.

Ingredient Quantities

1 1/2 cups (190 g) all purpose flour

1 cup (120 g) finely ground unsalted pistachios, packed

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1/2 cup (115 g) unsalted butter, softened

1/2 cup (120 ml) neutral oil (vegetable or canola)

1 1/4 cups (250 g) granulated sugar

3 large eggs room temp

1 tsp vanilla extract

1/2 tsp almond extract (optional)

1 cup (240 ml) buttermilk

8 oz (225 g) cream cheese, softened (for frosting)

1/2 cup (115 g) unsalted butter, softened (for frosting)

3 cups (360 g) powdered sugar, sifted

1 tsp vanilla extract (for frosting)

Pinch fine salt (for frosting)

1 to 2 tbsp (15–30 ml) heavy cream or milk (to adjust frosting consistency, optional)

1/3 cup (45 g) chopped pistachios for garnish (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9 inch round cake pan with parchment and lightly flour or spray it so the cake releases easy.

2. In a medium bowl whisk together the all purpose flour, finely ground pistachios (packed), baking powder, baking soda and 1/2 tsp fine salt so it’s evenly mixed.

3. In a large bowl beat the softened butter, oil and granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating after each, then stir in the vanilla and the optional almond extract. Don’t overbeat.

4. Reduce mixer speed and add the dry ingredients and the buttermilk in three additions, starting and ending with the dry mix, mixing just until combined. Fold gently if needed; you want a smooth batter but not overworked.

5. Pour batter into the prepared pan, smooth the top and tap the pan on the counter once to release big air bubbles. Bake 25 to 35 minutes until the top is lightly golden and a toothpick inserted near the center comes out with a few moist crumbs. Don’t wait for it to come out perfectly dry or it’ll be dry.

6. Let the cake cool in the pan 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool completely before frosting. If you frost a warm cake the frosting will melt.

7. For the cream cheese frosting beat the softened cream cheese and the other 1/2 cup softened butter until very smooth. Gradually add the sifted powdered sugar, then vanilla and a pinch of fine salt. If the frosting is too thick add 1 to 2 tablespoons heavy cream or milk, a little at a time, until silky and spreadable.

8. Once the cake is completely cool, spread the frosting evenly. Chill the cake briefly 15 to 30 minutes to help the frosting set if you want cleaner slices.

9. Garnish with the chopped pistachios on top, slice with a knife warmed under hot water and wiped dry for neat pieces, and serve. Enjoy, it’s soft, moist and tastes unreal with that silky cream cheese frosting.

Equipment Needed

1. 9 inch round cake pan plus parchment paper and nonstick spray for lining
2. Medium and large mixing bowls
3. Electric mixer (stand or hand) or a whisk, whichever you’ve got
4. Measuring cups and spoons
5. Fine mesh sieve or sifter for powdered sugar and dry ingredients
6. Rubber spatula and a wooden spoon for folding and scraping
7. Wire cooling rack
8. Serrated knife or offset spatula for slicing and smoothing

FAQ

Q: Can I make my own pistachio flour instead of buying it?

A: Yes, pulse unsalted shelled pistachios in a food processor until very fine, stop and scrape often so it doesnt turn into pistachio butter. For a brighter green, soak and rub off some skins before drying, or lightly toast then cool first for more flavor. Measure packed, not loosely, because ground nuts are dense.

Q: How do I keep the cake moist and not dense?

A: Use room temp eggs and alternate adding flour with buttermilk, mix just until combined, dont overmix after the flour goes in. The combo of butter plus oil helps keep it tender, and watch the bake time fridge, take it out as soon as a toothpick comes out with a few moist crumbs. Let the cake cool in the pan 10 minutes then move to a rack.

Q: No buttermilk on hand, what can I use instead?

A: Make a quick buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 cup milk, let sit 5 minutes. Or thin plain yogurt with a little milk until pourable. Both keep the acid that reacts with baking soda so the rise and texture stay close to the original.

Q: My cream cheese frosting is too sweet or too runny, how fix it?

A: To cut sweetness add a bit more cream cheese and a pinch of salt, beat the butter and cream cheese very smooth before adding powdered sugar. If too thick add 1 teaspoon at a time of cream or milk till spreadable, if too thin chill it 20 to 30 minutes to firm up. Sifting the powdered sugar prevents grit.

Q: How should I store or freeze the cake?

A: Unfrosted layers wrap tight in plastic wrap and freeze up to 2 months, thaw in the fridge overnight. Once frosted, keep in the fridge 4 to 5 days because of the cream cheese, let slices come to room temp before serving for best texture. For longer storage freeze unfrosted, then frost after thawing.

Q: Why isnt my cake very green, can I make it greener?

A: Pure pistachios dont always give a vivid green, especially if skins were removed or nuts were roasted. To boost color use some green pistachio paste, a tiny bit of green food coloring, or include some darker-skinned nuts when grinding. But dont overdo color, it can taste artificial.

