Pistachio Cake

There’s nothing fake or artificial in this beautiful pistachio cake. Made from scratch with real pistachio and almond extract flavors, this rustic and chic layered naked cake is adorned with silky cream cheese frosting. Garnish with fresh berries, pistachios, and flowers for a truly remarkable dessert.

pistachio cake on a wood and marble cake stand with a slice on a cake server

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 pistachio cake.

I’m often asked how to turn my pistachio cupcakes into a layer cake– your wish is my command! Let’s get started.

overhead image of pistachio cake on a marble cake stand

How to Get Real Pistachio Flavor Into Cake

For quality pistachio flavor, we’ll grind shelled pistachios into fine little chips and chunks and pour them directly into a vanilla almond cake batter. There will be some pistachio powder hiding in all those teeny pistachio pieces– that’s ok! Add it to the batter; it will tint it a whimsical light green! 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. A beautiful springtime cake.

The combination of real pistachios + almond extract results in a soft, light, and buttery pistachio cake made without artificial flavors.

slices of pistachio cake on green plates

Pistachio Cake Ingredients

We use my favorite white cake as a starting point for today’s pistachio cake. You’ll notice many similar ingredients, plus a few extras that turn white cake into pistachio cake.

  • Pistachios: Instead of relying on artificial pistachio flavor in today’s cake, 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. 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.
  • Cake Flour: Cake flour provides the cake’s structure. Cake flour is almost 30x finer than all-purpose flour. Using it is a surefire way to achieve a delicate and delicious texture. I use slightly less cake flour in this recipe compared to my white cake because of the pistachio crumbs. It’s sold in the baking aisle and you can use the rest of the box in any of these recipes that use cake flour. In a pinch, use this homemade cake flour substitute.
  • Baking Powder & Baking Soda: Use both leaveners to help the cake rise.
  • Salt: Salt adds flavor.
  • Butter: Butter adds moisture and flavor, and creates a tender crumb. Use room temperature butter.
  • Sugar: We use granulated sugar to sweeten this cake.
  • Egg Whites: Use ONLY egg whites. No yolks. Only using egg whites ensures that the crumb is not weighed down by the fat in egg yolks. Think about it: lighter confections such as marshmallows and angel food cakes only require egg whites. Same story here.
  • Sour Cream & Milk: Both keep the cake ultra moist. I recommend whole milk and full-fat sour cream for best taste and texture.
  • Vanilla & Almond Extracts: Use both pure vanilla extract and almond extract for truly outstanding flavor. Almond extract enhances the pistachio flavor, so don’t leave it out!
  • Milk: Milk creates an ultra moist cake.

pistachio crumbs in a food processor

Don’t be alarmed. The cake batter will resemble spicy brown mustard, but it smells amazing. 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 in a glass bowl

Overview: How to Make Pistachio Cake

  1. Make pistachio crumbs. Use your food processor to break down the nuts. The 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.
  2. Combine the dry ingredients together. Include 1 and 1/2 cups of pistachio crumbs.
  3. Cream the butter and sugar together. Add the egg whites, sour cream, and extracts.
  4. Combine the wet and dry ingredients together.
  5. Pour in the milk. Mix just until combined– the batter will be slightly thick.
  6. Bake. These cakes take about 21-23 minutes in the oven.
  7. Let the cakes cool completely.
  8. Make the cream cheese frosting.
  9. Assemble and decorate the cake.
  10. Refrigerate. Place the cake in the refrigerator for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
  11. Serve!

cream cheese frosting in a glass stand mixer bowl with whisk attachment

Pistachio Cake Frosting

There are many options for decorating your pistachio cake! I use smooth and tangy cream cheese frosting– it pairs wonderfully with the sweet pistachio cake. 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. If you want more frosting, make the amount of cream cheese frosting included in my carrot cake recipe.

