Easy Pistachio Cake That Impresses

Pistachio cake is one of those desserts that feels special without being fussy. It’s tender, lightly sweet, and full of warm, nutty flavor. Whether you’re baking for a celebration or just a weekend treat, this cake delivers every time.

The color is naturally appealing, and the taste is balanced—not too rich, not too plain. Pair it with a simple cream cheese frosting or serve it plain with powdered sugar. Either way, it’s a crowd-pleaser you’ll want to make again.

Why This Recipe Works

This pistachio cake uses a blend of finely ground pistachios and all-purpose flour for a soft, moist crumb.

A touch of almond extract boosts the natural pistachio flavor without overpowering it. Using oil in the batter keeps the cake tender for days, while sour cream adds moisture and a subtle tang. The method is straightforward and forgiving, so you get reliable results even if this is your first time baking with nuts.

What You’ll Need

• Pistachios: 1 cup unsalted, shelled pistachios (raw or roasted, unsalted), finely ground
• All-Purpose Flour: 1 1/2 cups
• Baking Powder: 1 1/2 teaspoons
• Baking Soda: 1/2 teaspoon
• Salt: 1/2 teaspoon
• Granulated Sugar: 1 cup
• Eggs: 3 large, at room temperature
• Neutral Oil: 1/2 cup (such as canola or grapeseed)
• Whole Milk: 1/2 cup, at room temperature
• Sour Cream: 1/2 cup, at room temperature
• Vanilla Extract: 2 teaspoons
• Almond Extract: 1/2 teaspoon
• Optional: A few drops of natural green food coloring for a brighter hue

For Cream Cheese Frosting (optional):

• Cream Cheese: 8 ounces, softened
• Unsalted Butter: 1/2 cup, softened
• Powdered Sugar: 2 1/2 to 3 cups, sifted
• Vanilla Extract: 1 teaspoon
• Pinch of Salt
• Chopped Pistachios: For garnish

Step-by-Step Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C).Grease and line a 9-inch round cake pan or a 9×5-inch loaf pan with parchment. Lightly dust with flour and tap out the excess.
2. Process the pistachios: In a food processor, pulse pistachios with 2 tablespoons of the sugar until finely ground. Stop before it turns pasty.You want a fine meal, not butter.
3. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt. Stir in the ground pistachios to distribute them evenly.
4. Whisk the wet ingredients: In a large bowl, whisk sugar, eggs, oil, milk, sour cream, vanilla, and almond extract until smooth. If using food coloring, add a couple drops here.
5. Combine: Add the dry mixture to the wet.Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
6. Fill the pan: Pour the batter into the prepared pan and smooth the top. Tap the pan once on the counter to release bubbles.
7. Bake: Bake for 35–45 minutes for a 9-inch round or 50–60 minutes for a loaf, until a toothpick comes out with a few moist crumbs. If the top is browning too fast, tent loosely with foil.
8. Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely before frosting.
9. Make the frosting: Beat cream cheese and butter until smooth and fluffy, about 2 minutes.Add powdered sugar gradually, then vanilla and a pinch of salt. Beat until creamy and spreadable.
10. Frost and garnish: Spread frosting over the cooled cake. Sprinkle chopped pistachios on top for crunch and color.

Keeping It Fresh

Store the frosted cake in an airtight container in the fridge for up to 4 days.

Let slices sit at room temperature for 15–20 minutes before serving for the best texture. Unfrosted cake can be wrapped tightly and kept at room temperature for 2 days. For longer storage, wrap slices in plastic and freeze for up to 2 months.

Thaw overnight in the fridge or at room temperature for an hour.

Benefits of This Recipe

• Simple technique: One bowl for wet, one for dry. No complicated steps.
• Moist, tender crumb: Oil and sour cream keep the cake soft without being heavy.
• Balanced flavor: Ground pistachios provide natural nuttiness; almond extract lifts it.
• Versatile: Works as a celebration cake, a loaf for tea, or cupcakes.
• Make-ahead friendly: The flavor deepens on day two, and it freezes well.

Common Mistakes to Avoid

• Overprocessing the nuts: Grinding too long creates pistachio butter, which throws off the texture. Pulse just until fine.
• Overmixing the batter: Stir only until combined to avoid a tough cake.
• Skipping room temperature ingredients: Cold eggs and dairy don’t emulsify well and can create a dense crumb.
• Overbaking: Watch closely near the end.The cake should be set but still moist.
• Using salted pistachios: If that’s all you have, reduce the added salt and taste the ground nuts first.

Recipe Variations

• Lemon Pistachio: Add 1 tablespoon lemon zest to the batter and 1 tablespoon lemon juice to the frosting for a bright finish.
• Cardamom Pistachio: Add 1/2 teaspoon ground cardamom to the dry ingredients for a gentle, aromatic spice.
• Honey Glaze: Skip frosting and brush the warm cake with a mixture of 2 tablespoons honey and 1 tablespoon warm water. Sprinkle chopped pistachios on top.
• Pistachio Cupcakes: Divide batter into a 12-cup muffin tin and bake 18–22 minutes. Frost as desired.
• Gluten-Free: Use a 1:1 gluten-free baking flour blend and check bake time a few minutes earlier.
• Dairy-Free: Swap sour cream for full-fat coconut yogurt and use a dairy-free milk.Frost with a dairy-free buttercream.

FAQ

Can I use pistachio flour instead of grinding my own?

Yes. If you can find pistachio flour, use 1 cup by weight similar to ground nuts. Make sure it’s finely milled and unsweetened.

The texture will be consistent and you’ll save a step.

Do I need green food coloring?

No. The cake will have a subtle natural green tint without it. If you want a brighter color, use a few drops of natural food coloring, but it doesn’t affect flavor.

Can I make this recipe in a bundt pan?

Yes.

Grease and flour a 10-cup bundt pan thoroughly. Bake 45–55 minutes, checking for doneness with a skewer. Let it cool 15 minutes before turning out.

How do I make it less sweet?

Reduce the granulated sugar to 3/4 cup and use a tangy glaze or lightly sweetened whipped cream instead of frosting.

The cake will still be moist and flavorful.

What if I don’t have almond extract?

Use all vanilla extract or add 1/4 teaspoon pistachio extract if you have it. The cake will still taste great; almond extract simply enhances the nutty notes.

Can I use pistachios that are roasted and salted?

You can, but rinse and pat them dry, then reduce added salt to a pinch. Unsalted nuts are easier and give you better control over seasoning.

How do I know when it’s fully baked?

The edges should pull slightly from the pan, and a toothpick inserted in the center should come out with a few moist crumbs.

If it’s wet, give it a few more minutes and check again.

What frosting pairs best besides cream cheese?

A light vanilla buttercream or whipped mascarpone frosting works well. For something simpler, dust with powdered sugar or use a lemon or honey glaze.

Final Thoughts

This pistachio cake is simple, elegant, and full of personality. It’s the kind of recipe that becomes a go-to because it’s easy to make and even easier to love.

Keep it plain for an everyday treat or dress it up with frosting and pistachio garnish for a celebration. Either way, you get a moist, flavorful cake that tastes as good on day two as it does fresh from the oven.