Introduction

This Pistachio Cake is a delightful treat combining nutty flavors with a moist, tender crumb. Topped with rich cream cheese frosting and a luscious pistachio cream, it’s perfect for special occasions or anytime you crave a nutty, creamy dessert.

A close-up of moist pistachio cake squares with one piece slightly lifted, showing a soft, crumbly texture filled with small green pistachio bits throughout the light brown cake layer. On top, there is a thick layer of creamy white frosting swirled with light yellow streaks and sprinkled with small chopped pistachio pieces, adding texture and color contrast. The cake pieces rest on a white marbled surface with a bowl of whole pistachios partially visible on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (140 g) pistachios (deshelled)
2 1/4 cups (281 g) all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
3 eggs, at room temperature
1 tbsp (15 ml) vanilla
1 cup (240 ml) buttermilk, at room temperature
3/4 cup (168 g) unsalted butter, softened (for frosting)
6 oz (170 g) cream cheese, cold
2 1/4 cups (293 g) powdered sugar
1/2 cup (70 g) pistachios (deshelled, for pistachio cream)
1/2 cup (150 g) sweetened condensed milk
1/2 cup (120 ml) heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a 9×9-inch pan with non-stick spray and line it with parchment paper.
Step 2: Add the pistachios to a food processor and pulse until finely ground.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large bowl, cream the softened butter and granulated sugar with an electric mixer for 2 minutes until light and fluffy.
Step 5: Add the eggs and vanilla, mixing on medium speed until pale and smooth, about 1 minute.
Step 6: Alternately add the buttermilk and flour mixture to the wet ingredients on low speed, mixing just until combined. Scrape the bowl as needed.
Step 7: Gently fold in the ground pistachios.
Step 8: Pour the batter into the prepared pan and bake for 38–44 minutes, or until a cake tester inserted into the center comes out clean.
Step 9: Let the cake cool completely in the pan on a wire rack.
Step 10: For the cream cheese frosting, beat the softened butter on high speed until pale and fluffy, about 5 minutes.
Step 11: Add the cold cream cheese and mix on high until fluffy, around 1 minute.
Step 12: Sift in the powdered sugar and mix on low until combined, then increase speed to high and beat until fluffy again.
Step 13: For the pistachio cream, pulse the pistachios in the food processor until they form a butter.
Step 14: Whisk the pistachio butter with the sweetened condensed milk until smooth.
Step 15: In a separate bowl, beat the heavy cream on high speed until firm peaks form.
Step 16: Gently fold the whipped cream into the pistachio mixture and transfer to a piping bag.
Step 17: When the cake is cooled, invert it onto a serving plate and poke holes in the top using a wooden stick or spoon handle.
Step 18: Pipe the pistachio cream into the holes evenly.
Step 19: Spread a thick layer of cream cheese frosting over the top, swirl some pistachio cream into the frosting, and sprinkle with chopped pistachios.
Step 20: Serve and enjoy your delicious pistachio cake!

Tips & Variations

Toast the pistachios lightly before grinding to deepen the flavor.
Use homemade buttermilk by adding 1 tbsp lemon juice or vinegar to 1 cup milk if you don’t have buttermilk on hand.
For a vegan version, substitute dairy and eggs with plant-based alternatives and adjust leavening accordingly.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Bring to room temperature before serving for the best taste and texture. Leftover cake can be frozen for up to one month; thaw overnight in the fridge.

How to Serve

A white parchment paper holds a group of fifteen square pistachio cake pieces cut into three rows and five columns, with some pieces slightly pulled apart to show the inside texture. Each piece has one thick layer of light green pistachio cake topped with a thick, swirled layer of creamy white frosting sprinkled with crushed pistachios and a light dusting of spice. The cake is moist and speckled with tiny green bits. To the left, a white plate is filled with green and brown whole pistachios, and some pistachios are scattered around the cake on the wooden surface. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shelled pistachios instead of deshelled?

For this recipe, you should use deshelled pistachios to avoid an unpleasant texture and to ensure proper blending in the batter and cream.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes before using. This will mimic the acidity and help with the cake’s tenderness.