Made from scratch with real pistachio and almond flavors, this rustic-chic layered pistachio cake is full of flavor, and enhanced with silky cream cheese frosting. Garnish with fresh berries, pistachios, and flowers for a truly remarkable dessert that’s perfect for spring.
The pink flowers pictured on the finished cake are called kalanchoe.
As nut flavors go, pistachio is one of the most subtle. In fact, did you know that pistachio ice cream gets most of its flavor from almond extract? The almond extract works to enhance the pistachio flavor, and I’m using this concept in today’s cake. I’m often asked how to change my pistachio cupcakes into a layer cake, so this is the perfect opportunity to show off those delicately nutty flavors again.
Tell Me About This Pistachio Cake
- Texture: The combination of real pistachios + almond extract results in a soft, buttery pistachio cake. Cake flour and egg whites keep the texture light and delicate.
- Flavor: This pistachio cake is made without any artificial flavors. The natural flavors of pistachio, almond, butter, and vanilla really shine through in each bite.
- Ease: This pistachio cake with cream cheese frosting is “nearly naked,” so no expert-level cake decorating skills are required. It looks gorgeous garnished simply with fresh berries, crushed pistachios, and some flowers, if you’re feeling extra springy.
One reader, Kathy, says: “Absolutely divine!!! Made this for my daughter’s bday and everyone loved it. The ground pistachios gave it a perfect light green tint. The texture was great-light cake with some bite from the pistachios. Not too sweet, either, which I prefer. This is a GREAT RECIPE.”
The full recipe is below, but first I’m going to share some of the main things I’ve learned while testing this recipe.
How to Get Real Pistachio Flavor Into Cake
We’ll grind shelled pistachios and then mix the pistachio crumbs into the cake batter for the best quality, real pistachio flavor. I know what you’re thinking: chunks of hard nuts in a cake? Don’t worry! The pistachios are ground into a soft and creamy crumb, which adds pure pistachio flavor without a chunky texture. I recommend using a food processor for this step. Just be careful not to overdo it and make pistachio butter!
The cake batter may resemble spicy brown mustard, but it smells fantastic. The ground pistachios tint the cake a light spring green. I also add a drop of green food coloring to deepen the color, but that’s completely optional.
Key Ingredients You Need & Why
I used my favorite white cake recipe as a starting point for this cake.
- Pistachios: Instead of using artificial pistachio flavor, grind shelled pistachios to add to the cake batter. I usually use unsalted raw pistachios for this cake recipe, but you can use raw or roasted pistachios, salted or unsalted, whichever you prefer. I recommend buying them already shelled, to save time.
- Almond + vanilla extract: Use pure vanilla and almond extracts for truly outstanding flavor. Almond extract enhances the pistachio flavor, so don’t leave it out.
- Cake flour: Cake flour is almost 30 times finer than all-purpose flour and provides the structure for this pistachio cake. We use slightly less cake flour in this recipe than in a white cake because of the pistachio crumbs, but the result is equally delicate and delicious.
- Egg whites: Using only egg whites ensures a light crumb that isn’t weighed down by the fat in egg yolks. Lighter confections such as marshmallows and angel food cake require only egg whites. Same rule applies here.
What Frosting Goes Well With Pistachio Cake?
I like pairing this sweet and nutty cake with smooth and tangy cream cheese frosting (scaled up to cover the cake!). But there’s no shortage of delicious options that would complement this cake! You could easily replace the cream cheese frosting with:
- Vanilla Buttercream
- Salted Caramel Frosting
- Strawberry Buttercream
- Lemon Buttercream
- Chocolate Buttercream
You could also use this pistachio cake recipe as the base for my fresh berry cream cake!
Decorating Inspiration
To frost and decorate this pistachio cake, I use a good amount of frosting inside and on top of the cake, and minimal frosting around the sides. This frosting style is called a naked cake, which exposes the gorgeous cake layers and reveals the deliciousness to come!
