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 that’s 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 I’m using this concept in today’s cake. I’m often asked how to change my pistachio cupcakes 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 “nearly naked,” so no expert-level cake decorating skills are required. It looks gorgeous garnished simply with fresh berries, crushed pistachios, and some flowers, if you’re feeling extra springy.
One reader, Kathy, says: “Absolutely divine!!! Made this for my daughter’s 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.”
The full recipe is below, but first I’m going to share some of the main things I’ve learned while testing this recipe.
How to Get Real Pistachio Flavor Into Cake
We’ll grind shelled pistachios and then mix the pistachio crumbs into the cake batter for the best quality, real pistachio flavor. I know what you’re thinking: chunks of hard nuts in a cake? Don’t 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 that’s 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 don’t 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 isn’t 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 there’s 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 on—this 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!
- Pistachio Shortbread
- White Cake
- Pistachio Cupcakes
- Lemon Pistachio Loaf
- Lemon Blueberry Cake
- Coconut Cake
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 “naked cake” 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 flour (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 brick 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 350°F (177°C). 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.
- 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 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.
- Make the frosting: 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 confectioners’ 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 confectioners’ 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: 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 cake 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 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Food Processor | 8-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Cake Turntable | Straight Icing Spatula | 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 I’m unsure of the exact bake time. Use a toothpick to test for doneness.
- Here are my pistachio cupcakes.
Reader Comments and Reviews
Hi ,
Just wondering what the UK equivalent of Cake flour is . And what is a good substitute for cake flour as the stores here don’t sell this. Very hard to find.
Hi Daniela, if you do not have access to cake flour, you can use this DIY cake flour recipe that uses all-purpose flour and cornstarch.
Hi! Is it possible to convert this into a much smaller cake? I only have 2 6 inch cake pans to use.
Our pistachio cupcakes batter fits perfectly into three 6 inch cake pans, you can leave 1/3 of the batter covered at room temperature while you bake the other two layers. Or, you could make a 6 inch two layer cake and make a few cupcakes from the extra batter. You can read more about making 6 inch cakes with cupcake batter in our 6 inch cakes post. Otherwise, you can always reference our cake pan sizes and conversions guide – happy baking!
Made this cake this pst weekend and it was gone within a day, everyone raves about it and said it tasted like pistachio ice cream. I added some cardamom to the frosting and it added an additional flavor boost that I loved. Great recipe!!
I can’t wait to make this cake, but maybe I’ll hold off until March for St. Patrick’s Day. It would be appropriate ☘️ On a related topic, I just bought two 9” round anodized aluminum cake pans from Fat Daddio. They had great reviews and you had also recommended them. I made my first cake using them but the sides all around the cakes were hard/tough. Why did that happen? I baked them at 350 per recipe and even cut down the baking time by 5 minutes because they were browning quickly on the sides. I have a new oven thermometer so the temperature in my oven is correct. Thank you in advance for your response!
Hi Aly, somehow I missed your question earlier in the month! I’m glad to help. I do love those pans. What cake recipe did you use? If you over or under-filled the cake pans, it could mess with the edges. For example, putting too much batter in a pan can cause the center to rise up quickly and fall, and as the cake finishes in the oven, the edges can begin to burn. If you ever notice the edges of your baking cake burning, you can tent it with aluminum foil to protect the sides. Also, I don’t usually use them, but have you heard of baking strips? Some bakers use them around round cake pans to help with even baking.
Hi! I follow all your recipes and have made a few. The only thing is I’m gluten free so I usually modify the recipe slightly. Has anyone tried making this with gluten free flour? Just wondering your thoughts on this. Thank you!
Hi Stephanie, We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
Is it possible to distribute the batter into just 2 layers instead of three? Would it change the cooking time?Thank you posting this recipe 🙂
Hi Karen! This batter should work just fine as a two layer cake, in 9 inch pans. Bake for around 25 minutes and, as always, use a toothpick to test for doneness – enjoy!
Best cake ever!
