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Pistachio Cake Recipe

Pistachio Cake Recipe

4.5 Stars (24 Voters)
This pistachio cake is probably one of the best cakes I've ever made. Soft and rich pistachio sponge cake, covered with super delicious pistachio buttercream frosting and chopped pistachios. The perfect dessert for pistachio lovers.


Pistachio Cake Recipe

A Pistachio Cake is a delightful treat that combines the rich, nutty flavor of pistachios with the moist and tender texture of a well-baked cake. The key to creating the best Pistachio Cake lies in the careful balance of ingredients and their respective roles in enhancing the overall taste and texture.

Pistachios: The star of the show, finely chopped or crushed pistachios impart a distinct, earthy flavor and a vibrant green color to the cake. They provide a delightful crunch and a unique nuttiness that elevates the entire dessert.

Butter: Softened butter contributes to the cake's richness and moistness. It adds a creamy texture and helps create a tender crumb, ensuring that each bite is luscious and satisfying.

Flour: The foundation of the cake, flour provides structure and stability. It is essential for achieving the right texture and ensuring that the cake holds together while still remaining light and airy.

Baking Powder and Baking Soda: These leavening agents work together to help the cake rise and achieve the desired fluffiness. Baking powder reacts with the acidity in the batter, while baking soda provides an additional lift.

Salt: A small amount of salt enhances the overall flavor profile of the cake, balancing the sweetness and highlighting the nutty notes of the pistachios.

Sugar: Sugar not only sweetens the cake but also contributes to its moisture and tenderness. It plays a crucial role in the overall structure of the cake and adds sweetness to complement the nutty pistachio flavor.

Eggs: Eggs act as a binding agent, providing structure and stability to the cake. They also contribute to moisture and richness, creating a velvety texture.

Vanilla Extract: Vanilla extract adds depth and warmth to the flavor profile, enhancing the overall taste of the cake. It complements the pistachios and adds a subtle sweetness.

Buttermilk: Buttermilk contributes to the cake's tenderness and moisture. The acidity of buttermilk reacts with the leavening agents, ensuring a light and fluffy texture. It also adds a slight tang, balancing the sweetness of the cake.

When combined, these ingredients create a Pistachio Cake that is not only visually appealing with its green hue but also a symphony of flavors and textures. The nuttiness of the pistachios, the richness of butter and eggs, and the subtle sweetness from sugar and vanilla come together to make each bite a delightful experience. Whether enjoyed on its own or with a dollop of whipped cream, this Pistachio Cake is sure to be a crowd-pleaser, showcasing the perfect harmony of ingredients in a delectable dessert.


Pistachio Frosting Recipe

Creating a luscious Pistachio Frosting is a delightful way to complement cakes, cupcakes, or any other baked treats. Here's a simple guide on how to make Pistachio Frosting using butter, cream cheese, pistachio paste, and icing sugar:

Soften the Butter and Cream Cheese: Ensure that both the butter and cream cheese are softened to room temperature. This will make it easier to achieve a smooth and creamy consistency in the frosting.

Prepare the Pistachio Paste: If you can't find store-bought pistachio paste, you can make your own by blending shelled pistachios in a food processor until they form a smooth paste. Measure out 1/2 cup of pistachio paste for the frosting.

Cream Butter and Cream Cheese: In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese until smooth and well combined. This usually takes a couple of minutes.

Add Pistachio Paste: Incorporate the pistachio paste into the butter and cream cheese mixture. Mix until the pistachio flavor is evenly distributed throughout the frosting.

Gradually Add Icing Sugar: With the mixer on low speed, gradually add the sifted icing sugar to the mixture. This should be done in batches to prevent lumps. Continue mixing until the frosting is smooth and fluffy.

Use Immediately or Refrigerate: The Pistachio Frosting is now ready to be used. You can spread it on cakes, cupcakes, or cookies. If you don't plan to use it immediately, store it in an airtight container in the refrigerator. Before using, let it come to room temperature and give it a quick mix to restore its creamy consistency.


Pistachio Cake

Properly storing your Pistachio Cake will help maintain its freshness and flavor. Here are steps to ensure your cake stays delicious for as long as possible:

Cool the Cake Completely: Before storing, make sure the Pistachio Cake has cooled completely. This prevents condensation, which can lead to a soggy texture.

Wrap in Plastic Wrap: Wrap the Pistachio Cake tightly in plastic wrap. Ensure that the wrap is in direct contact with the surface of the cake to prevent air from reaching it. This helps maintain moisture and prevents the cake from drying out.

