Pistachio Cake

This Pistachio Cake recipe is a delicious treat with its unique nutty flavor and creamy icing. Perfect for any occasion, it’s bound to be a crowd-pleaser!

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pistachio cake
Recipe insights & TIPS
pistachio cake

Here is my take on a beloved dessert: Pistachio Cake. This enchanting dessert offers a delightful twist to traditional cakes by incorporating ground pistachios directly into the batter. The result is a distinctly nutty flavor that's both refined and indulgent. To enhance the cake's lush profile, it's topped with creamy icing that melds seamlessly with the rich, moist texture of the cake itself.

Pistachios are not just tasty; they're also packed with health benefits, including antioxidants and heart-healthy fats. Unlike other nuts, pistachios have a mild sweetness that pairs beautifully in baked goods, providing a subtle, not overpowering, flavor.

To make this Pistachio Cake recipe more sustainable, I suggest using pistachios from certified organic sources. Opting for organic ingredients supports environmentally friendly farming practices. Moreover, consider sourcing your other ingredients locally to reduce your carbon footprint and support local economies. This approach not only enhances the freshness of your cake but also aligns with responsible culinary practices.

pistachio cake


Can I use almond flour in this Pistachio Cake recipe?

Absolutely! Almond flour can be used as a one-to-one substitute for all-purpose flour in this recipe, enhancing the nutty flavor.

What can I serve with Pistachio Cake?

Pistachio Cake is delightful on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.

How do I store Pistachio Cake?

Store the Pistachio Cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I make this Pistachio Cake vegan?

Yes, you can easily make this cake vegan by substituting a few key ingredients. Use plant-based milk such as almond or soy milk in place of regular milk, and replace the butter in both the cake and the icing with vegan butter. For the eggs, use a commercial egg replacer, flax eggs, or applesauce to maintain the cake’s moisture.

Can I add other flavors to this Pistachio Cake recipe?

Certainly! This Pistachio Cake is quite versatile when it comes to flavors. Adding orange zest to the batter can bring a bright, citrusy note that complements the pistachios beautifully. For a richer, deeper flavor, a bit of almond extract or rose water can enhance the nutty undertones. Experimenting with different extracts and zests allows you to personalize the cake to your taste preferences.

A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


Pistachio Cake is a unique and flavorful dessert, perfect for those who enjoy a hint of nuttiness in their sweets. This recipe combines finely ground pistachios into the batter, creating a moist, rich cake that's topped with creamy icing and a sprinkle of chopped pistachios.

45 minutes
Total TIME:
65 minutes
20 minutes


For the Pistachio Cake:

  • 1 cup unsalted shelled pistachios, plus extra chopped pistachios for garnish
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • Zest of 1 lemon

For the Creamy Icing:

  • 1/4 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Ingredient Swaps

  • Substitute all-purpose flour with gluten-free flour for a gluten-free version.
  • Use almond milk instead of regular milk for a dairy-free option.


  1. In a food processor, process 1 cup of pistachios until finely ground. Set aside.
  2. In a separate bowl, combine flour, baking powder, and salt.
  3. In another bowl, whisk together the milk, vanilla extract, and lemon zest.
  4. Using a spatula, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
  5. Gradually add the dry ingredients to the butter mixture alternately with the milk mixture, starting and ending with the dry ingredients. Fold in the ground pistachios with a rubber spatula.
  6. Pour the batter into a greased 9-inch round cake pan. Bake in a preheated oven at 350°F for about 45 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake cools, prepare the creamy icing by beating together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until creamy.
  8. Once the cake is completely cool, use an icing spatula to spread the creamy icing over the top. Garnish with chopped pistachios.
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