There is something undeniably elegant about the subtle, earthy flavor of pistachios when they are baked into a soft dessert. I wanted to capture that true nutty essence without relying on artificial extracts, so this recipe starts with real toasted nuts for the best texture.

This Pistachio Cake balances a tender, moist crumb with a light sweetness that lets the natural ingredients shine through. It is an incredibly simple bake that feels special enough for a celebration but easy enough for a casual afternoon treat.

What Makes This Pistachio Cake So Special

The combination of oil, butter, and yogurt creates a texture that stays soft and moist for days after baking. You get the rich flavor of butter with the lasting tenderness that only oil can provide in a cake batter.

Most recipes use almond meal or extracts, but roasting and grinding fresh pistachios delivers a depth of flavor that is unmatched. The result is a Pistachio Cake that tastes authentic and earthy rather than like sugar or imitation flavoring.

The frosting is a unique hybrid of whipped cream and cream cheese that is much lighter than a heavy buttercream. It offers just enough tang to cut through the richness of the nuts without overpowering the delicate cake.

If you enjoyed this nutty treat, you will definitely want to try my Heavenly Apple Fritter Cake for another cozy bake. For a different kind of rich indulgence, the Savory No-Bake Cheesecake Recipe is surprisingly delightful and perfect for gatherings.

Everything You Need for Perfect Pistachio Cake

Here is the shopping list to help you get prepared:

Unsalted Pistachio Kernels: You will need fresh shelled nuts for toasting and grinding.
Plain Yogurt: Use full-fat plain yogurt at room temperature to activate the baking soda and add moisture.
All-Purpose Flour: Provides the structure for the cake without weighing it down.
Unsalted Butter: Melted and slightly cooled to add rich flavor.
Neutral Oil: Canola or vegetable oil helps keep the crumb soft for days.
Caster Sugar: Adds sweetness; superfine sugar dissolves easiest, but granulated works too.
Large Egg: Use a room temperature egg for better emulsification.
Vanilla Extract: Enhances the sweet and creamy notes in both the cake and frosting.
Baking Powder: Helps the cake rise and become fluffy.
Baking Soda: Works with the yogurt to lift the batter.
Salt: Essential for balancing the sweetness and highlighting the nuttiness.
Green Food Coloring: Totally optional, but a few drops give the cake that signature green hue.
Cream Cheese: Softened block style works best for the frosting base.
Heavy Whipping Cream: Whipped with the cheese for a light, cloud-like topping.
Lemon Juice: Adds a tiny hint of tang to the frosting.

My Method for Pistachio Cake

Let’s get baking with these simple steps:

Begin by preheating your oven to 180°C (350°F) and lining a 20cm (8 inch) round cake pan with parchment paper to prevent sticking. Spread your pistachio kernels onto a baking sheet and toast them in the oven for about 12 minutes until they smell fragrant and nutty. Let them cool completely on the tray before moving to the next step, as warm nuts will turn into paste when ground.
Place the cooled pistachios into a small blender or food processor, reserving a small handful for decoration later. Pulse them in short bursts until they turn into a fine powder, being very careful not to over-process them into butter. Aim for a texture that is mostly powder with perhaps a few tiny chunks for texture.
In a large mixing bowl, whisk together the flour and the ground pistachio powder, using your fingers to break up any clumps of nuts that might have stuck together. Add the baking powder, baking soda, and salt to the bowl and whisk everything until it is evenly combined. This ensures the raising agents are distributed perfectly throughout the Pistachio Cake batter.
In a separate medium bowl, whisk the room temperature yogurt, melted butter, oil, sugar, vanilla, and egg until the mixture is smooth and uniform. Pour these wet ingredients into the bowl with the dry ingredients and switch to a rubber spatula. Gently fold the mixture together until the flour is almost completely incorporated, being careful not to overmix.
If you want a vibrant green color, add about 4 drops of green food coloring to the batter now. Continue to gently fold the batter just until no streaks of flour remain and the color is uniform. Pour the thick batter into your prepared cake pan and spread it out slightly, though it will level itself as it bakes.
Bake the cake for 40 minutes, rotating the pan halfway through the cooking time to ensure the top browns evenly. Test for doneness by inserting a skewer into the center; it should come out clean without any wet batter clinging to it. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
While the cake cools, prepare the whip by beating the softened cream cheese in a bowl for about 2 minutes until it is completely smooth and creamy. Add the heavy cream, sugar, vanilla, lemon juice, and a pinch of salt to the cream cheese. Beat everything together on medium-high speed until soft peaks form and the mixture holds its shape like whipped cream.
Once the cake is fully cool, spread the cream cheese whip generously over the top using an offset spatula or the back of a spoon to create swirls. Chop the reserved toasted pistachios roughly and sprinkle them over the fluffy frosting for a beautiful finish. Slice immediately and enjoy the soft, nutty texture.

