There’s something undeniably magical about the rich, nutty flavor of pistachios, especially when they’re the star of a delectable cake. Whether you’re a seasoned baker or just looking to sweeten your day, our roundup of 18 Delicious Pistachio Cake Recipes promises to inspire your next baking adventure. From classic layers to innovative twists, these recipes are sure to delight. Let’s dive into the world of pistachio perfection!
Classic Pistachio Cake
Whip up this **Classic Pistachio Cake** that’s as easy to make as it is to devour. Perfect for any occasion, this cake brings a nutty, moist delight that’ll have everyone asking for seconds.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shelled pistachios, finely ground
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup shelled pistachios, finely ground
- 2 tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together 1/2 cup butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother mixing.
- Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
- In another bowl, whisk together flour, ground pistachios, baking powder, and salt. Gradually add to the creamed mixture, alternating with 1/2 cup milk.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat 1/2 cup butter until creamy. Gradually add powdered sugar, 1/4 cup ground pistachios, 2 tbsp milk, and 1 tsp vanilla extract. Beat until smooth.
- Spread the frosting over the cooled cake. Tip: For a decorative touch, sprinkle additional chopped pistachios on top.
Enjoy the **Classic Pistachio Cake** with its rich, nutty flavor and tender crumb. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pistachio and Rose Water Cake
Flaunt your baking skills with this Pistachio and Rose Water Cake—a fragrant, nutty delight that’s as Instagrammable as it is delicious. Perfect for those who dare to mix floral with bold.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup ground pistachios
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp rose water
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp rose water
- 1 tbsp whole milk
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, sugar, ground pistachios, baking powder, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- Beat in the eggs one at a time, then gradually mix in the milk and rose water until the batter is smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, make the glaze by whisking together powdered sugar, rose water, and milk until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with chopped pistachios for garnish.
Bite into this cake to experience a moist crumb with the aromatic punch of rose water, balanced by the earthy crunch of pistachios. Serve it with a dollop of whipped cream or alongside a cup of mint tea for an extra touch of elegance.
Chocolate Pistachio Cake
Slice into decadence with this Chocolate Pistachio Cake—rich layers meet nutty crunch in every bite. Perfect for when you crave something sweet with a twist.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin). Pour evenly into prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes, then remove from pans to wire racks.
- Tip: For extra moist cake, brush layers with simple syrup before frosting.
- For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa, alternating with milk and vanilla. Beat to spreading consistency.
- Frost cooled cake layers, sprinkling chopped pistachios between layers and on top.
- Tip: Toast pistachios for 5 minutes at 350°F to enhance flavor before chopping.
- Tip: Use a serrated knife for clean slices through the pistachios.
Keep it playful with a drizzle of melted chocolate or serve alongside a scoop of vanilla ice cream. The cake’s moist crumb and the frosting’s creamy texture make it a crowd-pleaser.
Pistachio Lemon Drizzle Cake
Yield to the zesty charm of this Pistachio Lemon Drizzle Cake—**bold flavors**, **moist crumb**, and a **crunchy topping** that’s pure Insta-gold.
Ingredients
- For the cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup shelled pistachios, finely ground
- ½ cup unsalted butter, softened
- 3 large eggs
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp baking powder
- ½ tsp salt
- For the drizzle:
- ½ cup powdered sugar
- 2 tbsp fresh lemon juice
- ¼ cup shelled pistachios, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan and line it with parchment paper for easy removal.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Beat in the eggs one at a time, then stir in the lemon juice and zest. The mixture may look curdled—this is normal.
- In a separate bowl, whisk together the flour, ground pistachios, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to a tough cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
- While the cake bakes, make the drizzle by whisking together the powdered sugar and lemon juice until smooth.
- Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the drizzle over, allowing it to soak in. Sprinkle with chopped pistachios.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Light, lemony, and packed with pistachio crunch, this cake is a **textural dream**. Serve it with a dollop of whipped cream or a side of fresh berries for a **next-level dessert**.
