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Pistachio Cake Recipe

If you have a soft spot for nutty, moist, and delightfully flavorful desserts, then this Pistachio Cake Recipe is sure to become your new go-to favorite. This cake boasts a perfect harmony of ground pistachios folded into a tender crumb, topped with a luscious, creamy frosting that has just the right hint of pistachio flavor. Whether you’re baking for a special occasion or just treating yourself on a quiet afternoon, this cake offers a luscious texture and subtly sweet nutty notes that warm the heart and brighten any table.

Pistachio Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pistachio Cake Recipe is in its simple, wholesome ingredients. Each element plays a crucial role in creating the cake’s tender texture, moist crumb, and distinctive pistachio character. From the ground pistachios enriching every bite to the smooth, creamy frosting finishing it all off perfectly, these ingredients are essentials in your kitchen that you’ll love using again and again.

  • 1 1/2 cups all-purpose flour: Provides the structure and body for the cake’s delicate crumb.
  • 1/2 cup ground pistachios: Infuses the batter with authentic pistachio flavor and adds a touch of natural richness.
  • 1 1/2 tsp baking powder: Helps the cake rise beautifully and stay light.
  • 1/2 tsp baking soda: Works alongside the baking powder to give the cake a perfect lift.
  • 1/4 tsp salt: Balances flavors and enhances the sweetness.
  • 1/2 cup unsalted butter, softened: Adds moisture and contributes to a tender crumb.
  • 1 cup granulated sugar: Sweetens the cake just right while helping with texture.
  • 2 large eggs: Bind ingredients together and add richness.
  • 1 tsp vanilla extract: Gives a warm, fragrant undertone that complements the pistachios.
  • 1/2 cup sour cream or Greek yogurt: Adds moistness and a subtle tang that brightens the flavor.
  • 1/4 cup whole milk (or dairy-free milk): Helps achieve a smooth batter consistency.
  • 1/4 tsp pistachio extract (optional): Boosts the pistachio flavor for aficionados craving extra punch.
  • 1 cup unsalted butter, softened (for frosting): Creates a creamy base for the luscious frosting.
  • 3-4 cups powdered sugar: Sweetens and thickens the frosting, adjustable for desired texture.
  • 1-2 tbsp milk (or dairy-free milk for frosting): Helps adjust the frosting to a smooth, spreadable consistency.
  • 1 tsp vanilla extract (for frosting): Adds an aromatic touch to balance the sweet frosting.
  • 1/4 cup finely ground pistachios (for garnish): Adds a delightful texture and visual flair on top of the frosting.
  • Green food coloring (optional): For a fun, vibrant look that hints at the pistachio flavor inside.

How to Make Pistachio Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 350°F (175°C). While it warms up, grease and flour a 9-inch round cake pan or line it with parchment paper. This little setup step is crucial—it ensures your gorgeous pistachio cake won’t stick and will come out perfectly shaped every time.

Step 2: Combine Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. This blend of dry ingredients provides the foundation for the cake’s tender crumb infused with nutty pistachio flavor, setting the stage for a cake that’s perfectly balanced.

Step 3: Cream Butter and Sugar

Now, in a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy—about 3 minutes. This step is key for incorporating air, which helps make the cake light and soft rather than dense.

Step 4: Add Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract to bring a lovely aromatic underpinning that complements the pistachios beautifully.

Step 5: Alternate Dry and Wet Ingredients

Add the flour mixture and the wet ingredients (sour cream and milk) alternately to the butter mixture, starting and ending with the dry ingredients. Mix gently just until combined to keep the cake tender—overmixing can lead to a tougher texture.

Step 6: Add the Pistachio Extract

If you’re aiming for an extra pistachio punch, stir in the optional pistachio extract now. It elevates the nutty flavor without overpowering the natural goodness of the ground pistachios.

Step 7: Pour and Smooth the Batter

Transfer the batter into your prepared cake pan and use a spatula to smooth the surface evenly. This ensures even baking and a beautiful finish.

Step 8: Bake the Cake

Bake at 350°F for 25 to 30 minutes. Keep an eye on the cake by testing it with a toothpick at the 25-minute mark—it’s done when the toothpick comes out clean or with just a few moist crumbs.

Step 9: Cool the Cake

Let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important so the frosting doesn’t melt or slide off when you apply it.

Step 10: Make the Frosting

While your cake cools, whip up the frosting. Beat the softened butter until creamy, then gradually add powdered sugar, mixing on low speed to avoid a sugar cloud in your kitchen. Add milk and vanilla extract, then whip on medium until fluffy. For an extra touch, add green food coloring to tint the frosting a fresh pistachio shade. Finally, gently fold in the finely ground pistachios for a little crunch and authenticity.

Step 11: Assemble and Frost

Once the cake is cool, spread a generous layer of this heavenly pistachio frosting over the top. For an extra special touch, scatter additional chopped pistachios on the surface to add texture and a gorgeous presentation.

Step 12: Slice and Enjoy

Slice your Pistachio Cake Recipe into wedges and serve. It’s a delightful treat perfect for sharing or savoring solo with a cup of tea or coffee.

How to Serve Pistachio Cake Recipe

Pistachio Cake Recipe - Recipe Image

Garnishes

Beyond the ground pistachios already in the frosting, feel free to sprinkle chopped roasted pistachios or even a few edible flowers on top to make the cake look as good as it tastes. A light dusting of powdered sugar adds a delicate finish that makes the flavor pop just a bit more.