Other delicious frosting options: vanilla buttercream, strawberry buttercream, lemon buttercream, or chocolate buttercream. Or for something totally different, use this cake as the base of my fresh berry cream cake. So good!

pistachio cake on a wood and marble cake stand

overhead image of pistachio cake with cream cheese frosting and berries and pistachio garnish

Decorating Inspiration

One of my loves? Decorating cakes and cupcakes just for fun. I never used to feel confident in my decorating skills because I was always comparing my creations to the beautiful cakes and cupcakes on my Pinterest and Instagram feeds. Whenever I began decorating, I felt discouraged. And it wasn’t fun.

So I practiced. And I practiced some more. And you’ve seen my skills as a cake decorator (can I call myself that?!) improve. No one begins as an expert. Don’t let comparison prevent you from doing what you love. Be confident and have fun!

Topping the cake with goodies is the best part. I decorated today’s pistachio cake naked cake style with fresh berries, fresh flowers, and crushed pistachios. For smooth sides, use a bench scraper— you can watch me using it in this video for vanilla naked cake. 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. 🙂

slice of pistachio cake on a green plate

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.

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

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pistachio cake on a wood and marble cake stand with a slice on a cake server

Pistachio Cake

  • Author: Sally
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 5 hours
  • Yield: 12 servings
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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!


  • 2 cups (260g) unsalted pistachios (out of shells)
  • 2 and 1/3 cups (245g) 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


  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.


  1. 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 up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Special Tools: KitchenAid Stand Mixer, KitchenAid Hand Mixer, Ninja Food Processor, 9-inch Round Cake Pans, Whisk, Cake Turntable, Straight Icing Spatula, Bench Scraper, and Marble Cake Stand
  3. 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.
  4. Cake Flour: Sift cake flour before measuring. If you can’t get your hands on cake flour, use this homemade cake flour substitute. I suggest doing this 3x, then remove 2/3 cup since you need 2 and 1/3 cups in this recipe.
  5. 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.
  6. Food Coloring: 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!
  7. Frosting: 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, make the amount of cream cheese frosting included in my carrot cake recipe.
  8. 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 room temperature ingredients.
  9. Bundt Pan: This cake batter will fit in a 10-12 cup bundt pan, but I’m unsure of the exact bake time. Use a toothpick to test for doneness.
  10. Here are my pistachio cupcakes!

Keywords: pistachio cake


  1. Jeanne Marie says:

    I made this recipe for Easter 2021. FANTASTIC CAKE! So delicious! I did not have cream cheese so I made a whipped ricotta cheese-lime zest frosting, which was very light and fresh and mild, and complimented the cake really well. The whole family loved it! Will definitely be making this cake again!

  2. Hey Sally,

    I’m dying to make this cake but I need to do it as a 6 inch 4 layer cake in 1 day. So it’s nice and tall. Would 2/3 of the recipe be about correct?
    Thankyou in advance

    1. Lexi @ Sally's Baking Addiction says:

      Hi Varsha, you can use our handy Cake Pan Sizes and Conversions Guide to help scale this recipe for 4, 6 inch layers. Or, our Pistachio Cupcakes recipe makes the perfect amount for 3, 6 inch layers if you’d prefer to use that one instead. Happy baking!

    2. Hi there!
      I’ve made this cake twice now, and it’s absolutely delicious!
      However, with both times the batter separated, eventhough I made absolutely sure that the ingredients are all room temperature.
      Any ideas on why this is happening?
      Also, any advice on the matter is appreciated. Thank you!

  3. Hi, is it possible to make in one 6 inch high cake tin and then cut it into 3 layers after baking using your cupcake recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Elly! Even with the reduced amount of batter from the pistachio cupcakes recipe, it would take a very long time to bake through and might not do so evenly. It would be best to make them in individual layers or even two thicker layers instead.