Pistachio Cardamom Cake
Flaunt your baking skills with this Pistachio Cardamom Cake—moist, fragrant, and downright irresistible. Perfect for those who crave a twist on classic flavors.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 tsp ground cardamom
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp whole milk
- 1/4 tsp ground cardamom
- 2 tbsp crushed pistachios
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
- In a bowl, whisk together flour, ground pistachios, cardamom, baking powder, and salt. Tip: Sifting the dry ingredients ensures a smoother batter.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Tip: Do not overmix to keep the cake tender.
- Pour batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, whisk powdered sugar, milk, and cardamom until smooth. Drizzle over the cooled cake and sprinkle with crushed pistachios.
Your Pistachio Cardamom Cake boasts a tender crumb with a nutty, spiced aroma. Serve it with a dollop of whipped cream or a side of fresh berries for an extra touch of elegance.
Pistachio Honey Cake
This Pistachio Honey Cake is a game-changer. Transform your baking game with layers of nutty pistachio and sweet honey that’ll have everyone begging for the recipe.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup honey
- 1 tsp vanilla extract
- For the glaze:
- 1/4 cup honey
- 1 tbsp water
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup ground pistachios, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
- In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Add 2 large eggs one at a time, beating well after each addition. Mix in 1/2 cup buttermilk, 1/4 cup honey, and 1 tsp vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the glaze by heating 1/4 cup honey and 1 tbsp water in a small saucepan over low heat until warm and combined.
- Once the cake is done, let it cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with the warm honey glaze and sprinkle with 1/4 cup chopped pistachios.
Keep it simple or dress it up—this cake’s moist crumb and rich flavors shine either way. Perfect with a dollop of whipped cream or a side of fresh berries for an extra touch of elegance.
Pistachio Orange Blossom Cake
Rethink dessert with this Pistachio Orange Blossom Cake—bold flavors, effortless elegance, and a texture that’s pure magic.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shelled pistachios, finely ground
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 2 tbsp orange blossom water
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp orange blossom water
- 1 tbsp whole milk
- 1/4 cup shelled pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- In a bowl, whisk together flour, sugar, ground pistachios, baking powder, and salt.
- Add softened butter and mix until the mixture resembles coarse crumbs.
- Beat in eggs one at a time, then gradually mix in milk and orange blossom water until smooth.
- Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, orange blossom water, and milk until smooth. Drizzle over the cooled cake.
- Sprinkle chopped pistachios on top for crunch.
Velvety crumb meets floral citrus notes in every bite. Serve with a dollop of whipped cream or alongside a citrus salad for a refreshing contrast.
Pistachio Almond Cake
Absolutely no one can resist the nutty, buttery bliss of this Pistachio Almond Cake. Packed with flavor and texture, it’s a showstopper that’s surprisingly simple to whip up.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1/2 cup ground almonds
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp whole milk
- 1/4 tsp almond extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, ground pistachios, ground almonds, baking powder, and salt. Tip: For extra flavor, toast the nuts before grinding.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and almond extract until smooth. Drizzle over the cooled cake. Tip: For a thicker glaze, add more powdered sugar.
Moist and rich, this cake boasts a delightful crunch from the nuts. Serve it with a dollop of whipped cream or fresh berries for an extra touch of elegance.
Pistachio Coconut Cake
This Pistachio Coconut Cake is a game-changer. Trust us, your taste buds will thank you.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup pistachios, finely ground
- 1/2 cup shredded coconut
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole milk
- For the frosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup pistachios, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, ground pistachios, shredded coconut, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your mixing bowl and beaters for quicker whipping.
- Spread the frosting over the cooled cake and garnish with chopped pistachios.
Keep it cool until serving to maintain the frosting’s texture. The cake boasts a moist crumb with a nutty crunch, perfect paired with a drizzle of honey or a scoop of vanilla ice cream.
