There’s something undeniably cheer‑worthy about pistachio desserts. Their pastel‑green crumb looks playful yet elegant, while that buttery‑nutty flavor feels warm and nostalgic—like the scent of a beloved family bakery drifting down the street.

This Moist Pistachio Cake captures that magic. It bakes up soft, springy, and fragrant, thanks to plenty of fresh pistachios, a splash of almond, and a creamy whipped‑cream–cheese frosting that melts on the tongue.

Whether you’re celebrating a birthday, hosting brunch, or just craving a weekend bake, this cake brings a bright pop of color and flavor to the table.

It’s also surprisingly approachable. We’ll blitz real pistachios into flour, lean on pantry staples, and walk through each step so you can conquer this show‑stopping layer cake on the first try.

By the end you’ll have a tender crumb, a silky frosting, and an irresistible slice—or three—to share.

Recipe Snapshot

Category	Details
Yield	Two 8‑inch layers (16 slices)
Serving Size	1 slice
Prep Time	25 minutes
Bake Time	30–34 minutes
Total Time	2 hours (includes cooling)
Calories per Serving	≈ 430
Primary Cooking Method	Oven, 350 °F (175 °C)
Cooling Time	60 minutes
Occasion	Birthdays, Spring Brunch
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Moist Pistachio Cake Recipe

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Intermediate

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

430

kcal

Moist Pistachio Cake Recipe takes everything we love about the classic Southern butter cake and gives it a playful Mediterranean twist.

Instead of relying on boxed pudding mixes for color or flavor, we pulse raw, unsalted pistachios into a fine flour and fold them straight into the batter.

The natural oils lock in moisture, while a hint of almond extract amplifies the nutty notes without stealing the show. Sour cream partners with buttermilk for a supremely tender crumb that stays fresh for days.

Once cooled, the layers are cloaked in a billowy whipped‑cream–cheese frosting and showered with crushed pistachios for crunch.

Ingredients

Dry
1 ⅓ cups (165 g) raw, unsalted pistachios
2 ¼ cups (281 g) all‑purpose flour, spooned & leveled
1 tbsp baking powder
½ tsp baking soda
½ tsp fine sea salt
Wet
1 cup (226 g) unsalted butter, room temperature
1 ¾ cups (350 g) granulated sugar
3 large eggs, room temperature
1 tbsp pure vanilla extract
½ tsp almond extract
⅓ cup (80 g) sour cream, room temperature
1 cup (240 ml) buttermilk, room temperature
Frosting & Garnish
8 oz (226 g) cream cheese, cold
1 cup (120 g) powdered sugar, sifted
2 cups (480 ml) heavy whipping cream, chilled
1 tsp vanilla extract
Pinch of salt
½ cup (60 g) finely chopped pistachios for garnish

Directions

Prep Pans & Pistachios
Preheat oven to 350 °F (175 °C). Grease two 8‑inch round cake pans, line bottoms with parchment, then lightly dust with flour. Blitz pistachios in a food processor until they resemble fine sand—stop before it clumps into butter.
Combine Dry Ingredients
In a medium bowl whisk pistachio flour, all‑purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar
In a stand mixer fitted with paddle attachment, beat butter on medium speed until creamy, ≈1 minute. Gradually stream in sugar; continue beating 2–3 minutes until pale and fluffy, scraping bowl as needed.
Add Eggs & Flavorings
Beat in eggs one at a time, allowing each to incorporate before adding the next. Mix in vanilla and almond extract.
Alternate Dry & Wet
On low speed add half the dry mixture, followed by sour cream and half the buttermilk. Add remaining dries, then the rest of the buttermilk. Mix just until no flour streaks remain.
Bake
Divide batter evenly between prepared pans (≈640 g each). Smooth tops. Bake 30–34 minutes or until a toothpick inserted in center comes out clean and the tops spring back.
Cool Completely
Let cakes cool in pans for 10 minutes, then invert onto a wire rack. Peel off parchment and cool completely—about 1 hour. Do not frost warm layers; the icing will melt.
Beat cold cream cheese on medium speed until smooth, 1 minute. Add powdered sugar, vanilla, and salt; beat until combined. With mixer on low, slowly pour in cold heavy cream. Increase to high and whip until stiff peaks form, 2–3 minutes.
Assemble & Decorate
Level cake tops if domed. Place first layer on serving plate, spread 1 cup frosting to edges. Top with second layer and coat entire cake with remaining frosting. Press chopped pistachios around sides and sprinkle a handful on top. Chill 20 minutes before slicing for cleaner cuts.

Extra Tips for Perfection

Pulse, don’t purée: Over‑processing pistachios leads to oily clumps; the “sand” stage is perfect.
Room‑temp ingredients ensure a cohesive batter—cold eggs can make the butter seize.
Almond extract is potent; measure accurately so it boosts, not overpowers.
Clean knife between cuts for picture‑perfect slices.

Equipment List

(Placed after the steps, per your request)

Food processor or high‑powered blender (for pistachio flour)
Stand mixer or electric hand mixer
Two 8‑inch round cake pans
Parchment paper
Wire rack
Offset spatula or butter knife (for frosting)
Serrated knife (to level layers)

Make‑Ahead Tips

Cake layers can be baked up to 2 days ahead. Wrap tightly in plastic and keep at room temperature.
Frosting whips best when fresh but may be refrigerated (covered) for 24 hours; re‑whip 20 seconds before using.
Frosted cake stays moist for 3 days when stored airtight in the fridge.

Storage Instructions

Room Temperature: Unfrosted layers, wrapped, up to 2 days.
Refrigerator: Frosted cake 3 days; bring to cool room temp before serving.
Freezer: Wrap individual slices in two layers plastic plus foil; freeze up to 2 months. Thaw overnight in fridge.

Ingredient Substitutions

Need	Swap	Notes
Gluten‑Free	1:1 GF baking blend	Cake will be slightly more delicate; cool completely before frosting.
Dairy‑Free	Vegan butter + coconut cream frosting	Use unsweetened canned coconut cream whipped with powdered sugar.
Nut Allergy	Use raw sunflower seeds	Flavor shifts slightly, but texture remains plush and moist.
No Buttermilk	1 cup milk + 1 tbsp white vinegar	Stir and rest 5 minutes to sour.

FAQ

Can I tint the batter greener?

If you crave a brighter hue, add a tiny drop of gel food coloring with the extracts.

Why did my cake sink?

It likely under‑baked or the oven temp was low. Use an oven thermometer and bake until a skewer is fully clean.

Can I bake this as cupcakes?

Yes! Divide into 24 liners and bake 18–20 minutes.

Serving Suggestions

Serve chilled‑then‑tempered slices with fresh raspberries, a drizzle of honey, or a scoop of vanilla bean ice cream for contrast.

Food‑Safety Pointers

Refrigerate any frosting containing dairy after 2 hours.
Never frost a cake that is warmer than room temperature—it invites bacteria and melts the icing.

Final Thoughts

This Moist Pistachio Cake proves you don’t need boxed mixes or neon dyes to achieve that signature green crumb. With fresh nuts, tangy dairy, and a pillow‑soft crumb, every bite tastes like sunshine on a spring afternoon.

Pull out the food processor, preheat the oven, and let those pistachios work their magic—your friends and family will swear it came from a boutique bakery.

Moist Pistachio Cake Recipe – Savory & Sweet Food

Recipe Snapshot