Best Pistachio Cake Recipe

Pistachio cake is a luxurious dessert that celebrates the nutty richness and vibrant color of real pistachios.

Unlike shortcut versions that rely on boxed mixes or artificial flavors, this recipe uses freshly ground pistachios and natural extracts to deliver an authentic flavor and irresistible texture.

Each bite offers a tender crumb, a delicate hint of almond and citrus, and a lusciously creamy pistachio cream cheese frosting. This cake is perfect for birthdays, holidays, or any time you crave a show-stopping centerpiece.

With clear instructions, adaptable options, and expert tips, you’ll create a bakery-worthy pistachio cake in your own kitchen—no shortcuts, just pure pistachio bliss.

Ingredients Checklist

The secret to a great pistachio cake is quality ingredients and careful measuring. Here’s exactly what you need for the cake and frosting.

For the Cake:

• 1 cup (120g) shelled, unsalted pistachios (plus extra for garnish)

• 2 cups (250g) cake flour (see notes for substitute)

• 1 cup (120g) almond flour

• 1 ¼ cups (250g) granulated sugar

• ¾ cup (170g) unsalted butter, softened

• ½ cup (120ml) full-fat sour cream, room temperature

• 5 large egg whites, room temperature

• ¾ cup (180ml) whole milk, room temperature

• 1 tablespoon fresh orange zest (about 1 large orange)

• 1 ½ teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon fine sea salt

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• ½ teaspoon pistachio extract (optional, for deeper flavor)

• A few drops green gel food coloring (optional, for classic pistachio color)

For the Pistachio Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 3–3 ½ cups (360–420g) powdered sugar, sifted

• ½ cup (60g) finely ground pistachios

• 1 teaspoon vanilla extract

• ¼ teaspoon almond extract

• Pinch fine sea salt

• 1–2 tablespoons milk or cream, as needed

Decoration:

• Chopped or whole pistachios

• Edible dried rose petals (optional)

• Orange zest strips (optional)

• Edible gold leaf (optional, for a special occasion)

Equipment:

• Two 8-inch (20cm) round cake pans or one 10-cup bundt pan

• Stand or hand mixer

• Food processor or blender

• Whisk, spatula, and sifter

• Parchment paper

• Cooling rack

• Piping bag and offset spatula (for decorating)

Ingredient Notes & Substitutions:

• If you can’t find cake flour, substitute with 1 ¾ cups all-purpose flour plus ¼ cup cornstarch, sifted together.

• For gluten-free, use a 1:1 gluten-free flour blend in place of cake flour.

• For dairy-free, use plant-based butter, dairy-free cream cheese, and unsweetened plant milk.

• If nut allergies are a concern, sunflower seeds and seed butter can replace pistachios (taste will differ).

Step-by-Step Instructions

Mastering pistachio cake is all about careful preparation and attention to detail. These steps will guide you to bakery-level results.

• Prep: Preheat oven to 350°F (175°C). Grease cake pans, line bottoms with parchment, and dust sides with flour. If using a bundt pan, grease thoroughly and dust with flour or ground pistachios.

• Prepare pistachios: For the cake, pulse 1 cup pistachios in a food processor until finely ground, stopping before it turns into a paste. Reserve ½ cup for the frosting; the rest is for the cake batter.

• Mix dry ingredients: In a bowl, sift together cake flour, almond flour, baking powder, baking soda, and salt. Whisk in the finely ground pistachios.

• Cream butter and sugar: In a large bowl, beat butter and sugar until pale, fluffy, and doubled in volume (3–4 minutes). Add orange zest and beat to combine.

• Add egg whites: On medium speed, add egg whites one at a time, mixing well and scraping down the bowl after each addition. The batter should look creamy and light.

• Flavor and color: Beat in vanilla, almond, and (if using) pistachio extract. If you want a classic pistachio hue, add a drop or two of green gel food coloring.

• Alternate flour and wet: On low speed, add half the dry ingredients, then all the sour cream, followed by the rest of the dry ingredients. Stream in the milk until just combined. Do not overmix.

• Bake: Divide batter evenly between pans. Bake 25–28 minutes (round pans) or 45–55 minutes (bundt pan), or until a toothpick comes out clean. Tops should be springy and edges just pulling from the pan.

• Cool: Let cakes cool in pans for 10 minutes, then transfer to a rack to cool completely. Don’t frost while warm.

• Make the frosting: Beat softened cream cheese and butter until smooth. Add powdered sugar in batches, beating well, then add ground pistachios, vanilla, almond extract, salt, and enough milk to achieve a silky, spreadable consistency.

• Assemble: For round cakes, level if needed. Place one layer on a serving plate, spread with frosting, add the next layer, and repeat. For a bundt, spread or pipe frosting on top, letting it drip slightly over the sides.

• Decorate: Sprinkle generously with chopped pistachios, rose petals, orange zest, or gold leaf for a festive touch.

Tips for Perfect Results

Success in pistachio cake comes from small details and a few pro tricks. Follow these to guarantee a moist, flavorful crumb every time.

• Use raw, unsalted pistachios for the purest flavor and best color.

• Always use room temperature ingredients to help batters and frostings emulsify smoothly.

• Don’t overmix once you add flour—this keeps the cake light.

• For extra nutty depth, briefly toast pistachios at 350°F for 5–7 minutes, then cool before grinding.

• If the frosting is too runny, add more powdered sugar; if too thick, thin with milk by the teaspoon.

• For sharp layers, chill cake layers before frosting.

• Store cakes with cream cheese frosting in the fridge, but let slices come to room temperature before serving for the best texture.

Serving Suggestions

Pistachio cake is a stunning centerpiece for any celebration. Present and pair it with care for an unforgettable experience.

• Serve slices with hot tea, coffee, or a dessert wine like Moscato for a refined touch.

• Pair with fresh raspberries or orange segments for a refreshing contrast.

• For brunch, serve with Greek yogurt and a drizzle of honey.

• Decorate for the season: use pomegranate seeds for winter, edible flowers in spring, or a dusting of powdered sugar year-round.

Final Thoughts

This pistachio cake is a celebration of authentic flavor and luxurious texture—nutty, moist, and delicately sweet with a tangy pistachio cream cheese frosting.

By focusing on real ingredients and expert technique, you’ll achieve a cake that impresses both visually and on the palate.

Adaptable for dietary needs and perfect for special occasions, this cake is sure to become a signature recipe in your baking collection. Enjoy every bite, and share the joy with family and friends!