- For smooth sides, use a bench scraper (you can follow this vanilla naked cake video for a little guidance). I also recommend a cake turntable to make cake decorating even easier. Or simply just swipe the frosting on—this pistachio cake is so delicious no one will care what it looks like! I have a detailed post on how to assemble and decorate a layer cake, which would also be a helpful guide!
More Baking Recipes You Will Love!
- Pistachio Shortbread
- White Cake
- Pistachio Cupcakes
- Lemon Pistachio Loaf
- Lemon Blueberry Cake
- Coconut Cake
Pistachio Cake
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Total Time: 5 hours
- Yield: 12 servings
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Make this pistachio cake with real pistachio and almond extract flavors. This “naked cake” is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.
Ingredients
Cake
- 2 cups (260g) unsalted pistachios (out of shells)
- 2 and 1/3 cups (275g) cake flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 3/4 cups (350g) granulated sugar
- 5 large egg whites, at room temperature
- 1/2 cup (120g) sour cream, at room temperature*
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 1 cup (240ml) whole milk, at room temperature*
- optional: 1 tiny drop green food coloring*
Cream Cheese Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
- optional: garnishes such as berries and leftover pistachios
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual.
- Pour 1 and 1/2 cups (180g) of pistachio crumbs in a large bowl. (Reserve the remaining pistachio crumbs for garnish.) Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients, then start the mixer on low speed. With the mixer running, slowly pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Divide batter evenly among the prepared cake pans. Bake for 21–23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining pistachios. Refrigerate cake for at least 30 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make-Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Food Processor | 8-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Cake Turntable | Straight Icing Spatula | Bench Scraper | Marble Cake Stand or Serving Platter | Cake Carrier (for storage)
- Pistachios: I usually use unsalted raw pistachios. However, the cake is still sweet even if you use salted pistachios. Salted actually adds extra flavor! You can use roasted or raw (not roasted), whichever you prefer.
- Full-Fat Ingredients: Whole milk and full-fat sour cream are strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cake may not be as light. Same goes with a lower-fat milk.
- Food Coloring: While the pistachio crumbs tint the batter light green, I added 1 *very teeny* drop of green gel food coloring to help brighten the green color. This is completely optional!
- Room-Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. For more information, read my post about the importance of roo-temperature ingredients.
- 9-Inch Pans: You can divide this batter between two 9-inch cake pans. The bake time is closer to 30 minutes, same oven temperature. Use a toothpick to test for doneness.
- 9×13-inch Pan: This batter fits nicely in a 9×13-inch pan. The bake time is closer to 38 minutes, same oven temperature. Use a toothpick to test for doneness.
- Bundt Pan: This cake batter will fit in a 10- to 12-cup Bundt pan, but I’m unsure of the exact bake time. Use a toothpick to test for doneness.
- Here are my pistachio cupcakes.
Reader Comments and Reviews
hi, I am wanting to make this for a wedding because it’s a cake flavor that was requested by the bride. I was wondering If the pistachios you are using our raw shelled, unsalted, or are they roasted unsalted shelled
Hi Courtney, we typically use unsalted raw pistachios (out of the shell). You can use roasted or unroasted, whichever you prefer. Hope the cake it a hit!
Hey Sally , my cake in the owen more than 25 min and still runny in the middle. And now I just realise, the butter and sugar goes to cream cheese or the cake batter? I maybe just destroy the cake but I added the butter in as ingredient list
The butter and sugar do go into the cake batter. If your toothpick isn’t coming out clean, it may just need a few more minutes in the oven.
Can this e
Recipe be made as a 9 x 13 cake? If so what is the recommended bake time. Thanks.
Hi Susanne, You can bake this cake as a single layer in a 9×13 pan. Simply pour the batter into a greased and lightly floured 9×13 pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Same temperature.
This is a favorite, but it takes way longer to cook than instructed in the recipe. No other recipe is so off on cook time.
Hi Cheryl, are you using smaller pans by chance? The layers aren’t super thick and I find about 23 minutes is about right. How long did yours take?
Another winner!! This cake is a wonderful change for us. I cook/bake for my mother who is 91. She loves all your recipes and is able to entertain her friends with small dinners that end with these desserts. It makes us both happy.
