Spring is finally here. You need a dessert that feels special. This pistachio cake recipe is exactly what your table needs. It is bright, nutty, and so soft. Your family will love every bite.
Looking for a dish that wows your guests without stressing you out? This cake delivers a beautiful color and amazing flavor. It is the perfect centerpiece for your next gathering.
What Makes This Recipe Special
This cake is a total winner for spring holidays. The roasted pistachio flavor is deep and rich. It looks impressive but stays very simple to make. It is perfect for Easter or a sunny Sunday brunch. You get a moist sponge every single time.
Simple Method
Making this cake is very straightforward. You will grind your own nuts for the best flavor. The batter comes together in just a few steps. Even beginner bakers can master this recipe easily. We use a simple alternating method for the best texture.
Ingredients You’ll Need
These ingredients are mostly pantry staples with a few fresh additions.
- 2 cups cake flour
- 1 cup shelled unsalted pistachios, finely ground
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 3 large eggs, room temperature
- 0.5 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 0.25 cup pistachio paste
Step-by-Step
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the cake flour, ground pistachios, baking powder, and salt.
- In a stand mixer, cream 1 cup of butter and the granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition. Incorporate the vanilla and almond extracts.
- Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- To make the frosting, beat the cream cheese and 0.5 cup butter until smooth. Gradually add powdered sugar and pistachio paste, beating until light and airy.
- Place one cake layer on a serving plate, cover with a layer of frosting, top with the second cake layer, and frost the top and sides.
Best Ways to Enjoy It
Serve this cake on a pretty platter. It looks lovely with a few fresh raspberries on top. The red berries pop against the green frosting. Pair it with a hot cup of coffee. It is the best way to end a meal. Set the table and enjoy with your favorite people.
Keep It Fresh
Keep your leftovers in the refrigerator. The cream cheese frosting stays fresh for three days. You can also freeze the cake layers before frosting them. Just wrap them tightly in plastic wrap. Thaw them at room temperature when you are ready. This makes holiday prep much easier for you.
Recipe Tips
- Use room temperature eggs for a smoother batter.
- Do not overmix once you add the flour.
- Finely grind your pistachios for the best cake texture.
- Pulse the nuts carefully to avoid making nut butter.
- For Thanksgiving, double the batch to feed a crowd.
- Use a high-quality pistachio paste for the best color.
- Don’t skip the almond extract as it boosts the nuttiness.
Easy Flavor Ideas
- Add lemon zest for a bright citrus twist.
- Swap the almond extract for more vanilla if preferred.
- In summer, serve with fresh strawberries on the side.
- Use gluten-free flour for a friendly version.
Common Questions
Can I make it ahead?
Yes, you can bake the layers a day early. Store them wrapped at room temperature. Frost the cake on the day you serve it.
Can I use salted nuts?
It is best to use unsalted nuts. This helps you control the salt levels in your cake. If you only have salted, skip the extra salt.
How do I know when it is done?
A skewer should come out clean and dry. The edges will also pull away from the pan slightly. Do not overbake to keep it moist.
I hope this beautiful cake brings joy to your table. It is the perfect treat for your next spring celebration. Happy baking!
— Lidia
Irresistible Pistachio Cake
Ingredients
- 2 cups cake flour
- 1 cup shelled unsalted pistachios, finely ground
- 1.5 cups granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon sal t
- 1 cup unsalted butter, softened
- 3 large eggs , room temperature
- 0.5 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 0.25 cup pistachio paste
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the cake flour, ground pistachios, baking powder, and salt.
- In a stand mixer, cream 1 cup of butter and the granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition. Incorporate the vanilla and almond extracts.
- Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- To make the frosting, beat the cream cheese and 0.5 cup butter until smooth. Gradually add powdered sugar and pistachio paste, beating until light and airy.
- Place one cake layer on a serving plate, cover with a layer of frosting, top with the second cake layer, and frost the top and sides.
