Pistachio Cream Cake Recipe

There’s something absolutely dreamy about the rich, nutty aroma of Pistachio Cream Cake fresh from the oven. Soft, moist cake layers infused with real pistachios are paired with a silky pistachio cream frosting, creating a dessert that feels both elegant and comforting.

this Recipe

I first made this cake for a spring brunch, hoping to impress my guests with something a little different. One bite in, and it was clear—this wasn’t just any cake. Its stunning pale green hue and luxuriously smooth texture make it a showstopper for birthdays, holidays, or anytime you want to indulge a little.

Whether you're a seasoned baker or just getting started, this cake is easy to follow and impossible to resist. Let’s dive into why this Pistachio Cream Cake deserves a spot in your dessert rotation.

Why You'll Love This Pistachio Cream Cake

If you're a pistachio lover, this cake is your dream come true. It's light yet rich, elegant but easy, and brings an unexpected twist to traditional cake flavors.

First off, it’s shockingly simple to make. While it looks like something from a bakery window, the steps are beginner-friendly and don't require any fancy equipment. Just a few bowls, a mixer, and you're well on your way to pistachio perfection.

It’s also budget-friendly, especially considering how luxurious it tastes. You can make the pistachio cream from scratch using affordable ingredients—or even a shortcut or two if you're in a pinch.

What makes this cake stand out is its versatility. Dress it up with fresh berries and a dusting of powdered sugar for a special occasion, or keep it rustic and cozy for an afternoon coffee treat.

Finally, this recipe is a crowd-pleaser. The subtle nuttiness from real pistachios paired with the not-too-sweet cream makes it a hit with both kids and adults. It’s not overpowering—just perfectly balanced and memorable.

Ready to fall in love one slice at a time? Let’s break down the ingredients that make this cake truly special.

Ingredients Notes

The beauty of this Pistachio Cream Cake lies in its thoughtful ingredients. Each one plays a role in delivering that soft texture, delicate nutty flavor, and gorgeous green hue that makes this cake stand out.

Pistachios are the heart and soul of this dessert. I recommend using unsalted, shelled pistachios and giving them a quick blitz in a food processor until they’re finely ground. Toasting them beforehand enhances their flavor even more. While pistachio pudding mix is an option for convenience, real pistachios bring unmatched depth.

All-purpose flour gives the cake its structure. If you want a slightly lighter crumb, you can swap in some cake flour, but standard all-purpose works beautifully in this recipe. Be sure to sift it for the softest texture.

Greek yogurt or sour cream adds incredible moisture without making the cake dense. I personally love using full-fat Greek yogurt—it brings a slight tang that balances the sweetness and complements the pistachio flavor.

Butter is key for richness. Make sure it’s softened to room temperature so it creams well with the sugar, creating that tender, fluffy cake crumb we all love.

For the pistachio cream frosting, you’ll want heavy cream, mascarpone cheese, and a touch of powdered sugar. The mascarpone gives it a creamy, slightly tangy base that blends perfectly with ground pistachios or pistachio paste. If you can’t find mascarpone, cream cheese is a decent substitute, though it will slightly alter the flavor.

You won’t need any fancy tools here—just a stand or hand mixer, a couple of mixing bowls, and a cake pan (or two, if you’re layering). A food processor or high-speed blender is helpful for grinding the pistachios smoothly.

How To Make This Pistachio Cream Cake

Making this Pistachio Cream Cake is much easier than you’d think. Once you’ve prepped your ingredients, the rest flows naturally—and you’ll be rewarded with the most gorgeous, bakery-style dessert.

Start by preheating your oven to 350°F (175°C) and greasing your cake pans. While the oven warms, grind your pistachios in a food processor until they resemble fine sand. Be careful not to over-process them into nut butter! Set them aside.

In a large mixing bowl, cream together your softened butter and sugar until light and fluffy. This step takes about 3-5 minutes and is crucial for incorporating air into the batter. Next, beat in the eggs one at a time, followed by the vanilla extract.

Whisk together your dry ingredients—flour, baking powder, salt, and the ground pistachios—in a separate bowl. Then, gradually add them to the wet mixture, alternating with the Greek yogurt. This method ensures everything gets well incorporated without overmixing.

Once your batter is smooth and pale green, pour it evenly into your prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.

To make the pistachio cream, start by whipping cold heavy cream until soft peaks form. In another bowl, blend the mascarpone cheese with powdered sugar and pistachio paste or ground pistachios. Gently fold in the whipped cream to create a light, airy frosting that spreads like a dream.

Assemble your cake by spreading a generous layer of frosting between the cake layers, then cover the top and sides. Garnish with chopped pistachios or even a drizzle of honey for extra flair.

From start to finish, this recipe takes about an hour and a half, including baking and cooling time. What you get in return is a bakery-quality cake that’s as satisfying to make as it is to eat.

Storage Options

This cake stores surprisingly well, making it a great make-ahead dessert for parties or special events. Once frosted, you can cover the cake with plastic wrap or place it in an airtight container and refrigerate it for up to 4 days.

If you want to store the cake layers separately, let them cool completely and wrap each one tightly in plastic wrap. They’ll stay fresh in the fridge for up to 3 days, or in the freezer for up to 2 months. Just thaw in the fridge overnight before frosting.

Leftover slices can be stored in individual airtight containers. I like to line them with parchment paper to help preserve the frosting’s texture.

To reheat (if you like a warm slice), pop a piece in the microwave for 10–15 seconds—just enough to soften the cake slightly without melting the frosting. It's also delicious straight from the fridge!

Variations and Substitutions

This Pistachio Cream Cake is the kind of recipe that invites creativity. Whether you’re working around dietary needs or just switching things up, here are some fun ways to make it your own.

Want to make it gluten-free? Swap the flour with a 1:1 gluten-free baking blend. Just make sure it includes xanthan gum for structure. The cake will still be light, moist, and full of flavor.

For a dairy-free version, try using vegan butter, coconut yogurt, and a plant-based cream cheese in the frosting. While it won’t be exactly the same, you’ll still get that signature nutty flavor and lovely texture.

If you’re short on time, you can use a vanilla cake mix as a base and fold in ground pistachios and yogurt to upgrade the flavor. It’s a great shortcut that still delivers impressive results.

Want even more pistachio flavor? Add a tablespoon of pistachio paste or a few drops of pistachio extract to the cake batter. You can also swirl in a bit of honey or orange zest for a Mediterranean-inspired twist.

And of course, feel free to make it a layer cake or a sheet cake, depending on the occasion. The batter is versatile enough to fit whatever pan you have on hand.

Experiment, taste, and make it yours. That’s the beauty of a recipe like this—it grows with you every time you make it.

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