I’m a private chef and I baked this cake for different dinner parties somewhere between 30 – 35 times so far and every single time people goes crazy about it! Ah and your triple chocolate cake also 🙂
I haven’t gotten to eat it yet (will try it tomorrow), but I used three 8″ pans and feel like the cakes didn’t get much rise. I think they are roughly 1-1/4″ tall each, maybe. The pans I baked them in were 2″ tall and they did only seem to come up about half way or a little more, and I did bake one of them in one that was 3″ tall as it was the only other 8″ pan I have.
My baking powder is just barely out of date, only by a few weeks. My baking soda has been open for a while, but it is still within date by a good margin. Everything was at room temp as well. Would over or undermixing do this? The other issue is that the cakes seemed to be falling apart easy as I was trying to wrap them to put in the freezer, and they were browning at the edges and while springy on the top and the toothpick came out clean, they also just seemed really moist from touching them. I guess I won’t know til I eat it, but I have a feeling they are somewhat underbaked but everything (even how they sounded) made it seem like they are baked.
I feel like I am having this issue any time I try to do a cake. I get very little rise. When I make cupcakes they are always fine, any other bake like pies and tarts are fine. I used an oven thermometer to make sure it was at 350. I baked it for a little longer because at 21 minutes, even being thinner, they were not quite done so I gave it another couple/few minutes.
Why do I have so much trouble getting cakes to rise?? If they should have come close to the top of the tins, mine never seem to do that even when I have specifically gone and bought brand new rising agents and fresh eggs. Any thoughts/tips would be greatly appreciated!
Hi Brittany, we are happy to help troubleshoot. A few tips to keep in mind here: (1) Over mixing can absolutely contribute to squat, dense cakes. You’ll want to mix the ingredients until just combined. This post on how to prevent dry and dense cakes will be helpful to review, too. (2) We find that leavening agents like baking soda and baking powder, even if within their expiration date, start to lose some of their power within three months of opening. (3) They don’t necessarily always rise to the tops of the tins. We only fill ours half way full so that they have room to rise just a bit without coming too close to the edge. (4) Finally, this post on cake baking tips will also be a helpful resource. As for the texture of this cake, this one can be a bit delicate, but be sure not to over bake or over measure the flour which can dry it out and make it a bit crumbly. We hope this is helpful, and let us know if we can help troubleshoot further!
So I decided that I wanted all natural pistachio flavor so I subbed half of the butter for pistachio oil. I actually used .75 of the weight of the butter I was subbing, and I added no almond extract. I achieved the pistachio flavor I was looking for. However, the crumb of the cake seemed so light and cumbly that I didn’t really care for it. The cake was moist, just not the tender crumb that I am used to with Sally’s cakes. I have made cakes with all oil before and it hasn’t been a problem, but I’m wondering if Sally or anyone knows if my oil sub caused this.
Hi do I peel the pistachios after shelling them (the papery browny skin )
Hi Naaz – either way is fine!
I made this cake for my husband and all my family loved it. Thank you for sharing. The only I suggest is to reduce the amount of sugar in the icing to half.
Before I get going, just double checking that the egg whites get whipped into the butter/sugar, not whipped separately and folded in, right? Also, has anyone used this for a Gateau Vert? It’s more cake than I need – wait, there’s never too much cake! Does it cut into layers well? If I reduces and then made 4 layers out of two cakes for example? So many questions.
Hi Bobbie, that’s correct, you don’t need to whip them separately and fold in.
Should the pistachios be roasted or unroasted?
You can use roasted or raw, whichever you prefer!
I can only find ones that are salted, I don’t live near a grocer carrying natural ones, but what about salted or unsalted? I have found one that is “lightly salted.”
See recipe notes! I usually use unsalted raw pistachios. However, the cake is still sweet even if you use salted pistachios. Salted actually adds extra flavor!
I’ve made this cake twice. The first time I baked it for 21 minutes and it came out dry. Months later I baked it again and checked after 15 minutes and it was done. When we tasted it, it came out slightly dry again. The only dry ingredient I didn’t measure by weight was the pistachio flour, because it was only listed in cups. I’m thinking maybe it was too much pistachio flour. I used the correct sized pans as well. The only reason I ask for advice on this is because the cake is absolutely delicious. I just prefer a moist cake and want to achieve that with this cake. Any suggestions on where I’m going wrong?
