Pistachio Cake

This pistachio cake is a dream come true for nut lovers like me. It’s rich, soft, and moist, with a delicate pistachio flavor that shines through every layer. The creamy filling and luscious frosting make it feel truly special—perfect for birthdays, celebrations, or when I simply crave a luxurious dessert. The natural color from the pistachios gives it a beautiful green hue that looks as elegant as it tastes.

Why You’ll Love This Recipe

I love this pistachio cake because it’s not overly sweet, and the pistachio flavor feels warm and nutty rather than artificial. The combination of fluffy cake layers, creamy pistachio filling, and smooth frosting makes it irresistible. It’s also a great make-ahead dessert since it stays moist for days. Every bite feels like a balance of flavor and texture—soft, rich, and slightly crunchy from the chopped pistachios.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake:
5 eggs, separated
1 3/4 C (12.34 oz) (350 gr) granulated white sugar
1/8 tsp (0.28 oz) (0.8 gr) cream of tartar
3/4 C (6 oz) (170 gr) unsalted butter at room temperature
1/4 C (2 fl oz) (60 ml) vegetable oil
1 tsp (0.17 fl oz) (5 ml) vanilla extract
1 tbsp (0.52 oz) (15 gr) pistachio paste* (not extract)
1 C (8.11 fl oz) (240 ml) buttermilk
2 C all-purpose flour (or flour for pastries or cakes)
1/2 C (2.11 oz) (60 gr) unsalted natural pistachios grounded
1 1/4 tsp (0.55 oz) (15.70 gr) baking powder
1/2 tsp (0.12 oz) (3.5 gr) baking soda
1/2 tsp (0.12 oz) (3.5 gr) salt

For the filling:
3/4 C (6 oz) (170 gr) cream cheese at room temperature
1/2 C (3.95 oz) (112 gr) unsalted butter at room temperature
1/4 C (1 oz) (30 gr) confectioners sugar
1/2 tsp (0.12 oz) (3.5 gr) salt
1 tsp (0.17 fl oz) (5 ml) vanilla extract
1 tbsp (0.52 oz) (15 gr) pistachio paste*
1/2 C (0.88 oz) (25 gr) small white marshmallows (or 4 big white marshmallows)
1 tbsp (0.50 fl oz) (15 ml) vegetable oil
1/3 C + 1 tbsp (1.38 fl oz) (100 ml) condensed milk
1/2 C + 1 tbsp (4.73 fl oz) (140 ml) whipping cream
1 1/2 C (6.34 oz) (180 gr) unsalted natural pistachios, finely chopped

For the frosting:
2/3 C (5.41 fl oz) (160 ml) whole milk
1/2 vanilla bean (the seeds only) or 1 tsp (0.17 fl oz – 5 ml) vanilla extract
1/2 C (3.52 oz) (100 gr) granulated white sugar
3 egg yolks
1 tbsp (0.28 oz) (8 gr) corn starch
2/3 C (5.29 oz) (150 gr) cream cheese, at room temperature
2/3 C (5.29 oz) (150 gr) unsalted butter, at room temperature
2 tbsp (0.52 oz) (15 gr) confectioners sugar
1/2 tsp (0.123 oz) (3.5 gr) salt
1 1/2 C (6.34 oz) (180 gr) unsalted natural pistachios, finely chopped

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing and flouring three 8-inch round cake pans.
2. I separate the eggs, placing the whites in one bowl and yolks in another. I beat the egg whites with the cream of tartar until soft peaks form, then set them aside.
3. In a large bowl, I cream together the butter, oil, and sugar until light and fluffy. I add the egg yolks one at a time, mixing well after each.
4. I mix in the vanilla extract and pistachio paste until the batter turns a soft green color.
5. In another bowl, I whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
6. I alternate adding the dry ingredients and buttermilk into the wet mixture, beginning and ending with the dry ingredients.
7. I gently fold the beaten egg whites into the batter until fully incorporated.
8. I divide the batter evenly among the cake pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. I let them cool completely before assembling.

For the filling:

1. I beat the cream cheese, butter, and confectioners sugar until smooth.
2. I add the salt, vanilla extract, and pistachio paste, mixing until combined.
3. In a microwave-safe bowl, I melt the marshmallows with vegetable oil in short bursts, stirring until smooth.
4. I mix in the condensed milk and whipping cream, then fold this into the cream cheese mixture.
5. I stir in the finely chopped pistachios and refrigerate the filling until slightly thickened.

For the frosting:

1. In a saucepan, I heat the milk and vanilla seeds (or extract) until warm but not boiling.
2. In another bowl, I whisk together the sugar, egg yolks, and cornstarch until smooth, then slowly pour in the warm milk while whisking constantly.
3. I return the mixture to the saucepan and cook over low heat until it thickens into a custard.
4. I let it cool, then beat in the cream cheese, butter, confectioners sugar, and salt until smooth and creamy.
5. I fold in the finely chopped pistachios.

To assemble:

1. I place one cake layer on a serving plate, spread a generous amount of filling over it, and repeat with the remaining layers.
2. I frost the entire cake with the pistachio frosting, smoothing it evenly.
3. I decorate the top with extra chopped pistachios for a beautiful finish.

Servings and Timing

This pistachio cake serves about 10–12 people. It takes around 40 minutes to prepare, 30 minutes to bake, and about 30–40 minutes to cool and assemble, so I usually set aside about 1 hour and 40 minutes total.

Variations

Sometimes I add a touch of almond extract to deepen the nutty flavor. When I want a lighter version, I use whipped cream cheese in the frosting. For a festive touch, I sprinkle crushed pistachios and edible rose petals on top—it looks stunning. I’ve also made cupcakes with the same batter for a quick and easy treat.

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for 20–30 minutes so the frosting softens. This cake also freezes well; I wrap slices tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, I thaw them in the refrigerator overnight.

FAQs

Can I use pistachio extract instead of paste?

I can, but I prefer paste because it gives a richer, more natural flavor and color.

What if I don’t have buttermilk?

I make my own by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 10 minutes.

Can I use salted pistachios?

Yes, but I reduce the added salt in the recipe slightly.

How do I make sure the cake stays moist?

I don’t overbake it and use buttermilk, which keeps it tender and rich.

Can I make the cake layers ahead of time?

Yes, I often bake them a day ahead and store them tightly wrapped in the fridge until I’m ready to assemble.

Can I skip the marshmallows in the filling?

Yes, I can omit them, though they add a lovely fluffiness to the texture.

How can I make this cake more vibrant green?

I add a small drop of green gel food coloring for a brighter pistachio hue.

Can I turn this into cupcakes?

Absolutely. I bake them for about 18–20 minutes instead of 30.

What kind of pistachios should I use?

I use unsalted, natural, shelled pistachios for the best flavor and color.

Can I make the frosting without eggs?

Yes, I can skip the custard base and simply mix butter, cream cheese, pistachio paste, and sugar for a quicker version.

Conclusion

This pistachio cake is one of my favorite desserts to make when I want to impress. The nutty aroma, velvety filling, and creamy frosting come together perfectly in every bite. I love how it feels both rich and delicate, making it perfect for celebrations or just when I want to treat myself to something truly special.

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