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
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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

564 Comments

  1. I made this cake this morning, and it’s just simply scrumptious! The smell of the ground pistachios was incredible, the texture of the cake is but there’s also JUST a bit of “tooth” there, oh it’s just so good!

    I broke up the batter into smaller cakes – one 6″ round and one 10″ round (plus a teeny tiny “tasting cake” for myself). The bigger one is going to my Church coffee hour, and I’m going to serve the smaller one as part of a casual bbq, along with strawberries.

  2. I am making this for a friend who is crazy about pistachio’s! I assume the cake would freeze well (before frosting) I would love to make it ahead of time!

    1. Yes! Please see the “make ahead tip” at the end of the recipe 🙂

      1. So sorry, this is the kind of thing that makes me crazy with others….now I’m one of them LOL!!!

      2. Just wanted to let you know the cake was fantastic. I made the cakes ahead and froze them, also made the frosting a day ahead. It all came together beautifully and tasted great! Mine too were a little flatter than I expected but none the less it tasted great and the birthday girl gave it rave reviews:)

  3. Alys Swan-Jackson says:

    Can I halve this recipe please? Changes? can I bake ONE cake in my tiny oven? Changes? Thank you.

    Alys

    1. Hi Alys! You can halve the recipe, but for best results I suggest making this batter as written, then using any extra batter for cupcakes. You can freeze the cupcakes if you aren’t eating right away.

  4. Hi Sally, can I totally delete the sour cream and just use milk or buttercream instead? I am making this for a friend for her wedding and she loves vanilla pistachio cake. Would buttercream frosting be nice as well. Would you suggest whole fresh blue berries to include in the buttercream?

    1. Hi Donna! The cakes will be a little flimsy with all that liquid. I recommend sticking to the recipe for best taste and texture. I think buttercream would be great with the pistachio cake. If you’re interested in a berry buttercream, I have this strawberry buttercream that tastes fantastic with the pistachio cake: https://sallysbakingaddiction.com/2017/02/05/strawberry-frosting/

      1. Thanks Sally. I will try the strawberry buttercream. ❤️

  5. I used this recipe to test out my first attempt at a layer cake, it turned out so delicious! I was a bit off on the even-ness of the layers because I could only do 2 tins first but when it was all stacked up it didn’t show.
    Thanks Sally your recipes never disappoint!

    1. Cheers to your first layer cake!!

  6. Hello Sally,
    I have been thinking of making this cake a few weeks. Can you confirm the 260 gram of pistachios is with or without shell?

    Thanks!

    1. Hi Penny! I’m excited for you to try this cake. Shelled pistachios are pistachios that do not have shells. The measurement is without shells.

  7. Hi Sally! Thank you so very much for posting this recipe, I’m so excited to try it this weekend for my dad’s 60th! I see the frosting you’re using is a cream cheese one which sounds scrumptious- wondering though if you’ve ever done the cake with a Swiss meringue buttercream? Would the flavors jive well or do you think they would ruin the light pistachio flavor? Thanks again for the post!

    1. Hey Vanessa! I haven’t tried this particular cake with swiss meringue buttercream, but I can see it being a delicious success. I would definitely pair the two together!

      1. Ah, fantastic! I’ll be trying it out this weekend then and will report back. Thank you again!

  8. Hi.. just want to ask why only need to use egg white? Will it be okay if i used whole eggs?

    1. Hi Cheryl! Egg whites keep the cake crumb light and fluffy. I don’t recommend using the whole egg in this recipe.

  9. Hi Sally!

    So happy to have stumbled upon this recipe. I’ve never actually tried pistachio cake, but I’m wondering do you think an Almond Buttercream frosting would compliment it well? Or maybe that’s an overkill on almond? Planning to make this as a wedding cake for a friend!

    1. Hi Christina! I think it would be a fantastic match. Let me know if you end up trying it. What a lovely wedding cake!

  10. Hi Sally,
    this recipe is absolutely delicious. I’m making it for a friends wedding cake. I’m going to pair it with either a champagne mousse or a maple cream (similar to Baileys) mousse. I’m excited to test it out!!!!
    Thank you
    Regina

  11. So, my cake is still not ready but it is on progress of making it, just assembling it left. But i wanted to share my experiance. I followed the recepy strictly but the batter seemed a bit loose than expected, especially when it was said to be thick batter. Anyway i put it in the tins and baked it and i have noticed that the batter was leaking out of the tin :(( that gave me some thin cake layers but I have to admit it was my mistake as i didn t realiced the pistachos should be 260g without the shells. No matter my bad luck it turned out well and it is delicious!!! It is not too sweet, it doesnt have too much butter and I love it! I have put orange extract instead of vanila.and it tastes great!!! I will be making more of that cake in future! Thanks for it!

  12. Hi Sally. Is there too much batter to bake in only two 9 inch pans with 2 inch sides? I only have 2 and I want to have 4 thinner layers. Thanks! I have loved all your recipes. Basia

    1. Hi Basia! Yes, this cake can fit into 2 9-inch cake pans. The bake time will be similar, maybe a minute or 2 longer.

      1. Thank you! I appreciate the quick response, baking this on Saturday.

  13. I am planning to make this cake for my husband’s birthday, can I take out almond extract as we both don’t like it’s taste?
    Thanks x

    1. Hi Sue! A lot of the cake’s flavor comes from the almond extract, so keep that in mind when leaving it out. You can add more vanilla extract in its place.

