Craving something nutty, rich, and irresistibly elegant? This Pistachio Cake is the perfect solution. It’s a moist pistachio cake made with real finely chopped pistachios, layered with silky buttercream frosting, and finished with a crunchy pistachio garnish. Whether you’re searching for a homemade pistachio cake recipe, a birthday cake with pistachios, or a show-stopping pistachio dessert idea, this one checks all the boxes.
Thanks to ingredients like sour cream, whole milk, and white chocolate chips, this pistachio cake is bakery-soft with a subtle sweetness and nutty depth. Even better, it’s simple enough for beginner bakers!
Why You’ll Love This Pistachio Cake
Super Moist & Soft – Thanks to sour cream and milk.
Made with Real Pistachios – No pudding mix here!
Perfectly Layered – Looks stunning, tastes even better.
Frosted with Creamy Buttercream – Sweet, fluffy, and smooth.
Easy for Beginners – Straightforward ingredients and steps.
If you’re looking for an elegant cake recipe, this pistachio layer cake is ideal for holidays, birthdays, or even weddings.
Ingredients for Pistachio Cake
For the Cake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream (for richness)
½ cup whole milk
1 cup shelled pistachios, finely chopped
½ cup white chocolate chips
Pro Tip: Want to go gluten-free? Use a 1:1 gluten-free flour blend instead of all-purpose flour.
For the Buttercream Frosting:
1 cup unsalted butter, softened
1 cup powdered sugar
½ cup heavy cream
1 teaspoon vanilla extract
½ cup pistachios, finely chopped (for garnish)
How to Make Creamy Pistachio Cake – Step-by-Step
Step 1: Prep the Pans
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper.
Step 2: Combine Dry Ingredients
In a mixing bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Step 3: Cream Butter & Sugar
In a large bowl, beat together butter and sugar until pale and fluffy (about 3 minutes).
Step 4: Add Eggs & Vanilla
Add eggs one at a time, mixing well. Stir in the vanilla extract.
Step 5: Alternate Wet & Dry
Gradually mix in the dry ingredients, alternating with sour cream and milk. Begin and end with the dry mixture. Do not overmix.
Step 6: Fold in Pistachios & White Chocolate
Use a spatula to gently fold in the finely chopped pistachios and white chocolate chips for added flavor and crunch.
Step 7: Bake
Divide the batter evenly between the pans. Bake for 20–25 minutes, or until a toothpick comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to a wire rack.
Step 8: Make the Frosting
Beat butter until smooth. Gradually add powdered sugar, then pour in heavy cream and vanilla. Beat until fluffy and spreadable.
Step 9: Assemble the Cake
Layer and frost the cakes. Spread frosting between each layer, then frost the top and sides. Garnish with chopped pistachios for a finished look.
Step 10: Chill & Serve
Refrigerate for 30 minutes before slicing. This helps set the frosting and allows clean, bakery-style cuts.
Pro Tips for Success
Use room temperature ingredients for better mixing and rise.
Lightly toast pistachios before chopping to intensify flavor.
For a green color, add a drop of natural green food coloring.
Want a flavor twist? Add a splash of almond extract to the batter.
To make pistachio cupcakes, divide batter into liners and bake for 15–18 minutes.
Best Ways to Serve Pistachio Cake
Looking to serve it with style? Here are top pairings:
Serve with a scoop of vanilla ice cream.
Pair with green tea or espresso.
Top with fresh strawberries or raspberries.
Serve it at birthdays, showers, Easter, or Christmas.
The best way to serve pistachio cake is slightly chilled, with a dollop of whipped cream or scoop of gelato on the side.
Nutritional Information
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 480 kcal |
| Carbs | 50g |
| Protein | 6g |
| Fat | 28g |
| Sugar | 30g |
| Fiber | 2g |
| Sodium | 160mg |
Based on 12 servings. Nutrition may vary by ingredients used.
Storage & Leftovers
Fridge: Store covered for up to 4 days.
Freezer: Wrap slices in plastic wrap + foil, then freeze for up to 2 months.
Reheating: Thaw in the fridge overnight. Serve chilled or bring to room temp.
FAQs
Q: Can I make Pistachio Cream Cake ahead of time?
Yes! Bake layers 1 day ahead. Store covered in the fridge, then assemble and frost before serving.
Q: Can I use pistachio pudding mix instead of real pistachios?
You can—but using real pistachios offers better texture, taste, and a natural finish.
Q: Can I freeze this cake?
Yes, tightly wrap individual slices in plastic and freeze for up to 2 months.
Q: What can I use instead of sour cream?
You can substitute Greek yogurt or crème fraîche.
Related Recipes
If you love this nutty pistachio dessert, try these next:
Conclusion
Now you know how to make the ultimate Pistachio Cake—moist, nutty, bakery-quality, and easy enough for beginners! Whether you’re baking for a holiday, birthday, or just because, this dessert delivers every time.
