Pistachio Cake

Pistachio cake from scratch with real pistachio and almond extract flavors! Nothing fake or artificial in this beautiful 3 layer pistachio cake. This rustic chic naked cake is adorned with silky cream cheese frosting! Recipe on sallysbakingaddiction.com

My heart expanded last September and with my beautiful miracle came a deep realization. I’m now a role model for my daughter.

Whoa. That’s big.

Instead of constantly putting pressure on myself with unrealistic expectations, I’m closing the door on comparison and saying YES to more of what I love. It’s fabulously empowering to start taking control of your life.

One of my loves? Decorating cakes and cupcakes for fun. You know that I’ve never felt confident in my decorating skills. This is because I always compared my creations to the beautiful cakes and cupcakes in my Pinterest and Instagram feeds. Whenever I began decorating, I felt discouraged. And it wasn’t fun.

“Comparison is the thief of joy” – Theodore Roosevelt.

Pistachio cake from scratch with real pistachio and almond extract flavors! Nothing fake or artificial in this beautiful 3 layer pistachio cake. This rustic chic naked cake is adorned with silky cream cheese frosting! Recipe on sallysbakingaddiction.com

So I practiced. And I practiced some more. And you’ve seen my skills as a cake decorator (can I call myself that?!) improve. My point with all of this? No one begins as an expert. Don’t let comparison prevent you from doing what you love. Be confident. Cut the crap and have fun–> lol.

GET CAKE-SPIRED

If you’re in the same boat as I was– nervous and not so confident with cake decorating– join the March Baking Challenge. We’re focusing on naked and semi-naked cakes. While it doesn’t require much frosting, it forces you to get a little creative. And today’s recipe is more cake inspiration for you! (Cakespiration?)

If you already made the March Baking Challenge, go ahead and make room for 1 more cake this month. Because you don’t want to miss this pistachio number. It’s soft, light, sweet, buttery, and filled with silky cream cheese frosting.

Pistachio cake from scratch with real pistachio and almond extract flavors! Nothing fake or artificial in this beautiful 3 layer pistachio cake. This rustic chic naked cake is adorned with silky cream cheese frosting! Recipe on sallysbakingaddiction.com

Remember my pistachio cupcakes? (On the subject of cake and cupcake decorating, I used Ateco #849 closed star tip for those cupcakes. Easiest piping tip, cutest little design.) I’m often asked how to turn them into a layer cake, so let’s do it.

Pistachio is an underrated dessert flavor. Is it because of the green? Or because it’s a nut? More people should give pistachio a chance. Pistachios pair wonderfully with almond and vanilla flavors, not to mention butter and sugar. (What doesn’t?) In fact, did you know that pistachio flavored ice cream gets most of its flavor from almond extract? We’re definitely using that in today’s cake.

Instead of relying on artificial pistachio flavor, let’s take pistachios and grind them into a crumb. I know what you’re thinking. Hard chunks of nuts in cake? Actually no– the pistachio crumbs become really soft and buttery. Since we’re not using any artificial flavor, the pistachio flavor isn’t strong. You’ll taste light pistachio plus delicious almond, butter, and vanilla flavors. Beautiful springtime cake.

Use your food processor to break down the nuts. Your goal is a super fine pistachio crumb. If you go too far, you’ll end up with pistachio butter. Add a little honey; it’s delicious on toast. But not what we want in our pistachio cake.

Ground up pistachios for pistachio cake on sallysbakingaddiction.com

WHAT ELSE IS IN THIS CAKE?

The rest of the cake batter resembles my favorite white layer cake, though I divided the batter into 3 cake pans instead of 2.

  1. Cake flour. 30x finer than all-purpose flour. I use slightly less cake flour in this recipe compared to my white layer cake because of the pistachio crumbs. I love cake flour. Pick up a box. You’ll use it often. See all my recipes with cake flour.
  2. Egg whites. All protein. Promises a super light texture. Ever wonder why meringue, marshmallows, and angel food cakes require egg whites? Light! Soft!
  3. Sour cream. Moist. (Don’t cringe at this word. You know you prefer a moist cake over a dry one!)

Don’t be alarmed. The cake batter will resemble spicy brown mustard, but it smells ahhhhmazing. I add a tiny drop of green food coloring so the finished cake is on the greener side. That’s completely optional.

