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 want to make this tomorrow, but I was wondering why I can’t use pistachio butter (100% pistachio). I still have a lot of pistachio butter left, no added ingredients, and I would really like to use that if possible. Thanks! (:
Hi Larissa, it would take some testing to add pistachio butter to this recipe, but we would love to hear what you try! Starting with just a few tablespoons would be a good place to start. You don’t want to add too much additional liquid to the cake—it’s already a pretty soft cake.
Hi Sally, I’m planning on making this cake tomorrow and I’m already excited to eat it! Do you think I could substitute whole eggs for the egg whites? Or do something like 2 whole eggs + one egg white? Thanks so much.
Hi Natasha! The cake won’t be as light with egg yolks included in the batter, which are fattier and heavier.
Can raw pistachios be used instead of toasted pistschios??
Hi Karen, 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!
I’ve now made this cake three separate times and people are raving! It is absolutely delicious and really lets the true taste of the pistachio shine through. Thank you for another wonderful recipe
Hi. I made this acke for my husband’s birthday. He is a big fan of pistachios. He said it is the best pista cake ever. I didnt have almond essence so used cardamom powder and saffron strands instead. Turned out super fabulous. served it with a scoop of pistachio ice cream. Shame can’t post a picture of this cake here..
Do you peel the pistachios? And if so, most efficient method?
Hi Allison, you take the shell off, yes, but you can leave the little thin layer around the nut.
I’ve made this cake as a 3-layer cake before, and it’s one of my favorite cakes I’ve ever made! I’m planning to make it again, and I was wondering if it would work in a 9×13” pan? If so, how long would it take? Thanks you!
Hi Alyssa! 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.
This cake tastes delicious but it sunk in a bit and is so soft it’s breaking! I couldn’t cook it any longer as it was getting too brown. Where did I go wrong?
Hi Jess, it sounds like the cake is under-baked. If you notice the top browning too quickly in the future, you can tent the cake pans with aluminum foil to allow them to bake further without browning more. And always use a toothpick to test for doneness!
Have you ever added vanilla pudding to this recipe?
How do I adjust for 3 6-inch pans?
Hi Nana, Our pistachio cupcakes batter fits perfectly in three 6-inch cake pans—use the baking instructions for 6-inch cakes here.
OMG I have made this cake before and did a raspberry compote in the middle and it was a huge hit! Everyone loved it so much there were no leftovers (I was kind of sad because I loved it so much I was hoping to have it again throughout the week). One of my friends has requested that I make this for her birthday this weekend and I want to make it an almond cake instead. I have read that someone else used the same recipe but used the same amount of almonds as they did pistachios instead, so I am going to do that. I was hoping to do a different fruit compote in the middle too. I was thinking maybe strawberry. Are there any fruits that you would recommend?
Hi Hailey! Sounds delicious, strawberry or a raspberry cake filling would be lovely with an almond cake 🙂
If one wanted to make a smaller cake to fit 8×8 or one round layer (3 layer cake too much for 2ppl) could this be divided by 3? Any advice appreciated! Would love to try it!
Hi Melissa, you can certainly try dividing this cake by three! It can be tricky to scale down cake recipes, though. Our pistachio cupcakes recipe makes a smaller amount of batter to work with – you could make your 8×8 cake and a few cupcakes with whatever batter is leftover.
Can you clarify note #3 regarding pistachios? It states, “You can use roasted or raw (not roasted), whichever you prefer.” So yes to roasted?
Hi Susan, Yes you can use roasted pistachios. Enjoy!
OMG, this looks so good! Definitely making this for Easter. Sally’s cake recipes are no fail for me.
This is the best cake I have ever made – and I have made many! The crumb is moist, not too sweet, and an absolute crowd-pleaser!
I made this as the recipe states, as well as with the cream cheese frosting, and it turned out so good. My husband is Sicilian and he said this was the best pistachio cake he’s ever had. The only thing I may change next time, is that I may toast the pistachios before blending, just to add a stronger pistachio flavor. Otherwise, it is very delicious as is.
Hi, I love this recipe. Can I use three 8 inch cake tins instead without altering the recipe?
Hi Alka, you can use the recipe as written for three 8 inch cakes, the bake time will be a little longer for thicker cakes.
Hi Sally,
This looks DELISH and I can’t wait to make it!! Do you think a Swiss meringue buttercream would work for frosting instead of cream cheese frosting? I was also wondering if a cherry fruit filling would work, but that might be getting a little too crazy! 🙂
Hi Sarah, a Swiss meringue buttercream could be used instead of the cream cheese frosting if that’s your preference. We haven’t tried using a fruit filling for this cake, but if you want to try it, you can follow the instructions for assembling with a filling in this post for raspberry cake filling. Let us know how it turns out!
Thanks! Will do
Hi Sally!
Can I use all-purpose flour?
Hi April, cake flour is key for this cake’s soft texture. If you don’t have any, you can use this DIY cake flour substitute.
I made this for eid for my family, deliciously pistachio flavored, delicate frosting notes and the crumb was pretty good. I had masks on my fingertips for days after from peeling a bag of pistachios by hand for this. Worth it honestly.
I love all your cake recipes. Made this a few times and it was always a hit among my friends. Thank you for sharing this recipe. So delicious.
Can this cake be frozen?
Hi Cora, absolutely. See Notes after the recipe for details.
If making this cake in a Bundt pan, same temp or decrease to 325? Thx.
Same oven temperature.
Hello! Is this cake good to cover with fondant or is it too delicate for that?
Hi Adriana! You can use fondant on this cake.
I only have two 9in cake pans. Can you make a 2-layer cake instead of a 3-layer cake?
Hi Amanda, 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!
One of the best cakes I’ve ever made and ever tasted. I used the buttercream frosting recipe and to the middle layer added blackberry puree. So light and delicious. Amazing.
I searched up these kalanchoe flowers and google immediately said they were poisonous to Humans and animals! Why do they still work in cakes if our stomachs can’t handle them? Can I still eat the cake if I put kalanchoe flowers on top. Otherwise, your cake is super cute; I am using it for my mom’s birthday since her love is pistachios! 😀
Hi Personal, I don’t recommend eating the flowers used as garnish. We had no problem eating this cake in the spots the flowers touched, but obviously you can just skip the florals! I don’t want to give any wrong advice so just skip them. 🙂
I’ve been on a mission to make my own birthday cakes for several years now. Today I’m sitting here eating this cake on my 22nd birthday and it knocks any other cake I’ve ever made out of the water. And I don’t even really like pistachios or almond flavor! I just love green! Sally, I think I owe you my firstborn child now. Thank you!!!
We’re so glad this cake was a hit, Kavita—and happy birthday!
Do these cake layers bake flat, or would you recommend using cake strips? Thanks!
Hi Julia, they come out slightly domed. We usually level them with a knife, but some bakers love cake strips. You can certainly use them if you would like.
Great texture and flavor, plus it really impressed my guests! Made a quickie filling of (drained/rinsed) amarena cherries, frozen dark cherries and lemon zest that I paired with the frosting. So good!
Hi Sally! Can I use liquid egg whites from the carton?
Sure can! Use the measurement equivalent that the carton instructs. (Usually it tells you how much to use per egg white.)