Pistachio Raspberry Cake
Dive into the ultimate summer dessert that’s as vibrant as it is delicious. This Pistachio Raspberry Cake layers nutty richness with tart freshness, creating a bite you’ll crave.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup shelled pistachios, finely ground
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- For the raspberry filling:
- 1 1/2 cups fresh raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the frosting:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk together flour, sugar, ground pistachios, baking powder, and salt.
- Beat in softened butter until the mixture resembles coarse crumbs.
- Add eggs one at a time, then mix in milk and vanilla until just combined. Tip: Don’t overmix to keep the cake tender.
- Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake bakes, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until thickened. Tip: Mash some berries for a chunkier texture.
- Let the cake cool completely. Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Tip: Chill your bowl and beaters for faster whipping.
- Slice the cake horizontally. Spread raspberry filling on the bottom layer, then top with whipped cream. Place the second layer on top.
You’ll love the contrast between the moist pistachio cake and the bright raspberry filling. Serve chilled with extra berries on top for a stunning presentation.
Pistachio Vanilla Bean Cake
Make your taste buds dance with this Pistachio Vanilla Bean Cake—moist, nutty, and luxuriously fragrant. Perfect for when you crave something sweet yet sophisticated.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 vanilla bean, seeds scraped
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup ground pistachios
- 1 tbsp whole milk
- 1/2 vanilla bean, seeds scraped
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk together flour, ground pistachios, sugar, salt, and baking powder.
- Add softened butter, eggs, milk, and vanilla bean seeds to the dry ingredients. Mix until just combined. Tip: Overmixing leads to a dense cake.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling prevents frosting melt.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, ground pistachios, milk, and vanilla bean seeds. Beat until fluffy. Tip: Adjust milk for desired consistency.
- Spread frosting over the cooled cake. Garnish with extra pistachios if desired.
Kick back and savor the contrast of fluffy cake against crunchy pistachios. Serve with a dollop of whipped cream or alongside a bold espresso for an extra kick.
Pistachio Cream Cheese Cake
Let’s dive into a dessert that’s as easy to love as it is to make. This Pistachio Cream Cheese Cake blends nutty richness with creamy tang, all on a buttery base that crumbles just right.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- For the filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup pistachio paste
- For the topping:
- 1/4 cup chopped pistachios
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch springform pan.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool slightly.
- Make the filling: Beat cream cheese and sugar until smooth. Add sour cream and vanilla, mixing well. Incorporate eggs one at a time, then fold in pistachio paste.
- Pour filling over the crust. Smooth the top with a spatula. Bake for 45-50 minutes until the edges are set but the center slightly jiggles.
- Cool the cake in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
- Add the topping: Before serving, sprinkle with chopped pistachios and dust with powdered sugar.
This cake is a dreamy mix of creamy and crunchy, with a vibrant pistachio flavor that pops. Serve it chilled with a drizzle of honey for an extra touch of sweetness.
Pistachio Mocha Cake
Absolutely nobody can resist the combo of rich coffee and nutty pistachio in this show-stopping cake. Grab your apron—this is next-level baking.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup pistachio flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup strong brewed coffee, cooled
- 1 tsp baking powder
- 1/2 tsp salt
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup cocoa powder
- 2 tbsp strong brewed coffee, cooled
- 1/2 cup chopped pistachios
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated.
- Alternately add the dry ingredients and coffee to the butter mixture, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake cools, beat the butter for the frosting until creamy, then gradually add the powdered sugar and cocoa powder.
- Mix in the coffee until the frosting is smooth and spreadable.
- Frost the cooled cake and sprinkle with chopped pistachios for a crunchy finish.
Light, moist, and packed with flavor, this cake pairs perfectly with a midday espresso. Try serving it with a drizzle of chocolate sauce for extra decadence.
Pistachio Carrot Cake
Absolutely no one can resist the crunch of pistachios paired with the sweet, earthy vibe of carrots in this show-stopping cake.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup shelled pistachios, chopped
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup shelled pistachios, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition.