Love this cake and have made it before. But I am making it again for someone who is allergic to Vanilla. Is there any substitute I can use or just leave it out?
Hi Mohsina, you can leave out the vanilla extract, but you’ll lose a bit of flavor.
This recipe might be just what I’m looking for but I’m wondering if it is too light to hold a smaller (15cm) layer cake on top. Would keeping the egg yolks in give it more strength and stability without impacting taste too much or should I find a different recipe?
Hi Samantha, With proper support from cake dowels (like we do for homemade wedding cake), this should work well as a small tiered cake. No need to make any changes to the recipe. Enjoy!
How much cupcakes can I get from this batter?
Hi Shelly, you can use this recipe for about two dozen cupcakes, baking for about 19-22 minutes at the same oven temperature. Or, for a smaller yield, use our pistachio cupcakes recipe instead — same great taste and texture!
I love all of your recipes and your instructions are great. Usually you leave instructions for different pan sizes for baking. This one doesn’t have that. I only have 2 nine inch baking pans, would it work with only 2 and if so how long to bake? Thanks for any suggestion for this!
Hi Debby, This batter should work just fine as a two layer cake, in 9 inch pans. Bake for around 25 minutes and, as always, use a toothpick to test for doneness – enjoy!
Hi there, wondering if the almond extract will put a cherry favor through the cake? Thanks!
Hi Dom, it doesn’t add cherry flavor, but compliments the pistachio flavor very nicely.
Hi!! I’m planning on making this for my friends birthday on Saturday! I was wanting to make it a little bit ahead of time. Do you prefer baking the cake the day before? Or would make it 2 days before work as well? Thanks!! 🙂
Hi Haleigh, we prefer making it a day ahead of time, but you could stretch it to 2 days. Make sure that the cake is well covered so that it stays fresh.
I made this recipe for my best friends husband who is a very special guy. He loves pistachios so I thought what a great birthday cake. It was so good of course I have to taste everything. Even the batter tasted incredible. It is surprisingly an easy cake to make. I made it in a Bundt cake pan. It took about 50 minutes to make. I did fold in a half pint of raspberries (another of his favorites and they added a little kick to the cake. I would definitely make it again. Love Sally’s recipes!
My husband loves pistachio macarons and ice cream so much. I used your wonderful recipe yesterday as part of a pistachio-themed birthday dinner. Wow, what a showstopper this cake is! It did take me all afternoon, with 3 kids on summer hols running around throwing flour all over the kitchen, but it was totally worth it. I’m your latest fan now! Thank you 😀
Wondering if I could somehow use the pistachio spread I just brought home from Greece in this recipe? Thoughts?
Hi Melissa, we haven’t tested this recipe with pistachio paste/spread. You can try adding about 1/2 cup to the batter and leaving out the ground/chopped pistachios. Let us know if you try it!
I really want to make this but cake flour isn’t available in England. What would I substitute with? Thanks
Hi Bronwen, you can try this homemade cake flour substitute, which is essentially sifting together plain flour with some cornflour. Hope this helps!
Thank you! Will be trying it Friday
I have made this cake I think 3 times?! It’s my favourite. I used the vanilla butter cream from your website too and flavoured it with almond extract!!!
I want to make it again for my daughter’s birthday at the weekend BUT … one of her friends is allergic to pistachios!
Do you think it would work ok with almonds instead..?
Hi Anais, we’re so glad this cake is a favorite! Ground almonds will be very similar to the finely ground pistachios we use in this recipe, so should be a fine substitute (though we haven’t tested it so can’t say for sure). Use the same amount. The flavor will go wonderfully with the almond extract. Would love to hear how it goes!
Excited to try! I only have 1 cake pan , do you think the batter will be okay if I bake one by one?
Hi Kay, Yes, that’s fine! Leave the remaining batter covered at room temperature while the first layers bake. Enjoy!
