Made from scratch with real pistachio and almond flavors, this rustic-chic layered pistachio cake is full of flavor, and enhanced with silky cream cheese frosting. Garnish with fresh berries, pistachios, and flowers for a truly remarkable dessert thatโs perfect for spring.
The pink flowers pictured on the finished cake are called kalanchoe.
As nut flavors go, pistachio is one of the most subtle. In fact, did you know that pistachio ice cream gets most of its flavor from almond extract? The almond extract works to enhance the pistachio flavor, and Iโm using this concept in todayโs cake. Iโm often asked how to change my pistachio cupcakesย into a layer cake, so this is the perfect opportunity to show off those delicately nutty flavors again.
Tell Me About This Pistachio Cake
- Texture: The combination of real pistachios + almond extract results in a soft, buttery pistachio cake. Cake flour and egg whites keep the texture light and delicate.
- Flavor: This pistachio cake is made without any artificial flavors. The natural flavors of pistachio, almond, butter, and vanilla really shine through in each bite.
- Ease: This pistachio cake with cream cheese frosting is โnearly naked,โ so no expert-level cake decorating skills are required. It looks gorgeous garnished simply with fresh berries, crushed pistachios, and some flowers, if youโre feeling extra springy.
One reader, Kathy, says: โAbsolutely divine!!! Made this for my daughterโs bday and everyone loved it. The ground pistachios gave it a perfect light green tint. The texture was great-light cake with some bite from the pistachios. Not too sweet, either, which I prefer. This is a GREAT RECIPE.โ
The full recipe is below, but first Iโm going to share some of the main things Iโve learned while testing this recipe.
How to Get Real Pistachio Flavor Into Cake
Weโll grind shelled pistachios and then mix the pistachio crumbs into the cake batter for the best quality, real pistachio flavor. I know what youโre thinking: chunks of hard nuts in a cake? Donโt worry! The pistachios are ground into a soft and creamy crumb, which adds pure pistachio flavor without a chunky texture. I recommend using a food processor for this step. Just be careful not to overdo it and make pistachio butter!
The cake batter may resemble spicy brown mustard, but it smells fantastic. The ground pistachios tint the cake a light spring green. I also add a drop of green food coloring to deepen the color, but thatโs completely optional.
Key Ingredients You Need & Why
I used my favorite white cake recipe as a starting point for this cake.
- Pistachios: Instead of using artificial pistachio flavor, grind shelled pistachios to add to the cake batter. I usually use unsalted raw pistachios for this cake recipe, but you can use raw or roasted pistachios, salted or unsalted, whichever you prefer. I recommend buying them already shelled, to save time.
- Almond + vanilla extract: Use pure vanilla and almond extracts for truly outstanding flavor. Almond extract enhances the pistachio flavor, so donโt leave it out.
- Cake flour: Cake flour is almost 30 times finer than all-purpose flour and provides the structure for this pistachio cake. We use slightly less cake flour in this recipe than in a white cake because of the pistachio crumbs, but the result is equally delicate and delicious.
- Egg whites: Using only egg whites ensures a light crumb that isnโt weighed down by the fat in egg yolks. Lighter confections such as marshmallows and angel food cake require only egg whites. Same rule applies here.
What Frosting Goes Well With Pistachio Cake?
I like pairing this sweet and nutty cake with smooth and tangy cream cheese frosting (scaled up to cover the cake!). But thereโs no shortage of delicious options that would complement this cake! You could easily replace the cream cheese frosting with:
- Vanilla Buttercream
- Salted Caramel Frosting
- Strawberry Buttercream
- Lemon Buttercream
- Chocolate Buttercream
You could also use this pistachio cake recipe as the base for my fresh berry cream cake!
Decorating Inspiration
To frost and decorate this pistachio cake, I use a good amount of frosting inside and on top of the cake, and minimal frosting around the sides. This frosting style is called a naked cake, which exposes the gorgeous cake layers and reveals the deliciousness to come!
- For smooth sides, use a bench scraper (you can follow this vanilla naked cake video for a little guidance). I also recommend a cake turntable to make cake decorating even easier. Or simply just swipe the frosting onโthis pistachio cake is so delicious no one will care what it looks like! I have a detailed post on how to assemble and decorate a layer cake, which would also be a helpful guide!
More Baking Recipes You Will Love!
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Pistachio Cake
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Make this pistachio cake with real pistachio and almond extract flavors. This โnaked cakeโ is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.
Ingredients
Cake
- 2 cups (260g) unsalted pistachios (out of shells)
- 2 and 1/3 cups (275g) cake flourย (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 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*
- optional: 1 tiny drop green food coloring*
Cream Cheese Frosting
- 16 ounces (452g) full-fat brickย cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
- optional: garnishes such as berries and leftover pistachios
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual.ย
- Pour 1 and 1/2 cups (180g) of pistachio crumbs in a large bowl. (Reserve the remaining pistachio crumbs for garnish.) Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
- 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 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 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 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.
- Divide batter evenly among the prepared cake pans. Bake for 21โ23 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.
- Make the frosting:ย In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectionersโ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectionersโ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Assemble and frost:ย First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining pistachios. Refrigerate cake for at least 30 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cakeย tightly and store in the refrigerator for 5 days.
Notes
- Make-Ahead Instructions: 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 for up to 2โ3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) |ย Food Processor | 8-inch Round Cake Pans | Glass Mixing Bowls | Whisk |ย Cake Turntable |ย Straight Icing Spatula |ย Bench Scraper | Marble Cake Stand or Serving Platter | Cake Carrier (for storage)
- Pistachios: I usually use unsalted raw pistachios. However, the cake is still sweet even if you use salted pistachios. Salted actually adds extra flavor! You can use roasted or raw (not roasted), whichever you prefer.
