There’s something about pistachios that just feels a little special, doesn’t there? They’re not your everyday peanut or almond. They have that pale green hue, that subtle sweetness, and a richness that feels almost indulgent. So a cake built around them? That’s an occasion-worthy dessert right there. This particular recipe has been a bit of a personal quest.
I’ve lost count of how many pistachio cakes I’ve tried over the years, only to be let down by a crumb that looked the part but tasted of absolutely nothing. It’s surprisingly common. The flavour just doesn’t transfer from nut to cake very easily.
The good news is that I’ve finally landed on a version that actually delivers. It has a soft, tender crumb and a genuine pistachio taste that comes through in every single bite. Plus, it’s topped with what I like to call a Cream Cheese Whip. It’s lighter than frosting, tangier than plain cream, and utterly dreamy.
Ingredients Needed for the Recipe
Let’s talk about what goes into this cake. It’s a straightforward list, but a few key choices make all the difference.
- Pistachio kernels (125g, just shy of 1 cup, unsalted): This is the star. We’re using a generous amount, nearly double what many recipes call for. Unsalted gives you control over the final salt level. If yours are salted, just skip the added salt in the recipe.
- Plain flour (1 cup): Also known as all-purpose flour. It gives the cake its structure without being too heavy.
- Baking powder (1 ¼ tsp) and baking soda (¼ tsp): This combo helps the cake rise beautifully. The baking soda works with the acidity in the yogurt for a little extra lift.
- Salt (¼ tsp cooking/kosher): Just a pinch to enhance all the other flavours. You won’t taste it, promise.
- Plain full-fat yogurt (¾ cup, at room temperature): This is a baker’s secret for a moist crumb. The acidity also helps activate the baking soda. Room temperature is important here, so don’t skip bringing it out of the fridge early.
- Unsalted butter (60g, 4 tbsp, melted and cooled): For that irreplaceable buttery flavour.
- Plain oil (¼ cup, like canola or vegetable): This is the other half of the fat duo. Oil keeps the cake moist for days, something butter alone can’t do. Best of both worlds.
- Caster sugar (¾ cup, superfine): It’s not overly sweet, which lets the pistachio flavour shine. Regular granulated sugar works fine here too. I found that more sugar actually masked the nuttiness.
- Vanilla extract (½ tsp): A little background warmth.
- 1 large egg (at room temperature): About 50-55g. Room temp ensures it blends smoothly into the batter without seizing up the melted butter.
- Green food colouring (4 drops, optional): Here’s the truth: pistachios alone won’t turn your cake green. The baked crumb is more of a brown. A few drops give it that pretty, recognisable pistachio colour. It’s totally optional, but it does look lovely.
For the Cream Cheese Whip, you’ll need:
- Cream cheese (100g, at room temperature): A block style is best, but a tub is okay. It adds richness and that lovely tang.
- Thickened or heavy cream (¾ cup): Make sure it’s a whipping cream. Not all cream is created equal, and some are just for pouring.
- Caster sugar (3 tbsp): Just enough to sweeten the cream.
- Vanilla extract (½ tsp): For flavour.
- Lemon juice (2 tsp, optional): A tiny hint of extra tang that pairs beautifully with the nuts. It’s subtle, so don’t worry about a lemony cake.
- Pinch of salt: Same as before, it just brings everything together.
Tips
Over the course of testing this, I picked up a few things that are worth passing on. They’re the little details that turn a good cake into a great one.
- Don’t skip toasting the nuts. This is non-negotiable. It crisps them up, making them easier to grind into a powder instead of a paste. More importantly, it wakes up their flavour. You’ll smell the difference immediately.
- Be gentle when blitzing the pistachios. A few too many seconds in the food processor and you’ll have pistachio butter. Quick pulses are the way to go. A few small chunks left behind are fine, they just add texture.