  4. Hi! I have made this cake 5+ times. Its delicious i get alot of compliments. I just find that the cake is dry. What do you recommend for this? I follow all the ingredients listed except I use 6% fat yogurt instead of sour cream. I do not think this is was causing it to be dry. Any advice is greatly appreciated. Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Rose, most often, dry cakes are the result of over baking. For next time, you can try taking the cake out a minute or two earlier (use a toothpick to test for doneness). It could also be that there is too much flour in your batter — are you using the spoon and level method to measure? We also share more tips for preventing dry and dense cakes here that may be helpful for next time. Hope this helps and thanks so much for making this recipe, Rose!

  5. This was delicious! Made it for my second pandemic birthday with the lemon cream cheese buttercream and decorated with leftover chopped pistachios and strawberries. Forgot to flour the cake tin, which caused some issues, but still looks and tastes great. I’ll have to make it again sometime when I can actually share it with people.

  6. This recipe was absolutely fabulous, and easy to follow (I achieved perfect results as a 13 year old who loves to bake). I used it to make a Ramadan themed cake. I halved the mixture and baked two thin 12” layers and then later cut them into crescent shapes. The cake was wonderfully moist and full of flavour as well as not being overly sweet. I topped it with Sally’s vanilla buttercream as where I live, block cream cheese is not available. Finally, I was wondering if maybe around a 1/4 of the pistachios could be substituted for ground almonds as where I live pistachios are very expensive. Thank u so much Sally for such well tested recipes as well as many more! ❤️

    1. Trina @ Sally's Baking Addiction says:

      Hi Leena! We’re so happy to hear that you enjoyed this Pistachio cake, yours sounds beautiful. We don’t see why you couldn’t replace some of the ground pistachios with ground almonds in the future. Thank you for making this one!

  7. I know this is avoiding artificial flavors my but is there a way to make the pistachio more of the prominent flavor of the cake vs a subtle flavoring?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Victoria, you can use a touch of pistachio extract if you can find it! We wouldn’t replace all of the vanilla with it, perhaps use only 1 teaspoon. Keep the almond extract in the batter. Or, you can try making a simple syrup with pistachio flavoring and brush it on the cake layers before decorating. Let us know what you try!

  8. My whole family loved this cake! I will definitely make it again. Thank you for the recipe.

  9. Zoe Papadopoulou says:

    Hello Sally,

    The recipe seems amazing, but I have a question. I like using canola oil in cakes because I get a fluffier and moist texture. I’ve seen many recipes of yours using canola as well.

    Could I substitute half the butter with canola oil in this recipe?

    Thank you,


    1. Lexi @ Sally's Baking Addiction says:

      Hi Zoe! We don’t recommend oil. You’ll need butter for creaming with the sugar. Let us know if you give it a try!

  10. Hi Sally,
    I commented on your pistachio cupcake post as well about utilizing pistachio flour instead of cake flour for this recipe. What would the ratio be between the types of flour?
    Thank you so much!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jen! We haven’t tested this recipe with pistachio flour, so we’re uncertain of how best to substitute it for the cake flour. The two have different baking properties, so it would take some recipe testing to perfect. For absolute best results, we recommend sticking to cake flour here.

  11. Hi Sally,
    How can I scale this recipe for it to be just a one layer 6 inch cake? The original size is too big for my family…

    1. Lexi @ Sally's Baking Addiction says:

      Hi Nancy, you can use our handy cake pan sizes and conversions guide to help scale this recipe. You might also try our pistachio cupcakes instead — it makes the perfect amount of batter for 3, 6 inch layers, so you could try 1/3 the recipe for your needs.

  12. Hi!
    I really liked the flavor but it’s really sweet. If I were to reduce the amount of sugar in the cake batter, how much can I reduce it??

    1. Trina @ Sally's Baking Addiction says:

      Hi Sophie, we’re so glad you enjoyed the flavor of this cake! We don’t recommend changing the amount of sugar in the cake itself. Sugar is responsible for the moisture and texture of baked goods so if you do try to change the amount, expect the texture of the cake to change.

