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!
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Pistachio Cake
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Make this pistachio cake with real pistachio and almond extract flavors. This “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
Really nice and easy recipe.
Hi Sally,
What can we use instead of eggs or egg whited while baking a cake?
I really want to make this for my moms birthday but she’s a pure vegetarian and won’t eat anything with eggs in it.
Thank you
We haven’t tested any egg substitutes, Chandni, but let us know if you do! Here are all of our egg free baking recipes if you are interested in browsing there.
Best pistachio taste
If I wanted to make this cake without the pistachios. What would I substitute?
Hi Ryan, we haven’t tested it, but another reader did report making this cake with hazelnuts and said it worked beautifully. If you try it, please let us know how it tastes!
Hi sally
Thank you for sharing this amazing recipe ❤️
I wanted to use whole eggs instead of egg whites, is it possible?
Hi Kimia! Only using egg whites ensures that the crumb is not weighed down by the fat in egg yolks. We don’t suggest substituting whole eggs. Here are some recipes that call for egg yolks, if you’d like to browse.
Sally you are a GENIUS for making this pistachio cake! The almond extract really brings out the pistachio flavor. I made it for a birthday and everyone loved it. I’ve had people come up to me and say “I don’t even like pistachios but I love your cake.”
Hi there! I tried this recipe yesterday and I must say that it is a really delicious nutty cake but to me it just didn’t taste like pistachio. What can I do to bring out the pistachio flavor.
Hi Amna, if you can get your hands on pistachio extract you could certainly try adding some to the cake. You can also add chopped pistachios between the layers or as a garnish.
This looks like a delicious cake. If I bake in a 9×13 is it still the same amount of frosting? Thank you
Hi Susa, you could use the same amount of frosting, or halve it if you only want a thin layer. Enjoy!
I was thinking you could add pistachio creme to the frosting if you like- not too much- and replace some of the liquid and sugar as it contains a bit of both. I am going to try replacing some of the cream cheese with creme fraiche for a bit of tang
Absolutely delicious ! Made it in a Bundt pan and baked at 350F for 45 min. It came out perfect !
Hi there! I just made your pistachio cupcakes with strawberry buttercream and they were yum yum yummy!! I have leftover pistachios so I was considering this recipe – and doing it in a Bundt pan. If I wanted to freeze slices of it, would that be better to do prior to frosting it with the cream cheese frosting? Or would a buttercream frosting freeze better?
Hi Jennifer, for best taste and texture, we recommend freezing cakes without frosting, and making the frosting fresh the day you plan to serve it.
Hello! I want to use this recipe for my son’s birthday! Any way to use pistachio butter instead of ground pistachios? I don’t have a food processor.
Hi Catherine, we don’t recommend pistachio butter here, as the consistency is different from using ground pistachios. You could try very finely chopping the pistachios, or perhaps you have a blender that could handle pulsing them?
Hi! Just wanted to know if i could replace the sour cream for greek yogurt?
Hi Bella, Yes, plain greek yogurt works well in place of the sour cream.
What happens if I use salted pistachios instead of unsalted?
I didnt notice when i bought them.
Hi Naty, you can use salted pistachios without any changes, or slightly reduce the salt – whatever suits your tastes!
Tried your Pistachio cake. Was deliciously moist and yummy.
Thanks for sharing this recipe. Will return for more delicious cake recipes.
I read over 20 different recipes for pistachio cake, and decided on this one. I am so glad I did. This cake is the perfect blend of nutty, and sweet. My 17yr old son said he wanted me to make him something different for his birthday, and he LOVES this cake. The cream cheese frosting is not too sweet and pairs deliciously. This will become a staple recipe in our home.
I made this cake for my daughter’s birthday.
Best-most deeeelicious cake I’ve ever made. My girls loved it and want me to make it again.
I increased the frosting to cover and decorated the top and sides with red & black raspberries.
Hello. Do you have the nutrition information for this cake per slice (calories)? Thank you.
Hi SV, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Can you use almond flour in your recipes, particularly the lemon poppyseed muffins?
Thanks
Hi Sally! I want to try this but only use a 8″ square pan. Should I cut it in half or another percentage? thank you!
Hi Andrea, here’s everything you need to know about cake pan sizes and conversions. Hope you enjoy the cake!
I understand but I’m having a hard time finding how many cups of batter this recipe yields. can you share that? thanks
Hi Andrea, this recipe yields 6-7 cups of batter.
I love your Pistachio cake!
To have 2 cups of ground pistachios, how many ounces of pistachio kernels are needed?
Thank you.