- Gradually mix in the dry ingredients until just combined. Fold in grated carrots and chopped pistachios.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Spread frosting between layers and over the top and sides of the cake. Garnish with chopped pistachios.
Bold flavors and textures make this cake a standout. The moist crumb and creamy frosting are a match made in heaven, especially when served with a scoop of vanilla ice cream.
Pistachio Sponge Cake
Just when you thought sponge cakes couldn’t get any better, here comes a pistachio-packed version that’s as fluffy as a cloud. **Bold** flavors meet **bold** textures in this showstopper.
Ingredients
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
- For the garnish:
- 1/4 cup chopped pistachios
- 1 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a bowl, whisk together flour, ground pistachios, baking powder, and salt. Set aside.
- In a large bowl, beat eggs and sugar on high speed until pale and thick, about 5 minutes.
- Gently fold in the dry ingredients in three additions, alternating with milk and vanilla. Mix until just combined.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Before serving, dust with powdered sugar and sprinkle chopped pistachios on top.
Unbelievably light yet rich, this pistachio sponge cake is a nutty dream. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pistachio Banana Cake
Here’s how to whip up a Pistachio Banana Cake that’ll steal the spotlight. **Blend** ripe bananas with pistachios for a nutty twist on classic banana bread. **Bake** it to golden perfection and watch it disappear.
Ingredients
- For the batter:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup pistachios, finely chopped
- For the topping:
- 1/4 cup pistachios, roughly chopped
- 2 tbsp brown sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, mix mashed bananas, melted butter, brown sugar, eggs, and vanilla extract until smooth.
- Fold the dry ingredients into the banana mixture until just combined. Avoid overmixing to keep the cake tender.
- Gently stir in the finely chopped pistachios.
- Pour the batter into the prepared loaf pan. Sprinkle the top with roughly chopped pistachios and brown sugar.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Absolutely moist with a crunchy pistachio topping, this cake is a dream. **Slice** it thick for breakfast or **drizzle** with honey for an extra sweet touch.
Pistachio Maple Syrup Cake
Let’s dive into a cake that’s as bold in flavor as it is in color—**Pistachio Maple Syrup Cake**. This isn’t just any dessert; it’s a vibrant, nutty, sweet masterpiece that’ll steal the show at any brunch or dinner party.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled pistachios, finely ground
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- For the maple glaze:
- 1/2 cup pure maple syrup
- 1/4 cup powdered sugar
- 1 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly pressed.
- While the cake cools, whisk together the maple syrup, powdered sugar, and melted butter for the glaze until smooth.
- Drizzle the glaze over the cooled cake. Let it set for 10 minutes before serving.
Get ready for a cake that’s moist, packed with pistachio flavor, and perfectly sweetened with maple. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pistachio Lime Cake
Kick off your baking adventure with this Pistachio Lime Cake—bold flavors meet effortless vibes. Perfect for those who crave a zesty twist on classic desserts.
Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- Zest of 2 limes
- 2 tbsp lime juice
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp lime juice
- 1 tbsp water
- 1/4 cup chopped pistachios (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Tip: Ensure butter is at room temperature for smoother mixing.
- Add eggs one at a time, beating well after each addition. Stir in lime zest and juice.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
- Pour batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake cools, whisk together powdered sugar, lime juice, and water for the glaze until smooth. Tip: Adjust glaze consistency with more water or sugar as needed.
- Drizzle glaze over the cooled cake and sprinkle with chopped pistachios.
Enjoy the vibrant contrast of nutty pistachios against the tangy lime glaze. Serve with a dollop of whipped cream or a side of fresh berries for an extra pop of color and flavor.
Conclusion
Fantastic! This roundup of 18 delicious pistachio cake recipes offers a treasure trove of inspiration for home cooks looking to add a nutty twist to their baking. Whether you’re a pistachio aficionado or just curious, there’s a recipe here to delight your taste buds. Don’t forget to try one (or more!), share your favorites in the comments, and pin this article on Pinterest to spread the pistachio love!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.