Hi Peter, 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!
I’ve made several cakes from your site but this one universally won “best ever” from family and I agree. It’s SO good! I added blackberry compote between the three layers and it was divine.
Thanks for the recipe. Can I use whole egg instead of the white. If yes, how many eggs should I use?
Hi Rana, it’s best to stick with the recipe as written. Egg whites give the cake a light and fluffy texture.
My sister is dairy free so I’ll be testing this recipe out with kite hill European style butter and cocojune plain dairy free yogurt!
I’ve made this in the past as written and it was one of the best cakes I’ve ever had!!
Hi Sally,
Thanks for the recipe. I wonder what the ratio of ingredients would be for a 10″ (26 cm) cake pan. Can I use identical amounts of them, or should I decrease them?
Hi Farshid, here is everything you need to know about cake pan sizes and conversions.
What a beautiful, tender cake! I added a very tiny amount of green gel food coloring and used three 8 inch pans. I used Sally’s Not Too Sweet Whipped frosting in the larger batch because it has just the right amount of cream cheese in that recipe & makes enough to cover a 3 layer cake. The cake came out perfectly and was so pretty with the green coloring for the holiday season! Just lovely!!
Help! I just realized I am out of cake flour! Can I use AP flour instead? Would it be the same amount?
Hi Brooke, you can use all-purpose flour + cornstarch to make a DIY cake flour. Same amount.
Thank you! In the oven now, I can tell you the batter tasted divine!
This cake looks amazing…so light and fluffy. Is it structurally sound enough for more buttercream decorations?
Absolutely!
Your pistachio cake recipe was a Thanksgiving Day dessert hit. I baked it in a Bundt pan. Decorated it with your cream cheese frosting. I wish there was an option to post a picture. Baked for 50 minutes. I also watched it very closely
Question! Your recipe says 2 cups/260g of pistachios. The pistachios I purchased say 2 cups would be 224g. Which measurement should I use? Thank you!!
Hi Emmy, we measured 2 cups of pistachios (out of the shell) at 260 g — we’d recommend using that measurement for best results!
I have made many recipes from your site. You make everything simple and easy to follow. I made this cake for a birthday and WOW, one of the best cakes I ever made. Five stars from all the guests.
DELICIOUS!!!! I love how fluffy and light the cake is but full of pistachio flavor!!! I could eat this whole cake all by myself!!!
This was the best cake I’ve ever made! I made it for my sister’s birthday, and everyone loved it. The combination of the pistachios with the cream cheese frosting was just perfect!
Hi sally I tried this today and came tasty. Im wonder if I could reduce the pistachios to half. And what adjustments should I have to make to the recipe(if any is needed)
Hi Dayan! Reducing the pistachios would require some testing. If pistachios are hard to come by, you could try replacing half with almond meal. Let us know what you try!
Thanks I will try. Is just too much pistachios for me…
Try this now with the cream cheese frosting. Wow!! So I dont need to reduce postachios. Just need the frosting and the balance is heavenly!!
I made this cake for my birthday and the results were amazing! Would you be able to substitute other nuts into this recipe for different flavors? Such as almonds or walnuts?
Hi Blake! Ground almonds will be very similar to the finely ground pistachios we use in this recipe, so should be a fine substitute (though we haven’t tested it so can’t say for sure). Use the same amount. The flavor will go wonderfully with the almond extract. We haven’t tested walnuts. We would love to hear how it goes if you give either a try!
Hi Sally, can I use packaged egg whites for this recipe? Thanks
Hi Halah, you can use carton egg whites if needed. The carton should give instructions for replacement quantities.
Thank you so much Sally!
This has become a favorite at home.
I somehow still struggle with the cakes that shrink after the oven, though. Thanks to the frosting, it’s all good.
OMG people, be sure to use parchment in your pans. Greasing and flouring did not prevent my cakes from sticking and they came out falling apart, one broken across the middle. It was birthday cake baking day with my turning 14 year old and she doesn’t mind but I get so angry when my cakes get screwed up.