I have this thing about pistachios. Like, a real thing. If there’s a pistachio option on a menu – ice cream, pastry, whatever – I’m getting it. Always. So when I set out to make a pistachio cake a while back, I wasn’t about to mess around.

But here’s the problem I kept running into. Every recipe I tried was either totally bland or had that fake, candy-like flavor that tastes nothing like actual pistachios. And don’t even get me started on the ones using instant pudding mix. I mean, why? Just why? That’s not baking, that’s… I don’t even know what that is.

So I did what any reasonable person would do. I went into my kitchen, grabbed a bag of shelled pistachios, and decided I was just going to figure it out myself. And after some trial and error – okay, a lot of trial and error – this cake happened. It’s the one I keep coming back to, the one friends actually request for their birthdays now. Somebody even made it for their wedding, which still blows my mind a little.

Why This Cake Actually Tastes Like Pistachios

The secret is pretty simple, actually. I use real pistachios in two ways. First, there’s pistachio paste in the batter itself. That’s where the deep, nutty flavor comes from. Then I fold in chopped pistachios too, so you get these little bits throughout that soften up while baking. They’re not crunchy exactly, more like little tender pieces that add just enough texture.

The almond extract is another thing. Pistachios have this subtle flavor that can get lost easily, especially in a cake. But almond extract? It wakes the pistachios up somehow. Brings all that nuttiness forward so you actually taste it in every bite. I learned that trick after my first few attempts came out tasting more like… well, plain cake with green specks.

And the frosting. Oh man, the frosting. I went with Italian meringue buttercream because the cake itself is so soft and tender. American buttercream would’ve been too heavy, would’ve squished it. Cream cheese frosting would’ve fought with the pistachio flavor. But Italian meringue? It’s light and silky and takes on the pistachio paste like a dream. I added some almond extract in there too, because why stop now?

Ingredients I Used for the Recipe

Here’s everything you’ll need. A few things might look unfamiliar, but I promise they’re all easy to find or make.

• 227g (1 cup) unsalted butter – For the cake batter. I’ve used salted before too and it works fine, pistachios love a little salt.
• 400g (2 cups) granulated sugar – Superfine if you can get it, but regular works. White sugar lets the pistachio flavor shine.
• 375g (3 cups) all-purpose flour – Cake flour works too if you want an even softer crumb. I’ve done both.
• 1 teaspoon baking powder – For lift.
• ½ teaspoon baking soda – Helps everything rise right.
• 1 teaspoon salt – Balances the sweetness.
• 2 large eggs – Room temperature if you remember to take them out ahead of time. I never do, honestly.
• 115g (½ cup) sour cream – This is what makes the texture so fluffy. Don’t skip it.
• 240ml (1 cup) whole milk – Adds moisture. I use whole milk but any kind works.
• 100g (6 tbsp) pistachio paste – The star. You can buy this or make it, I’ll explain below.
• 1 teaspoon almond extract – Non-negotiable for bringing out that pistachio flavor.
• 1 teaspoon vanilla extract – Good quality stuff, not the artificial kind.
• 80g (⅔ cup) pistachios, chopped – I leave some chunks, some fine bits. Texture is good.
• Green food coloring (optional) – I honestly like the natural color, but sometimes for parties I add a drop.
• 1 batch Italian meringue buttercream – You’ll need the full recipe, plus 32g (2 tbsp) more pistachio paste and ½ tsp almond extract to flavor it.

One thing I learned the hard way – pistachio paste and pistachio cream are NOT the same thing. Paste is 100% pistachios, just ground up until they turn into butter. Cream has sugar and other stuff added, it’s more like a sweet spread. You want paste for this. Trust me, I bought the wrong thing once and the cake came out way too sweet and kinda grainy.

How to Make This Pistachio Cake

Alright let’s get into it. The whole process takes a bit of time but none of it’s hard. Just take it step by step.

Step 1 – Prep Your Pans and Oven

Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans really well. I spray them with nonstick spray then put a little circle of parchment paper in the bottom. That extra step saves me every time, I hate when cakes stick.

Step 2 – Cream Butter and Sugar

Put the butter and sugar in a stand mixer with the paddle attachment, or use a big bowl and electric mixer. Beat them together until they’re light and fluffy. This takes a few minutes, you’ll see it change color and get kinda pale. Scrape the bowl down once or twice.

