Pistachio cake is a dessert that stands out for its rich nutty flavor, moist texture, and elegant appearance. Unlike cakes that simply hint at pistachio through artificial flavoring, this classic version uses real pistachios and pistachio paste to ensure each bite tastes authentically of the nut itself. It’s a cake that feels special enough for birthdays, holidays, or anytime you want a dessert that feels a little more refined.
One of the best classic versions of this cake comes from a recipe that bakers often return to because of how well the layers, filling, and frosting come together. Pistachios are not only added to the batter but also incorporated into the filling and frosting, giving this cake aroma, texture, and a beautiful presentation.
What You’ll Need
This pistachio cake has three main components: the cake layers, the creamy filling, and the rich frosting. Here’s the full list of ingredients.
Ingredients for the Cake Layers
- 5 eggs, separated
- 1 ¾ cups granulated white sugar
- 1/8 teaspoon cream of tartar
- ¾ cup unsalted butter at room temperature
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon pistachio paste (not extract)
- 1 cup buttermilk
- 2 cups all-purpose flour
- ½ cup finely ground unsalted pistachios
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Ingredients for the Filling
- ¾ cup cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- ¼ cup confectioners’ sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon pistachio paste
- ½ cup small white marshmallows (or 4 large)
- 1 tablespoon vegetable oil
- 1/3 cup + 1 tablespoon condensed milk
- ½ cup + 1 tablespoon whipping cream
- 1 ½ cups finely chopped unsalted pistachios
Ingredients for the Frosting
- 2/3 cup whole milk
- Seeds from ½ vanilla bean or 1 teaspoon vanilla extract
- ½ cup granulated sugar
- 3 egg yolks
- 1 tablespoon cornstarch
- 2/3 cup cream cheese at room temperature
- 2/3 cup unsalted butter at room temperature
- 2 tablespoons confectioners’ sugar
- ½ teaspoon salt
- 1 ½ cups finely chopped unsalted pistachios
Step-by-Step Instructions
1. Prepare the Cake Batter
Begin by preheating the oven to 350 °F (175 °C). In a large bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt, mixing well and setting the dry mixture aside.
In a separate bowl, use a hand mixer to cream the butter and one cup of sugar until the mixture is pale and fluffy. This step incorporates air, helping the cake rise and giving a tender crumb. Add the vegetable oil, then the egg yolks one at a time, beating after each addition. Next, mix in the vanilla and pistachio paste.
Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry mix. Stir gently until just combined; over-mixing can make the cake dense.
2. Beat the Egg Whites
In a clean bowl with completely dry beaters, whip the egg whites with the remaining sugar and cream of tartar until they form stiff, glossy peaks. Fold these light egg whites into the cake batter in three parts, mixing carefully from the outside in to maintain as much airiness as possible.
3. Bake the Cake
Divide the batter evenly between two greased and floured cake pans (about 9-inch diameter). Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for around 10 minutes, then transfer to a rack to cool completely.
4. Make the Filling
In a large bowl, beat together cream cheese, butter, and confectioners’ sugar until light and fluffy. Add the salt, vanilla, and pistachio paste, beating again until smooth.
Coat the marshmallows in vegetable oil and heat briefly until they begin to soften, then mix them into the cream mixture. Add condensed milk and quickly beat until creamy. Finally, pour in the whipping cream and beat just until incorporated. Chill this filling for about one hour before using.
5. Prepare the Frosting
Warm the milk, sugar, and vanilla seeds in a small pot over low heat. In a bowl, whisk together the egg yolks and cornstarch, then slowly mix in a bit of the warm milk to temper it. Pour the egg mixture back into the pot and cook over medium heat, stirring constantly, until it thickens into a custard. Cover and refrigerate for at least one hour.
Once chilled, beat the custard together with cream cheese, butter, confectioners’ sugar, and salt until smooth. Add chopped pistachios and mix until evenly distributed.
6. Assemble the Cake
With a sharp knife, carefully slice each cooled cake layer in half horizontally so you have four or 3 thin layers. Place the first layer on a serving plate and spread a generous amount of filling, then sprinkle with chopped pistachios. Repeat this process with the next two layers.
Refrigerate the assembled layers for about 30 minutes to help them settle before applying the frosting. Once chilled, frost the outside of the cake evenly and decorate with more chopped pistachios.
Final Thoughts
This pistachio cake is more than just a dessert — it’s an experience. The combination of real pistachio flavor in every element, from the sponge to the filling and frosting, makes it a standout dessert. It’s slightly time-intensive, but the layers of texture and taste — from moist cake to creamy filling and nut-rich frosting — make it a memorable centerpiece for any gathering