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!

Pistachio Cake

baking powder

baking soda

salt

(1.5 sticks; 170 grams) unsalted butter, softened to room temperature

sugar

egg whites,

(120 grams) sour cream,

vanilla extract

almond extract

(240 milliliters) whole milk,

cream cheese frosting

optional: 1 tiny drop green food coloring*

garnishes pistachios

Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.

Make the cake

Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You&#8217;ll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)

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.

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.

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&#8217;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

Prepare the cream cheese frosting (see note below).

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.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Wow this looks amazing. I can’t wait to make it for my daughters birthday in 2 weeks. I wanted to make a very different cake and this is perfect.
I want to ask if I can substitute oil for butter. Would that work ok?

Hi Sally!!  Just a quick question, can I use 1/2 cake flour and 1/2 regular flour?  Thank you!

Absolutely delicious! I cannot stand the consistently of cake flour, so I used all purpose and it was wonderful. Everyone mentioned it being super light in texture. It wasn’t too sweet, and the icing was perfect! Going to eat for breakfast, haha! Thank you so much.

This cake has a wonderful pistachio taste and is nice and light. I used regular flour and it was still fine. I made it with lemon curd, fresh whipping cream, and strawberries.

This is another level of cake. It was moist and had an amazing taste. I used almond essence instead of extract and it was delicious. Thank you for sharing this recipe. Definitely a keeper ♥️

Absolutely DELICIOUS. This is the best smelling cake I’ve ever made. Pistachio is such an underrated flavor and smell. Thank you so much for this recipe!

This recipe is far too sweet, especially when the cake is combined with the cream cheese icing. It turned out sickly sweet although I’d reduced the sugar already by 1/4 of the suggested amount. I’d suggest reducing it by half to get a more moderate level of sweetness. Also the cake was very dense.

I’m not sure if you followed the recipe correctly. I’ve made this exactly as written several times and the cake is not dense. It’s very fluffy and not overly sweet. Perhaps try rereading the recipe?

Hi sally! 
I wanted to make this into a 3 layer 10 inch cake. What modifications do I need to make. Should I make more batter or can I keep my quantities the same?

Thanks!
Nooreen

Absolutely amazing! Tastes so natural. I skipped the almond extract(not a fan) and reduced sugar to 275 gms instead of 350 and it just came out perfectly sweet. I am not sure if the recipe calls for sea salt or iodized, I put way less since Iodized salt could be more concentrated and din't want to risk it. 
Also it took much longer to cook through for me like 35 mins or so. Over all the cake turned out just great! Thanks for sharing!

Hi there! I have wanted to try this recipe for a long time but didn't get to it until a couple of days ago... it is SOOOOO delicious! I made it a 2 layer cake and the frosting amount was just perfect. I didn't have berries so I used the leftover pistachios on the entire top part of the cake which made it look very fancy. And I even felt it tasted better the following day like your carrot cake! It's amazing!!! Thanks for the wonderful recipe!

A great cake! Thank you. I only had 1 cup of whole pistachios so I added 2 1/2 cups of cake flour, instead of 2 1/3 cup - ended up needing 2 more tbsp of milk that way. Baked it in 3 layers but had to reduce the total baking time to 17 minutes each. It came out delicious &amp; very moist, thanks. Paired it with your cream cheese buttercream from your coconut cake recipe, omitting the coconut &amp; substituting  almond extract. Topped with berries and it came out beautifully!

Reminiscent of the popular Watergate Cake, this Coconut and Pistachio Pudding Cake is not only pretty, but tasty as well! Moist and flavorful, this coconut and pistachio cake is topped with a creamy pistachio cream cheese frosting which takes it a step up from the traditional cake.

Coconut and Pistachio Pudding Cake

white cake mix

(3.4 oz) instant pistachio pudding mix

lemon-lime soda

coconut oil, melted

eggs

coconut

(8 oz) packages cream cheese, softened

milk

oz frozen whipped topping, thawed (Cool Whip)

pistachios

Preheat the oven to 350ºF.  Prepare 2 9-inch round cake pans.  Set aside.

In a large bowl, combine the cake mix, pudding mix, lemon-lime soda, coconut oil and eggs.  Beat on low speed until combined, then increase the speed to medium and beat for 2 more minutes.  Stir in the coconut. 

Divide the batter evenly between the two prepared baking pans.  The batter will be very thick.  Use an offset spatula to spread the batter evenly in the pans.

Bake until a tester inserted comes out clean, 22-25 minutes.  Let the cake cool for 10 minutes, then turn out onto a cooling rack to cool completely.

To make the frosting, place the cream cheese in a large bowl and beat until light and fluffy, about 2 minutes.  Add the powdered sugar and the pudding mix.  Start adding the milk, 1 tablespoon at a time, until the frosting is thin enough to spread.  Fold in the whipped topping.

To assemble the cake, place one cake layer on a serving platter.  Spread some of the frosting on the cake, then top with the second layer.  Cover the cake with the remaining frosting and smooth with an offset spatula. 

