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 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 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.

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

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.

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 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.

Ground up pistachios for pistachio cake on sallysbakingaddiction.com

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 on sallysbakingaddiction.com

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!

Silky smooth cream cheese frosting on sallysbakingaddiction.com

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 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

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. 🙂

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

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

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

Description

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!


Ingredients

  • 2 cups (260g) unsalted pistachios (out of shells)
  • 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

Instructions

  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.

Notes

  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. 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

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

566 Comments

  1. Sally, this is gorgeous.  And delicious, I imagine!  We love pistachios and this just bumped to the top of the list for my next baking adventure!

    I completely relate to your ah ha moment.  My girls are six and three.  I have always been my toughest critic.  Even though life has been (mostly) kind to me, I have always been really hard on myself, especially with body image and expectations of what I can accomplish. After having my oldest, I had a moment like yours.  It has forced me to learn to be kind to myself and just live – without care for what others might think.  While I am still a work in progress, I have come leaps and bounds in the last six and a half years.  Kids can do some pretty amazing things to our lives.

    On another note, decorating cakes/cookies/cupcakes and creating baked goods is a passion of mine too.  I have come to realize that my happy place is the kitchen, creating delicious things for the people I love.  The bonus is my girls love to be there with me and are becoming quite the little bakers and helpers themselves.  

    Thank you for all your amazing and delicious recipes and for continuing to be so open and real with all of us, it’s very refreshing! You are an inspiration.

    1. I 100% agree with all your sentiments. Confidence is contagious and I’m looking forward to leading my daughter by example. Also, I’m excited for a little helper in the kitchen if she enjoys baking like I do! 

      Please let me know if you and your girls try this pistachio cake!

  2. I love pistachios! This cake is so beautiful and festive! I love the texture of the layers – looks so moist!

    1. Thanks so much Natalie! 

  3. I like that quote! I have noticed you are posting more cakes, and they are so gorgeous! I love how they are all not perfect, actually. Too-perfect cakes never look as appetizing IMO 🙂

    1. Thanks Sofia! There’s beauty in the imperfect. Plus, I can’t decorate perfectly anyway!!

  4. Keeping the beauty to surprise the family for Easter ! Thank you so much !

    1. Let me know how it turns out!

  5. Beautiful! What types of flowers did you use for the decoration, and are they edible?

    1. Hi Wendy! I’m not a floral expert, so I don’t know what they were called. Whenever you use fresh florals for decor, make sure to use flowers that haven’t been sprayed with pesticides. Or just use edible! (These were not edible.)

  6. Sally I just honestly love how far you have come in terms of cake decorating. I like the mix of fruit and flowers that you used. And this cake looks heavenly. I will try baking it very soon.

    1. Thanks Iram!!

  7. Sally,
    What a lovely cake and even more lovely words. I remember giving my 5 year old son a bagel and the container of cream cheese. He handed the bagel back and said asked me to put the cream cheese on for him because  “You do it better.” We talked about practicing to get better, that you can’t do everything perfect the first time. I try to remember that as I make make a new recipe, learn French. The first time I made cake pops I swore I would NEVER do that again. Of course now I have made THOUSANDS!

    1. Such a simple lesson that we, as adults, can forget too. Practice makes perfect!!

  8. Hi Sally, Do you use fresh flowers for decorating?

    1. I did! Whenever you use fresh florals for decor, make sure to use flowers that haven’t been sprayed with pesticides. Avoid strong-smelling flowers as the smell may linger on the cake. And if you can find edible flowers, that’s even better. 🙂

  9. Charlotte Moore says:

    Looks very tasty to me.

    1. Thank you so much, Charlotte!

  10. Thank you. I need this.

    1. You are so welcome, Ann. Happy baking 🙂

  11. Mary Harrington says:

    I love, and so agree with, the T. R. quote!! The cake is beautiful, what are the flowers?

    I find your decorations lovely, as I’ve always found my baking creations to be tasty, but not commercially pretty. But my pistachio cupcakes were spot-on!

    Thanks for the inspiration, hopefully I will try this and post a photo!

    1. Hi Mary, the flowers were just in a bouquet I found in my local store. And yes, that quote really resonated with me! Can’t wait to see your photo of what you come up with!

  12. shawnna Griffin says:

    hey girl- this cake looks so yummy!

    1. Thank you!

  13. Ok, wow.
    This cake is gorgeous.

    I’m sitting in upstate New York instantly
    filled with sunshine because of this beautiful cake.

    Thank you for inspiring beauty and helping regular, non-bakers like me
    believe I can do it too (with some practice).

  14. I am super stoked for this cake, I really really loved the cupcakes, they are some of my absolute favorites. I can’t wait to make it!!

    1. I hope you love it as much as the cupcakes!! Happy baking 🙂

  15. A lot of my baked goods may not look perfect and I suck at decorating but I make awesome desserts and cakes and when something doesn’t look exactly right I call it rustic! My cakes are not decorative but that frosting is spread on with an appealing look! You rock and motherhood is such an awesome, hard, constantly changing and learning challenge! Your blog is one of my favorites as I love your genuine character….. and your dogs! Also, everything I have made including the savory dishes has been delicious!

  16. Patricia Pines says:

    Beautiful! I love pistachio cake! I completed my baking challenge yesterday but I want to make this one too. Love the quote – resonates with me! Needed that today. 🙂

    1. Thank you so much, Patricia! Let me know if you end up making this one, too 🙂

  17. You’ve have me hooked on making cupcakes for events for about two years now! I’ve mixed and matched flavors from your recipes and pistachio with white chocolate frosting is hands down the flavor of choice everywhere I take it! It’s so classic yet unexpected, even my non-dessert husband devours it! The semi-naked cake version will be perfect for Easter this year!! Cheers to sharing cakes and family, both of which seem more beautiful when they aren’t perfect 🙂

    1. YUM – SO good with white chocolate frosting! Can’t wait to see what you make for Easter 🙂

  18. I love the message of this post! Comparison really does hold us back from enjoyment, and with the somewhat obtrusive presence of social media these days, it is nearly impossible to avoid.