Pistachio Cake (Deliciously Moist!) Recipe Substitutions and Variations

All purpose flour: swap with a cup for cup gluten free all purpose blend (with xanthan gum) using the same weight (190 g), or use whole wheat pastry flour 1:1; whole wheat pastry will be a bit denser so add 1 to 2 tbsp extra buttermilk to keep it moist.
Finely ground pistachios: use almond meal or hazelnut meal in equal weight (120 g); you’ll lose the green color and pistachio flavor, so add 1/2 tsp almond extract if you want a nuttier note, or use a few drops of green food coloring for color.
Buttermilk: make quick buttermilk by stirring 1 tbsp lemon juice or white vinegar into 1 cup (240 ml) milk and let sit 5 minutes, or use plain yogurt thinned with milk (3/4 cup yogurt + 1/4 cup milk per cup); both give the acidity needed for the baking soda to work.
Cream cheese (for frosting): swap 1:1 with mascarpone for a silkier milder frosting, or use chilled full fat coconut cream (whipped) or a vegan cream cheese for dairy free — expect a slight coconut or different flavor and maybe adjust liquid so the frosting isn’t too runny.

Pro Tips

1) Toast the pistachios briefly in a dry skillet till they smell nutty, then let them cool completely before grinding. Pulse half to a fine meal and leave some slightly chunkier bits for texture and garnish, youll get way more pistachio flavor that way.

2) Weigh your dry ingredients and use room temp eggs and butter so the batter emulsifies smoothly. If you want a richer crumb add one extra egg yolk or a tablespoon of pistachio paste or neutral yogurt, but dont overdo it or the structure will change.

3) If the top is browning too fast, tent the cake loosely with foil halfway through baking, this saves the interior from drying while the top stops getting too dark. Also resist opening the oven too early or jiggle the pan, that can make it sink.

4) For silkier cream cheese frosting, beat cream cheese till absolutely smooth before adding butter and add powdered sugar slowly so you can control texture; if it gets too soft chill it briefly, then rewhip — chilling firms it up without losing flavor.

5) Store and slice smart: keep the frosted cake chilled for neat slices, bring to room temp 20 to 30 minutes before serving for best flavor, and add chopped pistachios just before serving so they stay bright and crunchy.

Pistachio Cake (Deliciously Moist!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a Pistachio Cake made with real pistachios and topped with silky cream cheese frosting, and I’ll let you in on the one simple trick that makes the crumb impossibly light.

Servings

servings

Calories

657

kcal

Equipment: 1. 9 inch round cake pan plus parchment paper and nonstick spray for lining
2. Medium and large mixing bowls
3. Electric mixer (stand or hand) or a whisk, whichever you’ve got
4. Measuring cups and spoons
5. Fine mesh sieve or sifter for powdered sugar and dry ingredients
6. Rubber spatula and a wooden spoon for folding and scraping
7. Wire cooling rack
8. Serrated knife or offset spatula for slicing and smoothing

Ingredients

1 1/2 cups (190 g) all purpose flour
1 cup (120 g) finely ground unsalted pistachios, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup (115 g) unsalted butter, softened
1/2 cup (120 ml) neutral oil (vegetable or canola)
1 1/4 cups (250 g) granulated sugar
3 large eggs room temp
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 cup (240 ml) buttermilk
8 oz (225 g) cream cheese, softened (for frosting)
1/2 cup (115 g) unsalted butter, softened (for frosting)
3 cups (360 g) powdered sugar, sifted
1 tsp vanilla extract (for frosting)
Pinch fine salt (for frosting)
1 to 2 tbsp (15–30 ml) heavy cream or milk (to adjust frosting consistency, optional)
1/3 cup (45 g) chopped pistachios for garnish (optional)

Directions

Preheat oven to 350°F (175°C). Grease and line the bottom of a 9 inch round cake pan with parchment and lightly flour or spray it so the cake releases easy.
In a medium bowl whisk together the all purpose flour, finely ground pistachios (packed), baking powder, baking soda and 1/2 tsp fine salt so it’s evenly mixed.
In a large bowl beat the softened butter, oil and granulated sugar until light and a bit fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating after each, then stir in the vanilla and the optional almond extract. Don’t overbeat.
Reduce mixer speed and add the dry ingredients and the buttermilk in three additions, starting and ending with the dry mix, mixing just until combined. Fold gently if needed; you want a smooth batter but not overworked.
Pour batter into the prepared pan, smooth the top and tap the pan on the counter once to release big air bubbles. Bake 25 to 35 minutes until the top is lightly golden and a toothpick inserted near the center comes out with a few moist crumbs. Don’t wait for it to come out perfectly dry or it’ll be dry.
Let the cake cool in the pan 10 to 15 minutes, then run a knife around the edge and invert onto a wire rack to cool completely before frosting. If you frost a warm cake the frosting will melt.
For the cream cheese frosting beat the softened cream cheese and the other 1/2 cup softened butter until very smooth. Gradually add the sifted powdered sugar, then vanilla and a pinch of fine salt. If the frosting is too thick add 1 to 2 tablespoons heavy cream or milk, a little at a time, until silky and spreadable.
Once the cake is completely cool, spread the frosting evenly. Chill the cake briefly 15 to 30 minutes to help the frosting set if you want cleaner slices.
Garnish with the chopped pistachios on top, slice with a knife warmed under hot water and wiped dry for neat pieces, and serve. Enjoy, it’s soft, moist and tastes unreal with that silky cream cheese frosting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.