Have you ever craved a dessert that's both visually stunning and incredibly delicious? A homemade pistachio cake recipe might be exactly what you need. There's something magical about the vibrant green color and nutty flavor of pistachios combined with moist, tender cake layers. Making this pistachio cake at home allows you to control the quality of ingredients, avoid artificial additives, and create a dessert that rivals any bakery creation.

Ingredients List

    • 2 cups all-purpose flour
    • 1 cup finely ground pistachios
    • 1½ cups granulated sugar
    • 1 cup unsalted butter, softened
    • 4 large eggs, room temperature
    • 1 cup whole milk
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract
    • ½ teaspoon almond extract
    • Optional: green food coloring for enhanced color

For the Cream Cheese Frosting:

    • 8 oz cream cheese, softened
    • ½ cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2 teaspoons vanilla extract
    • ¼ cup finely chopped pistachios for garnish
    • Optional: 2 tablespoons heavy cream for smoother consistency

Timing / Cooking Schedule

Prep time: 25 minutes

Cooking time: 35 minutes

Total time: 60 minutes (plus cooling time)

This timeline doesn't include the cooling period, which typically takes about 2 hours. Plan ahead if you're making this for an event, as the cake must cool completely before frosting.

Step-by-Step Instructions

Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. This prevents sticking and ensures easy removal.

Step 2: Mix Dry Ingredients In a large bowl, whisk together the flour, ground pistachios, baking powder, and salt. For the best texture in your pistachio cake recipe, ensure the pistachios are finely ground without turning them into paste.

Step 3: Cream Butter and Sugar Using an electric mixer, beat the softened butter and sugar together for 3-4 minutes until light and fluffy. This incorporates air, creating a lighter cake texture.

Step 4: Add Eggs and Extracts Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts. The almond extract enhances the nutty pistachio flavor beautifully.

Step 5: Combine Wet and Dry Ingredients Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix on low speed just until combined to avoid overmixing, which can make the cake dense.

Step 6: Bake Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should pull slightly away from the pan sides.

Step 7: Prepare Frosting While cakes cool, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract. This pistachio cake with cream cheese frosting combination creates the perfect balance of tangy and sweet.

Step 8: Assemble and Frost Once cakes are completely cool, place one layer on a serving plate. Spread frosting on top, add the second layer, then frost the top and sides. Garnish with chopped pistachios.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 7g
    • Carbohydrates: 62g
    • Fat: 24g
    • Fiber: 2g
    • Vitamin E: 8% DV
    • Iron: 10% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. To make it dairy-free, use coconut oil instead of butter and coconut cream for the milk.

Flavor Variations: Add rose water (1 teaspoon) for a Middle Eastern twist, or incorporate white chocolate chips for extra decadence. You can also make cupcakes using this same recipe—just reduce baking time to 18-22 minutes.

Make-Ahead Tips: Bake cake layers up to two days in advance and wrap tightly in plastic wrap. Store at room temperature until ready to frost.

Common Mistakes to Avoid

Overmixing the Batter: Mix just until ingredients are combined. Overmixing develops gluten, resulting in a tough, dense cake instead of a tender crumb.

Frosting Warm Cake: Always let your cake cool completely before frosting. Warm cake will melt the frosting, creating a messy, sliding disaster.

Using Old Baking Powder: Check the expiration date on your baking powder. Old leavening agents won't provide proper rise, leaving you with a flat, dense cake.

Not Measuring Flour Correctly: Spoon flour into measuring cups and level off with a knife. Scooping directly from the bag packs in too much flour, making your cake dry.

Storage / Leftovers Tips

Store your finished pistachio cake recipe in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cream cheese frosting requires refrigeration if storing longer than a few hours. Before serving refrigerated cake, let it sit at room temperature for 30 minutes to restore its soft texture and full flavor.

For longer storage, wrap unfrosted cake layers tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Frosted pistachio cake with cream cheese frosting can also be frozen—place in the freezer uncovered until frosting hardens, then wrap well. Thaw overnight in the refrigerator before serving. Individual slices can be frozen separately for convenient single servings.