Pistachio Cake

This scrumptious Pistachio Cake is filled with real pistachio flavor and a burst of fresh lemon. It’s topped with a homemade cream cheese icing infused with fresh lemon zest for an exquisite finish for this showstopping dessert.

Ingredients to Make Pistachio Cake Recipe

This layer cake is made completely from scratch. It does require several steps to make, but if you follow the step-by-step instructions you’ll be gold. It’s filled with real pistachio flavor and the lemon gives it just a hint of citrus to enhance the taste overall. Ingredients to make easy Pistachio Cake: (Scroll down for the full printable recipe card.)

• Flour – All purpose flour forms the base of the cake batter.
• Nuts – Dry roasted pistachios are the star flavor used to add texture to the batter and frosting.
• Leavening – Baking powder, baking soda and salt give lift to the batter.
• Sugar – Granulated sugar for sweetness.
• Butter – Unsalted butter gives richness to the batter.
• Whole Eggs – Large eggs give stability to the cake layers.
• Citrus – Lemon zest gives the batter a bright flavor. You’ll also use lemon zest in the frosting, plus lemon curls and lemon slices for garnishing as pictured.
• Flavorings – Vanilla extract and almond extract balance the flavor.
• Liquid – Buttermilk adds acidity and moisture.
• Food Coloring – I like to use a few drops of green food coloring in keeping with the color of the pistachios. This is optional, if you don’t care for it.
• Frosting – You’ll need to make one batch of my homemade Cream Cheese Frosting recipe adding 1-2 tablespoons of fresh lemon zest.
• Garnishes – Fresh mint, lemon curls and lemon slices for garnishing.

How to Make the BEST Pistachio Cake Recipe

• Heat Oven and Prepare Pans – Heat oven and spray three 8-inch cake pans with baking spray.
• Sift Dry Ingredients – Use a whisk to combine flour, baking powder, baking soda and salt; set aside.
• Grind Pistachios – In a food processor fitted with metal blade; process pistachios and sugar until finely ground. This is for the batter.
• Creamed Ingredients – Combine th3e ground pistachio mixture, remaining sugar and butter in a large bowl. Beat with a mixer until creamy.
• Add Eggs – Add the eggs one at a time, beating well after each addition.
• Add Lemon Zest and Flavorings – To the butter mixture add the lemon zest, vanilla extract and almond extract beat just enough to combine.
• Combine – Add the flour mixture alternately with the buttermilk, beating at low speed until mixed. Add a few drops of green food coloring adjusting the amount according to your preference.
• Transfer the Batter to the Prepared Pans – Divide the cake batter evenly between the prepared pans.
• Oven – Bake per the cook time in the recipe until a toothpick inserted into the center comes back clean. Cool the cake layers completely.
• Make the Frosting – Make Cream Cheese Frosting adding lemon zest.
• Ice the Cake – Frost the layers, sides and top of the cake with the cream cheese frosting and sprinkle with pistachios.
• Garnish – Decorate the top as desired with lemon curls and lemon slices, then sprinkle with chopped pistachios.

Tips for Making Pistachio Cake

• Kitchen Equipment You’ll Need: Three 8-inch cake pans, stand mixer or hand mixer, large mixing bowl, medium bowl, whisk, measuring cups and spoons, food processor, offset icing spatula, citrus zester and cake stand.
• Line the Cake Stand with Parchment Paper: When frosting this cake, cut strips of parchment paper or wax paper and line the cake stand. This prevents the frosting from getting all over the cake pedastal and keeps it clean for serving. Carefully pull the strips out from under the cake as soon as you’re finished assembling.
• When to Serve: You can enjoy Pistachio Cake for St Patrick’s Day, Easter, Mother’s Day, Father’s Day, Thanksgiving, Christmas, potlucks and entertaining friends and family.

Recipe Variations

• Nonstick Spray: You can butter and lightly flour the cake pans or use baking spray, instead of spraying with cooking spray.
• Almond Extract: You can replace the almond extract with additional vanilla extract or lemon extract.
• Green Color: You can add as much, or as little, green food coloring depending on how green you’d like the batter to look. You can use liquid food coloring or food gel. You can also omit the food coloring, if you aren’t a fan.
• Frosting: You could use a whipped topping such as Cool Whip to frost the cake in place of the cream cheese frosting. When doing so, frost the cake the day you plan on serving it and keep it chilled.
• Alternate Filling: If you’d like to add even more pistachio flavor, you may opt to use prepared instant pistachio pudding mix prepared per the package instructions. To make it extra rich, use heavy cream for a pistachio cream filling sandwiched between the cake layers. When doing so, skip the additional chopped nuts between the layers.
• Buttermilk: You can replace the buttermilk with whole milk, sour cream or Greek yogurt.