- Full-Fat Ingredients: 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.
- Food Coloring: While the pistachio crumbs tint the batter light green, I added 1 *very teeny* drop of green gel food coloring to help brighten the green color. This is completely optional!
- Room-Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. For more information, read my post about the importance of roo-temperature ingredients.
- 9-Inch Pans: You can divide this batter between two 9-inch cake pans. The bake time is closer to 30 minutes, same oven temperature. Use a toothpick to test for doneness.
- 9×13-inch Pan: This batter fits nicely in a 9×13-inch pan. The bake time is closer to 38 minutes, same oven temperature. Use a toothpick to test for doneness.
- Bundt Pan: This cake batter will fit in a 10- to 12-cup Bundt pan, but Iโm unsure of the exact bake time. Use a toothpick to test for doneness.
- Here are my pistachio cupcakes.
Reader Comments and Reviews
This pistachio cake sounds absolutely incredible, especially the way almond extract is used to deepen the pistachio flavor. I really appreciate how detailed the texture and ingredient explanations are, it makes the recipe feel very approachable even for layered cakes. Iโve been trying more nut-based desserts lately and this fits perfectly with that interest. I actually came across some other helpful cooking ideas while browsing around aqmcopper.com, and this recipe definitely inspired me to experiment more with pistachios at home. Thanks for sharing such a well-tested and thoughtful bake!
What would you think about using pistachio cream in the frosting? Is it too subtle?
We haven’t tested that, Chris! Let us know if you do.
I used pistachio cream between the layers and it was so delicious. This cake is already so good, and the pistachio cream elevates the flavor even more.
I made this for my boyfriendโs birthday. It turned out beautifully. The only change I would like is a less sweet cream cheese frosting. Do you have any suggestions from your other recipes? I tried adding extra salt so it wasnโt so sweet, and it did help, but was still overly sweet for our taste.
I think this cake would also be fabulous with a pineapple filling between the layers and a coconut frosting maybe with cream cheese and cream so itโs not so sweet. Anyone have a less sweet frosting suggestion?
Hi Kim, glad you enjoyed this cake! We recommend our Swiss Meringue Buttercream or our Not-So Sweet Whipped Frosting recipes for a less sweet option.
Add about 1/2 teaspoon lemon juice to frosting to cut the sweetness. Add a little more if needed.
Can this cake be made with all purpose flour?
Hi Joey, cake flour is key for this cakeโs soft texture. If you donโt have any, you can use this DIY cake flour substitute.
Can I make this in three 6โ pans?
Hi Courtney, for a 3 layer, 6 inch cake, you can use the batter from our pistachio cupcakes. It yields the perfect amount! You can follow the baking time and instructions for 6 inch cakes. Happy baking!
Thank you for the prompt response! Out of curiosity, why is the cupcake recipe better for 6โ pans? Thank you!
Hi Courtney, it makes the perfect amount of batter! This cake recipe would be too much batter for smaller pans.
Delicious!! I typically donโt prefer cakes but this one can change my mind! Everything about it is perfection. I used the Greek yogurt instead of the sour cream. Iโd give it more than 5 stars if I could.
thank you so much. i cant wait to make it this weekend. Do i need to do anything different to make it in the 9 by 12 cake pan instead of the 8 inch round layer cake?
thank you,
Jabin
Hi Jabin, see recipe Notes for 9×13-inch details. Enjoy!
Hi
I love baking your recipes ,and would like to try this as well ,can i replace butter with neutral oil and what will be the quantity.
Thanks in Advance
Hi Mads! We really need butter to cream with the sugar in the recipe.
Can you use a gluten free flour in place of the cake flour?I cannot find a gf cake flour
Hi Lisa, we havenโt tested a gluten free version of this cake, but let us know if you do.
Absolutely amazing! Everyone said it was the best cake I have ever made, and I have made a lot of good ones. I used roasted, salted pistachios and salted butter because it’s what I had on hand, so I omitted the salt from the recipe. It was so flavorful and moist. A+ recipe. Thanks for sharing!
Hi Sally.
Greetings from Spain. Iโve been following your website for almost 3 years now and every single recipe I try itโs always a complete success. Thanks a lot for being so clear both in your recipes and their supporting videos. I would like to try and make this wonderful recipe but thereโs absolutely no way I can find the sweet almond extract in any shop around here or even online (itโs apparently out of stock)โฆ the only one I could find would be the bitter almond essence but Iโm unsure on wether that would work.
Can you please share your thoughts about it with me, Iโd truly appreciate it.
Sincerely,
Salva.
Hi Salva, you can use the bitter almond essence in a pinch, but use a very small amount since it is more potent than extract. We hope you love the cake!
Can I use Greek yogurt instead of sour cream?
Yes!
Hi love the cake, done this a few times with 8 inch pans but do I need to change anything with 3x 7-inch pans?
Hi Mohsina, We are so glad that you love this cake! There is too much batter for 7 inch pans. Overfilling your cake pan will lead to the cake not baking properly, it will be too heavy to rise and could overflow. You can fill your pans about 2/3 full and use the leftover batter to make a few extra cupcakes if you wish.
Hi Sally, tempted to bake this pistachio cake.
How many 8โ round pans is needed to hold this recipe please?
What is the suggested bake time as a guide for me too?
Thank you v much!
Hi Grace, you can use the recipe as written for three 8 inch cakes, the bake time will be a little longer for thicker cakes.