Step 3 – Add Eggs and Sour Cream

Add the eggs one at a time, beating after each. Then add the sour cream and mix until it’s all combined. The batter might look a little funny at this point, that’s normal.

Step 4 – Mix Dry and Wet Ingredients Alternately

Sift the flour, baking powder, baking soda, and salt into a separate bowl. Now here’s the important part – add about a third of that flour mixture to the batter and mix on low until it’s just incorporated. Then add half the milk, mix. Another third of flour, mix. The rest of the milk, mix. And finally the last of the flour.

The key is not adding flour when there’s still liquid sitting there, otherwise it gets gluey. I learned that from a really dense cake disaster years ago.

Step 5 – Add Pistachio Paste and Extracts

Now add the pistachio paste, vanilla, and almond extract. Mix until it’s all combined. If you’re using green food coloring, add it now. Just a drop though, unless you want it super bright.

Step 6 – Fold in Chopped Pistachios

Take your chopped pistachios and fold them in gently with a spatula. I like having some bigger pieces in there so you get a good bite now and then.

Step 7 – Bake the Cakes

Divide the batter between your two prepared pans. Bake for 35-45 minutes. Start checking around 35 minutes with a skewer or toothpick – if it comes out clean, they’re done. Every oven is different so just keep an eye on them.

Step 8 – Cool Completely

Let the cakes cool in the pans for about an hour. Then carefully turn them out onto a wire rack. This cake is really soft so be gentle. Like, really gentle. I’ve definitely broken a layer before rushing it.

Step 9 – Make the Pistachio Italian Meringue Buttercream

While the cake cools, make your Italian meringue buttercream. Follow a standard recipe – whipping egg whites, slowly adding sugar, then pouring in hot sugar syrup while still whipping. Once it’s cool and the butter goes in, whip in that extra pistachio paste and almond extract at the end. It’ll turn this beautiful pale green and taste like pistachio gelato at room temperature. I may have eaten some straight from the bowl.

Step 10 – Assemble the Layers

Once everything’s cool, level the cakes by cutting the domes off. If you want four thinner layers, cut each cake in half horizontally. Place the first layer on your plate, add a good layer of frosting, repeat. Do a thin crumb coat all over and chill for 15 minutes, then do the final thicker coat.

Step 11 – Decorate

I like to finish with more chopped pistachios on top. Sometimes I just use a palette knife to make little waves in the frosting because Italian meringue is so glossy and pretty that way. You don’t need to get fancy.

Tips

After making this cake more times than I can count, here’s what I’ve figured out.

First, if you can’t find pistachio paste, make it yourself. Two cups of shelled pistachios in a food processor, run it until it turns into butter. Might take a few minutes, be patient. Add a little vegetable oil if it’s not coming together.

Second, don’t overmix when you add the flour. Just until it’s incorporated, otherwise the cake gets tough.

Third, this cake is super soft. When you’re moving the layers, use a big spatula or your hands very carefully. I’ve had a layer crack on me before and just patched it with frosting. Nobody knew.

Fourth, if you’re in a warm climate, store this in the fridge. The buttercream can get soft. But take it out about an hour before serving so it comes to room temp.

Fifth, feel free to play around. Sometimes I add raspberry jam between layers, pistachio and raspberry is such a good combo. Lemon zest in the batter works great too. Or skip the buttercream entirely and serve it with whipped cream.

The first time I made this, I wasn’t sure it was going to work. But then I tasted it and just stood there in my kitchen nodding. That was it. That was the pistachio cake I’d been looking for. And now when people ask me to make it for their birthdays or whatever, I get it. It’s that cake. The one that actually tastes like something, you know?

Print Recipe

Pistachio Cake Recipe

Author: katie Smith Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: B baking I Italian

Difficulty: medium Prep Time 45 mins Cook Time 45 mins Rest Time 60 mins Total Time 2 hrs 30 mins

Cooking Temp: 180  C Servings: 12 Estimated Cost: $ 25 Calories: 650

Best Season: Spring, Summer, Fall, Winter

Description

Finally, a pistachio cake with a real, punchy pistachio flavor! This deliciously soft pistachio cake is made with actual pistachio paste and chopped nuts, topped with a silky pistachio Italian meringue buttercream. Perfect for celebrations, this cake avoids fake extracts or pudding mixes, delivering multiple levels of genuine nutty yumminess in every bite.

