Name: Pistachio Cake
Prep time: 60 min
Cook time: 40 min
Total time: 300 min
Ingredients: 1 cup Pistachios, finely ground; ½ cup Butter, room temperature; 2¼ cups + 2 tbsp Flour; 1½ tsp Baking powder; ½ tsp Baking soda; ¼ tsp Salt; 1 cup Sugar; 3 large Eggs; 1 tsp Vanilla extract; 1 cup Buttermilk; 7 tbsp Butter, room temperature; ¾ cup Cream cheese; ¼ cup Pistachio paste; 1 cup Icing sugar; A handful of crushed pistachios

Jump to Recipe

I first stumbled upon a version of this pistachio cake years ago at a friend’s birthday party, and it immediately brought back memories of my mom’s baking. There was just something about the nutty aroma and the way the cake seemed to melt in your mouth that you can’t just forget.

Want to recreate that same joy in your own kitchen? Stick around, I’m sharing all my tips and tricks to make this dream pistachio cake a reality.

Why You’ll Love This Recipe

I have a feeling you guys are going to love this pistachio gateau recipe, and for good reason!

This cake is made without any artificial flavors. I’m a big believer in letting natural ingredients speak for themselves, and this cake is a perfect example of that. The flavors of pistachio, butter, vanilla, and almond burst in every mouthful.
Buttery pistachios and aromatic almond extract blend well into a soft, velvety texture that will melt in your mouth, adding a way more pizazz and fancier touch than other boring nuts.
This pistachio cake is “nearly naked,” meaning you don’t need to be a cake decorating pro to make it look stunning! Just frost it simply and garnish it with some fresh berries, crushed pistachios, and maybe a few flowers for a touch of springtime elegance.
This treat goes well with many things. For instance, a lush strawberry buttercream frosting would introduce a fruity burst that pairs beautifully with the nutty profile of pistachio. On another sweet note, the chocolate chip loaf cake can be a wonderful contrast with its rich chocolate bits mingling in every bite, perfect for your dessert table.

9 Simple Steps to Make Pistachio Cake

Ingredients

For the Cake

Pistachios (1 cup, finely chopped/crushed): They are the star of the show. Pulse them in a food processor until they’re finely ground so they can blend seamlessly into the batter later.
Butter (½ cup, softened): For the base of our cake, make sure it’s at room temperature so it can be creamed perfectly with the sugar.
Flour (2 ¼ cups + 2 tablespoons): This is the structure of our cake. I like using all-purpose flour, which gives just the right tenderness and density.
Baking powder (1 ½ teaspoons) and Baking soda (½ teaspoon)
Salt (¼ teaspoon)
Sugar (1 cup)
Eggs (3, large)
Vanilla extract (1 teaspoon): This boosts the cake’s aroma and pairs wonderfully with the pistachios.
Buttermilk (1 cup): It’s my secret to a super moist cake. Buttermilk tenderizes the gluten, giving you a soft texture while contributing a slight tang.

For the Frosting

Butter (7 tablespoons, softened)
Cream cheese (¾ cup)
Pistachio paste (¼ cup): It helps intensify the nutty flavor in our frosting for a double dose of pistachio.
Icing sugar (1 cup)

For the Topping

Crushed pistachios: A handful sprinkled on top adds crunch and a visually appealing finish.

For the crust:

Pistachios ⅓ cup (45 g)
Graham crackers/biscuits 160 g
Butter melted (6 tablespoons (90 g)
Milk 1 tablespoon (15 ml)

Instructions

Make the Cake

Step 1

Put the oven to 350°F (180°C) beforehand, then get a 9-inch square baking pan ready by lining it with parchment paper.

Step 2

Whisk the flour, baking soda, baking powder, and a pinch of salt together in a separate bowl.

Kick things off in another large mixing bowl by creaming the butter and sugar. Whip them quickly until the texture is smooth and inviting, typically taking about 2 minutes. During this process, don’t hesitate to pause and scrape inside the bowl for even mixing.

Step 3

Introduce the vanilla extract and eggs to your creamed mixture, whisking until everything looks combined. Carefully sift in half of your reserved flour mixture, stirring just until the ingredients are incorporated.

Step 4

Follow this up with half of the buttermilk, mixing it in gently. Repeat this step with the remaining flour mixture and buttermilk. Fold in the chopped pistachios and distribute them evenly throughout the cake batter without overmixing.

Step 5

Transfer your batter to the prepared baking pan. Pop it into your preheated oven and bake for about 30-40 minutes.

After baking, let the cake cool for 5 minutes in the pan. Then, carefully remove the cake from the pan and let it finish cooling on a counter.

Make the Frosting

Step 6

Use an electric mixer to cream the softened cream cheese and butter in another large bowl. You’ll know it’s ready when it’s smooth and well mixed – this usually takes a couple of minutes.

Step 7

Add the pistachio paste and continue mixing until it is thoroughly incorporated into the frosting.

With your mixer on its lowest setting, gradually blend in the sifted icing sugar, adding it in batches to prevent lumps. Mix until your frosting is irresistible, smooth, and fluffy.

Decorate

Step 8

Once the cake has completely cooled, unleash your creativity and evenly spread the pistachio frosting over the cake. Sprinkle with additional chopped pistachios for that extra crunch.

Step 9

For the best flavor and texture, stash your frosted cake in the refrigerator for at least 3 hours before digging in. This waiting time helps the flavors meld together wonderfully.

Tips on Making Pistachio Cake

Pistachios

I go for unsalted raw pistachios most of the time, but don’t sweat it if you only have the salted ones on hand—the cake will still be plenty sweet! They actually add a nice little something extra in terms of flavor.

Another good news is that roasted or raw pistachios work just as well, so go with what you enjoy.

Full-Fat Ingredients

Using full-fat sour cream and whole milk is the way to go for the best flavor and a texture. You can swap in full-fat plain yogurt if that’s what you’ve got, but the cake might lose a bit of its lightness. Same goes for using milk with a lower fat content.

Coloring

Even though the pistachio crumbs already give the batter a light green hue, I sometimes sneak in a tiny drop of green food coloring to really make that green pop. It’s totally up to you.

Making Ahead

Feel free to bake all the cake layers in advance. Once they’re cool, cover them up tight, and they’ll be fine even without a fridge overnight.

You can also prepare the frosting ahead of time. Just keep it covered in the fridge and let it sit at room temperature for about 10 minutes to soften up before you start frosting.

The unfrosted layers or entire frosted cake can stay in the freezer for 2-3 months without a problem. When you’re ready for it, just thaw the cake in the fridge overnight and then at room temperature before you decorate and serve it.

Frequently Asked Questions

Can I Make My Own Pistachio Paste?

Yes. This way, you can’t guarantee a fresh taste but also have complete control over the ingredients. It’s a simple process of grinding shelled pistachios with a bit of oil until you achieve a smooth texture.

What Are the Best Types of Pistachios to Use?

I love using unsalted raw pistachios for the richest natural flavor in your pistachio cake. However, you can choose raw or roasted and salted or unsalted pistachios based on your preference. Pre-shelled pistachios can also be a real time-saver.

How Can I Enhance the Pistachio Flavor Without Artificial Flavors?

Consider making your own pistachio paste. You can also incorporate ground pistachios directly into the batter.

—So, are you ready to give this simple pistachio cake recipe a whirl? Don’t hesitate to share your experience or photos of your creations – I always love seeing them!