Storage and Leftovers

• Storage: Store this in an airtight container or covered with plastic wrap chilled in the refrigerator for up to 5 days.
• Freezing: Store Pistachio Cake frozen wrapped in plastic wrap and heavy duty foil for up to 3 months. Thaw in the fridge overnight prior to serving.

More Cake Recipes to Make

• You’ll love my recipe for Easy Strawberry Cake during berry season.
• This Coconut Cream Cake is a fan favorite!
• A Southern classic Red Velvet Layer Cake with toasted pecans and cream cheese frosting.
• German Chocolate Cake frosted with a homemade Coconut Pecan Icing.
• The fudgy frosting on this Texas Sheet Cake is to die for!
• Banana Pudding Cake is one more way to enjoy banana pudding for dessert.
• Pig Pickin’ Cake is filled with mandarin orange flavor.
• Rhubarb Cake from The Recipe Rebel.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 8-inch Cake Pans

Print

Pistachio Cake

Course Dessert

Cuisine American, Southern

Keyword best-pistachio-cake, pistachio-cake-recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Chill Time 4 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 16 servings

Calories 759kcal

Ingredients

• 3 cups all purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups granulated sugar divided use
• 2 cups shelled dry roasted salted pistachios divided use
• 1 cup unsalted butter softened
• 4 large eggs
• 2 Tbsp lemon zest plus lemon curls or slices for garnishing
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1 cup buttermilk
• few drops green food coloring
• 1 batch Cream Cheese Frosting add 1-2 Tbsp fresh lemon zest
• fresh mint, lemon curls and lemon slices for garnishing

Instructions

• Heat oven to 350°F. Spray three 8-inch cake pans with baking spray or butter and flour.
• In a medium bowl, use a whisk to combine flour, baking powder, baking soda and salt; set aside.
• Place 1/2 cup sugar and 1 cup pistachios into the bowl of a food processor fitted with metal blade; process until finely ground. Remove from the food processor and roughly chop the remaining 1/2 cup for garnishing the top.
• Combine ground pistachio mixture, remaining 1 1/2 cups sugar and 1 cup butter in a large bowl, Beat with an electric mixer at medium speed, stopping to scrape the bowl occasionally, continuing until creamy..
• Add the eggs one at a time, beating well after each addition. To the butter mixture add the lemon zest, vanilla extract and almond extract; mix well.
• Lower the speed of the mixer and add the sifted dry ingredients alternately with the buttermilk, beating at low speed after each addition, just until mixed. Add 1-2 drops of green food coloring adjusting the amount to your taste, beating on low just until incorporated.
• Divide the cake batter evenly between the prepared pans. Place into the oven and bake for 23-25 minutes or until a toothpick inserted into the center comes back clean.
• Let cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
• Make Cream Cheese Frosting adding lemon zest.
• Center one cake layer on a cake stand. Frost with cream cheese frosting and sprinkle with 1/4 cup chopped pistachios. Repeat with all three layers. (You should end with 1/2 cup chopped pistachios for the top.)
• Frost the top and sides of the cake. Decorate the top as desired with lemon curls and lemon slices, then sprinkle with chopped pistachios.
• Chill until serving.
• Pro Tip Line the Cake Stand with Parchment Paper: When frosting this cake, cut strips of parchment paper or wax paper and line the edges of the cake stand. This prevents the frosting from getting all over the cake pedastal and keeps it clean for serving. Carefully pull the strips out from under the cake as soon as you're finished assembling and frosting.

Notes

• Nonstick Spray: You can butter and lightly flour the cake pans or use baking spray, instead of spraying with cooking spray.
• Almond Extract: You can replace the almond extract with additional vanilla extract or lemon extract.
• Green Color: You can add as much, or as little, green food coloring depending on how green you’d like the batter to look. You can use liquid food coloring or food gel. You can also omit the food coloring, if you aren’t a fan.
• Frosting: You could use a whipped topping such as Cool Whip, to frost the cake in place of the cream cheese frosting. When doing so, frost the cake the day you plan on serving it and keep it chilled.
• Alternate Filling: Alternate Filling: If you’d like to add even more pistachio flavor, you may opt to use prepared instant pistachio pudding mix prepared per the package instructions. To make it extra rich, use heavy cream for a pistachio cream filling sandwiched between the cake layers. When doing so, skip the chopped nuts.
• Buttermilk: You can replace the buttermilk with whole milk, sour cream or Greek yogurt.

Nutrition

Serving: 1serving | Calories: 759kcal | Carbohydrates: 134g | Protein: 8g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 421mg | Potassium: 322mg | Fiber: 2g | Sugar: 108g | Vitamin A: 511IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 2mg

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