Press the toasted coconut to the sides of the cake, and sprinkle the top the chopped pistachios.  Refrigerate until ready to serve.

I made this cake today for a St Patty day potluck. Everyone just loves it. Several women called it Watergate Cake for some reason, thats what their moms called it. It is always a hit whenever it shows up at a potluck.

Thank you for this delicious recipe! I just made it for my husband's family for Easter and it was AMAZING! I added a teaspoon of almond extract to the cake batter and it really made the flavor POP and taste extra "pistachio-y". I will definitely be making this one again!

This recipe is amazing!!! I substituted whipping cream for cool whip and added chopped pistachios to the cake batter as well.  My dad is a freak about pistachio pudding cakes and this one blows them all away!

Not sure about this.... I've never seen a cake mix like this. When I added melted coconut oil to the sprite it formed a foamy hard shell! And then trying to mix it, it is SO thick and then it won't come off the beaters or spoons and keeps pulling away from edge of pans. It's almost like a bread dough.

Well I'm finally digging in to it - it is good &amp; sweet &amp; light. Definitely didn't think it'd end up like that, so glad it did!

You'll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!

pistachios, pulsed into fine crumbs

all purpose flour

Tablespoons vegetable oil

unsalted butter, room temperature

egg egg

sour cream yogurt

Tablespoons milk

cream cheese, room temperature

butter, softened

honey

Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.

In a food processor pulse the pistachios until they are broken down into fine pieces. It&#8217;s okay if it&#8217;s not completely powdery, but the pieces should be very small.

Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.

In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.

Add the sour cream and milk and mix to incorporate slightly. Don&#8217;t over mix.

Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.

Divide the batter evenly between the prepared pans. Bake for 20-25 minutes  or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.

While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.

Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.

Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you’d like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!

I love the idea of a pistachio cake where the delicate pistachio flavor is the star instead of the bright green artificial color associated with pistachio!

I saw this recipe this morning and HAD to try it.  I ran out to buy pistachios and cream cheese and hurried home to bake.  I actually waited until after dinner to have a piece.  Oh my!  It is so good.  My husband (who doesn't like really sweet things) said the frosting was a perfect complement to the cake.  He ate it all.  I had a second piece.  LOVE this cake.  Thanks so much.

All I had were roasted, salted pistachios, so I omitted the additional salt and also went with half the amount of almond extract. I also just made some slightly sweetened whipped cream to frost the cakes because that's just my family's preference (and my laziness). But oh my god the cake is so flavorful and most importantly the pistachio really comes through. The texture is surprisingly light and moist. I'm not even a huge cake person because they're usually just so boringly predictable, but this might be the best cake I've ever baked?? Knock on cake? Thanks for the recipe!

This was the most easiest fun cake, I made it for my step daughter and her family for their Easter dinner  . I used  two 8 in pans for two layers, and passion fruit extract in your buttercream and brushed the cake layers with passion fruit reduction. We love the combination of  pistachio and passion fruit. I did not add the honey in the buttercream but drizzled it over the frosted cake pure perfection.  Thank you for the recipe.

This cake is prepared entirely in a food processor before baking. It keeps very well on your kitchen counter for a few days, if it lasts that long.

Pistachio Crumble Cake

all-purpose flour

brown sugar

butter

pistachios (toasted)

anise seed

extra virgin olive oil

lemon

Heat oven to 325 (160 C) degrees and lightly brush the bottom and sides of a 9-inch springform pan with olive oil or melted butter.

To make the streusel, stir together all ingredients in a small bowl. Set aside.

Grind the pistachios in a food processor until fine crumbs form. Add the flour, sugar, anise seed and baking powder and pulse to combine.

Whisk together the eggs, olive oil, butter and lemon zest until emulsified. Add to the flour mixture in the food processor and blend just until the batter is smooth, about 30 seconds.

Spread batter into the pan and top evenly with the streusel. Bake 25 – 30 minutes. The cake should spring back to the touch.

Cool cake on a rack 10-15 minutes before removing sides of the pan. Let the cake cool completely before serving.

This Pistachio Lemon Olive Oil Cake is impossibly moist and tender and filled with bright flavor. It comes together simply and tastes as decadent and rich as any other higher maintenance dessert. Nutty, buttery, and with the perfect lemon tang!

Pistachio Lemon Olive Oil Cake

Nonstick cooking spray

olive oil

eggs,

vanilla bean paste (or extract)

lemon (roughly 1 tablespoon)

buttermilk

chopped

Lemon slices

berries

Preheat the oven to 350°F. Liberally spray a 9-inch springform pan (see Notes) with nonstick spray.

Place the pistachios in a food processor and pulse until they are finely ground &#8211; be careful not to go too far or you’ll end up with pistachio butter.

In a large mixing bowl, whisk together the oil, eggs, vanilla, lemon zest and juice, and buttermilk. Whisk in the sugar.

Measure out 1 cup of the ground pistachios and add to a second bowl (reserve the rest for serving). Whisk in the flour, baking powder, and salt.

