Best Moist Pistachio Cake Recipe: Simple & Fluffy Nutty Dessert
Get ready to bake a cake that looks as beautiful as it tastes! This Best Moist Pistachio Cake Recipe is surprisingly simple to make, yet delivers a wonderfully fluffy and tender crumb, rich with a nutty flavor. Whether you choose to top it with the luscious Cream Cheese Frosting or enjoy it plain, this cake is guaranteed to impress. It’s a special dessert that feels like a treat!
Making the Best Moist Pistachio Cake
The secret to this spectacular Moist Pistachio Cake is using finely ground pistachios combined with buttermilk. Grinding the nuts brings the flavor, and the buttermilk ensures the cake stays incredibly fluffy and tender. Pay close attention to the creaming stage, as achieving that light, fluffy texture is what makes this cake so delightfully soft. The resulting nutty dessert is truly exceptional.
Prep time: 20 minutes Cook time: 25–30 minutes
Ingredients:
For the Cake:
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1 ¾ cups (220 g) all purpose flour
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¾ cup shelled pistachios, salted (finely ground to a powder)
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1 ½ tsp baking powder
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½ tsp baking soda
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¾ cup (170 g) unsalted butter, room temp
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¾ cup (200 g) white sugar
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3 large eggs, room temp
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1 tsp pistachio extract
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1 cup (240 ml) buttermilk or whole milk, room temp
- 1/4 cup sour cream
Cream Cheese Frosting (Optional):
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8 oz (225 g) cream cheese, softened
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½ cup (115 g) unsalted butter, softened
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1 cup (240 g) powdered sugar
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½ tsp vanilla extract
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Pinch of salt (not listed, but inferred for flavor balance)
Extra Magic:
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¼ cup chopped pistachios for topping
Step-by-Step Instructions
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Prep Oven and Pistachios: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan. Next, blend the shelled pistachios until they are fine like flour. Don’t go too long or you’ll make pistachio butter (yum, but not today).
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Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar for 3 to 4 minutes until the mixture is pale and fluffy like a pillow you want to nap on.
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Add Wet Ingredients: Add the eggs, mixing well.. Mix in the pistachio essence. The batter should look glossy and hopeful.
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Add Dry Ingredients: Add the pistachio powder, baking powder, and baking soda to another bowl. Mix to remove any lumps.
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Combine Batter: Add them to the wet mixture in a large bowl and mix well until just combined.
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Bake: Pour the batter evenly into the prepared pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few tender crumbs. Let the cakes cool completely before frosting.
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Make Frosting (Optional): If frosting, beat the softened cream cheese and butter until beautifully creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth.
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Assemble: Frost the layers, sprinkle the top with the chopped pistachios, and admire your work. It’s a cake that says: “Yes, I am special.”
Serving Suggestions
This beautiful Pistachio Cake is perfect for birthdays, holidays, or any time you need a treat! Serve slices with a fresh cup of coffee or a glass of chilled milk. For an added touch, you can serve a small scoop of vanilla bean ice cream on the side. This cake stays wonderfully moist for up to three days when stored in an airtight container at room temperature.
Secrets to a Simple & Fluffy Nutty Dessert
The secret to this simple and fluffy nutty dessert is in the finely ground pistachios and the pistachio essence. Grinding them fresh right before mixing ensures you get maximum flavor and moisture into the cake. Additionally, making sure your buttermilk, butter, and eggs are all at room temperature is crucial for proper emulsification, which guarantees that light, airy, and wonderfully fluffy texture we all desire!
Frequently Asked Questions
Q: Can I use different nuts instead of pistachios? A: Yes, you can substitute the ground pistachios with an equal amount of finely ground blanched almonds or walnuts for a different but equally delicious flavor profile!
Q: How do I get a more vibrant green color? A: Pistachios naturally lend a light green hue, but for a brighter cake, you can add 1-2 drops of green food coloring (gel food coloring works best) to the wet ingredients along with the pistachio extract.
Q: Can I freeze the cake? A: Absolutely! Once the cake is completely cool, wrap it tightly in plastic wrap, then a layer of foil. It can be frozen for up to 3 months. Thaw them overnight in the refrigerator before unwrapping and frosting.
Q: What if I don’t have buttermilk? A: You can make a simple buttermilk substitute by placing 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup, then filling the rest of the cup up to the 1-cup line with whole milk. Stir it and let it sit for 5 minutes before using.
Try out our other cake recipes;
- Fluffy Lemon Cake Ever
- Fluffy Marble Cake
- The Ultimate Pound Cake Recipe
- How to Make Simple Butter Cake
Best Moist Pistachio Cake Recipe: Simple & Fluffy Nutty Dessert
Ingredients
For Cake
- 1 3/4 cups all-purpose flour
- 3/4 cup shelled pistachios
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup unsalted butter room temp
- 3/4 cup white sugar
- 3 large eggs room temp
- 1 tsp pistachio extract
- 1 cup whole milk
- 1/4 cup sour cream
Cream cheese frosting (optional)
- 8 oz creamed cheese
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Extra Magic
- 1/4 cup pistachio chopped
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan. Next, blend the shelled pistachios until they are fine like flour.
- In a large bowl, beat the softened butter and sugar for 3 to 4 minutes until the mixture is pale and fluffy
- Add the eggs, mixing well. Mix in the pistachio essence.
- Add the pistachio powder, baking powder, and baking soda to another bowl. Mix to remove any lumps.
- Add them to the wet mixture in a large bowl and mix well until just combined.
- Pour the batter evenly into the prepared pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few tender crumbs. Let the cakes cool completely before frosting.
- (Optional): If frosting, beat the softened cream cheese and butter until beautifully creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth.
- Frost the layers, sprinkle the top with the chopped pistachios
Notes
Nutrition
