Pistachio Cake: Easy, Moist, and Elegant Recipe 🍰

Introduction

Delicate, nutty, and beautifully green, Pistachio Cake is the perfect balance between sophistication and comfort. Popular throughout the Middle East—especially in countries like Iran, known for premium pistachios—this cake highlights the naturally sweet, buttery flavor of real pistachios.

Whether for birthdays, holidays, or a refined dessert table, this cake is soft, moist, and surprisingly easy to make.

Ingredients

For the Cake

1 cup shelled unsalted pistachios (finely ground)
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
¾ cup sugar
3 large eggs
1 tsp vanilla extract
½ tsp almond extract (optional, enhances nuttiness)
¾ cup milk (room temperature)

Optional Pistachio Cream Cheese Frosting

8 oz cream cheese, softened
¼ cup butter, softened
2–3 cups powdered sugar
1–2 tbsp milk
¼ cup finely ground pistachios

Timing

Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: ~50 minutes

Step-by-Step Instructions

Step 1: Prepare the Pistachios

Pulse pistachios in a food processor until finely ground (but not paste).

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

Flour
Baking powder
Salt
Ground pistachios

Step 3: Cream Butter & Sugar

Beat butter and sugar until light and fluffy (2–3 minutes).

Add eggs one at a time, mixing well after each addition.

Stir in vanilla and almond extract.

Step 4: Combine & Bake

Alternate adding dry ingredients and milk to the butter mixture.

Mix until just combined.

Pour into a greased 8-inch cake pan.

Bake at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean.

Cool completely before frosting.

Frosting (Optional)

Beat cream cheese and butter until smooth.

Gradually add powdered sugar, milk, and ground pistachios.

Spread over cooled cake and garnish with crushed pistachios.

Nutritional Information (Approximate per slice, without frosting)

Calories: ~320
Carbohydrates: 35g
Fat: 18g
Protein: 6g

Pistachios add healthy fats and plant-based protein.

Why This Cake Works

✔ Ground pistachios keep it moist
✔ Balanced sweetness
✔ Soft crumb texture
✔ Elegant natural color

Flavor Variations

Add orange zest for brightness
Layer with raspberry jam
Drizzle with honey syrup
Add white chocolate chips
Make cupcakes instead (18–20 minutes bake time)

Common Mistakes to Avoid

Over-processing pistachios into butter
Overmixing the batter
Using cold milk or eggs
Overbaking (dries the cake)

Storage Tips

Room temperature: 2 days (covered)
Refrigerated: 4–5 days
Freezes well (wrap tightly)