Pistachio Cake Recipe – Moist, Nutty – Easy to Bake

Why Pistachio Cake Deserves a Spot in Your Dessert Lineup

If you haven’t tried pistachio cake yet, you’re seriously missing out. This nutty, slightly sweet dessert is one of those underrated gems that’s perfect for just about any occasion — birthdays, holidays, or even just a lazy Sunday afternoon treat. The subtle flavor of pistachios adds a rich, buttery taste that’s totally different from your usual vanilla or chocolate cakes.

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What really makes pistachio Layer cake special is how versatile it is. You can keep it simple with a light glaze, dress it up with layers of cream cheese frosting, or even go all-out with white chocolate and mascarpone for something extra indulgent. Plus, that natural green hue? So pretty — it looks as good as it tastes.

Whether you’re baking from scratch or picking up a slice from your favorite bakery, this cake is a total crowd-pleaser.

Looking for a delicious and easy cake recipe made with real nuts? This moist, fragrant Persian pistachio cake is perfect for afternoon tea, family gatherings, or as a sweet treat with a unique Middle Eastern twist. Learn how to bake the best pistachio cake from scratch using natural ingredients.

Pistachio Layer Cake

Easy pistachio cake recipe

🥣 Ingredients for Homemade Pistachio Cake
These ingredients make one 9-inch round or loaf-sized pistachio Layer cake:

Dry Ingredients:

• 1 cup (125g) shelled pistachios, finely ground
• 3/4 cup (90g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• Wet Ingredients:
  1/2 cup (115g) unsalted butter, softened
• 3/4 cup (150g) white sugar
• 3 large eggs
• 1/3 cup whole milk
• 1/2 tsp rosewater (adds authentic Persian flavor)
• Zest of 1 lemon or orange (optional for extra aroma)

Topping (Optional)
Chopped pistachios, powdered sugar, or a simple glaze

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regular pistachio cake recipe

1. 👨🍳 How to Make Pistachio Layer Cake at Home
   Step 1: Preheat Your Oven
   Set your oven to 175°C (350°F) and grease a cake tin or loaf pan. Dust with flour for easy release.
2. Step 2: Combine Dry Ingredients
   In a mixing bowl, combine the ground pistachios, flour, baking powder, and salt. Mix well.
3. Step 3: Cream the Butter and Sugar
   Use a hand or stand mixer to beat the butter and sugar until light and fluffy (about 3–5 minutes). This creates a soft and moist texture.
4. Step 4: Add Eggs and Flavoring
   Add the eggs, one at a time, beating well. Mix in the rosewater and citrus zest for flavor.
5. Step 5: Mix the Batter
   Gradually add the dry mixture and milk, alternating, until fully incorporated. Do not overmix.
6. Step 6: Bake the Cake
   Pour the batter into the pan. Bake for 30–40 minutes or until a toothpick comes out clean. Let cool before removing from the pan.
7. Step 7: Decorate (Optional)
   Sprinkle with chopped pistachios, dust with powdered sugar, or drizzle with a glaze for a stunning finish.

Sicilian Pistachio Cake

What is Sicilian Pistachio Cake

 The Sicilian Pistachio Cake is a rich, moist dessert inspired by Sicilian culinary traditions, featuring the bold flavor of pistachios, often from Bronte, Sicily. Known for its dense yet tender texture, this cake may include olive oil or citrus zest for an authentic Mediterranean touch.

Type of Cake Sicilian pistachio

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Ingredients for Sicilian Pistachio Cake (8-inch cake)

For the Cake:

• Raw Pistachios (shelled): 200–250g (finely ground, preferably Sicilian or Bronte pistachios)
• Almond Flour (or ground almonds): 100g (for a soft, rich texture)
• All-Purpose Flour (or cake flour): 50–100g (for a lighter crumb)
• Granulated Sugar: 150–200g
• Eggs: 3–4 large (room temperature)
• Extra Virgin Olive Oil (optional): 80–100ml (mild flavor, for moisture and authenticity)
• Butter (melted): 100g (if not using olive oil)
• Lemon or Orange Zest: 1 tbsp (for a fresh Sicilian twist)
• Vanilla Extract: 1 tsp
• Baking Powder: 1 tsp
• Salt: ¼ tsp
• Milk or Orange Juice: 50–75ml (to adjust batter consistency)

For Topping (Optional)

• Powdered Sugar: 100g (for dusting or glaze)
• Lemon or Orange Juice: 2–3 tbsp (for glaze)
• Chopped Pistachios: 50g (for garnish)
• Pistachio Cream or Mascarpone Frosting (optional): For a decadent finish

Pistachio Layer Cake

French Pistachio Cake

The French Pistachio Cake (often referred to as *Gâteau au Pistache* in French cuisine) is a delicate, nutty dessert known for its elegant flavor and tender crumb. Unlike the denser Sicilian version, the French style emphasizes a lighter texture, often incorporating butter, cream, or a touch of almond for sophistication.

Ingredients for French Pistachio Cake (8 inch cake)

For the Cake:

• Raw Pistachios (shelled) : 150–200g (finely ground, preferably high quality green pistachios)
• Almond Flour : 75g (for added richness and a refined texture)
• All Purpose Flour (or cake flour) : 100g (sifted for a lighter cake)
• Granulated Sugar : 150–180g
• Unsalted Butter : 120g (softened, for a classic French buttery flavor)
• Eggs : 3 large (room temperature, separated for a fluffier texture)
• Vanilla Extract : 1 tsp (or seeds from 1 vanilla bean for authenticity)
• Baking Powder : 1 tsp
• Salt : ¼ tsp
• Heavy Cream or Milk : 50ml (for a moist crumb)
• Green Food Coloring (optional) : 1–2 drops (for a vibrant pistachio hue, though natural is preferred)

For Frosting or Garnish (Optional):

• Pistachio Buttercream : Made with 100g butter, 200g powdered sugar, 50g ground pistachios, and 1–2 tbsp cream.
• Powdered Sugar : 50g (for dusting)
• Chopped Pistachios : 30–50g (for decoration)
• Whipped Cream or Crème Fraîche : For a lighter topping, served on the side.

French Pistachio Cake

Step by Step Recipe

• Prepare Ingredients

Preheat oven to 175°C (350°F). Grease and line an 8 inch round cake pan with parchment paper. Grind pistachios to a fine powder (avoid over processing to prevent oil release). Sift together almond flour, all purpose flour, baking powder, and salt.

• Mix Wet Ingredients

In a large bowl, cream softened butter and sugar with an electric mixer until light and fluffy (about 3 minutes).

Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract and cream (or milk). Add food coloring if using.

• Combine Dry Ingredients

Gradually fold the dry mixture (pistachio, almond flour, flour, baking powder, salt) into the wet ingredients, mixing until just combined.

• Whip Egg Whites

In a clean bowl, whisk egg whites to soft peaks. Gently fold them into the batter in three additions to keep the cake airy.

• Bake

     Pour batter into the prepared pan. Smooth the top and bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.