I’ve never written a review on a recipe but I have for this one. Ever since I’ve baked it once no one wants me to bake anything else, it’s become one of my usuals I’ve baked this like 5 times already it’s sooo good the texture is just perfect, cake is nice and moist, Pistachios are just the right amount! I’ve been using salted Pistachios and I like it even more than unsalted. I also add rasberries as decoration on top, but this time I’m trying to incorporate it in the batter. Hopefully I don’t ruin it.
Best cake I’ve ever had!! It looked beautiful too.
Hi, I have a couple of questions. Personally, I tend to have some trouble with figuring out when I have mixed enough and some food writers mention that times are estimates and home cooks should really be looking for the visual cues. Sally mentions that she used her white cake recipe as a starting point. Would Sally’s video on her white cake work as a guide to visual cues for steps with this recipe?
Also, do y’all have any pointers on adding Pistachio flavoring, for those of us who want a robust rather than subtle pistachio flavor?
Hi Nadia, the video from our white cake would be a great visual. You can use pistachio extract if you can find it! We haven’t tested it but you can try simply replacing one teaspoon of the vanilla with it, so you are using one tsp of each. Let us know if you give it a try.
I’ve tried this recipe a couple of times and loved it! Would the recipe work to make a hazelnut cake by substituting the pistachios for hazelnuts?
Hi Melissa, we haven’t tested it, but another reader did report making this cake with hazelnuts and said it worked beautifully. If you try it, please let us know how it tastes!
Hello, is there anyway you can help me cut this recipe in half ? I’ve made this many times and it always comes out perfect, however I plan to make this for Father’s Day but I want a smaller version.
Hi Sarabeth! Do you have 6 inch cake pans? Our pistachio cupcakes batter fits perfectly in three 6 inch cake pans – more on baking 6 inch cakes here. Otherwise, here is everything you need to know about converting recipes to different Cake Pan Sizes.
Omg Sally!! This recipe is just soo perfect!! Thank you soo much ❤️
This cake is AMAZING! The only ingredient I left out was the food coloring. The Bundt pan for 35 minutes did the job and I’m making it again 4th of July weekend for a picnic. TY for this recipe!!
Trying your pistachio cake for the first time today. I am Texas girl but trying to back this in Colorado Springs, CO. Any special instructions for cooking at this elevation? In need of your advice.
Hi Liz, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I made this and it was amazing!!! A friend is gluten intolerant, can you do a cup-for-cup replacement with gluten free flour and added xanthum gum?
Hi Lauren, we’re so glad you enjoyed this cake! We haven’t tested it with gluten free flour, so we’re unsure of the exact results. Let us know if you give anything a try.
I’m not much of a cake eater or baker, but we did a pistachio-themed bake-off at work, and I thought I would give it a try. It came out perfect; everyone loved it. My only regret was that I didn’t have cake pans so I made it in a 11X7-inch pan. It came out pretty thick, and I would have enjoyed it more as a layer cake with the intended frosting-to-cake ratio.
Unfortunately my daughter is allergic to almond. Is there a good substitute for almond extract or should I omit it? Thanks!
Hi Catherine, you can use vanilla extract instead, but you will lose a little of the pistachio flavor. Almond extract really serves to enhance the mild flavor of pistachios–it’s used in pistachio ice cream as well! That said, you can certainly omit it and add a little extra vanilla instead. Hope it turns out great!
This is my favorite recipe and I have made it a bunch of times. So when I baked it today it was a total disaster. I think my oven temp was not right as the cake fell through and was like goo. I need to bake a nut cake for tomorrow but can not find any pistachio nuts. Can i substitute with almonds as its the only nut i can find.
Hi Anzelle, I am so sorry to hear about your cake disaster! An oven thermometer can help if you are concerned about your oven temp not being right. We haven’t tried making this cake with almonds, so aren’t sure how it would turn out. If you try it, please report back! And while it’s very different, we do have this recipe for raspberry almond crumb cake you might like.
Could I add cardamom spice to thus? If so, how much do you recommend?
Hi Rebekah! It’s hard to say without testing it ourselves, but we would try 1/2 tsp to start.