Introduction

This Moist Pistachio Cake is a delightful dessert that combines the rich flavor of pistachios with a tender, fluffy crumb. Topped with a creamy pistachio cream cheese frosting, it’s perfect for celebrations or any time you want a special treat.

A close-up of a two-layer slice of cake on a white plate, showing light greenish-yellow sponge cake with small darker flecks throughout. Each cake layer is separated by a thick layer of pale green cream that also covers the sides of the slice, with tiny green specks visible in the frosting. The texture of the cake appears moist and slightly crumbly, while the frosting looks smooth and creamy. The background features a white marbled surface, adding a soft contrast to the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups pistachios (raw, unsalted)
2⅓ cups all-purpose flour
¼ cup cornstarch
½ tsp baking soda
1 tsp baking powder
½ tsp salt (omit if using salted butter)
½ cup unsalted butter (room temperature)
½ cup unflavored vegetable oil (e.g., canola)
1⅔ cups white granulated sugar
3 large eggs (room temperature)
1 tbsp vanilla extract
½ tsp almond extract
1 tsp white vinegar
1½ cups buttermilk (room temperature)
Few drops green food coloring (optional)
1½ cups unsalted butter (room temperature, for frosting)
3 cups powdered sugar
1½ tsp vanilla extract (for frosting)
½ tsp almond extract (for frosting)
½ cup whipping or heavy cream (room temperature)
½ cup cream cheese (cold, firm, not spreadable)
½ cup pistachios (unsalted, processed into fine crumbs)
Few drops green food coloring (optional, for frosting)

Instructions

Step 1: Preheat your oven to 180°C (350°F) and grease or line two 8-inch cake pans.
Step 2: Process the raw pistachios in a food processor until they become fine crumbs. Set aside.
Step 3: Sift together the flour, cornstarch, baking soda, baking powder, and salt in a bowl, then whisk to combine. Set aside.
Step 4: In another large bowl, cream the butter, vegetable oil, and sugar using a mixer for about 2 minutes until light and creamy.
Step 5: Add the eggs one at a time, mixing well between each addition.
Step 6: Stir in the vanilla extract, almond extract, white vinegar, and half of the buttermilk. Mix until combined.
Step 7: Gently fold in half of the dry ingredients, then the remaining buttermilk, followed by the rest of the dry ingredients. Be careful not to overmix.
Step 8: Fold in the crushed pistachios and a few drops of green food coloring if using, just until combined.
Step 9: Divide the batter evenly between the prepared pans and bake for 40-45 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Step 10: Let the cakes cool in the pans for 15-20 minutes, then turn out onto a wire rack to cool completely before frosting.
Step 11: To prepare the frosting, beat the butter, powdered sugar, vanilla, almond extract, and cream on low speed until combined, then increase to medium-high speed and beat for 10 minutes, scraping the bowl halfway through.
Step 12: Add the cream cheese and crushed pistachios, mixing gently until well combined. Add green food coloring if desired and mix until smooth.
Step 13: Frost the cooled cake layers as desired and enjoy your moist pistachio cake!

Tips & Variations

Using gram measurements especially for flour ensures more accurate results due to the cake’s delicate balance of fat and liquid.
If you don’t have buttermilk, substitute with 1½ cups milk mixed with 1½ tbsp white vinegar or lemon juice, let sit 5 minutes.
For a more intense pistachio flavor, toast the pistachios lightly before processing.
Use gel food coloring sparingly for a pastel green tone to keep the batter light and delicate.
To decorate, sprinkle some crushed pistachios on top of the frosting for texture and color contrast.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow chilled cake to come to room temperature before serving for the best flavor and texture. The frosting makes the cake rich, so slice small portions. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A round cake with three visible layers is covered in a light green frosting that has tiny dark green specks throughout. The frosting is smooth on the sides and top, with a thick border of teardrop-shaped dollops being piped around the top edge using a piping bag held by a woman's hand. The cake sits on a clear glass cake stand set on a white marbled surface. The background is a soft, blurred indoor setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for all-purpose flour for a lighter texture. Note that you may need to adjust the quantities slightly since cake flour is less dense.

What if I don’t have a food processor to crush pistachios?

You can finely chop the pistachios by hand using a sharp knife or place them in a sealed plastic bag and crush them with a rolling pin until they reach a fine crumb consistency.