Pistachio Cream Cake Recipe

There's something irresistible about the rich, nutty aroma of pistachio cream cake wafting from the oven. This luscious dessert layers soft, moist cake with silky pistachio cream frosting — a showstopper that tastes as dreamy as it looks.

this Recipe

I first made this cake on a whim after a trip to Sicily, where pistachios are practically a way of life. Since then, it’s become my go-to for birthdays, spring gatherings, and “just because” weekends. Elegant yet easy, this cake is a hit with everyone who tries it.

Whether you're a longtime pistachio lover or simply looking for a unique twist on a classic dessert, this recipe will have you hooked from the first bite. Let’s dive into what makes this pistachio cream cake truly unforgettable.

Why You'll Love This Pistachio Cream Cake

If you're craving a dessert that's both decadent and delicate, look no further. This pistachio cream cake blends rich, buttery cake layers with a smooth, nutty frosting that feels fancy without the fuss.

First off, it’s surprisingly simple to make. With just a few pantry staples and a food processor, you can whip up the homemade pistachio paste and have the cake in the oven within 30 minutes.

It’s perfect for entertaining. The elegant look and complex flavor profile give the impression of a bakery-level dessert — no one will guess it came from your own kitchen.

This cake also balances sweet and savory beautifully. The natural nuttiness of the pistachios pairs perfectly with the lightly sweetened cream, making it less sugary than traditional cakes.

Finally, it’s easy to customize. You can use this base for cupcakes, mini cakes, or even a trifle. It also works beautifully with fruit add-ins like raspberries or a drizzle of white chocolate.

Get ready — because once you serve this, everyone will ask for the recipe.

Ingredients Notes

The heart of this pistachio cream cake lies in a few simple, high-quality ingredients that bring out its rich flavor and tender texture. Let’s break down what makes each component shine.

Pistachios are the star here, and they do double duty in both the batter and the frosting. For the best flavor, use raw, unsalted pistachios. Toast them briefly in a dry skillet before blending into a paste — this intensifies their natural nuttiness and gives the cake a deeper flavor.

Cake flour helps create that soft, tender crumb that makes every bite melt in your mouth. If you don’t have cake flour, you can make a substitute using all-purpose flour and cornstarch, but the texture won’t be quite as airy.

Butter brings richness and depth to the cake. Make sure it’s fully softened before creaming with sugar — this step is crucial for getting a light, fluffy texture.

Buttermilk adds a slight tang and keeps the cake incredibly moist. If you’re out of buttermilk, a mix of milk and a splash of vinegar or lemon juice works in a pinch.

To make the pistachio cream frosting, you’ll need mascarpone or cream cheese, heavy cream, and powdered sugar — plus a few spoonfuls of your homemade pistachio paste. You’ll also want a food processor or high-speed blender to get that paste smooth and spreadable.

How To Make This Pistachio Cream Cake

Baking this pistachio cream cake is easier than it looks — and once you see the gorgeous green layers and taste that luscious frosting, you’ll be hooked. Here's how to make it happen.

Start by preparing the pistachios. Toast them lightly in a dry skillet until fragrant, then pulse them in a food processor until they resemble a coarse meal. Set some aside for garnish, then continue blending the rest with a splash of water or oil until a smooth paste forms. This will be the flavor base for both the cake and the frosting.

Next, cream together softened butter and sugar until light and fluffy — this step should take at least 3-4 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in a few tablespoons of your pistachio paste, along with vanilla extract for extra depth.

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and a pinch of salt. Add the dry ingredients to the wet in three batches, alternating with the buttermilk. Mix just until everything is combined and the batter is smooth and pale green.

Divide the batter evenly between two greased and parchment-lined cake pans. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

While the cakes cool, make the frosting. Whip together mascarpone, a touch of powdered sugar, and heavy cream until light and fluffy. Fold in the remaining pistachio paste, adjusting for sweetness to your taste. Chill for 10-15 minutes to firm up if needed.

To assemble, place one cake layer on your serving plate and spread a generous layer of pistachio cream on top. Add the second cake layer, then frost the top and sides. Garnish with chopped pistachios or a sprinkle of edible flowers for a gorgeous finish.

From start to finish, you’re looking at about 1 hour of active time and a couple of hours for cooling and assembling. Totally worth it.

Storage Options

This pistachio cream cake keeps beautifully, making it a great make-ahead dessert for parties or holidays. Just be sure to store it properly so it stays moist and flavorful.

If you have leftovers, wrap the cake tightly in plastic wrap or transfer slices to an airtight container. It will stay fresh in the fridge for up to 4 days. Because of the cream-based frosting, refrigeration is a must.

You can also freeze individual slices. Wrap each piece in plastic wrap, then foil, and freeze for up to 2 months. Let thaw overnight in the refrigerator before serving.

Avoid leaving the cake out at room temperature for more than 2 hours, especially in warmer months. The mascarpone frosting can soften quickly and lose its structure.

To reheat or soften slightly chilled cake, let it sit at room temperature for 20-30 minutes before serving. This brings out the full flavor and creaminess of the frosting.

Variations and Substitutions

One of the best parts about this pistachio cream cake is how easy it is to tweak and customize. Whether you're working with dietary restrictions or just want to switch things up, here are a few ideas to try.

For a gluten-free version, use your favorite 1:1 gluten-free flour blend in place of cake flour. Just make sure the blend includes xanthan gum or a similar binding agent for best results.

Swap the mascarpone for cream cheese or even whipped ricotta if you want a slightly tangier, more rustic frosting. All three options work well with the pistachio paste.

Add some extra texture with chopped dark chocolate folded into the batter. Pistachio and chocolate are a heavenly match, and the chunks give a nice contrast to the tender crumb.

Looking to add a fruity twist? Layer thinly sliced fresh raspberries or strawberries between the cake and frosting for a burst of tartness that complements the richness.

If you’re short on time, you can simplify with a boxed white or yellow cake mix — just fold in some pistachio paste and a splash of almond extract to elevate the flavor.

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