Pistachio Cake Recipe

I absolutely love this pistachio cake recipe because it combines the nutty richness of pistachios with the moist and tender crumb of a homemade cake, making every bite feel like a hug from the inside. Plus, the subtle hints of almond and vanilla give it that extra layer of flavor that keeps me coming back for more—it’s like a little celebration in each slice!

Creating the ideal flavor profile in my Pistachio Cake is something I delight in. The recipe I use pairs the rich, nutty base of 1 cup unsalted shelled pistachios with 1 1/2 cups all-purpose flour and 1/2 cup softened unsalted butter.

I find that the 1/4 cup sour cream in the mix adds an incredible moistness to the cake.

Ingredients

Unsalted Shelled Pistachios:
Full of healthful fats, proteins, and fiber, nuts add a nutty flavor.

All-Purpose Flour:
Contributes structure and bulk; supplies carbohydrates for energy.

Baking Powder and Baking Soda:
Agents that cause the cake to rise and be fluffy.

Unsalted Butter:
Delivers with flavor and moisture, and it stays tender and juicy—thanks to the flavor and moistness in every bite, and to the saturated fats that give the meat texture and mouthfeel.

Granulated Sugar:
Contributes to browning during baking and sweetens the cake.

Sour Cream:
Imparts moisture and a gentle tanginess that elevates texture and taste.

Almond Extract:
Boosts the cake with the sweet, nutty scent of pistachios.

Ingredient Quantities

• 1 cup unsalted shelled pistachios
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/4 cup sour cream
• 1/2 teaspoon almond extract

Instructions

1. Heat your oven to 350°F (175°C). Get a 9-inch round cake pan ready by greasing and flouring it.

2. Put the pistachios in a food processor and blend them until they are finely ground. Take care not to overprocess and turn them into a paste.

3. Combine the ground pistachios, flour, baking powder, baking soda, and salt in a medium bowl. Whisk together in the same manner as the preceding step.

4. In a big mixing bowl, beat together the softened butter and granulated sugar until they are light and fluffy.

5. Introduce the eggs one at a time into the mixture of butter and sugar, beating well after each addition. Fold in the vanilla and almond extracts.

6. Slowly incorporate the flour mixture into the wet ingredients, mixing for a few seconds after each addition. Add the milk after the first bitter half of the flour mixture. Then add the second half of the flour mixture, again mixing for a few seconds until the addition is fully incorporated. Finish with the rest of the milk, then mix until just combined.

7. Blend in the sour cream until the batter is smooth.

8. Spoon the batter into the prepared cake pan and smooth the top with a spatula.

9. Preheat the oven and then bake the cake for 30 to 35 minutes. It should be done if a toothpick stuck in the center comes out clean.

10. Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Food processor
4. Medium mixing bowl
5. Whisk
6. Large mixing bowl
7. Electric mixer or hand mixer
8. Measuring cups
9. Measuring spoons
10. Spatula
11. Wire rack
12. Toothpick

FAQ

• Q: Can I use salted pistachios instead of unsalted?A: It is better to use unsalted pistachios in this recipe so you can control the salt. If you do use salted pistachios, consider reducing the added salt in the recipe.

• Q: Can this cake be made gluten-free?A: Yes, you can use a gluten-free baking flour mix in place of all-purpose flour.
• Q: How do I ensure the pistachios are finely ground?To use a food processor, put in the pistachios and pulse until they are finely ground, but stop before they are turned into butter.
• Q: Can I substitute the butter with oil?A: Oil can be used, but it may change the texture and flavor of the cake. Butter provides the best results.
• Q: What can I use instead of sour cream?A: Plain Greek yogurt or buttermilk can be used to replace sour cream, and will give you a similar texture.
• Q: Can I make this cake dairy-free?A: Yes, use a butter and milk substitute that’s plant-based and use a yogurt substitute that’s dairy-free in place of sour cream.
• Q: How can I add more pistachio flavor?A: Think about incorporating a teaspoon of pistachio essence or using icing flavored with pistachios to ramp up the taste.

Substitutions and Variations

1 cup unsalted shelled pistachios can be replaced with 1 cup almonds to achieve a different nutty taste.
1 1/2 cups all-purpose flour can be replaced with 1 1/2 cups gluten-free all-purpose flour for a gluten-free version.
1/2 cup unsalted butter, softened
can be swapped with 1/2 cup coconut oil
for a dairy-free option.
A tangy twist can be achieved by substituting 1/4 cup Greek yogurt for 1/4 cup sour cream.
1/2 teaspoon almond extract can be substituted with 1/2 teaspoon vanilla extract for a more understated flavor.

Pro Tips

1. Toast the Pistachios Before grinding them, toast the pistachios lightly in the oven for about 5-7 minutes at 350°F (175°C). This will enhance their flavor and add a rich, nutty aroma to the cake.

2. Room Temperature Ingredients Ensure all your cold ingredients, such as eggs, milk, sour cream, and butter, are at room temperature before mixing. This helps achieve a smoother batter and ensures even baking.

3. Sour Cream Substitute If you don’t have sour cream, you can use plain Greek yogurt as an alternative. This won’t significantly affect the taste or texture of the cake and maintains the moistness.

4. Fold, Don’t Overmix When adding the flour mixture and milk to the wet ingredients, gently fold them in rather than using a mixer on high speed. Overmixing can result in a dense cake.

5. Cake Flavor Enhancement For an extra flavor boost, consider adding a tablespoon of lemon or orange zest to the batter. Citrus zest complements the nuttiness of the pistachios beautifully.