Pistachio cake batter on sallysbakingaddiction.com

Silky smooth cream cheese frosting on sallysbakingaddiction.com

There are many options for decorating your pistachio cake. I use cream cheese frosting. My recipe for cream cheese frosting will be enough to decorate your cake like I did: minimal on the edges with more frosting inside and on top of the cake.

OTHER FROSTING OPTIONS:

Think about the look you want. Do you want more frosting than this semi-naked cake style? If so, I would 1.5x any of the frosting options listed.

Pistachio cake from scratch with real pistachio and almond extract flavors! Nothing fake or artificial in this beautiful 3 layer pistachio cake. This rustic chic naked cake is adorned with silky cream cheese frosting! Recipe on sallysbakingaddiction.com

Pistachio cake from scratch with real pistachio and almond extract flavors! Nothing fake or artificial in this beautiful 3 layer pistachio cake. This rustic chic naked cake is adorned with silky cream cheese frosting! Recipe on sallysbakingaddiction.com

Remember what I said above? It’s all about having fun. Topping the cake with goodies is the best part. I used some berries, florals, and crushed pistachios. If you want smooth sides, use a bench scraper. You can watch me using it in this video. If you don’t really care, just swipe the frosting on. To be honest, the best part of this pistachio cake is on the inside. 🙂

Pistachio cake from scratch with real pistachio and almond extract flavors! Nothing fake or artificial in this beautiful 3 layer pistachio cake. This rustic chic naked cake is adorned with silky cream cheese frosting! Recipe on sallysbakingaddiction.com

Please continue to share your participation in the March Baking Challenge with me! Use #sallysbakingchallenge on Instagram or Twitter, or upload a photo of your recipe to my Facebook page or Facebook group. Or email it to me! (You can also message me your photo on Instagram if your account is private.)

Pistachio Cake

Ingredients:

  • 2 cups (260g) unsalted shelled pistachios
  • 2 and 1/3 cups (250g) sifted cake flour (spoon & leveled)*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • 1 and 3/4 cups (350g) granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup (120g) sour cream, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup (240ml) whole milk, at room temperature*
  • cream cheese frosting
  • optional: 1 tiny drop green food coloring*
  • optional: garnishes such as berries and leftover pistachios

Directions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  2. Make the cake: Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You'll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
  3. Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
  5. Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it's done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: Prepare the cream cheese frosting (see note below).
  7. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
  8. Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Recipe Notes:

Sift cake flour before measuring. If you can't get your hands on cake flour, you can make a DIY version from all-purpose flour and cornstarch. Measure 1 cup (125g) of all-purpose flour. Remove 2 Tablespoons (16g). Mix in 2 Tablespoons (15g) of cornstarch. Sift it. Measure 1 cup. This sifted 1 cup equals 1 cup of cake flour. I suggest doing this 3x, then remove 2/3 cup since you need 2 and 1/3 cups in this recipe.

Whole milk and full-fat sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cake may not be as light. Same goes with a lower fat milk.

While the pistachio crumbs tint the batter light green, I added 1 *very teeny* drop of green food coloring to help brighten the green color. This is completely optional!

My recipe for cream cheese frosting will be enough to decorate your cake like I did in these photos. Minimal on the edges with more frosting inside and on top of the cake. Do you want more frosting? If so, use this amount of cream cheese frosting.

Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

Here are my pistachio cupcakes!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | KitchenAid Hand Mixer | Ninja Food Processor | 9-inch Round Cake Pans | Whisk | Straight Icing Spatula | Bench Scraper | Marble Cake Stand

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Pistachio cake from scratch with real pistachio and almond extract flavors! Nothing fake or artificial in this beautiful 3 layer pistachio cake. This rustic chic naked cake is adorned with silky cream cheese frosting! Recipe on sallysbakingaddiction.com

171 Comments

Comments

  1. Vino from sugar & salt bakes on March 24, 2018 at 7:31 am

    Hi Sally, baked this recipe and it was delious. Another best from your blog. I baked it in two 9inch pans but it rose only as much your one layer of the three 9 inch. Do you think of baked in three 9 inch it would rise more. Could you also know how much the batter weigh before baking.

