Alright, let me tell you about this pistachio cake. It’s genuinely among the best baked goods you’ll ever make. The cake itself is incredibly moist, soft, and almost melts in your mouth. What about the pistachios? Every bite is intriguing because they add the perfect amount of crunch and a delicate, nutty flavor. This type of cake is elegant without being intimidating.
Then there’s the cream cheese frosting. Oh, the frosting. It’s smooth, creamy, and slightly tangy, which perfectly balances the sweetness of the cake. Spread it generously, sprinkle some crushed pistachios on top, and suddenly you’ve got a dessert that looks gorgeous and tastes even better. Honestly, this cake is perfect for birthdays, dinner parties, holidays, or even just treating yourself on a quiet weekend.
One of my favorite things about this cake is how it fills your kitchen with the smell of butter and nuts while it bakes—it’s comforting in the best possible way. And the green pistachios make it look stunning without any extra effort. Each slice is a little slice of happiness: soft cake, crunchy nuts, and that creamy frosting tying it all together.
Even if baking isn’t usually your thing, this cake is approachable. The steps are easy to follow, and the result? You’ll feel like a pro. Slice it up with a cup of coffee, tea, or even a glass of milk and watch everyone’s faces light up.
Below, I’ll walk you through the step-by-step process to make this pistachio cake from scratch, with tips along the way to make sure it comes out perfectly every single time.
Recipe FAQs
1. Can I substitute regular milk for buttermilk?
Indeed! It works just as well with regular milk. Put a teaspoon of vinegar or lemon juice in the milk and leave it for five minutes if you want it to behave more like buttermilk. The cake will stay soft and rise beautifully because it will curdle a little.
2. Is it possible to bake this cake in a single pan rather than two layers?
Yes! It will take more time (about 45 to 40 minutes) if you use a single 9-inch pan. Use a toothpick in the middle to check it. It’s ready if it comes out clean or with a few crumbs.
3. How should the cake be stored?
Store it in the refrigerator in an airtight container. It will last for four to sex days. To make it soft and allow the flavors to really come through, let it sit out a bit before serving.
4. Can I use other nuts in place of the pistachios?
Of course! Pecans, almonds, or walnuts all work well. Just keep in mind that pistachios give the cake its distinctive flavor and beautiful green hue, so substituting them will somewhat alter the cake’s appearance and flavor.
5. Can I prepare this cake in advance?
Indeed! The layers can be baked a day in advance. Store them in the refrigerator without frosting, tightly wrapped in plastic wrap. To keep the frosting creamy and fresh, frost the cake just before serving
Pistachio Cake
4
servings30
minutes40
minutes300
kcalIngredients
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup brown sugar
1 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup milk or buttermilk
1 cup pistachios, finely chopped
For the frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
crushed pistachios for garnish
Directions
- Preheat oven to 350F (175C) and grease two 8-inch pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugars until fluffy, then beat in eggs one at a time. Stir in vanilla and almond extract.
- Add dry mixture alternately with milk, mixing just until smooth. Fold in chopped pistachios.
- Divide batter evenly between pans and bake 25–30 minutes, until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then stir in vanilla. Spread over cooled cake and garnish with pistachios.
