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Side view of pistachio cake on a cake stand.

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.
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12

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.