    • Vino from sugar & salt bakes on March 27, 2018 at 1:30 am

      Hi Sally, could you pls reply on this as i eagerly wait for your expert comment

  2. Maddie Stone on March 25, 2018 at 2:53 am

    Hi Sally! Thank you so much for posting this recipe. I am making my sister’s wedding cake in May and one of the tiers she wants is pistachio! I have had a play around with a couple of other recipes but I love the sound of yours so much more (I had had a look on your website a few months ago when testing to see if you had a recipe for his!) 

    I was wondering – please could you let me know the quantities I will need for a 10” cake tin? (UK, please)

    Thank you so much.

    Maddie x

    • Sally on March 25, 2018 at 5:29 pm

      Hi Maddie! I’m happy you’re using my recipe for pistachio cake. I’m unsure of the quantities you’ll need for a 10-inch cake pan, but I suggest making this batter as written, filling the 10-inch cake pan halfway, then using any extra batter for cupcakes. You can freeze the cupcakes if you aren’t eating right away.

  3. Laura on March 25, 2018 at 2:53 pm

    My friend made this last night and it was to DIE FOR. Holy crapppp!!! I need to give this a shot myself, it was phenomenal

    • Sally on March 25, 2018 at 5:22 pm

      Glad you enjoyed it! Thanks for sharing.

  4. Jessica on March 27, 2018 at 4:44 am

    Hi Sally – This cake looks ridiculously good.  I absolutely love how you’ve decorated it!   Do you think the batter would fit into a standard bundt pan or would there be too little to fill it up?  

    • Sally on March 28, 2018 at 5:56 am

      Hi Jessica! Yes, this cake batter will fit in a bundt pan, but I’m unsure of the bake time.

  5. Caitlin on March 27, 2018 at 10:22 am

    Hi Sally, this recipe sounds amazing and I love pistachios so much. I really want to try it, however I am not a fan of almond extract at all. I’ve tried, I just can’t get past it! Is it possible to leave it out or replace it with something else? Lemon extract maybe? Thanks for the help!

    • Sally on March 28, 2018 at 5:56 am

      Hey Caitlin! Lemon extract would be fantastic or you can replace with more pure vanilla extract.

  6. Kristen on March 28, 2018 at 7:42 am

    Hey Sally! Have been following you for years! ❤️
    Quick question: Did you test this recipe with cardamom at all? I’m planning on making this cake for Easter and am trying to decided if I should sprinkle some in.

    • Sally on March 28, 2018 at 9:40 pm

      I didn’t, but the addition of cardamom sounds great!

  7. Lauren @ Lemon & Mocha on March 28, 2018 at 12:43 pm

    Thank you for the encouragement to keep at it with decorating my baked goods! Yours always look amazing so you’re giving me hope 🙂 This pistachio cake looks incredible and I can’t wait to try baking it. Thanks for sharing!

  8. Lori on March 29, 2018 at 8:31 pm

    Where can I buy pistachios that are unsalted and shelled? I have looked at my local grocery store, whole foods and fresh market with no luck. Please help I would love to bake this cake I love pistachios 

    • Sally on March 31, 2018 at 6:31 am

      Hi Lori! I like Diamond of California brand. You can find their unsalted shelled pistachios in the baking aisle.

    • Lynn Moore on May 19, 2018 at 11:10 am

      If you live near a Trader Joe store you can buy them there.

    • Linda on May 26, 2018 at 10:56 am

      Trader Joe’s has the pistachios!

  9. Cassandra on April 1, 2018 at 8:14 pm

    Just made this today for Easter and it was so good and a big hit with the family! I paired it with the white chocolate buttercream you used on your White Wedding Cupcakes!

    • Sally on April 2, 2018 at 9:11 am

      What a combo!

  10. Seema on April 2, 2018 at 8:14 am

    Hi Sally, I have a very stup8d question would 4th respect to cake flour substitution.. As your have mentioned in the comments “Measure 1 cup of all-purpose flour. Remove 2 Tablespoons. Mix in 2 Tablespoons of cornstarch. Sift it. Measure 1 cup. This sifted 1 cup equals 1 cup of cake flour.”
    So my doubt is that if I go by this ratio, then 1 cup APF is 125 grams minus 2 tbsps APF which is 16 grams plus 2 tbsps of cornflour which is 14 grans.. So I landup with a total weight of 123 grams. So is this 123 grams now supposed to be used as one cup cake flour or do I hv to measure out 1 cup that is 115 grams of cake flour from this 123 grams of DIY cake flour? Pls help as this would help me to make the substitute for all the other recipes where cake flour has been used. If possible then can u plz give the weight of APF and cornflour to be used here directly ?? Plsssss.. It would be a great help.