      1. Thank you for your quick reply!
        Okay, I understand.

  13. Will this recipe work with 3, 8-inch round pans or will I need to adjust the measurements?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Aria, You can use 8 inch pans with no changes to the recipe. The bake time may be a minute or two longer because your layers will be thicker, so keep an eye on them while baking.

      1. Thank you so much!

    2. Hi Sally! I’m trying to cut down on the butter in cakes and this recipe seems perfect for a vanilla cake recipe but I have one question. Does the fat content interfere with the recipe or can I omit the pistachio and nit extract for vanilla extract instead?

      1. Lexi @ Sally's Baking Addiction says:

        Hi Anton! For a vanilla cake, we’d recommend using our vanilla cake recipe or white cake recipe instead. In regards to the butter, reducing it will alter the taste, texture, and structure of the final cake. Hope this is helpful!

  14. Sally – is there a way to make this gluten and dairy free? I can use butter but not the milk and sour cream because of the whey, casein and lactose. Can I up the butter portion to increase the fat but then use plant based milk and cream instead? And replace the flour with a gluten free mix?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mel, we haven’t tested a dairy-free and gluten-free version of this cake, so we’re unsure of the results. But, your suggestions for substitutions sound like a good place to start. Simply use the same amount as called for in the recipe (no need to up the butter). If you give it a try, we’d love to know how it works for you!

  15. Delicious!
    I was impressed of myself to able to pull this recipe successfully!
    Thank you!
    I did bake the cake in 7″ round pan (2 rounds of baking) so it did took longer to bake 50-60mins but the result was perfect ! Super moist cake.
    Will absolutely do this again!

  16. Amazing recipe! I’ve made it before and my parents absolutely loved it! Can’t wait to make more! One question though, I am trying to make an acid reflux-friendly version, so what ingredients would you go about using instead of the ones that can’t be used? I would use an already acid reflux-friendly recipe, but this one is so good and I would love to find a way to use it! Thank you, get back to me when you can! 🙂

    1. Trina @ Sally's Baking Addiction says:

      Hi Bella, we aren’t familiar with acid reflux-friendly baking so haven’t tested any ingredient substitutes. Let us know what you try!

  17. Hi Sally!
    Is there a way to substitute ground pistachios with a pistachio butter paste?
    I have some on hand but unsure if it will change the texture of the cake!

    Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Marina, we haven’t tested this recipe with pistachio paste so can’t say for sure. You can try adding about 1/2 cup to the batter and leaving out the ground/chopped pistachios. Let us know how it goes!

  18. Hi Sally, I made the cake and it tasted absolutely amazing ❤️
    I have a question though, I reduced the recipe to ¾ in order to fit my 3 8inch pans. That leaves me with 195g of pistachios. But when I measured 1¼ cups (¾ of what you have mentioned), it was just around 135g.
    That seemed a lot less, why are two measurements for pista and ground pista?
    If possible can you please mention the flour or ground pista ratio?
    Sorry for such a complicated comment

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sri, To make things easier, you do not have to change the recipe to use 8 inch pans! Use the recipe as written. The only difference will be that your layers will be slightly thicker so they may take an extra minute in the oven.
      Whole pistachios and ground pistachios will have a different weight because you can fit a lot more ground pistachios than whole in a cup. We weighed the whole pistachios and then ground them.

  19. Hi Sally,

    Lovely recipe and I’m thinking of making it myself for the 60th birthday of my mother and we are going to be 16 guests in total. How do I adapt the needed ingredients?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lina, this cake yields 12 generous slices as written. You can always cut smaller pieces, or, our Cake Pan Sizes & Conversions guide can help you scale up the recipe if you’d like a larger cake. Happy baking!

  20. I made this cake this weekend and it was fabulous. I don’t have a lot of experience baking layer cakes, but this one came out perfectly. I used the recipe for the strawberry buttercream to frost it. It both looked lovely and tasted delicious – so moist.

  21. Hi Sally,

    do you think this would work with dark chocolate filling and fresh strawberries?
    Love your recipes, thank you very much.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jarka, absolutely — this pistachio cake would be delicious with a dark chocolate ganache filling and strawberries. Let us know if you try it!

