A soft, moist pistachio-flavored sponge cake layered with creamy pistachio filling and topped with a smooth pistachio ganache — this Pistachio Cream Cake is the perfect dessert for special occasions or any time you crave something elegant and nutty. Its light texture, subtle sweetness, and rich pistachio aroma make it a true delight for pistachio lovers.

Why You’ll Love This Recipe

You’ll adore this Pistachio Cream Cake for its delightful balance of flavor and texture. The sponge is fluffy and tender, the mascarpone-based cream is light yet rich, and the glossy pistachio ganache adds a luxurious finish. It’s not only visually stunning but also incredibly satisfying — perfect for birthdays, celebrations, or afternoon tea. The nutty aroma of pistachios combined with smooth white chocolate makes it both comforting and refined.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:
1½ cups flour
1 cup finely ground pistachios
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, room temperature
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup yogurt or sour cream
½ cup milk
(Optional: 1–2 drops green food coloring for a vibrant look)

For the Pistachio Cream (Filling):
200 g mascarpone or labneh cheese
1 cup cold heavy cream
¼ cup powdered sugar
2 tablespoons pistachio paste or pistachio cream
1 teaspoon vanilla extract

For the Pistachio Ganache (Topping):
150 g white chocolate
½ cup cream
1 tablespoon pistachio cream or paste
(Optional: 1 drop green food coloring)

For Decoration:
Chopped pistachios
Piping decorations
(Optional: white chocolate chips)

Directions

Prepare the Cake:
1. Preheat the oven to 340°F (170°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. In a bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, followed by vanilla extract.
5. Mix in the yogurt and milk until combined.
6. Gently fold in the dry ingredients with a spatula until smooth.
7. Divide the batter between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow cakes to cool completely.
Prepare the Cream:
1. Whip the cold cream until fluffy.
2. In a separate bowl, mix mascarpone, powdered sugar, vanilla, and pistachio paste until smooth.
3. Fold the whipped cream into the mascarpone mixture.
Prepare the Ganache:
1. Heat the cream until hot but not boiling.
2. Pour it over chopped white chocolate and let sit for 1 minute.
3. Stir until smooth, then mix in the pistachio paste.
4. Use when slightly warm and pourable.
Assemble the Cake:
1. Slice each cake in half horizontally to make four layers.
2. Spread a layer of pistachio cream between each layer.
3. Cover the entire cake with a thin layer of cream and chill for 30 minutes.
4. Pour ganache over the chilled cake and let it drip down the sides.
5. Decorate with chopped pistachios and piped cream as desired.

Servings and Timing

Servings: 10–12 slices
Prep Time: 30 minutes
Bake Time: 30–35 minutes
Cooling & Assembly: 1 hour
Total Time: Approximately 2 hours

Variations

Nut-Free Version: Replace pistachios with finely ground almonds or omit nuts altogether and add a touch of pistachio flavoring.
Chocolate Twist: Add a layer of white chocolate chips between the cream layers for extra sweetness.
Citrus Hint: Add a teaspoon of lemon zest to the cake batter for a fresh contrast.
Vegan Option: Use plant-based butter, non-dairy yogurt, and coconut cream instead of dairy ingredients.

Storage/Reheating

Store the Pistachio Cream Cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 15 minutes for the best texture. This cake is best served cold; reheating is not recommended as it may affect the cream and ganache texture.

FAQs

How can I make pistachio paste at home?

Blend shelled pistachios with a little sugar and oil until smooth. Use a high-speed blender for a silky texture.

Can I use regular flour instead of cake flour?

Yes, you can use all-purpose flour; just sift it to achieve a lighter crumb.

What can I substitute for mascarpone?

Labneh or full-fat cream cheese works perfectly as a substitute.

Can I make the cake layers ahead of time?

Yes, bake the cake layers a day ahead, wrap them tightly, and refrigerate until ready to assemble.

How do I prevent the cake from drying out?

Avoid overbaking and ensure the cake is covered properly when stored. The cream layers also help retain moisture.

Can I freeze this cake?

Yes, freeze the fully assembled cake (without decorations) for up to 1 month. Thaw in the fridge overnight before serving.

What type of pistachios should I use?

Use unsalted, shelled pistachios for the best flavor and color.

Can I color the cake naturally?

Yes, a small amount of spinach juice or matcha powder can give a soft green hue naturally.

Can I make this as cupcakes?

Absolutely. Divide the batter into cupcake liners and bake for 18–20 minutes at the same temperature.

What should I serve with Pistachio Cream Cake?

It pairs wonderfully with coffee, tea, or a scoop of vanilla ice cream.

Conclusion

This Pistachio Cream Cake combines a delicate sponge, luscious cream, and glossy ganache into one irresistible dessert. Whether for a festive occasion or a cozy family treat, its nutty aroma and creamy layers promise to impress every guest. Elegant, flavorful, and satisfying — this cake is sure to become a favorite on your dessert table.