If you love pistachios, this moist pistachio cake is a dream come true. Soft, buttery, and packed with authentic pistachio flavor, this cake is topped with a luscious pistachio cream cheese frosting that melts in your mouth. Perfect for birthdays, holidays, or any special occasion, this elegant dessert is sure to impress every pistachio lover.
Why You’ll Love This Recipe
Incredibly moist and tender thanks to buttermilk
Rich pistachio flavor from real ground pistachios and pistachio paste
Velvety cream cheese frosting with a nutty, tangy twist
Perfect for celebrations, afternoon tea, or gifting
Can be baked as a layer cake, sheet cake, or cupcakes
Easy to make with simple pantry ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Prepare the pan and oven: Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper or grease it well.
Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large mixing bowl, beat butter and sugar until pale, light, and fluffy—about 2–3 minutes using a hand or stand mixer.
Add wet ingredients: Beat in the eggs, one at a time, followed by the vanilla extract. Mix until combined.
Combine wet and dry mixtures: Sift in half the dry mixture and mix on low speed, then add half of the buttermilk. Repeat until both are fully incorporated.
Add pistachios: Fold in the finely crushed pistachios using a spatula until evenly distributed.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the frosting: In a bowl, beat the softened butter until creamy. Add cream cheese, pistachio paste, and icing sugar. Beat until smooth and fluffy. If too soft, chill for 15–20 minutes before using.
Decorate: Once the cake is completely cool, spread the frosting evenly on top. Sprinkle with crushed pistachios. Refrigerate for at least 3 hours before serving to let the frosting set and the flavors develop.
Servings and Timing
Servings: 16 slices
Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour
Variations
Cupcakes: Pour the batter into lined muffin tins and bake for 18–20 minutes.
Gluten-free: Use a 1:1 gluten-free flour blend or a flourless pistachio base.
Almond twist: Add ¼ teaspoon almond extract for an extra nutty depth.
Lower sugar: Reduce sugar by up to ¼ cup without affecting texture.
Sheet cake: Use a 9×13-inch pan for a thinner cake; adjust bake time slightly.
Storage/Reheating
Refrigerate: Store in an airtight container for up to 4–5 days.
Freeze (unfrosted): Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before frosting.
Freeze (frosted): You can freeze frosted slices, though the cream cheese texture may soften slightly upon thawing.
FAQs
1. Can I use salted pistachios for this recipe?
It’s best to use raw, unsalted pistachios so the cake doesn’t become overly salty.
2. How can I make buttermilk at home?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes before using.
3. Can I make this cake without pistachio paste?
For the best flavor, pistachio paste is essential. However, you can make it at home by blending roasted pistachios until smooth.
4. Can I bake this cake in a round pan?
Yes, a 9-inch round pan works perfectly. The baking time may vary slightly.
5. How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
6. Can I make this cake ahead of time?
Absolutely! You can bake it a day ahead and frost it the next day once cooled.
7. Why is my cake dry?
Overbaking or using too much flour can cause dryness. Measure flour properly and start checking doneness at 35 minutes.
8. Can I add food coloring to enhance the green color?
Yes, you can add a few drops of natural green food coloring, but it’s optional—the pistachios already give a lovely hue.
9. What can I use instead of cream cheese in the frosting?
Mascarpone makes a great substitute for a milder, creamy flavor.
10. Can I make this cake dairy-free?
Use plant-based butter, dairy-free milk (with vinegar or lemon juice for buttermilk), and vegan cream cheese.
Conclusion
This pistachio cake with pistachio cream cheese frosting is a beautiful, flavorful dessert that combines nutty richness with a soft, buttery crumb. Its creamy topping and elegant presentation make it a standout for any event—from birthdays to festive gatherings. Once you try it, it’s bound to become one of your favorite homemade cakes.
This moist and tender pistachio cake is loaded with real pistachio flavor and topped with a creamy pistachio cream cheese frosting. Perfect for any celebration or a sweet treat with tea.
Preheat the oven to 350°F (180°C) and line a 9-inch square baking pan with parchment paper or grease it well.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until pale, light, and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, then add the vanilla extract and mix until fully combined.
Sift in half of the dry ingredients and mix on low speed, then add half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk until just combined.
Fold in the finely crushed pistachios with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared pan, smooth the top, and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Add cream cheese, pistachio paste, and icing sugar, and beat until smooth and fluffy. Chill for 15–20 minutes if too soft.
Once the cake is completely cool, spread the frosting evenly over the top and sprinkle with crushed pistachios. Refrigerate for at least 3 hours before serving.
Notes
Use raw, unsalted pistachios for the best flavor and texture.
Make your own pistachio paste by blending roasted pistachios until smooth.
The cake can be made ahead and frosted later for convenience.
Add a few drops of green food coloring if you want a more vibrant green cake.
Store frosted slices in the fridge and let them come to room temperature before serving for best flavor.
