Name: Pistachio Cream Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box white cake mix; 1 package (3.4 oz) instant pistachio pudding mix; 4 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 1/2 cup chopped pistachios (plus more for garnish); 1 teaspoon almond extract; 1 cup cold heavy cream; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/2 package (1.7 oz) instant pistachio pudding mix for whipped cream

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If you’re looking for a show-stopping dessert that’s as dreamy as it is delicious, this Pistachio Cream Cake fits the bill perfectly. Fluffy cake gets a vibrant boost from pistachio pudding and crunchy nuts, all topped with an unbelievably smooth pistachio-studded whipped cream. Every bite is subtly nutty, sweet, and celebratory—making it a much-requested treat for everything from spring brunches to special birthdays.

Pistachio Cream Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this cake is found in its simple, crowd-pleasing ingredients—each one contributes something unique, whether it’s tender crumb, luscious color, or that unforgettable pistachio crunch. Here’s what you’ll need and why you can’t skip a single thing!

White cake mix: The base for our cake, creating a light and tender crumb while saving you a bit of time in the kitchen.
Instant pistachio pudding mix (1 full package for cake, half for whipped cream): Infuses bold pistachio flavor, beautiful green hue, and extra moisture throughout the cake and whipped topping.
Large eggs: Provide structure and richness for a fluffy, bakery-style texture.
Whole milk: Adds moisture and gives the cake a melt-in-your-mouth quality you’ll love.
Vegetable oil: Keeps the crumb incredibly soft and ensures it stays that way for days.
Chopped pistachios (plus more for garnish): A crunchy contrast in every slice and a must for that gorgeous green speckled look.
Almond extract: Just a touch boosts the nuttiness, bringing extra depth to each bite without overpowering.
Cold heavy cream: Whips up light and airy for an irresistibly billowy frosting.
Powdered sugar: Sweetens and stabilizes the whipped cream so it holds up beautifully overnight.
Vanilla extract: Rounds out the flavors in the whipped cream, letting the pistachio sing.

How to Make Pistachio Cream Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F (175°C)—this ensures even baking from the very start. While the oven heats, grease a 9×13-inch baking dish or two 8-inch round cake pans. Don’t skimp on this step! A good greasing guarantees your Pistachio Cream Cake releases cleanly, every time.

Step 2: Mix Up the Batter

In a large mixing bowl, combine the white cake mix, instant pistachio pudding mix (the full 3.4 oz package), eggs, whole milk, vegetable oil, chopped pistachios, and almond extract. Using a hand mixer or stand mixer, beat everything together on medium speed for 2 minutes until the mixture is silky smooth and the pistachios are evenly distributed. The batter should have a soft green tint—such a fun sneak peek of flavors to come!

Step 3: Bake It to Perfection

Pour your dreamy batter into the prepared pan(s). Use a spatula to spread it evenly, smoothing the top. Bake for 30–35 minutes, checking for doneness with a toothpick—it should come out clean or with just a few moist crumbs. Once baked, let the cake cool completely in the pan, which helps retain its moisture and keeps the crumb ultra-soft.

Step 4: Make the Pistachio Whipped Cream

While the cake cools, grab a chilled mixing bowl and add in the cold heavy cream, powdered sugar, vanilla extract, and half a package (1.7 oz) of instant pistachio pudding mix. Using a hand mixer on high speed, whip the mixture until stiff peaks form. The pistachio pudding here is magic—it gives the cream a pale green color and stabilizes it for gorgeous swoops and swirls atop your cake.

Step 5: Frost and Finish

Once your Pistachio Cream Cake is totally cooled, dollop on the pistachio whipped cream and use a spatula to frost the top (and sides if you made round layers). Sprinkle extra chopped pistachios over the surface for that classic bakery look and a satisfying little crunch in every bite. Refrigerate your creation until ready to serve—it’s irresistible when chilled!

How to Serve Pistachio Cream Cake

Garnishes

For a simple touch of elegance, I love topping slices with a handful of extra chopped pistachios—they add both color and crunch. If you’re feeling extra festive, consider a few edible rose petals or a dusting of powdered sugar, which makes the green color pop beautifully.

