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.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

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

564 Comments

  1. Hi Sally! Am I able to bake this in a 9×13 rectangle pan?

    1. Hilari @ Sally's Baking Addiction says:

      Sure can! To bake in a 9×13 pan: Simply pour the batter into a greased and lightly floured 9×13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.

  2. Hi Sally!

    made this a couple weeks ago and it was phenomenal. thank you so much! i intend to make cupcake versions this sunday, should i shorten the bake time?

    i also am thinking of preparing this on thursday and freezing the batter for sunday baking- is that possible too?

    thank you,
    Sally

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sally, You can follow the bake time for cupcakes in the Pistachio Cupcake recipe. I do not recommend freezing the batter, but you can freeze the cupcakes after they are baked. See the recipe notes for make ahead instructions.

  3. Hi ..i tried many of your recipies and they were perfect and delicious..my question is ..can i use buttermilk instead of milk in pistachio cake recipy??thank you in advance

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kawthar, The best way to use buttermilk in this recipe is to replace BOTH the whole milk and the sour cream. So you will need a total of 1.5 cups of buttermilk.

  4. Will Stewart says:

    Sally, my wife made this recipe, and it was delicious. Could you change it by beating the 5 egg yokes into the creamed butter mixture, then beat the egg whites into a meringue (adding a bit of reserved sugar) then folding it in and pouring the batter into the cake pans.
    I hate not to use the yokes in this recipe, but pistachios are more expensive than eggs, so I’m asking your opinion first.
    Thank you,
    Willie

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Will, I recommend sticking with just the egg whites in this recipe, no yolks. We are adding moisture and fat with the sour cream and whole milk so only using egg whites ensures that the crumb is not weighed down by the additional fat in egg yolks.

  5. Hi! I’ve made this cake for my birthday tomorrow and I’m really disappointed because the cake didn’t rise and the layers are flat as pancakes! I don’t understand because I followed your recipe exactly. I obviously went wrong somewhere – any ideas what could have gone wrong? Thanks

    1. Hi Rebecca, any particular (even small) changes you made to the recipe? Even the cake pan sizes or bake time? Cakes won’t rise very much if the batter was over-mixed at all, so that could be the culprit. Additionally, your baking powder and baking soda could be losing strength– I find it’s best to replace them every 3 months. You may also find this post helpful, too: How to Prevent a Dry or Dense Cake (assuming yours was on the denser side).

  6. Hi Sally, The cake came out moist and soft. But the cake was bit sweet and icing was even more sweeter. If I reduce the sugar in both icing and cake will it reduce the sweetness? Would that change the consistency of the cake?
    Also the flavour was more vanilla and couldn’t sense pistachio. Will pistachio extract instead of the vanilla work?

    1. Hi P Murthi, you can use a touch of pistachio extract if you can find it! I wouldn’t replace all of the vanilla with it, perhaps use only 1 teaspoon. Sugar not only sweetens the cake, but adds volume and tenderness too. Start by reducing only a little. You may enjoy a less sweet Swiss meringue buttercream instead or even whipped cream.

    2. Hi Sally, your pistachio cake recipe looks yumm! I plan to make it for my daughter’s birthday. I will be making 2 10 inch layers. Could you please tell me what modifications to make to this recipe in order to be able to do that?

  7. Can this cake be frozen with the icing?

    1. Stephanie @ Sally's Baking Addiction says:

      It can! Frosted cake can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

  8. Great cake…nice pistachio flavor…really liked the almond extract with the pistachio. I made this for my sister’s birthday and was running short on time so I baked it in a bundt pan at 350 degrees. Set the timer for 30 minutes, then another 15 minutes. After testing the second time, I decided to take it out at 50 minutes and it was perfect. The cream cheese frosting was delicious. I have had pistachio cakes before but this one was so much better.

  9. Thanks for the recipe! Do you think this would go well with Rose? Thinking of making a rose whipped cream and a plum rose compote to go in the middle. Hope fully won’t clash with the pistachio!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jenna, We haven’t tested this with rose flavor but let us know if you try it!

  10. A family member has an allergy to almonds, do you know of a good replacement?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nick, Almond extract is where most of this cake’s flavor comes from. You can leave it out and replace with a little more vanilla extract, or try substituting it with coconut extract. Let us know how it turns out!

  11. I’m confused. Recipe calls for 2 cups of pistachios and then says to put 1 1/2 cups of pistachios into the flour. What about the remaining 1/2 cup of pistachios? What do I do with it? Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Najia, see step #2. You’ll begin by pulsing the 2 cups of pistachios in a food processor until ground up into very fine crumbs. This will equal about 1 and 1/2 cups of pistachio crumbs. If you have more than that, set aside for garnish. Use that 1 and 1/2 cups of pistachio crumbs in the cake recipe. Happy baking!

  12. Question – I want to leave the pistachios whole or in pieces, but not grind it to crumbs. I’ve always done this with walnut cakes. I just like it better that way. I love the texture of nut pieces in the cake. Can I keep it that way?

    1. Hi Mira, I’m glad to help. In this case, I recommend using the white cake recipe and adding 1 teaspoon of almond extract (if desired) for a little extra flavor, plus 1 cup of the pistachio pieces.

  13. Hi Sally! Thank you for helping me to become a superstar baker! Your recipes are always winners! My question…is this delicious pistachio cake recipe in any of your cookbooks?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Mary, thank you so much for your kind words! I’m thrilled that you’ve been enjoying so many of our recipes. No, this cake recipe is not in any of our cookbooks. Most (95+%) of the recipes in our cookbooks are not found on the website!

