The Pistachio Cream Cake is an absolute showstopper — a dreamy, light-as-air cake layered with a luscious pistachio cream that’s both nutty and delicate. It’s the kind of dessert you’d save for something special, yet approachable enough to make just because you deserve a treat. The subtle green hue, beautiful layers, and cloud-like cream filling make every slice feel like a celebration. If you love the gentle crunch and buttery flavor of pistachios, this cake will quickly become your new favorite obsession.
Ingredients You’ll Need
Ingredients You’ll Need
There’s nothing too fussy about the ingredient list, but every element plays a vital role in building the Pistachio Cream Cake’s delightful flavor, tender texture, and signature look. From the earthy pistachios to the rich cream, each ingredient brings its own personality to the party.
- All-purpose flour: Provides a soft, tender crumb structure and keeps the cake sturdy enough for layering.
- Shelled unsalted pistachios (ground): Essential for authentic pistachio flavor and a subtle crunch; toasting them adds even more depth.
- Baking powder: Gives that beautiful rise, helping the layers turn out light and airy.
- Salt: Just a pinch balances out the sweetness and intensifies the pistachio essence.
- Unsalted butter (room temperature): Creamy and rich, it ensures a moist, flavorful cake base.
- Granulated sugar: Sweetens and also helps aerate the butter for a superbly fluffy texture.
- Large eggs: Bind everything together, adding richness and that irresistible yellow hue.
- Vanilla extract: Lends warmth and complexity, making the pistachio notes pop.
- Almond extract: A secret weapon! It intensifies the nutty experience without overpowering.
- Whole milk: Keeps the batter luxuriously smooth and bakes up moist.
- Sour cream: Adds irresistible tang and helps the crumb stay tender for days.
- Green food coloring (optional): For that picture-perfect pale green hue—just a drop or two does the trick.
- Heavy whipping cream: Whipped up for the ultimate cloud-like pistachio cream layers.
- Powdered sugar: Sweetens the cream gently and stabilizes the whipped topping.
- Pistachio paste: Infuses the cream filling and topping with an intense pistachio flavor—homemade or store-bought both work beautifully.
How to Make Pistachio Cream Cake
Step 1: Prep Your Pans & Oven
Begin by preheating your oven to 350°F (175°C). Take two 8-inch round cake pans and generously grease and flour them, making sure to tap out any excess flour. This step is all about ensuring a flawless release, so your Pistachio Cream Cake layers come out perfect, every single time.
Step 2: Combine Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and salt. The act of whisking helps distribute everything evenly—so you don’t end up with pockets of baking powder, and the ground pistachios are woven right into the cake’s fabric.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature butter and granulated sugar until light and fluffy. This crucial step incorporates air, which leads to a tender crumb. Don’t rush—give it a solid three to four minutes so your Pistachio Cream Cake starts with the best base.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, beating well after each goes in. Next, mix in the vanilla and almond extracts. This process builds structure and flavor. Almond extract especially heightens the pistachio undertones, making this cake so memorable.
Step 5: Mix Wet Ingredients Together
In a small bowl, stir together the whole milk and sour cream until smooth. Combining these two before adding helps the mixture incorporate evenly into the batter, promising velvety results.
Step 6: Alternate Mixing
Now for the fun part: alternately add the dry mixture and the milk-sour cream blend to the butter mixture, starting and ending with dry ingredients. This prevents overmixing and keeps everything light. If you want that signature color, add a drop or two of green food coloring now.
Step 7: Bake the Cake Layers
Divide the batter evenly between your prepared pans and gently smooth the tops. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. The aroma of toasty pistachio will fill your kitchen—resist the urge to sample just yet!
Step 8: Cool the Cakes
Let the cakes cool in their pans for 10 minutes, then run a thin knife around the edges and turn them out onto wire racks. Allow the layers to cool completely before you even think about frosting—this keeps the cream from slipping right off.
Step 9: Make the Pistachio Cream
In a separate chilled bowl, beat the heavy whipping cream with the powdered sugar and vanilla until soft peaks form. Gently fold in the pistachio paste until the mixture is uniform, pale green, and incredibly tempting. This creamy filling is what makes the Pistachio Cream Cake unforgettable.