Side Dishes

Pistachio Cream Cake is rich enough to shine on its own, but pairs wonderfully with tart fruits like raspberries or blackberries on the side. A scoop of berry sorbet or a dollop of tangy Greek yogurt can also balance the cake’s sweetness and add a lovely contrast.

Creative Ways to Present

Want to wow your guests? Try baking the cake in round pans and slicing each cake in half horizontally, creating multiple thin layers. Sandwich each layer with pistachio whipped cream for a towering, bakery-style masterpiece. Or, serve it in individual parfait glasses with broken cake, cream, and berries for a playful twist!

Make Ahead and Storage

Storing Leftovers

Leftover Pistachio Cream Cake stays moist and dreamy when stored, covered, in the refrigerator for up to 4 days. The whipped cream topping holds up well thanks to the pudding mix, keeping each slice just as luscious as the first.

Freezing

You can freeze unfrosted cake layers for up to 2 months—just wrap them tightly in plastic and foil. For the frosted cake, slice it into portions, then wrap each piece well and freeze for up to a month. Thaw in the refrigerator before serving for best texture.

Reheating

Pistachio Cream Cake is best enjoyed chilled, so no need to reheat! If you’ve frozen the cake, simply let slices defrost in the fridge for several hours or overnight before rewarding yourself with a bite.

FAQs

Can I use homemade cake mix instead of boxed?

Absolutely! If you have a favorite homemade white or yellow cake base, just substitute it for the boxed mix. The pistachio pudding and other ingredients will still work beautifully with scratch-made batter.

Is there a nut-free version of this cake?

Unfortunately, pistachios are essential for that signature flavor and texture. However, you could try using instant vanilla pudding and omitting the nuts—just know it won’t be a Pistachio Cream Cake anymore!

Why add pudding mix to the whipped cream?

The pudding mix acts as a stabilizer, helping the whipped cream hold its shape much longer. It also infuses an extra boost of pistachio flavor and that irresistible green tint.

Can I bake this as cupcakes?

Yes! Divide the batter into lined cupcake tins, filling each about two-thirds full. Bake for 15–20 minutes, checking with a toothpick for doneness. Top with pistachio whipped cream just as you would with a whole cake.

What’s the best way to slice and serve?

For clean, show-off-worthy slices, use a sharp knife dipped in hot water (wipe between cuts for the tidiest edges!). Serve each piece chilled with an extra sprinkle of pistachios for a crowd-pleasing finish.

Final Thoughts

Once you whip up this Pistachio Cream Cake, don’t be surprised if it becomes a repeat request in your house. Its stunning color, joyful crunch, and creamy topping make every celebration a little sweeter. Give it a try—you’ll see why it’s a favorite in my own kitchen!

Pistachio Cream Cake Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of pistachio with this Pistachio Cream Cake. A moist and flavorful pistachio-infused cake topped with a luscious pistachio whipped cream, this dessert is a perfect treat for any occasion.

Ingredients

Scale

Cake:

1 box white cake mix
1 package (3.4 oz) instant pistachio pudding mix
4 large eggs
1 cup whole milk
1/2 cup vegetable oil
1/2 cup chopped pistachios (plus more for garnish)
1 teaspoon almond extract

Pistachio Whipped Cream:

1 cup cold heavy cream
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 package (1.7 oz) instant pistachio pudding mix for whipped cream

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or two 8-inch round cake pans.
Mix the batter: In a large bowl, combine the cake mix, pistachio pudding mix, eggs, milk, oil, chopped pistachios, and almond extract. Beat on medium speed for 2 minutes until smooth.
Bake the cake: Pour the batter into the prepared pan(s) and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Make the whipped cream: Whip the cold heavy cream, powdered sugar, vanilla extract, and pistachio pudding mix until stiff peaks form.
Frost the cake: Once the cake is cooled, frost with the pistachio whipped cream and garnish with chopped pistachios. Refrigerate until ready to serve.

Notes

For a layered look, slice round cakes in half horizontally and fill with pistachio cream between layers.
The pudding mix helps stabilize the whipped cream for longer refrigeration.
This cake is best served chilled.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American