Irresistible Pistachio Cake

If you love desserts that feel elegant without being complicated, pistachio cake is a winner. It’s buttery, soft, and lightly nutty, with a gentle sweetness that doesn’t overwhelm. Real pistachios give it a warm flavor and a naturally pretty color, and the crumb stays moist thanks to yogurt and a simple mixing method. Topped with a tangy pistachio cream cheese frosting, it turns into the kind of cake that works for birthdays, holidays, or a “just because” weekend bake.

Reasons to Try Pistachio Cake

• Real pistachio flavor: Ground pistachios add a deep, nutty taste you can’t fake.
• Moist, tender crumb: Yogurt keeps the cake soft and prevents dryness.
• Simple but impressive: Looks and tastes bakery-level without extra work.
• Balanced sweetness: The tangy frosting keeps it from being too sugary.
• Easy to decorate: A handful of chopped pistachios on top makes it look finished.

Ingredients Notes

For the Pistachio Cake

• Pistachios
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Unsalted butter
• Greek yogurt
• Milk
• Vanilla extract
• Almond extract
• Lemon zest

For the Pistachio Cream Cheese Frosting

• Cream cheese
• Unsalted butter
• Powdered sugar
• Vanilla extract
• Salt
• Pistachios
• Milk

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How to Make Pistachio Cake

For the Pistachio Cake

1. Grind pistachios until fine but not oily.
2. Mix dry ingredients in one bowl.
3. Cream butter and sugars until fluffy.
4. Add eggs, then mix in yogurt, milk, and extracts.
5. Combine wet and dry gently.
6. Bake until the center is set and a tester comes out clean.

For the Pistachio Cream Cheese Frosting

1. Beat cream cheese and butter until smooth.
2. Add powdered sugar gradually until fluffy.
3. Mix in vanilla, salt, and finely ground pistachios.
4. Adjust thickness with a small splash of milk.
5. Frost the cooled cake and finish with chopped pistachios.

What You Must Know Pistachio Cake

• Don’t over-grind the pistachios. If they turn into paste, the cake can get heavy and slightly greasy. Pulse until you get a fine crumb.
• Room temperature dairy matters. Cold cream cheese or butter can make lumpy frosting, and cold eggs can make batter look curdled.
• Don’t overmix once flour goes in. Overmixing toughens the crumb and makes the cake dense.
• Let the cake cool completely before frosting. Warm cake melts frosting fast and causes sliding.
• Natural color varies. Pistachios don’t always bake up bright green. If you want a stronger green, a tiny bit of gel food coloring is fine, but not required.
• Measure flour correctly. Too much flour is the quickest way to dry cake. Spoon into the cup and level it.

Helpful Tips

• For stronger pistachio flavor: Toast the pistachios briefly, cool them fully, then grind.
• For clean slices: Chill the frosted cake for a short time, then slice with a warm knife.
• For extra texture: Add a small handful of chopped pistachios into the batter (not just on top).

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Variations and Substitutions

• Sheet cake or layer cake: Bake as a 9×13 sheet, or divide into two round pans for layers.
• Gluten-free option: Use a 1:1 gluten-free baking flour blend (results vary by brand).
• Dairy-free: Use plant-based butter, dairy-free yogurt, and dairy-free cream cheese.
• Citrus twist: Add a little more lemon zest, or swap lemon zest for orange zest.
• Frosting swap: Skip cream cheese frosting and use a simple lemon glaze if you want something lighter.

Serving Suggestions for Pistachio Cake

• Top slices with extra chopped pistachios and a bit of lemon zest.
• Serve with fresh berries for a bright contrast.
• Add a spoon of whipped cream on the side for a softer finish.
• Pair with mint tea or coffee for a simple dessert moment.

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Storage

Store the frosted cake covered in the refrigerator for up to 5 days. For the best texture, let slices sit at room temperature for a short time before serving. You can also freeze unfrosted cake (wrapped well) for up to 2 months, then thaw and frost when ready.

Nutrition Facts (Per Serving)

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Irresistible Pistachio Cake (Moist, Nutty, and Easy)

This pistachio cake is moist, tender, and packed with real pistachio flavor, finished with a creamy pistachio cream cheese frosting.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course CAKE

Cuisine American

Servings 12 servings

Calories 420 kcal

Ingredients

  

For the Pistachio Cake

• 1 cup shelled pistachios finely ground
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup unsalted butter softened
• 2 large eggs
• 3/4 cup plain Greek yogurt
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract optional
• 1 teaspoon lemon zest

For the Pistachio Cream Cheese Frosting

• 8 ounces cream cheese softened
• 1/4 cup unsalted butter softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/3 cup pistachios finely ground
• 1 to 2 tablespoons milk only if needed
• 2 tablespoons chopped pistachios for topping

Instructions

 

For the Pistachio Cake

• Preheat oven to 350°F (175°C). Grease and line a 9×13 pan, or use a 9-inch round pan (or two 8-inch pans).
• Pulse pistachios in a food processor until finely ground. Stop before they turn into paste.
• In a bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.
• In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in eggs one at a time. Mix in yogurt, milk, vanilla, almond extract (if using), and lemon zest.
• Add dry ingredients and mix just until combined.
• Pour batter into the pan and smooth the top.
• Bake until the center is set and a toothpick comes out clean. Cool completely before frosting.

For the Pistachio Cream Cheese Frosting

• Beat cream cheese and butter until smooth and fluffy.
• Add powdered sugar gradually and beat until light.
• Mix in vanilla, salt, and ground pistachios.
• If needed, add milk a little at a time until spreadable.
• Frost the cooled cake and sprinkle chopped pistachios on top.

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