    • Sally on April 2, 2018 at 9:05 am

      Yep, use the 123g of the DIY cake flour to yield 1 cup.

  11. Tabitha on April 2, 2018 at 11:19 am

    This cake is beyond gorgeous! I was wondering if I could substitute oil for the butter in cake? If so, how much? 

    • Sally on April 2, 2018 at 11:43 am

      Hi Tabitha! I don’t recommend it. Creamed butter makes the base for this recipe.

  12. Jamie on April 6, 2018 at 11:40 am

    Hi I had a hard time finding the pistachios I finally found raw ones would they work?

    • Sally on April 6, 2018 at 1:09 pm

      Yes!!

  13. Irma on April 9, 2018 at 10:39 pm

    made the cake and it was a huge hit! a little sweet for my liking but I will cut back on the sugar next time. I am having trouble when I lift the cake out of the pan, it tends to break on me which makes it messy when trying to layer it. does that happen if the cake is too warm? and also what would be the proportions if I wanted to make this like a loaf cake because the texture of this cake is incredible!

    • Sally on April 10, 2018 at 8:56 am

      Hi Irma! I’m unsure about a loaf cake as I’ve only tested as a layer cake, but the cake may be breaking because it is still warm when removing from the pan. I personally always cool my cakes completely in the pans just to be safe.

  14. Amanda W. on April 10, 2018 at 7:04 am

    Hi Sally! I have only 2 of the 8″ tin, but i think i will give it a go with the two tins first and cover the batter until at least one layer is baked & cooled. Then remove the tin and re-use one of the tin to bake the 3rd layer. I was thinking the extra batter could go for cupcakes or so. What say you?

    • Sally on April 10, 2018 at 8:51 am

      Yes! Any extra batter will be wonderful for pistachio cupcakes. About 19-22 minutes at the same oven temperature.

      • Amanda W. on April 10, 2018 at 8:54 am

        Oh, by the way, do you think it’s alright to leave/cover the batter while waiting to bake the 3rd layer? I thought it might take an hour or two all together to bake plus cooling time. Thanks!



      • Sally on April 10, 2018 at 12:20 pm

        Yes, it should be ok!



      • Amanda W. on April 11, 2018 at 4:42 am

        Hi Sally, I have baked the cake – checked a few times with cake tester and it came out clean. Once the cake cooled down, i noticed that the top skin layer is moisture and sticky. Does this mean i have “underbaked” it? thanks



  15. Haley Struecker on April 19, 2018 at 3:57 pm

    The decor is absolutely stunning! I’m sure the flowers are not edible, but they make such a lovely aesthetic with the berries & nuts. What variety are they? So delicate!!

    • Sally on April 21, 2018 at 12:51 pm

      Hi Haley, I wish I wrote down the variety of this flower. I can’t remember, I’m sorry!

  16. Kathyann on April 22, 2018 at 12:32 pm

    Hey, can I use pecans instead of the pistachio nuts?

    • Sally on April 23, 2018 at 9:29 am

      I haven’t tried it, but I can’t see why not.

  17. Lucy on April 22, 2018 at 12:40 pm

    There’s no mention of whether to use roasted or unroasted/raw pistachios. I have both! Which one is best? Thanks!

    • Sally on April 23, 2018 at 9:29 am

      Whichever is your preference.

  18. Chrissy on April 23, 2018 at 11:52 pm

    Hi Sally! I accidentally bought the shelled roasted with sea salt pistachios… would I be able to use that and omit the salt called for in the recipe ?

    • Sally on April 24, 2018 at 10:24 am

      Hi Chrissy! You can use roasted/salted pistachios. The cake is pretty sweet, so you could get away with the listed amount of salt. Or, if you want, you can reduce the added salt to 1/2 or 3/4 teaspoon.