Step 10: Assemble and Frost
Spread half the pistachio cream over the first cake layer, smoothing it all the way to the edge. Place the second layer on top and blanket it with the remaining cream. For a professional finish, use an offset spatula or the back of a spoon to create pretty swoops.
How to Serve Pistachio Cream Cake
Garnishes
Finish your Pistachio Cream Cake with a flourish—scatter chopped pistachios, add a sprinkle of powdered sugar, or even a few edible flowers for a whimsical touch. The green pistachios lend a bit of crunch and stunning color contrast against the cream.
Side Dishes
This cake is delightfully rich, so pair it with a light cup of tea, espresso, or even a gently tart fruit salad. The tartness of berries or the bitterness of coffee create lovely counterpoints to the cake’s nutty sweetness.
Creative Ways to Present
Use a cake stand to show off those gorgeous layers, or slice and serve each portion in clear glasses parfait-style with extra pistachio cream and berries. For celebrations, add a marzipan pistachio or a white chocolate curl to each slice for extra elegance.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Pistachio Cream Cake snugly in plastic wrap or store in an airtight container in the fridge. It will keep its moisture and flavor for up to three days, making it a fabulous make-ahead dessert for gatherings or casual coffee catch-ups.
Freezing
You can freeze unfrosted cake layers after cooling completely; just wrap well in plastic and foil, then freeze up to 2 months. Thaw at room temperature, then fill and frost with fresh pistachio cream just before serving for best results.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn’t usually needed. If you prefer a just-baked taste, leave slices at room temperature for about 30 minutes before serving to let the flavors come alive.
FAQs
Can I use salted pistachios instead of unsalted?
If you only have salted pistachios, rinse them under cold water, let them dry completely, then proceed. Salted pistachios can throw the balance off, so adjust the added salt in your recipe or skip it altogether.
What if I don’t have pistachio paste?
Homemade pistachio paste is absolutely doable! Just blend shelled pistachios with a little oil and honey until smooth. It may be chunkier than store-bought, but the flavor will be fresh and vibrant.
Can I make Pistachio Cream Cake gluten-free?
Yes! Swap the all-purpose flour for a reputable one-to-one gluten-free blend. The flavor and texture will be slightly different, but this cake is forgiving and still utterly crave-worthy.
How can I get a more intense green color without food coloring?
The natural hue from ground pistachios is subtle, but you can blend in a few spinach leaves with the milk and sour cream for extra green (promise you won’t taste the spinach at all!).
Can I bake this in one pan instead of two?
Of course! Simply use a taller 8 or 9-inch round pan and extend the baking time as needed. Just keep an eye on it, and test with a toothpick for doneness before removing from the oven.
Final Thoughts
If you’re looking for a cake that’s a little out-of-the-ordinary but always crowd-pleasing, you need to give this Pistachio Cream Cake a try. The nutty, creamy layers and gorgeous presentation make it a true joy to bake and share. I hope you enjoy every bite as much as I do!
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Pistachio Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, nutty flavors of this Pistachio Cream Cake. Layers of moist pistachio-infused cake filled with a luscious pistachio cream and topped with a creamy pistachio frosting make this dessert a showstopper.
Ingredients
Cake:
- 1 ½ cups all-purpose flour
- ½ cup shelled unsalted pistachios, ground
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup whole milk
- ½ cup sour cream
- Green food coloring (optional)
Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup pistachio paste
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Mix dry ingredients: Combine flour, ground pistachios, baking powder, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy, then add eggs and extracts.
- Combine wet and dry: Alternate adding dry ingredients and milk mixture into the batter.
- Bake: Divide batter, bake for 22–25 minutes, then cool.
- Make cream filling: Whip cream, sugar, and vanilla, fold in pistachio paste.
- Assemble: Spread cream between cake layers and on top. Garnish with chopped pistachios.
Notes
- You can make your own pistachio paste or toast the nuts for extra flavor.
- The cake can be made a day ahead and chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 24g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