  14. Hi Sally,
    I have now made this cake for my husband’s birthday and OMG!! The most amazing cake I’ve ever baked- I’m not gonna use frosting next time just to enjoy the cake on it’s own!
    I’m planning to do this again but in smaller cake pans- 6 or 7 inch. Any advice on the baking time?
    Thanks again Sally x

    1. Hi Sue! I’m so glad you loved the pistachio cake! The bake time should be around 20 minutes for the 6-inch size.

  15. Catherine Smith says:

    Can I make this as a sheet cake?

    1. 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.

  16. Hi there! Excited to try this recipe. A friend and I are making it for our other friend’s surprise birthday party. My co-baker would like to cover this cake with fondant to add decoration. Do you think this cake will hold up ok under fondant and fondant design/decorations?

    1. Yep! This pistachio cake is strong enough to hold up under fondant.

  17. Hi Pam! The cake can be divided between 3 8-inch cake pans. I recommend the 3-inch tall option. The bake time will be a slightly longer.

  18. Hi there,

    Couple questions,

    Can I use 3 8inch pans instead of 9s? Does this change the cooking time or temp?

    Can I use browned & then cooled butter as oppose to just room temp butter?

    Lastly- long story short; I only have 1 & 2/3 cups of pistachios (this is measured as shelled, whole pistachios- not yet ground up) on hand. Is it absolutely necessary to add more? If not- and I can get away with just using what I have- do I need to add more of any other ingredient to make up for it? Thank you!!!!! Look forward to hearing from you soon!

    Amy

    1. Hi Amy!

      1) Yes. The bake time will be a little longer.
      2) No. The butter must be softened to cream with the sugar.
      3) No need to add more pistachios. Sounds like you have plenty!

      Enjoy!

  19. Sorry I have one more question, is almond extract absolutely necessary? 🙂 thanks!

    1. For the flavor, yes.

  20. Zeelomi Wadiwalla says:

    Hi Sally,

    Any suggestions on how I could make a smaller version of this cake? maybe a 6 inch layer cake instead of 9? How much will I have to decrease all measurements by?

    1. Hi Zeelomi! You can halve this recipe to fit into 3 6-inch layers. 2 egg whites should be enough.

  21. Hi Sally,

    I am planning to bake this for my husband’s birthday. I am keen to know about the florals you used in the decorations. Is it edible? What is it called?

    1. Hi Vaishali! The flowers were not edible. And I’m so sorry but I can’t remember their name either!

  22. Hi Sally – my housemate and I made this cake this week for a work bake-off and she won! I would like to make again for a tea party this Sunday and wondered what modifications you would recommend should I want to make 2x loaves with 2lb tins instead? (I will still pile high with your delicious frosting of course – just wondered about bake time…) Thanks so much!!

    1. Hi Leanne! I’m so so so happy to hear this pistachio cake was a hit! Unfortunately, I’m unsure about the bake time for the loaves. Keep your eye on them and use a toothpick to test for doneness.

  23. Sally, I am planning to make this cake for Thanksgiving. Do you think this cake would benefit from sprinkling the layers with some simple syrup with almond extract in i? We are suckers for melt in your mouth light cakes. Thank you!

    1. Oh yum! You absolutely cannot go wrong with a brush of simple syrup on the cooling cakes. A little almond extract mixed in would be fantastic.

      1. Thank you so much for your fast reply!

  24. Gorgeous cake! Hope to make someday. I dreamt of pistachio cake lastnight but it wasn’t as beautiful as yours, lol.

  25. I’ve made this cake several times and love it! I had even been considering it for my wedding cake, but my nephew is highly allergic to pistachios: would it be possible to use almonds instead?

    1. Hi Leah! I’m so glad you love this cake so much and are considering the recipe for your wedding cake! Almonds are a fine substitution for the pistachios.

  26. Hi Sally

    I’m going to be making this cake for my birthday/thanksgiving celebration. I wondered if you think coconut extract would work instead of almond. Thanks in advance! Oh and I think the florals you used are Kalanchöe, saw the question in a previous comment

    Erin

    1. Hi Erin! Coconut extract would be a wonderful substitution for the almond extract. Please let me know how your pistachio coconut cake turns out!

      1. Erin Copeland says:

        It came out great, thank you for an amazing recipe!
        Wish I could send you a picture

  27. Hi, I can only find shelled pistachios that are already salted. Can I omit the tsp of salt and/or knock off as much salt as possible from the pistachios?

    1. Give them a rub with a paper towel to remove some excess salt. They’ll be just fine. Don’t leave out the salt in the cake batter.

      1. Thank you! I was really worried about water logging the pistachios or making a salty mess. I’ll be making this for Thanksgiving dinner for the family.

  28. Hi Sally,
    This sounds absolutely amazing! Can’t wait to make it for a holiday party. I just realized though, that I bought roasted pistachios, not raw. Will those work in the recipe?
    Thanks!
    Julie

    1. Hi Julie! Yes, roasted pistachios are just fine. I’ve used them to make this pistachio cake and it had a WONDERFUL flavor!

  29. Pavithra Vivekanand says:

    Does it matter whether the pistachios are raw or roasted? I’m really looking forward to trying this recipe. I hate buttercream frosting, so I am going to make a mascarpone-whipped cream frosting instead.

    1. Doesn’t matter! I’ve made this cake with both roasted and raw pistachios– both wonderful.

      1. Pavithra Vivekanand says:

        I made it today using your cupcake recipe and made one 8 inch cake. Used a maple-mascarpone frosting and piped rosettes. I am new to cake decorating but it turned very well. I wish could post a picture.

  30. beginnerbaker says:

    Do you know how much batter this made? Or how much batter you put into each pan? I’m trying to scale appropriately.

    Thanks!

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