ingredients

Servings

Pistachio Cake

• 227 g Unsalted Butter (1 cup, softened)
• 400 g Granulated Sugar (2 cups, superfine/caster preferred)
• 375 g All-purpose Flour (3 cups (or cake flour for tender crumb))
• 1 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Salt
• 2 large Eggs (room temperature)
• 115 g Sour Cream (½ cup)
• 240 ml Whole Milk (1 cup)
• 100 g Pistachio Paste (6 tbsp (100% pistachios, not cream))
• 1 tsp Almond Extract (enhances nutty flavor)
• 1 tsp Vanilla Extract (high quality)
• 80 g Pistachios (⅔ cup, chopped (salted or unsalted))
• 1 drop Green Food Colouring (optional, gel based)

Pistachio Italian Meringue Buttercream

• 1 batch Italian Meringue Buttercream (standard recipe base)
• 32 g Pistachio Paste (2 tbsp)
• 0.5 tsp Almond Extract

Instructions

Make the Cake

1. Preheat and Prep

   Preheat oven to 350°F / 180°C (160°C fan-assisted). Grease and line two 8-inch cake pans with parchment paper.
   Mark as complete

2. Cream Butter and Sugar

   In a large bowl or stand mixer, beat the butter and sugar together on medium speed until light and fluffy.
   Mark as complete

3. Add Wet Ingredients

   Add the eggs one at a time, beating until combined. Add the sour cream and beat until well incorporated.
   Mark as complete

4. Combine Dry and Wet

   Sift together flour, baking powder, baking soda, and salt. Add 1/3 of the flour mixture to the batter and mix on low. Add half the milk, mix. Add another 1/3 flour, mix. Add remaining milk, mix. Add remaining flour and mix until just combined, scraping down the bowl.
   Do not add flour when unmixed milk is present to avoid gluey texture.
   Mark as complete

5. Flavor and Color

   Mix in the pistachio paste, almond extract, and vanilla extract. If using, add green food coloring now.
   Mark as complete

6. Fold in Nuts

   Fold in the chopped pistachios by hand.
   Mark as complete

7. Bake

   Divide batter evenly between pans. Bake for 35-45 minutes until a skewer inserted comes out clean.
   Mark as complete

8. Cool

   Allow cakes to cool in pans for an hour, then transfer to a wire rack to cool completely before frosting.
   This is a soft sponge, handle gently.
   Mark as complete

Make Frosting & Assemble

1. Prepare Buttercream Base

   Prepare one batch of Italian Meringue Buttercream according to standard instructions (whipping egg whites and hot sugar syrup, then adding butter).
   Mark as complete

2. Flavor Frosting

   Once the buttercream is smooth, whip in the 2 tbsp pistachio paste and ½ tsp almond extract on high speed for one minute.
   Mark as complete

3. Level and Slice

   Level the domes off the cooled cakes. Slice each cake in half horizontally to create four even layers.
   Mark as complete

4. Stack and Fill

   Place the first layer on a board. Spread an even layer of frosting. Repeat with remaining layers.
   Mark as complete

5. Crumb Coat

   Apply a thin layer of frosting over the top and sides. Chill for 15 minutes.
   Mark as complete

6. Final Decor

   Apply the final thick layer of frosting. Smooth with a bench scraper or create waves with a palette knife. Top with chopped pistachios.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 slice

---

Amount Per Serving

Calories 650kcal

% Daily Value *

Total Fat 36gg56%

Saturated Fat 16gg80%

Trans Fat 0gg

Cholesterol 110mgmg37%

Sodium 290mgmg13%

Potassium 180mgmg6%

Total Carbohydrate 78gg26%

Dietary Fiber 2gg8%

Sugars 52gg

Protein 8gg16%

---

Calcium 8% mg

Iron 6% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Pistachio Paste vs Cream: Ensure you buy 100% pistachio paste (or make your own), not sweetened pistachio cream which contains added sugars and oils.
• Make Ahead: The cake layers can be baked ahead, wrapped tightly, and frozen for up to a month. Thaw before frosting.
• Citrus Variation: Add lemon or orange zest to the batter for a bright, fresh flavor profile that pairs beautifully with pistachio.
• Storage: Store at room temperature for up to 3 days in an airtight container. If your kitchen is very warm, refrigerate due to the buttercream.

Keywords: pistachio cake, real pistachio recipe, pistachio layer cake, Italian meringue buttercream, celebration cake, nut cake