My Best Tips for Perfect Pistachio Cake

Be careful not to overprocess the nuts in your blender or food processor, or you might end up with pistachio butter instead of a fine powder. I like to pulse them in short bursts and shake the container to ensure everything grinds evenly.

Make sure your yogurt and egg are at room temperature before you start mixing the Pistachio Cake batter. Cold ingredients can shock the melted butter and prevent the cake from rising to its full, fluffy potential in the oven.

The green food coloring is completely optional, but the batter naturally turns a brownish color once it is baked. If you want that signature bright green hue to hint at the flavor inside, just a few drops will do the trick.

How to Serve This Pistachio Cake

This cake is lovely served at room temperature where the crumb is softest and the flavors are most pronounced. I like to finish it with a dusting of extra chopped nuts on top for a nice crunchy contrast to the creamy topping.

It pairs beautifully with a hot cup of black coffee or herbal tea to balance the creamy richness of the frosting. You can store leftovers in the fridge, but I recommend letting slices sit out for twenty minutes before eating for the best Pistachio Cake experience.

Don’t forget to tag me on Pinterest if you try this recipe!

Pistachio Cake Recipe

Author: Joanna Wearstler
Total Time: 1 hr 15 min
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

A soft, moist pistachio cake made with fresh toasted nuts and yogurt, topped with a light cream cheese whip.

Ingredients

Scale

1/4 cup neutral oil (vegetable or canola)
3/4 cup plain full-fat yogurt (room temp)
1/2 tsp vanilla extract
125g shelled unsalted pistachios
1 large egg (room temp)
1/4 tsp baking soda
1/4 tsp salt
60g unsalted butter, melted
1 cup all-purpose flour
4 drops green food coloring (optional)
1 1/4 tsp baking powder
3/4 cup superfine sugar
100g cream cheese, softened
3 tbsp superfine sugar (for whip)
3/4 cup heavy whipping cream
1/2 tsp vanilla extract (for whip)
2 tsp lemon juice
Pinch of salt (for whip)

Instructions

Preheat the oven to 180°C (350°F) and line an 8-inch round cake pan with parchment paper. Toast the pistachio kernels on a baking tray for 12 minutes until fragrant, then cool completely.
Pulse the cooled pistachios in a food processor until they form a fine powder, being careful not to make paste. Reserve a small amount for garnish.
In a large bowl, whisk the flour and pistachio powder, breaking up clumps with your fingers. Whisk in the baking powder, baking soda, and salt.
In a separate bowl, whisk together the yogurt, melted butter, oil, sugar, vanilla, and egg until smooth.
Pour the wet mixture into the dry ingredients and fold gently with a spatula until nearly combined. Add green food coloring if using, then fold until just combined.
Pour batter into the prepared pan and bake for 38-42 minutes, or until a skewer comes out clean. Cool in pan for 10 minutes, then transfer to a rack to cool fully.
Beat the softened cream cheese until smooth, then add cream, sugar, vanilla, lemon juice, and salt. Whip until soft peaks form.
Spread the frosting over the cooled cake and top with reserved chopped pistachios.

Notes

Ensure ingredients are at room temperature for the best rise. If using salted nuts, omit the added salt in the batter.

Prep Time: 25 min
Cooling Time: 1 hr
Cook Time: 40 min
Category: Dessert
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 slice
Calories: 315
Sugar: 18g
Sodium: 90mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 49mg

Keywords: pistachio cake, nutty dessert, easy cake recipe, homemade baking, cream cheese frosting

Irresistible Pistachio Cake Recipe