Pistachio Cream Cheese Cake is a wonderfully rich and moist dessert that combines the nutty flavor of real pistachios with a creamy pistachio-cream cheese frosting. The cake has a tender texture, a subtle green hue from the pistachios, and a fragrant hint of rosewater that makes every bite memorable. This cake is perfect for celebrations or any time you want a show-stopping dessert.
Ingredients
For the Cake
- 3 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 1 1/2 cups all-purpose flour (sifted)
- 1/2 cup pistachios, finely ground
- 1 tablespoon baking powder
For the Pistachio Cream Cheese Frosting
- 1 cup cream cheese (at room temperature)
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (you can substitute vanilla if preferred)
Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to prevent the cake from sticking.
2. Make the Cake Batter
In a large mixing bowl, use a hand mixer (or stand mixer with a whisk attachment) to beat the eggs and granulated sugar together until the mixture doubles in volume and becomes pale and fluffy.
Once light and airy, add the canola oil, milk, and rosewater to the egg mixture and continue mixing for another 2 minutes. This creates a smooth and slightly silky batter.
3. Add Dry Ingredients
Gently fold in the sifted all-purpose flour, ground pistachios, and baking powder. Mix carefully until the dry ingredients are fully incorporated, but be careful not to over-mix — you want to keep the cake light and airy.
4. Bake the Cake
Pour the batter into the prepared pan and bake in the preheated oven for about 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool completely before frosting.
5. Prepare the Pistachio Cream Cheese Frosting
While the cake cools, make the frosting. In a mixing bowl, beat together:
- Room-temperature cream cheese
- Condensed milk
- Pistachio paste
- Rosewater
Mix until the frosting is smooth and holds a soft peak. For best texture, chill the frosting for 15–20 minutes before applying it to the cake.
6. Frost and Decorate
Use a piping bag or a spatula to spread the pistachio cream cheese frosting evenly over the cooled cake. You can add extra pistachio crumbs or edible flower petals on top for decoration if you like.
Serving Suggestions
This cake pairs beautifully with a warm cup of cardamom tea or black coffee. Its moist crumb and nutty flavor make it a lovely choice for afternoon gatherings or dessert after dinner.
Tips & Notes
- You can substitute the rosewater in the frosting with pure vanilla extract or almond extract if desired.
- Make sure the cake is completely cooled before frosting to prevent the cream cheese frosting from melting.