Pistachio Cake
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Indulge in a slice of bliss with this layered pistachio cake! Made from scratch using real pistachios, this delightful treat is a true celebration of taste. Each layer is packed with rich flavor, and it’s beautifully complemented by a luscious pistachio frosting that takes it to the next level.
Pistachio is one of those nut flavors that has a beautifully subtle charm. Fun fact: many pistachio desserts owe their rich flavor to almond extract! It perfectly enhances the natural notes of pistachio, and that’s the inspiration behind the delicious cake I’m sharing today.
To get that real pistachio flavor into the cake, you need to grind shelled pistachios into a fine crumb. This ensures that every bite of the cake is infused with authentic pistachio flavor. The ground pistachios create a velvety texture that delivers all the deliciousness without any crunch. Using a food processor works best here; just make sure to stop before it turns into pistachio paste!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Pistachios: Use unsalted, shelled pistachios. Lightly salted pistachios will also work in a pinch. Avoid the regular salted pistachios as they will make the cake too salty.
- Cake flour
- Leavening: We use baking powder and baking soda to give the cake rise.
- Salt
- Unsalted butter: Allow the butter to come to room temperature before using.
- Granulated sugar
- Egg whites: Allow the egg whites to come to room temperature before using.
- Vanilla and almond extract
- Buttermilk: Use whole buttermilk at room temperature. Low-fat will not provide the same results for a moist, tender cake.
- Powdered sugar
- Heavy cream
- Green food coloring
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the cake. Pulse the pistachios in a food processor until finely ground.
- Whisk the ground pistachios, flour, baking powder, baking soda, and salt together in a medium bowl.
- Cream the butter and sugar until light and fluffy. Mix in the egg whites, followed by the vanilla and almond extracts.
- Add the dry ingredients and turn the mixer to low speed. Gradually pour in the buttermilk. Continue to mix just until the batter is combined.
- Divide the batter between three 8-inch round cake pans and bake until a toothpick inserted into the center comes out clean. Cool cakes completely before frosting.
- Make the frosting. Pulse the pistachios in a food processor until finely ground.
- Beat the butter until light and fluffy. Gradually add the powdered sugar, mixing well after each addition.
- Beat in the heavy cream, vanilla, and salt. Mix in a couple of drops of green food coloring.
- Mix in the ground pistachios.
- Frost the cake as desired.
Tips For Success
- Grind the pistachios very finely. This will ensure they don’t add a crunchy texture to the cake.
- Allow all the cold ingredients to come to room temperature before using them in the cake. This helps them blend together more easily.
- I highly recommend using a kitchen scale for this recipe. It’s important to use the correct measurements of flour and pistachios so the cake turns out moist and soft.
- You can also use cream cheese frosting, vanilla buttercream, strawberry frosting, or lemon cream cheese frosting instead of the pistachio frosting.
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Pistachio Cake
Indulge in a slice of bliss with this layered pistachio cake! Made from scratch using real pistachios, this delightful treat is a true celebration of taste. Each layer is packed with rich flavor, and it’s beautifully complemented by a luscious pistachio frosting that takes it to the next level.
Ingredients
For the cake
- 1 ½ cups (184 g) shelled unsalted pistachios
- 2 cups (240 g) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup (170 g) unsalted butter, at room temperature
- 1 ¾ cups (350 g) granulated sugar
- 5 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup (240 g) whole buttermilk, at room temperature
For the frosting
- 1 ½ cups (184 g) shelled unsalted pistachios
- 2 cups (454 g) unsalted butter, at room temperature
- 6 cups (720 g) confectioners’ sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 6 tablespoons heavy cream
- 3 drops green gel food coloring
Instructions
Make the cake
- Preheat oven to 350°F. Grease three 8-inch round cake pans, line with parchment paper, then grease the parchment paper.
- Pulse the pistachios in a food processor until ground up into very fine crumbs.
- Pour pistachio crumbs into a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Beat in the egg whites on medium-high speed until combined, about 2 minutes. Beat in the vanilla extract and almond extract. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients, then start the mixer on low speed. With the mixer running, slowly pour in the buttermilk and mix just until combined. Scrape down the bottom and sides of the bowl to make sure it's all incorporated. The batter will be slightly thick.
- Divide batter evenly among the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans set on a wire rack.
Make the frosting
- In a food processor, process the pistachios until they become coarsely ground. Stop and scrape down the sides of the bowl. This can take a while depending on the strength of your blender. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
- Add half the confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the remaining confectioners’ sugar and beat on low speed just until the sugar has fully moistened, then turn the speed up to medium-high and beat until well incorporated, about 3-5 minutes.
- Add the vanilla and salt. Turn the mixer on low speed and slowly add 3 tablespoons of the heavy cream. Turn the mixer up to medium-high and beat until the cream is well incorporated, about 3-5 minutes. (After 2 minutes, stop and scrape down the sides and bottom of the bowl, then continue mixing.)
- Add the food coloring and mix on medium-low speed until fully incorporated.
- Add the finely ground pistachios and mix on low speed until well mixed in.
Assemble the cake
- Place one layer on a serving platter. Spread frosting over the top. Repeat with the second layer. Top with the third layer and cover the entire cake with the remaining frosting. Garnish with pistachios if desired.
Notes
- Make sure you are correctly measuring the flour and sift it after measuring to remove any clumps.
- Make sure to use unsalted or lightly salted pistachios.
- You can also bake this cake in two 9-inch round pans or 9×13-inch pan. Bake times may need to be adjusted.
- Keep the cake covered tightly and stored in the refrigerator. It will keep for up to 5 days.
Nutrition
Serving: 1slice | Calories: 1021kcal | Carbohydrates: 115g | Protein: 12g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 123mg | Sodium: 344mg | Potassium: 473mg | Fiber: 4g | Sugar: 92g | Vitamin A: 1523IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.