Use Aluminum Foil or an Airtight Container: For additional protection, you can place the plastic-wrapped cake in aluminum foil or store it in an airtight container. This step is particularly important if you have cut the cake, as it prevents it from absorbing odors from the refrigerator.

Refrigerate or Freeze (if necessary): If you plan to keep the Pistachio Cake for an extended period, consider refrigerating or freezing it. Refrigeration is suitable for short-term storage, usually up to a week. For longer storage, freeze the cake. Before freezing, wrap it in multiple layers of plastic wrap and aluminum foil to prevent freezer burn. Thaw frozen cake in the refrigerator overnight.

Avoid Strong Odors: Store the Pistachio Cake away from strong-smelling foods in the refrigerator or freezer. Cakes can absorb odors, affecting their flavor.

Room Temperature Storage (Short-term): If you plan to consume the cake within a few days, and it does not have perishable fillings or frostings, you can store it at room temperature. Keep it in a cool, dry place, away from direct sunlight and heat.

Bring to Room Temperature Before Serving: Before serving, allow the Pistachio Cake to come to room temperature. This helps restore its texture and enhances its flavor.


Pistachio paste

Making homemade pistachio paste is a straightforward process, and it allows you to control the quality and freshness of the ingredients. Here's a simple recipe for homemade pistachio paste:


  • 2 cups unshelled pistachios (unsalted)


  • Roast the Pistachios: Preheat your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet in a single layer. Roast them for about 8-10 minutes or until they become fragrant. Roasting enhances the flavor and helps with the blending process.
  • Cool the Pistachios: Allow the roasted pistachios to cool completely. This step is important to prevent the paste from becoming too oily during processing.
  • Blend in a Food Processor: Transfer the cooled pistachios to a food processor. Blend them at high speed, stopping occasionally to scrape down the sides. Initially, the pistachios will turn into a coarse powder.
  • Continue Blending: Keep processing the pistachios. The mixture will go through stages, starting with a crumbly texture, then forming a paste. This process may take some time, so be patient. If the mixture seems too dry, you can add a small amount of neutral oil (like vegetable or grapeseed oil) to help it come together.
  • Check Consistency: Pause occasionally to check the consistency. You're looking for a smooth, creamy pistachio paste. If you desire a finer texture, continue blending until you reach your preferred consistency.
  • Store: Transfer the pistachio paste to a clean, airtight container. Store it in the refrigerator for freshness. Homemade pistachio paste should last for a few weeks, but be sure to check for any signs of spoilage.

Now you have a delicious homemade pistachio paste or pistachio butter that you can use in various recipes, from spreading on toast to incorporating into desserts or savory dishes. Enjoy the rich, nutty flavor of your ho

1 Hour
30 Minutes

  • 1 cup (150g) Pistachios, finely chopped/crushed
  • 1/2 cup (115g) Butter, softened
  • 2¼ cups + 2 tablespoons (300g) Flour
  • 1½ teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 cup (200g) Sugar
  • 3 Eggs, large
  • 1 teaspoon Vanilla extract
  • 1 cup (240ml) Buttermilk

For the frosting:

  • 100g (7 tablespoons) Butter, softened
  • 3/4 cup (170g) Creem cheese
  • 1/4 cup (60g) Pistachio paste
  • 1 cup (125g) Icing sugar

For topping:

  • Crushed pistachios


  1. Make the cake: preheat oven to 350F (180C). Line a 9-inch square baking pan with parchment paper and set aside.
  2. In a bowl mix flour, baking powder, baking soda and salt.
  3. In a large mixing bowl, cream butter and sugar and light and creamy. Add eggs, vanilla extract and whisk until combined.
  4. Sift in half of the flour mixture and mix and combined. Then, pour half of the buttermilk. Repeat one more time.
  5. Add chopped pistachios and fold until combined.
  6. Pour the batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
  7. Allow to cool for 5 minutes in the pan, release from the pan and allow to cool completely on a wire rack.
  8. Make the frosting: in a bowl beat softened butter, add icing sugar, cream cheese, pistachio paste and beat until smooth.
  9. Decorate: when cake is chilled, spread the frosting over the cake. Sprinkle some chopped pistachios.
  10. Refrigerate for at least 3 hours before serving.

  • D

    Can I replace the butter in the cake recipe for Pistachio paste? Sounds delicious but don't know if it can replace the butter.

  • The Cooking Foodie logo
    The Cooking Foodie

    Hi, In this recipe you can't replace the butter with pistachio paste.

  • T

    What would the difference be with unshelled pistachios?


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