Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe

Introduction

This pistachio cake is a delightful treat combining nutty flavors with a light, moist crumb. Topped with a creamy, whipped cream cheese frosting and sprinkled with chopped pistachios, it’s perfect for any occasion.

Ingredients

• 125g (4.4oz) unsalted pistachio kernels (just shy 1 cup)
• 1 cup plain flour (all-purpose flour)
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda (bi-carb soda)
• 1/4 tsp cooking salt or kosher salt
• 3/4 cup plain full-fat yogurt (room temperature)
• 60g (4 tbsp) unsalted butter (melted and slightly cooled)
• 1/4 cup plain oil (canola, vegetable, cottonseed, etc.)
• 3/4 cup caster sugar (superfine sugar)
• 1/2 tsp vanilla extract
• 1 large egg (50-55g/2oz, room temperature)
• 4 drops green food colouring (optional)
• 100g (3.5oz) cream cheese (room temperature, block best)
• 3/4 cup thickened cream (heavy or whipping cream)
• 3 tbsp caster sugar (superfine sugar)
• 1/2 tsp vanilla extract
• 2 tsp lemon juice (optional)
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and line a 20 cm (8 inch) round cake pan with baking paper.
2. Step 2: Toast the pistachios by spreading them on a tray and baking for 12 minutes, shaking once halfway. They should smell nutty and be crisp. Let them cool fully on the tray (~15 minutes).
3. Step 3: Blitz 3/4 cup of the pistachios into a fine powder using short pulses in a blender or spice grinder, leaving some small bits for texture.
4. Step 4: In a large bowl, combine the pistachio powder with the flour by whisking briefly. Rub any clumps with your fingers to break them down.
5. Step 5: Add the baking powder, baking soda, and salt to the dry mixture and whisk to combine.
6. Step 6: In a separate bowl, whisk together the yogurt, melted butter, oil, sugar, vanilla, egg, and green food colouring (if using) until smooth.
7. Step 7: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until the flour is mostly incorporated and the batter is mostly lump-free.
8. Step 8: Scrape the batter into the prepared cake pan and spread it out evenly. No need for a perfect finish; it will smooth as it bakes.
9. Step 9: Bake for 40 minutes, turning the pan at 30 minutes to ensure even browning. The cake is done when a skewer inserted comes out clean.
10. Step 10: Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely, about 1 hour.
11. Step 11: Chop the reserved pistachios roughly for decoration.
12. Step 12: Prepare the cream cheese whip by beating the cream cheese on medium-high for 2 minutes until light and creamy.
13. Step 13: Add the cream, sugar, vanilla, lemon juice (if using), and salt. Beat on medium-high until softly whipped and spreadable, about 1 minute.
14. Step 14: Spread the cream cheese whip evenly over the cooled cake and sprinkle with the chopped pistachios. Slice and enjoy!

Tips & Variations

• Use block cream cheese for better texture in the whip; avoid tub cream where possible.
• To enhance the pistachio flavor, lightly toast the reserved nuts before chopping for decoration.
• Green food colouring is optional but adds a lovely pastel hue to the cake.
• You can swap the all-purpose flour for a gluten-free blend if needed.

Storage

Store the pistachio cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor. Leftover cake can be frozen without the cream topping for up to 1 month; thaw overnight in the fridge before adding fresh cream cheese whip.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted pistachios?

It’s best to use unsalted pistachios to control the salt level in the cake. If using salted nuts, reduce or omit added salt in the recipe.

What can I substitute for the yogurt?

Full-fat plain yogurt provides moisture and tang. You can substitute with sour cream or buttermilk in equal amounts for a similar texture and flavor.

Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe

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★★★★★

4.5 from 120 reviews

• Author: Isabella
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This delightful Pistachio Cake blends the nutty flavor of toasted pistachios with a moist, tender crumb. Enhanced with a creamy, lightly sweetened cream cheese whip topping and sprinkled with chopped pistachios, this cake is perfect for special occasions or an indulgent treat. The subtle vanilla and hint of lemon juice in the frosting add a fresh touch that complements the rich cake beautifully.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 125g/4.4oz pistachio kernels, unsalted (about just shy 1 cup)
• 1 cup plain flour (all-purpose flour)
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda (bi-carb soda)
• 1/4 tsp cooking salt (kosher salt)

Wet Ingredients

• 3/4 cup plain full-fat yogurt, at room temperature
• 60g/4 tbsp unsalted butter, melted and slightly cooled
• 1/4 cup plain oil (canola, vegetable, cottonseed, etc.)
• 3/4 cup caster sugar (superfine sugar)
• 1/2 tsp vanilla extract
• 1 large egg (50-55g/2oz), at room temperature
• 4 drops green food colouring (optional)

Cream Cheese Whip

• 100g/3.5oz cream cheese, at room temperature (block preferred)
• 3/4 cup thickened cream (heavy cream or whipping cream)
• 3 tbsp caster sugar (superfine sugar)
• 1/2 tsp vanilla extract
• 2 tsp lemon juice (optional)
• Pinch of salt

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease and line a 20 cm / 8″ round cake pan with baking paper (parchment paper) to prevent sticking.
2. Toast Pistachios: Spread the pistachio kernels evenly on a baking tray and bake for 12 minutes, shaking once halfway through. The pistachios should smell nutty and be crisp. Allow cooling completely on the tray, about 15 minutes.
3. Make Pistachio Powder: Measure 3/4 cup of the toasted pistachios and pulse in a NutriBullet or small food processor using short bursts, taking care not to turn them into a paste. You want a fine powder with a few larger bits for texture.
4. Combine Dry Ingredients: Place the pistachio powder and flour in a large bowl and whisk briefly to combine. Use your fingers to break up any clumps of pistachio powder. Add baking powder, baking soda, and salt, then whisk again to mix evenly.
5. Mix Wet Ingredients: In a separate bowl, whisk together the yogurt, melted butter, oil, caster sugar, vanilla extract, and the egg until smooth and combined.
6. Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, fold gently until the flour is almost fully mixed in.
7. Add Colouring & Final Mix: Add the food colouring if using, then gently finish mixing until the batter is mostly lump-free (small lumps are fine and will dissolve when baked).
8. Fill Pan and Bake: Scrape the batter into the prepared cake pan and spread evenly. Bake for 40 minutes, turning the pan at the 30-minute mark for even browning. The cake is done when a skewer inserted into the center comes out clean.
9. Cool Cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a cooling rack and cool completely, roughly 1 hour.
10. Prepare Topping: Roughly chop the reserved pistachios, keeping a mix of finely chopped and larger pieces for garnish.
11. Make Cream Cheese Whip: Beat the cream cheese on medium-high speed for about 2 minutes until very light and creamy. Scrape sides as needed to avoid lumps.
12. Whip Cream Mixture: Add thickened cream, caster sugar, vanilla extract, lemon juice, and a pinch of salt to the cream cheese. Beat on medium-high until the cream is softly whipped and spreadable, approximately 1 minute.
13. Assemble Cake: Spread the cream cheese whip evenly over the cooled cake, then sprinkle generously with the chopped pistachios.
14. Serve: Slice and enjoy this moist, nutty pistachio cake with its luscious topping.

Notes

• Note 1: Use unsalted pistachios to better control salt levels in the cake.
• Note 2: Baking soda helps with leavening and tenderness.
• Note 3: Full-fat yogurt adds moisture and richness.
• Note 4: Green food colouring is optional and purely for visual appeal.
• Note 5: Thickened cream can be heavy cream or whipping cream depending on availability.
• Note 6: Be cautious during pistachio powder blitzing to avoid turning into paste; short pulses work best.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: Pistachio Cake, Nutty Cake, Cream Cheese Frosting, Moist Cake, Baked Dessert, Pistachio Dessert