- Get your ingredients to room temperature. This is especially true for the yogurt and egg. A cold batter doesn’t rise as well in the oven. I learned this the hard way, trust me on this one.
- Mix the batter just until combined. Overmixing develops the gluten and leads to a tough cake. Stop when the flour is almost incorporated, then add your colouring and finish with a few gentle folds.
- Check your baking powder is active. If it’s been sitting in your cupboard for months, it might have lost its power. A quick test with hot water can save you from a flat cake.
- Butter your pan, not oil spray. Because this batter is on the thicker side, butter helps the baking paper stick firmly to the pan. It stops the paper from sliding around when you’re spreading the batter.
- Cool the cake completely before frosting. If there’s any warmth left, your beautiful Cream Cheese Whip will melt right off. Patience is a virtue here.
- Beat the cream cheese really well first. Give it a full two minutes until it’s light and fluffy. This ensures it blends seamlessly with the cold cream later, preventing any annoying little lumps.
How to make Pistachio Cake?
The process is simpler than you might think. No electric mixers are needed for the cake itself, just a bowl and a spoon.
Step 1 – Toast and blitz the pistachios
Spread your pistachio kernels on a tray and pop them in the oven at 180°C/350°F (160°C fan-forced) for about 12 minutes. Give the tray a shake halfway through. You’ll know they’re done when they smell wonderfully nutty and have gone crisp. Let them cool completely on the tray. Don’t rush this, it’s important. Once cool, measure out ¾ cup of them and set the rest aside for decorating later. Blitz the measured nuts into a powder. I use a NutriBullet with a couple of quick pulses. A spice grinder or small food processor works too. Be careful not to overdo it, or you’ll end up with a paste. A few larger bits are okay, but aim for a mostly fine powder.
Step 2 – Combine the dry ingredients
Put your pistachio powder into a large bowl with the cup of plain flour. Give them a quick whisk to combine, then use your fingers to rub through the mixture. This helps break up any little clumps of pistachio powder that might have formed. It doesn’t have to be perfect, just get the larger ones. Then, whisk in the baking powder, baking soda, and the ¼ teaspoon of salt.
Step 3 – Mix the wet ingredients
In a separate medium bowl, combine all your wet ingredients. That’s the room-temperature yogurt, melted butter, oil, caster sugar, vanilla, and the egg. Whisk them together until everything is smooth and well combined.
Step 4 – Bring it all together
Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together. You want to stop mixing when the flour is just about incorporated, with a few streaks still visible.
Now, add your green food colouring, if you’re using it. I use about four small drops for the colour you see here. Finish mixing the batter until it’s mostly lump-free. Some tiny lumps from the pistachio powder are fine, they’ll disappear during baking.
Step 5 – Bake the cake
Scrape the batter into your prepared 20cm/8″ round cake pan. Spread it out evenly, though the surface doesn’t need to be perfect as it will settle in the oven. Bake for 40 minutes. At the 30-minute mark, turn the pan around to ensure the surface browns evenly. You’ll know it’s done when a skewer inserted into the centre comes out clean.
It might be a little moist, as this is a damp cake, but there shouldn’t be any raw batter on it. Let it cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely. This usually takes about an hour.
Step 6 – Make the Cream Cheese Whip
While the cake cools, make your frosting. In a medium bowl, beat the room-temperature cream cheese with an electric mixer for a good two minutes on medium-high. You want it really light and creamy, scraping down the sides as needed. This step is crucial for avoiding lumps later.
Add the cream, the 3 tablespoons of caster sugar, vanilla, lemon juice (if using), and a pinch of salt. Beat again until the cream is softly whipped and holds its shape. It should be smooth and spreadable, like a cloud.
Step 7 – Assemble and serve
Take the reserved pistachios and chop them up. I like a mix of finely chopped and slightly larger chunks for texture. Once the cake is completely cool, spread the Cream Cheese Whip generously over the top. An offset spatula makes this easy, creating lovely swirls. Sprinkle the chopped pistachios all over. Then, slice and enjoy.