Hi Jeannine, we start off with 2 cups of whole pistachios before grinding them. After grinding, you’ll have 1 and 1/2 cups for the batter and about 1/3 cup for garnish. Hope this helps!
Can this cake stay at room temperature overnight or does it need to be refrigerated?
Hi Elizabeth! After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, we would refrigerate it. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day.
Hi Sally! I made this cake for a family event and all of my relatives were absolutely amazed by it! Everyone loved it! They all asked me for the recipe and said I was the best pistachio cake they’ve ever tried
We’re so happy it was a hit for your family, Olga! Thanks for giving this recipe a try.
Hi Sally,
Could you make this gluten free and swap out the flour?
Hi Sophie, we haven’t tested a gluten free version of this cake, but let us know if you do.
I made a gluten free version and it was a success!!! Exactly the same amount of flour, just a GF self-raising flour with a 1/4 teaspoon of xantham gum. Was absolutely delicious – a proper treat thanks Sally for this lovely recipe !!!
I substituted almond flour and erythritol/monk fruit for a GF / lower glycemic response treat. Worked great! tastes even better!!
Made this today for my daughter’s birthday and came back to say what a success it was. One person said it was the best cake they ever had! I filled and covered with your white chocolate buttercream as was doing a vintage heart cake design with lots of piping. The combo worked really well. Appreciate you putting the measurements in grams as well as cups. Such a great recipe. Thank you!
Hi Sally…I have an order to make a pistachio cake and your recipes are always my go to so I will be making this one. Just wondering if I put a pistachio ganache in between the cake layers and then iced the rest of the cake with the cream cheese icing would work or would it be too much pistachio flavour.
Hi Christine, we haven’t tried it that way, but it sounds delicious! It’s probably a matter of taste and how much you actually love pistachio flavor. If you try it, please let us know how it turns out!
Hi Sally. Your website is my go to place for all my baking needs and never fails me. I have a request from a friend to make a pistachio cake with chocolate ganache. Could I make this as a sheet or bundt cake and replace the cream cheese frosting with ganache? Would you recommend any other changes to the batter itself to complement the icing?
Hi Ash, certainly! See the recipe notes for a sheet cake and Bundt cake instructions. This pistachio cake would be delicious topped with chocolate ganache! We’d love to know how it turns out.
Hello, I tried the recipe today but the frosting didn’t come out as expected. It was way too sweet and runny. I even tried to make it thicker with cornstarch but nothing. Plus the quantity of the frosting I believe it’s way too much for the cake. Any advice? Thanks!
Hi Pavlina, we’re happy to help troubleshoot. When frosting is too thin, it can mean that the cream cheese and/or butter was too soft/warm to begin with. Adding more confectioners’ sugar should help to thicken it, but will of course make it a bit sweeter. If you can, pop the frosting in the refrigerator to help thicken it a bit before using. If it seems like too much for the cake, were the measurements off by chance? Was something over or under measured? This could be contributing to the consistency issues, too. Hope this helps!
Love this recipe. Ive made it with a cream cheese frost, but its also excellent w/ a chantilly frosting and fresh berries.
This recipe always works so well, my family loves it! Would it be possible to bake it in a loaf pan, to make pistachio quick bread? Would any adjustments need to be made to the quantity?
Hi Beatriz, we’ve never tested this batter as a loaf cake, so we’re unsure of results. You can use our post on Cake Pan Sizes & Conversions to figure out how much batter you need for different pans.
I made this for the first time in 2022 for my daughter’s birthday. She’s still requesting it- now for her 7th birthday. It’s a fantastic recipe.
This year, I’m making both the cupcake version and this to have enough for our guests. Question: I only want one layer of the cake to make a butterfly- can I use the leftover batter for cupcakes? I’m also planning on making a batch of cupcakes in addition to.
Hi Isabel! Yes, you can definitely use extra cake batter for cupcakes. So glad this cake is a favorite for you and your daughter!
Hi Sally, thanks for the recipe, can I substitute a part of the butter with oil to make the cake moist ?!
Hi Sam, we don’t recommend substituting liquid oil in recipes that call for butter, because it will throw off all the other ingredients. We really love this recipe as written and hope you’ll give it a try!
This was amazing!!! I just made it for a dinner with friends and it was a huge hit. One of the best cakes I’ve ever made. Could not stop eating it. Will definitely make it again. Some of my edits – made the same amount of batter but baked in 2, 9 inch cake rounds (fit and cooked to perfection) and reduced the sugar to 250g in the cake and only 100g for the buttercream (it was the perfect amount of sweetness). Thanks so much for the recipe