  14. Hi Sally,

    I love your recipes, recently I tried red velvet cake for my husband birthday and he loved it. I am planning to make pistachios cake for my sons birthday. I read in you comments and you mentioned, we can replace whole milk and sour cream with buttermilk, so if I replace buttermilk, can I add egg yolks?

    Thanks

    1. Hi Kavluus, you can replace both the whole milk AND sour cream in this cake recipe with buttermilk. (Use 1 and 1/2 cups, which is 360ml.) I don’t recommend adding any egg yolks.

      1. Thank you, I tried the same way you mentioned and the cake came out very nice. But the only problem is cake is getting dried when I keep it in refrigerator after frosting. Am I doing any mistake here because I clearly followed your recipe.

  15. Hi Sally! Can this recipe be modified to fit a 6 inch cake instead?

    1. Hi Jenna! The pistachio cupcakes recipe works for a 3 layer 6 inch cake. See my 6 inch cake post for details.

  16. Hello. Made this cake. It was very good however I do have two questions. I got some comments that the cake was too sweet. Can you cut down on the sugar? And the cake was kind of crumbly in texture and broke apart very easily. What would cause this? I did accidentally use 2 sticks of unsalted butter instead of 1.5 sticks. Would that have an effect on the texture like that? Thank you so much and have a great day.

    1. Hi Barbara, it could have been from the extra butter. Also, a cake that turns out a little crumbly could be over-baked. Reducing the bake time by a couple minutes could help for next time too. Reducing the sugar will also affect the texture (as well as decrease sweetness, of course), so I don’t recommend reducing it by much.

  17. Hi Sally!

    I know I am overthinking this but I wondered if the pistachios are roasted or not. I just don’t want to use the wrong thing.

    TIA
    Sam

    1. That’s up to you! If you like the roasted flavor, you can use roasted.

  18. Hi Sally, I’m an amateur baker who started baking during the lockdown and advancing through your recipes has helped me make my very first layered cake this weekend (something I would have never deemed possible a couple of months ago)! Needless to say the cake was a hit, and friends and family now want to try your recipe too.

    The level of detail, and explanation in each of your recipes makes them so easy to follow, and understand why you do what you do. Thank you for sharing your recipes, and teaching me so many of the basics of baking through them. <3

  19. Hi Sally,

    This recipe looks amazing. Planning to bake this weekend. Question my husband is allergic to sour cream, what shall I instead?

    Thanks,

    1. Hilari @ Sally's Baking Addiction says:

      Hi Padma, a full-fat plain yogurt/Greek yogurt would work instead of the sour cream.

  20. I just made this cake and it’s delicious. I’ve never made a pistachio cake before. It’s so moist and tasty. I made a couple of tweaks, though. I substituted the sour cream for plain greek yogurt because I didn’t have any sour cream. I also didn’t have almond extract, so I put cardamon (it goes great with pistachios, yum). After 2 cups of flour I decided the batter was already too thick so I didn’t add the extra ⅓ cup and it came out great like that. I also thought 1 ½ cups of pistachios was too much so I left it at 1 cup. I didn’t do the frosting, so I made a simple syrup instead (the pistachios were salted, so this balanced it out). All in all, great cake! I will be making it again for sure. It’s a pitty I can’t add a picture here.

  21. My mom has been asking me to make her a pistachio cake. However, she’s diabetic. Have you tried using Splenda or another sugar substitute? What would you recommend? Thanks.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Deena, We have not tested this recipe with a sugar substitute but let us know if you try!

  22. Hi Sally, can we half this recipe? Thanks

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Priya, If you cut the recipe in half you will need to use two and a half eggs. For the half egg simply crack an egg into a separate bowl, mix it, and add half to the batter.
      Alternatively you can use this Pistachio Cupcake recipe which works perfectly as a three layer 6 Inch Cake.

  23. Hi sally, in the notes for type of pistachio it says roasted but not roasted 🙂 which one should we use or not use – roasted or unroasted? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kristen, You can use either roasted or raw – whichever you prefer! Happy baking 🙂

  24. Hey Sally, I’m making this cake for a going away party and want to decorate it with different colored buttercreams to make mountains. Do you have a suggestion of what would work best with flavoring? I’ve read swiss meringue is best for decorating/piping. Will it taste good with this lovely cake?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Shaina, I recommend using our vanilla buttercream or Swiss meringue buttercream recipes. You can add color to either and they both hold a shape beautifully. Happy baking!

      1. I have some frozen cream cheese frosting from my last batch of your red velvet cupcakes. could i use this in between the layers of my cake and the swiss meringue to decorate, or would that be too many flavors competing?

  25. I have pistachio extract and wonder if using in place of the vanilla extract but still keeping the almond extract would be doable?

    1. Hi Gail, you can use a touch of pistachio extract if you can find it! I wouldn’t replace all of the vanilla with it, perhaps use only 1 teaspoon. Keep the almond extract in the batter.

  26. Made this cake this past weekend and it turned out lovely! Best cake I’ve ever made. The crumb and texture was amazing.
    Changes I made:
    -used a bundt pan instead of the 3 layers; baked it for 35min at 350
    -did not put the cream cheese icing on it; personally I think it was sweet and delicious on it’s own. It didn’t need it. I think it would’ve been way too sweet at that point.

1 8 9 10

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

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

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×