      1. Thank you very much, Sally. Will make it over the weekend, let you know the feedback :). Kind Regards

  22. Hi Sally! I will make this recipe for my birthday next week, I love love love pistachios and i was wondering…
    The pistachio flavor is strong in this cake? Where I live pistachios are very expensive and I would like to use them in a cake where their flavor would not be lost… i hope you can help me, thanks a lot, this recipe looks amazing

    1. Lexi @ Sally's Baking Addiction says:

      Hi Gabriel! Since we’re not using any artificial pistachio flavoring, the pistachio flavor isn’t overpowering but it certainly is there and noticeable. You’ll taste light pistachio plus delicious almond, butter, and vanilla flavors. We’d highly recommend it if you are a big fan of pistachios — let us know if you give it a try!

  23. Hi! Will this work as a 3 6″ layer cake?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Zoe, we’d recommend using our pistachio cupcake batter instead — it yields the perfect amount for a 3 layer, 6 inch cake!

  24. Helen Harvey-Foster says:

    Hi Sally could I make the pistachio cake and freeze for a couple of weeks then defrost and add the frosting ??

  25. I’m interested in cutting small rounds from a half sheet instead of using separate pans to make a layer cake. It looks like it should make the right amount of batter, but I assume a shorter baking time since it will be thin?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sam! We haven’t tested this recipe in a half sheet, but you can reference our Cake Pan Sizes & Conversions Guide to make sure you have the right amount of batter. Let us know how it goes!

      1. Hi Trina,
        I gave it a try, and it actually worked out quite well! It was the same amount of batter, but a slightly shorter baking time (around 17 minutes). I also adjusted the recipe for altitude since I live up around 5000 ft. I made a 4×6″ layer cake, and added some honey, cinnamon, and cardamom to the cream cheese frosting for a baklava-feel. My husband loved it as his birthday cake!

  26. I love how elegantly this cake is decorated! It’s so simple and clean, what sort of flowers were used?

    1. Lexi @ Sally's Baking Addiction says:

      Thank you so much, Rebecca! The flowers were just from a bouquet from a local store, they were not edible. We don’t recall their name, but a reader told us they are called kalanchoe. Hope this helps!

  27. Deborah Harrington says:

    Hi. Can I use brown sugar for a portion of this recipe? Thank you.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Deborah, We haven’t tested it but you can try swapping a portion of the granulated sugar for brown sugar. Brown sugar has more moisture so the texture of the cake might change a little. Let us know if you give it a try!

  28. Deborah Harrington says:

    Hi – I gave it a try and the cake is very moist. I used one cup of regular sugar and 3/4 cup (packed) of brown sugar. It’s a wonderful recipe! Very versatile. I used 8 inch pans and will be filling it with layers of ricotta cream to attend an Italian themed dinner. Another time I will try your delicious looking frosting. I use many of ySally’s recipes. You are all very gifted. Thank you so much!

  29. Oh Sally, this is absolutely divine! I only had two pans so baked it longer. I did reduce the sugar and subbed some almond flour (needed to reserve some pistachios for decorating), but otherwise followed the recipe to a T. I whipped some ganache (semi-sweet and dark) and filled and frosted the cake, with a thin layer of unwhipped ganache over the top with drips along the side. Decorated with crushed pistachios and it looked gorgeous, and tasted wonderful! Thank you so much for another winner!

    1. Trina @ Sally's Baking Addiction says:

      Sounds like a beautiful cake, Sabrina! We’re so glad you enjoyed this pistachio cake.

  30. Hi Sally, the recipe sounds amazing! For convenience sake, can I use a white cake mix and add one and half cup of ground pistachios and almond extract to the cake mix to get the same effect? Thanks

    1. Trina @ Sally's Baking Addiction says:

      Hi Anita, we haven’t tested a cake mix version of this cake, but let us know if you do!

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