    I have been following your blog for years now, and I always thought your recipes are as beautifully photogenic as they are delicious; and this cake looks to be absolutely no exception! I can’t wait to find an excuse to make it 😀

  19. This cake looks SO stunning, Sally! Your creative decorating skills have really come a long way and it’s inspiring to see! This cake is a gorgeous Spring treat and I may use the batter to make cupcakes instead because I can’t pull off making the cake look anywhere near as good as yours 😉

    1. Thank you so much, Hayley! Cupcakes are equally as delicious but if you want to try the cake you can definitely handle it! There is no wrong way to decorate a naked cake 🙂

  20. Forrest Sentell says:

    Hey Sally!
    Your cake looks beautiful – I can’t wait to try it this weekend! I have one question – I only have one oven and I’m worried about trying to bake all of the layers at once because they may cook unevenly. I’m also worried about baking two at once and leaving the other batter out because I know that can cause issues with the baking powder. Do you have any recommendations regarding this?

    Thank you!

    1. Thank you!! Your batter will be fine sitting out for 20-25 minutes while the first two layers bake. I wouldn’t leave it out for hours though 🙂 You can also bake all three at once if they fit and rotate them half way through.

  21. Sally, not only are you a role model for your daughter but you are an inspiration to all of us, your readers. This cake is beautiful! I love how simple ingredients can become not only something to behold in terms of beauty but also something wonderfully delicious to eat.

    I also want to thank you for sharing your thoughts about comparison. I began baking/decorating as a hobby when my daughter was young. But when she started kindergarten and she would bring cupcakes or cookies that I had made to school, some moms would say to me, “You need to get a life.” This was solely because I took the time to make something pretty! I actually felt ashamed. I let them get to me. So, the comparison I made was that I was not busy enough, so therefor less-than, somehow. Sadly, I stopped my hobby for awhile. I wised up later, not just for myself but for my daughter. I realized I should continue to follow my passion regardless of the few outside voices that tried to shame me. I realize these days (with Instagram and other social media) that beauty in someone’s craft or hobby is more apt to be appreciated–or maybe, those women back then were just an early form of hater’s who voice their comments on Insta, haha. Regardless, everyone should pursue their passion! Shut out the outside noise and fill yourself with the joy of doing what you love to do! Sally, you keep doing what you do, girl! You do it so well! 
    Thanks for sharing!

  22. Albert Bevia says:

    You are so gifted at what you love to do Sally, your cake decorating is one of the best around, another impressive cake, plus I love the flavors you put into this one…simply stunning work

    1. Thank you so much, Albert! So thoughtful 🙂

  23. Hi Sally! I’ve been an avid reader of yours and your recipies never fail to impress! I wanted to ask what you think of making a brown butter cream cheese frosting instead?

    Thank you!
    Maryam 

    1. It’s the best 🙂 Here is my brown butter cream cheese frosting recipe: https://sallysbakingaddiction.com/2017/08/21/banana-cake-with-brown-butter-cream-cheese-frosting/

  24. This looks amazing! What kind of adjustments would be needed to mke this a 2 layer cake instead? 

    1. No changes to the recipe; the cakes will take closer to 25 minutes. Just like this white cake, from which this pistachio cake is adapted. 🙂

  25. Beautiful cake, Sally!! I’m very excited to try it. Before I saw the light of baking from scratch cakes, I used to make this fabulous Chocolate Pistachio bundt cake that used a white cake mix as the base (like yours…only not as good because…cake mix) then added pistachio pudding and maybe sour cream and then to one cup of the batter, added chocolate syrup. Once baked and cooled, it was then topped with a fabulous chocolate (homemade) glaze. Any ideas/recommendations on how to recreate that but using your pistachio base instead of the boxed mix? I’m kind of equating the chocolate syrup to the “EW” of a boxed mix and don’t wanna mess up your wonderful cake. 🙂

    1. Hi Angel! How about using chocolate buttercream to frost this cake? Same chocolate/pistachio combo. I’ve been eager to try that combination since I made this one.

  26. Hi, Sally! I have to tell you that your blog has made me love baking. I am making your classic chocolate cupcakes for my son’s birthday tomorrow. Thank you for sharing all your hard work with us!

    I wanted to ask if I could use regular flour for this cake. I live in France where pistachio desserts are everything, but cake flour isn’t easy to come by. Do you think it would yield a decent result?

    Thanks again!

    1. Hi Whitney! I suggest the cake flour alternative in the recipe note 🙂

  27. Looks delicious Sally as always
    I’m hoping to make this for a birthday cake for my dearest friendnext week.
    Im struggling to find what gram weight of the pistachios either shelled or just kernels from cups. Its seems varied.
    Can you advise please you’ve only put the cup measurement on.
    Absoultey loving naked and semi naked month

    1. Hey Clare! Sorry about that. It’s about 400g.

  28. Paige Flamm says:

    I love all things pistachio! I bet this is delicious!

    Paige
    http://thehappyflammily.com

  29. I love how you decorated the cake. Pistachios in the cake batter. Yummy!

  30. Ashley Whitmyer says:

    I’d been planning on making a different cake today, maybe vanilla malt but saw this and changed my mind! It was really delicious and I actually liked it even more than I expected. I omitted the almond extract and all but a tiny splash of vanilla so that the pistachio flavor really came through. I also used roasted pistachios for a more pronounced flavor as well. Yummy!

    1. I’m glad you loved this pistachio cake! Thanks Ashley!

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