Side Dishes

This pistachio cake pairs wonderfully with a side of fresh berries or a simple mixed greens salad with a lemon vinaigrette for contrast. For a richer indulgence, serve it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.

Creative Ways to Present

For special occasions, try layering the cake with fresh fruit preserves or alternating layers of frosting and pistachio cake for a stunning layered cake version. You can also try mini versions baked in cupcake tins, topped with a swirl of frosting and a single pistachio nut for elegant individual servings.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your Pistachio Cake Recipe in an airtight container at room temperature for up to two days. If the weather is warm, storing it in the fridge helps preserve freshness for up to four days, just be sure to bring it to room temperature before serving for optimal flavor and texture.

Freezing

If you want to enjoy this cake later, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw overnight in the fridge and then frost just before serving. Frosted cake can be frozen as well, but it’s best wrapped carefully to prevent freezer burn.

Reheating

This cake is best enjoyed at room temperature, so no need to reheat. However, if refrigerated, simply let it sit out for 30 minutes before serving. For a warm slice, you can gently microwave single pieces for 10-15 seconds, but be cautious not to overheat and melt the frosting.

FAQs

Can I use pistachio flour instead of ground pistachios in the Pistachio Cake Recipe?

Yes, pistachio flour can be used if you prefer a finer texture and a more uniform nut flavor. Make sure it’s unsalted and fresh to avoid any bitterness.

Is it necessary to use pistachio extract in the recipe?

The pistachio extract is optional but recommended if you want to amplify the nutty flavor. Without it, the cake still tastes wonderful thanks to the ground pistachios.

Can I make this cake dairy-free?

Absolutely. Use dairy-free butter, milk alternatives, and yogurt substitutes to make a delicious vegan or dairy-free version of this pistachio cake.

How do I keep the frosting from melting?

Make sure the cake is completely cool before frosting, and keep it refrigerated if you’re in a warm environment. Using chilled butter for the frosting can help it stay firm longer.

Can I use salted pistachios?

It’s best to use unsalted shelled pistachios to control the saltiness in the cake. Salted pistachios can throw off the flavor balance.

Final Thoughts

This Pistachio Cake Recipe is a wonderful gift to yourself and others, packed with nutty flavor and a soft, moist crumb that’s perfect for any occasion. It’s approachable for bakers of all levels and rewards you with a stunning cake that looks as good as it tastes. I can’t wait for you to try it and discover how this humble assortment of ingredients comes together to create something truly special.

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Pistachio Cake Recipe


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4.2 from 29 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Description

This Pistachio Cake is a moist and flavorful dessert made with ground pistachios blended into a soft cake batter, complemented by a creamy pistachio buttercream frosting. Perfectly balanced with a subtle nutty flavor, it’s an elegant treat for special occasions or casual indulgence.


Ingredients

Scale

Cake

  • 1 1/2 cups all-purpose flour
  • 1/2 cup ground pistachios (unsalted, shelled)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup whole milk (or dairy-free milk)
  • 1/4 tsp pistachio extract (optional, for a more intense flavor)

Frosting

  • 1 cup unsalted butter, softened
  • 34 cups powdered sugar (adjust for desired consistency)
  • 12 tbsp milk (or dairy-free milk)
  • 1 tsp vanilla extract
  • Green food coloring (optional)
  • 1/4 cup finely ground pistachios (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract for flavor.
  5. Combine Wet and Dry Ingredients: Alternate adding the dry flour mixture and the wet ingredients (sour cream and milk) into the butter mixture. Begin and end with the dry ingredients, mixing gently until just combined to avoid overmixing.
  6. Add Pistachio Extract: If desired, add the optional pistachio extract now to enhance the nutty flavor.
  7. Pour Batter into Pan: Transfer the batter to the prepared cake pan and smooth the surface evenly with a spatula.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  9. Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely.
  10. Prepare the Frosting: In a large bowl, beat the softened butter until creamy, around 2 minutes.
  11. Add Powdered Sugar and Flavorings: Gradually incorporate powdered sugar one cup at a time, mixing on low speed. Then add milk and vanilla, increasing speed to medium until the frosting is light and fluffy. Adjust thickness with more powdered sugar or milk as needed.
  12. Add Food Coloring: Optionally, mix in a few drops of green food coloring for a vibrant hue.
  13. Fold in Ground Pistachios: Gently fold the finely ground pistachios into the frosting to add texture and an extra pistachio punch.
  14. Frost the Cake: Once the cake is completely cooled, spread a generous layer of the pistachio frosting on top using an offset spatula.
  15. Garnish: Optionally, sprinkle additional chopped pistachios on top of the frosted cake for a crunchy finish and enhanced flavor.
  16. Serve and Enjoy: Slice the cake into wedges and serve. This pistachio cake is perfect for celebrations, tea parties, or simply as a delightful treat with your favorite beverage.

Notes

  • Using sour cream or Greek yogurt adds moisture and tenderness to the cake.
  • For a dairy-free option, substitute milk and butter with plant-based alternatives.
  • Pistachio extract intensifies the nutty flavor but is optional.
  • Adjust powdered sugar quantity in frosting to achieve desired sweetness and consistency.
  • Make sure the cake is completely cool before frosting to prevent melting.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Bring refrigerated cake to room temperature before serving for best taste.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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