  19. Clarice on May 4, 2018 at 7:52 am

    Hi Sally! I have a small oven so I cant fit 3 pans in at once. I’m hoping to bake this in two 9 inch cake pans. Would you be able to help on what temperature and bake time I would be looking at please? Thank you!

    • Sally on May 4, 2018 at 8:58 am

      Hi Clarice! For a 2 layer cake, bake at 350°F (177°C) for 24-25 minutes.

  20. Austria Azaceta on May 14, 2018 at 3:49 pm

    Hi Sally!
    I just wanted to let you know that I made this cake over the weekend for a friend’s birthday & it was VERY well received!! So So delicious & wonderful pistachio flavor!! I made a 2 layer cake & used remaining batter for cupcakes. It paired nicely with cream cheese frosting. This cake will definitely be made again!!

    Rating: 5
    • Sally on May 15, 2018 at 8:44 am

      Hey Austria! Thank you so much for leaving a review on the pistachio cake! So happy everyone loved it.

  21. Saima on May 18, 2018 at 6:23 am

    Hi ,
    I really want to give this cake a try soon, and I was wondering if I could use egg whites from cartons. Would that be fine ? And how much egg whites?
    Thank you!

    • Sally on May 18, 2018 at 9:18 am

      Hi Saima! The carton should give instructions for replacement quantities.

  22. Ahmorz on May 21, 2018 at 5:37 am

    hi sally i would like to check if this cake can be cover with ganache chocolate bittersweet.

    cause im leaving in a country with hot climate

    and also they this can be used for tiered cake.

    • Sally on May 21, 2018 at 10:36 am

      You can certainly cover this pistachio cake with chocolate ganache. The cake should be fine as a tiered cake, but if you find it’s not sturdy enough for your cake, I recommend using cake dowels for support.

  23. Natalie on May 21, 2018 at 11:01 am

    I just made this cake for a birthday celebration that was yesterday. It was the best cake I have ever made, so I can’t wait to try your other cake recipes.

    I baked the cake on Thursday and kept the three layers wrapped in the freezer until frosting it on Saturday. Then it was cut and eaten for the party on Sunday.

    It was so moist and tender! Was this just from the sour cream, or do the pistachios also help to make it moist? I had never made or even heard of a pistachio cake before.

    Also, I chose to use raw pistachios vs. roasted. What do you recommend using? Does it make a difference?

    Finally, I copied your decoration for the cake, as it was undeniably pretty.

    Thank you Sally!

    • Sally on May 21, 2018 at 12:56 pm

      Yay! So glad it was enjoyed at the celebration! The sour cream is the moist maker in this recipe 🙂 And you can use either raw or roasted pistachios, whichever you prefer!

  24. Rachel on May 22, 2018 at 7:18 am

    This is my new favorite SBA cake. Such tender crumb and wonderful flavor. I don’t usually love almond extract flavor, but it enhanced the pistachio flavor. I used salted, roasted pistachios but rinsed them to get rid of the salt and that totally worked. Highly recommend.

    Rating: 5
  25. Yasmin on May 31, 2018 at 4:27 am

    Hi Sally,
    Love your recipes !! I want to try the pistachio cake, but am wondering if whole eggs will work instead of whites. While I completely understand the role of egg whites in giving a super light structure, I find I never get around to using left over egg yolks , and don’t want to waste five yolks !!
    Thank you 🙂
    Yasmin.

    • Sally on May 31, 2018 at 7:00 am

      Hi Yasmin! I find the cake tastes too dense when using the entire egg. Feel free to play around with the recipe based on how you wish to bake it. 🙂

      • Yasmin on June 3, 2018 at 10:30 am

        Thank you, Sally. I shall stick to egg whites in that case, and am looking for a cake recipe on your site to use the yolks in 🙂



  26. Maggie Gormly on June 5, 2018 at 7:13 pm

    Can you buy shelled/unsalted pistachios or do you have to shell them yourself? I can only find salted ones with no shells!

    • Sally on June 7, 2018 at 11:57 am

      Hi Maggie! Shelled pistachios are pistachios with the shell removed. They have been shelled. Does that make sense? So use pistachios with no shell.

