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.
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 9x13 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.