Storing Your Pistachio Cake
One of the great things about this cake, aside from the flavour, is how well it keeps. Thanks to the combination of butter and oil in the batter, the cake itself stays beautifully moist for several days. Once frosted, the whole cake will keep in the fridge for a good four days.
The Cream Cheese Whip is essentially a stabilised whipped cream, meaning it won’t weep or deflate like regular whipped cream would. After about four days, you might notice the frosting starting to make the top of the cake a little damp, but it’s still perfectly edible before that.
Here’s the most important tip for serving: always bring it to room temperature. A cold cake straight from the fridge tastes firmer and drier, and the delicate pistachio flavour is muted. Give it about 30 minutes on the counter, and it will soften up, the flavours will open, and it will taste every bit as good as the day you made it.
Pistachio Cake Recipe
Description
This Pistachio Cake is a celebration of pistachio flavor—rich, nutty, and perfectly balanced with a cloud-like Cream Cheese Whip frosting. Made with nearly double the amount of pistachios compared to typical recipes and featuring toasted, freshly ground nuts for maximum aroma and taste, this cake delivers a soft, moist crumb that stays fresh for days. Finished with a tangy, stabilized whipped cream frosting and a sprinkle of chopped pistachios, it’s ideal for special occasions or whenever you crave something truly indulgent yet not overly sweet.
ingredients
Pistachio Powder
Dry Ingredients for Batter
Wet Ingredients
Colouring (Optional)
Cream Cheese Whip
Instructions
Pistachio Powder
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Preheat the oven to 180°C/350°F (160°C fan-forced). Grease and line a 20 cm / 8" round cake pan with baking paper.
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Spread the pistachios on a tray. Bake for 12 minutes, shaking once halfway, or until the pistachios smell nutty and are crisp (eat to check!). Fully cool on the tray (~15 minutes).
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Measure out 3/4 cup pistachios (save the rest for decorating). Blitz into a powder using pulses, taking care not to turn it into a paste. Some larger pistachio bits are fine, but aim for 98% powder.
Cake
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Put the pistachio powder in a large bowl with the flour. Briefly whisk to combine then use your fingers to rub pistachio powder clumps into a powder.
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Add the remaining dry ingredients (baking powder, baking soda, salt) then whisk to combine.
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Put all the wet ingredients in a separate bowl and whisk until combined.
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Pour the wet ingredients into the dry ingredients bowl. Use a rubber spatula to mix until the flour is almost mixed in.
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Add the food colouring. Then finish mixing the batter until mostly lump free (small lumps will dissolve when baked).
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Scrape the batter into the pan and spread it out (no need to be meticulous—the surface will smooth out in the oven).
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Bake for 40 minutes, turning the pan at 30 minutes so the surface browns evenly, or until a skewer inserted into the centre comes out without batter on it.
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Cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely (~1 hour).
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Chop the reserved pistachios (mix of finely chopped and larger chunks).
Cream Cheese Whip
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Beat the cream cheese for a good 2 minutes on medium high until it's really light and creamy, scraping down the sides as needed.
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Add the remaining ingredients then beat until the cream is softly whipped and spreadable, about 1 minute on medium high.
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Spread the cake with the Cream Cheese Whip. Sprinkle with chopped pistachios. Cut and serve!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 317kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Cholesterol 45mg15%
- Sodium 180mg8%
- Potassium 190mg6%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 16g
- Protein 5g10%
- Calcium 60 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Gluten-free? Not tested, but may require careful substitution due to pistachios weighing down the batter.
- Storage: Keep refrigerated. Cake stays moist up to 5–6 days; frosting holds well for 4 days without weeping.
- Serving tip: Always serve at room temperature to fully appreciate the pistachio flavor.
- Alternative frostings: Vanilla buttercream or classic cream cheese frosting work but are sweeter.
