Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Moist Pistachio Cake Recipe

★★★★★

4.7 from 792 reviews
  • Author: Isabella
  • Total Time: 1 hour 10 minutes
  • Yield: Two 8-inch cake layers (serves 10-12) 1x
  • Diet: Vegetarian

Description

This Moist Pistachio Cake is a beautifully tender and flavorful dessert featuring finely ground pistachios throughout the cake batter and a luscious pistachio cream cheese frosting. The cake is subtly enhanced with vanilla and almond extracts, a hint of vinegar for tenderness, and optional green food coloring for a delightful pastel appearance. Perfectly baked in two layers, it offers a moist crumb and decadent nutty richness that’s ideal for special occasions or a refined everyday treat.

Ingredients

Scale

Cake Ingredients

  • 1¼ cups pistachios (raw, unsalted)
  • 2⅓ cups all-purpose flour (see note 1 if using cake 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 unflavoured vegetable oil (canola recommended)
  • 1⅔ cups white granulated sugar
  • 3 large eggs (room temperature)
  • 1 tbsp vanilla extract/essence
  • ½ tsp almond extract/essence
  • 1 tsp white vinegar
  • 1½ cups buttermilk (room temperature)
  • Few drops green food coloring (optional, gel or liquid)

Frosting Ingredients

  • 1½ cups unsalted butter (room temperature)
  • 3 cups powdered sugar (icing sugar/confectioners sugar)
  • 1½ tsp vanilla extract/essence
  • ½ tsp almond extract/essence
  • ½ cup whipping or heavy cream (room temperature)
  • ½ cup cream cheese (cold, firm, not spreadable)
  • ½ cup pistachios (unsalted, ground into fine crumbs)
  • Few drops green food coloring (optional, gel or liquid)

Instructions

  1. Preheat and prepare pans: Preheat your oven to 180°C (350°F). Grease and/or line two 8-inch cake tins with parchment paper or use a homemade cake release to prevent sticking.
  2. Process pistachios: Place the 1¼ cups of raw unsalted pistachios into a food processor and pulse until they become fine crumbs. Set aside.
  3. Sift dry ingredients: In a large bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Whisk these dry ingredients until well combined and set aside.
  4. Cream butter, oil, and sugar: In another bowl, combine the unsalted butter, vegetable oil, and white granulated sugar. Use an electric mixer (handheld or stand) and beat for about 2 minutes until the mixture is light and creamy.
  5. Add eggs: Incorporate the eggs one at a time into the creamed mixture, mixing well for 10-15 seconds between each addition to ensure full incorporation.
  6. Mix in extracts and buttermilk: Add the vanilla extract, almond extract, white vinegar, and half of the buttermilk to the batter. Mix well to combine.
  7. Fold in dry ingredients and remaining buttermilk: Using a spatula, gently fold half of the dry ingredients into the wet mixture until just combined. Then fold in the remaining buttermilk. Finally, fold in the rest of the dry ingredients gently until just combined. Avoid overmixing to keep the cake tender.
  8. Add pistachios and coloring: Gently fold in the crushed pistachios and a few drops of green food coloring to achieve a soft pastel green color, adding more coloring if necessary, but do not overmix.
  9. Divide and bake: Evenly distribute the batter between the two prepared 8-inch cake pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool cakes: Remove the cakes from the oven and let them cool in the tins for 15-20 minutes before turning them out onto a wire rack to cool completely prior to frosting.
  11. Prepare frosting: In a large bowl or stand mixer, combine the room temperature butter, powdered sugar, vanilla extract, almond extract, and heavy cream. Start mixing on low speed until combined (about 1 minute), then increase to medium-high speed and beat for 10 minutes, scraping down the sides halfway through, to achieve a light, fluffy texture.
  12. Add cream cheese and pistachios: Mix in the firm cold cream cheese and finely ground pistachios until fully incorporated. Avoid overmixing to maintain smoothness.
  13. Add coloring and finish frosting: Add a few drops of green food coloring if desired for a pastel tint to your frosting. Mix lightly to combine.
  14. Frost and decorate: Once the cakes are completely cooled, generously frost between the layers and over the top and sides with the pistachio cream cheese frosting. Decorate as desired.

Notes

  • Note 1: For a lighter texture, cake flour can be used instead of all-purpose flour, but be sure to weigh for accuracy.
  • Note 2: Both hand mixers and stand mixers work well for this recipe.
  • Note 3: Overmixing the batter can lead to a dense cake. Fold ingredients gently to maintain a tender crumb.
  • Note 4: If using a fan (convection) oven, reduce temperature to 160°C (320°F).
  • Note 5: Homemade buttermilk can be substituted by mixing 1½ tbsp lemon juice or vinegar with 1½ cups milk and allowing it to sit for 10 minutes.
  • Note 6: Processing pistachios to fine crumbs ensures they distribute evenly and add moisture and flavor to the cake.
  • Note 7: If your frosting isn’t fluffy and smooth, ensure ingredients are at the correct temperatures and beat sufficiently for aeration.
  • Prep Time: 25 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Keywords: pistachio cake, moist cake, pistachio cream cheese frosting, nutty cake, layered cake, green cake, cake with nuts

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://isabellavance.com/moist-pistachio-cake-recipe/