  27. Monica on June 13, 2018 at 6:25 pm

    Sally, this recipe is amazing! I had some trouble with it but entered it into our office baking competition and won 1st place! On top of wining a catered breakfast/lunch for my team, I got a lot of compliments on the cake. The only thing I changed is the cream cheese frosting – I always use half cream cheese and half mascarpone. Scrumptious! Thanks so much!

    • Sally on June 14, 2018 at 7:53 pm

      Congratulations on your win, Monica! That frosting sounds delicious!

  28. Hala on June 17, 2018 at 3:24 pm

    Hi Sally,

    What an epic recipe! Such a beautifully moist cake. I received amazing comments from all my family members!

    I actually paired this cake with a white chocolate buttercream and it was incredible 🙂

    Thanks for the fantastic recipe

    • Sally on June 18, 2018 at 1:52 pm

      This would be so good with white chocolate buttercream! I’m glad it was a hit with your family!

Reviews

  1. Austria Azaceta on May 14, 2018 at 3:49 pm

    Hi Sally!
    I just wanted to let you know that I made this cake over the weekend for a friend’s birthday & it was VERY well received!! So So delicious & wonderful pistachio flavor!! I made a 2 layer cake & used remaining batter for cupcakes. It paired nicely with cream cheese frosting. This cake will definitely be made again!!

    Rating: 5
    • Sally on May 15, 2018 at 8:44 am

      Hey Austria! Thank you so much for leaving a review on the pistachio cake! So happy everyone loved it.

  2. Rachel on May 22, 2018 at 7:18 am

    This is my new favorite SBA cake. Such tender crumb and wonderful flavor. I don’t usually love almond extract flavor, but it enhanced the pistachio flavor. I used salted, roasted pistachios but rinsed them to get rid of the salt and that totally worked. Highly recommend.

    Rating: 5

Questions

  1. Clarice on May 4, 2018 at 7:52 am

    Hi Sally! I have a small oven so I cant fit 3 pans in at once. I’m hoping to bake this in two 9 inch cake pans. Would you be able to help on what temperature and bake time I would be looking at please? Thank you!

    • Sally on May 4, 2018 at 8:58 am

      Hi Clarice! For a 2 layer cake, bake at 350°F (177°C) for 24-25 minutes.

  2. Saima on May 18, 2018 at 6:23 am

    Hi ,
    I really want to give this cake a try soon, and I was wondering if I could use egg whites from cartons. Would that be fine ? And how much egg whites?
    Thank you!

    • Sally on May 18, 2018 at 9:18 am

      Hi Saima! The carton should give instructions for replacement quantities.

  3. Ahmorz on May 21, 2018 at 5:37 am

    hi sally i would like to check if this cake can be cover with ganache chocolate bittersweet.

    cause im leaving in a country with hot climate

    and also they this can be used for tiered cake.

    • Sally on May 21, 2018 at 10:36 am

      You can certainly cover this pistachio cake with chocolate ganache. The cake should be fine as a tiered cake, but if you find it’s not sturdy enough for your cake, I recommend using cake dowels for support.

  4. Yasmin on May 31, 2018 at 4:27 am

    Hi Sally,
    Love your recipes !! I want to try the pistachio cake, but am wondering if whole eggs will work instead of whites. While I completely understand the role of egg whites in giving a super light structure, I find I never get around to using left over egg yolks , and don’t want to waste five yolks !!
    Thank you 🙂
    Yasmin.

    • Sally on May 31, 2018 at 7:00 am

      Hi Yasmin! I find the cake tastes too dense when using the entire egg. Feel free to play around with the recipe based on how you wish to bake it. 🙂

      • Yasmin on June 3, 2018 at 10:30 am

        Thank you, Sally. I shall stick to egg whites in that case, and am looking for a cake recipe on your site to use the yolks in 🙂



  5. Maggie Gormly on June 5, 2018 at 7:13 pm

    Can you buy shelled/unsalted pistachios or do you have to shell them yourself? I can only find salted ones with no shells!

    • Sally on June 7, 2018 at 11:57 am

      Hi Maggie! Shelled pistachios are pistachios with the shell removed. They have been shelled. Does that make sense? So use pistachios with no shell.

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Pie Week

The first week of every November is all about Thanksgiving Pies.

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My Cookbooks

@sallysbakeblog