Fold the dry ingredients into the wet ingredients, stirring until everything is just combined. Resist the urge to overmix (this results in a dry, dense cake).

Pour the batter into the prepared pan. Bake for 40-50 minutes or until golden brown around the edges and set in the middle (insert a toothpick in the center and if it comes out mostly clean with a few moist crumbs, the cake is done).

Allow the cake to cool completely in the pan and then carefully run a knife around the edges and release the springform sides. Transfer to a serving plate.

Whisk together the lemon juice and zest and powdered sugar until a thick but pourable glaze forms.

Pour the glaze over the cake, as liberally as you want.

Garnish with chopped pistachios, lemon slices, and fresh berries &#8211; all optional!

a beautiful weekend baking project! And I'm always a sucker for lemon anything, pictachios are nice too, thank you!

A recipe inspired by new cookbook, One Tin Bakes, this is gorgeous pistachio sheet cake with a cherry topping and a silky cream cheese frosting

Pistachio and Cherry Sheet Cake

unsalted butter

caster sugar

limes

plain flour

ground almonds

tsp baking powder

tsp fine sea salt

cherries

lime

tsp almond extract

full fat cream cheese

icing sugar

vanilla bean paste

Preheat the oven to 180C (160C Fan) and lightly grease a deep 9x13 brownie tin and line the base with parchment paper

Place the pistachios into a food processor and pulse until finely ground, you’re looking for the same consistency as ground almonds. Add the flour and almonds and pulse to combine. Tip the nut mixture into a large bowl and whisk in the baking powder and salt.

lace the butter, sugar and lime zest into the bowl of a stand mixer (you can also make this with an electric hand mixer) and, using the paddle attachment, cream together for about 5 minutes, on medium speed, until light and fluffy. Add the eggs one at a time, beating until fully combined before adding the next.

Once the eggs are combined add the nut mixture and mix on low speed until combined. Scrape the mixture into the prepared tin and spread into an even layer.

Bake the cake in the preheated oven for about 50-55 minutes or until the cake springs back to a light touch and is pulling away from the sides of the tin. Remove from the oven and set the tin on a wire rack to cool completely.

Whilst the cake is baking start making the compote. Mix together the cherries, sugar, lime zest and almond extract, if using, and set aside for the moment. The almond extract amplifies the cherry flavour but you can leave it out if you prefer.

When the cake is baked remove from the oven and set the tin on a wire rack to cool completely. To finish the compote tip the cherry mixture into a small saucepan and cook over medium heat until the mixture comes to a boil. Continue cooking for a couple minutes before using a slotted spoon to transfer the cherries to a bowl, leaving the cooking juices in the pan. I cook the cherries for a couple minutes to soften them but remove them before they break down into mush. Continue cooking the juices until reduced and slightly syrupy. Scrape the syrup over the fruit and then transfer to the fridge to cool completely.

For the frosting place the cream cheese and butter into the bowl of a stand mixer, fitted with the paddle attachment. Beat on medium/high speed until creamy and lump free. Slowly add in the icing sugar beating until light and fluffy. Add in the vanilla and salt and beat to combine. Spread the frosting over the cooled cake and top with the compote, sprinkling over a couple tablespoons of chopped pistachios.

Light on ingredients (but not in its layers of heavenly mascarpone cream), this pistachio and lemon gluten-free cake is absolutely to die for.




Pistachio and lemon layer cake

pistachios, plus extra chopped to serve

(50 grams) almond meal

golden caster sugar

plain gluten-free flour

tsp salt

gluten-free baking powder

low-fat plain yoghurt

tsp vanilla extract

lemon curd

mascarpone

pure icing sugar, sifted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

5348771529001-5977456928001

This Pistachio Loaf Cake with Roast Ground Pistachios, Almonds, Cardamom and Lime is absolutely scrumptious. 

Pistachio Loaf Cake

150 g Unsalted Butter

Sugar

Lime (Juice and Zest)

1½ tsp Ground Cardamom

Eggs

160 g Ground Almonds

g Pistachios

ml Water

g Caster Sugar

Limes (Juice and Zest)

tsp Ground Cardamom (Optional)

Preheat oven to 150 C/Gas Mark 2. Line a loaf tin with a liner or greaseproof paper.

Beat Sugar, Butter, Cardamom and Lime Zest &amp; Juice for 5 minutes.

Add Eggs one by one, beating inbetween each addition.

Stir in Ground Almonds.

Roast Pistachios for a minute in a dry pan, blend very quickly so it is coarse and fold in to batter.

Bake for 1 hour to 1 hour 10 minutes.

Simmer Water, Caster Sugar, Lime and Cardamom for 2 minutes. 

When the cake comes out of the oven, poke all over with a skewer and pour over the Syrup. Leave in the tin for 15 minutes, then remove to a wire rack to cool.

Top with crushed Pistachios.

This easy Pistachio Cake recipe starts with a boxed cake mix and it is transformed into a super yummy cake that tastes homemade!

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