Dive into the world of nutty delights with our Pistachio Cake! Infused with ground pistachios and a hint of almond extract, it’s a heavenly, fluffy treat you can’t resist.
My family is obsessed with this pistachio cake recipe. A fluffy sweet and nutty cake topped with a delicious homemade mascarpone frosting.
One bite of this pistachio cake is all you need. It truly is love at first bite! Buttery, nutty, and topped with sweet and slightly tangy frosting. For more luscious layer cakes, try S’mores Layer Cake, Lemon Poppy Seed Layer Cake, and Dark Chocolate Layer Cake.
Table of Contents
Recipe Ingredients
- Pistachios: These nuts add a unique, nutty flavor and a crunchy texture.
- Almond Extract: Imparts a rich, nutty aroma that pairs perfectly with pistachios.
- Sour Cream: Contributes to a moist, tender crumb and adds a slight tanginess.
See the recipe card for full information on ingredients and quantities.
Variations
- Sour Cream Substitute: Use an equal amount of plain Greek yogurt to replace sour cream. It offers a similar texture and tanginess, keeping the cake moist.
- Cake Flour Substitute: For each cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour, adding 2 tablespoons of cornstarch. This mimics the lightness and fine texture of cake flour.
- Cream of Tartar Substitute: Replace the cream of tartar with an equal amount of lemon juice to maintain the necessary acidity in the egg whites.
How to Make Pistachio Cake
Step 1: Preheat the oven to 350 degrees F (177 degrees Celsius). Spray or butter and flour in three 9-inch round baking pans. Line the bottoms with parchment rounds, and set aside.
Step 2: In a food processor, pulse 1 ¼ cups of pistachios until a finely ground powder forms.
Step 3: In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
Step 4: In the bowl of a stand mixer, beat the butter on high until smooth and creamy, about 2 minutes. Add the sugar and beat for 2 minutes on high. Add the vanilla, almond, and egg; mix until combined.
Step 5: With the mixing speed on low, alternate adding the dry ingredients and the milk and cream. Mix until a few dry streaks remain.
Step 6: In a medium mixing bowl, using a hand mixer, beat 3 egg whites and cream of tartar until stiff peaks form. Using a rubber spatula, gently fold into the cake batter until incorporated.
Step 7: Divide the batter evenly between the prepared pans. Place in the oven and bake for 35-40 minutes, or until the top springs back when touched.
Step 8: Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
Step 9: Meanwhile, to make the frosting, in the bowl of a stand mixer, beat the butter on high until creamy, about 2 minutes. Add the vanilla, salt, and powdered sugar; mix until combined. Add the mascarpone and mix on low for 10 seconds, then fold by hand until a smooth, creamy frosting forms.
Step 10: To assemble the cake, spread ¼ of the frosting between the first layer, another ¼ of the frosting between the second layer, and spread the remaining frosting over the top and down the sides of the cake. Chop the reserved ¼ cup of pistachios and sprinkle on the top edges. Add a pinch or two of large sea salt flakes before serving.
Expert Tip
If you’re using salted pistachios for your cake and prefer to reduce the saltiness, you can rinse off the excess salt. After rinsing, roast the pistachios to dry them out. This not only removes excess salt but also enhances the nuts with a delightful roasted flavor, adding a unique twist to your cake.
FAQs
If you’re looking to try something different from mascarpone frosting, a cream cheese frosting or a simple flavored buttercream, like chocolate buttercream, are excellent choices.
You can easily convert this recipe into cupcakes. Simply bake them at the same oven temperature as the cake, but reduce the baking time to 25-30 minutes. This adjustment ensures that the cupcakes maintain the same delicious texture and flavor as the cake.
Yes, an electric mixer is ideal for this recipe. It ensures the butter and sugar are creamed properly and the batter achieves the right consistency, resulting in a light and fluffy cake.
Storage Info
STORE leftovers of the pistachio cake in an airtight container at room temperature for up to 3 days, or place them in your fridge for up to 5 days. To FREEZE, wrap individual slices or the whole cake in plastic wrap, then wrap it in foil, and place it in a freezer-safe container; it will stay good for up to 2 months.
THAW at room temperature before serving. Reheating isn’t typically necessary, but if desired, briefly warm a slice in the microwave for 10-15 seconds.
More Pistachio Recipes to Try
Pistachio Cake Recipe
Ingredients
For the cake:
- 1 1/2 c. unsalted pistachios - divided and shelled
- 2 1/2 c. cake flour
- 3/4 c. all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. coarse kosher sea salt
- 1 c. unsalted butter - softened
- 1 3/4 c. granulated sugar
- 1 tbsp. vanilla extract
- 3/4 tsp. almond extract
- 1 large egg
- 1 c. whole milk
- 1/2 c. sour cream
- 3 egg whites - + ½ tsp. cream of tartar
For the frosting:
- 1 1/2 c. unsalted butter - softened
- 2 tsp. vanilla extract
- 1/4 tsp. coarse kosher sea salt
- 6 c. powdered sugar
- 1 1/2 c. mascarpone
Instructions
- Preheat the oven to 350 degrees F (177 degrees Celsius). Spray or butter and flour in three 9-inch round baking pans. Line the bottoms with parchment rounds, and set aside.
- In a food processor, pulse 1 ¼ cups of pistachios until a finely ground powder forms.
- In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter on high until smooth and creamy, about 2 minutes. Add the sugar and beat for 2 minutes on high. Add the vanilla, almond, and egg; mix until combined.
- With the mixing speed on low, alternate adding the dry ingredients and the milk and cream. Mix until a few dry streaks remain.
- In a medium mixing bowl, using a hand mixer, beat 3 egg whites and cream of tartar until stiff peaks form. Using a rubber spatula, gently fold into the cake batter until incorporated.
- Divide the batter evenly between the prepared pans. Place in the oven and bake for 35-40 minutes, or until the top springs back when touched.
- Remove from the oven and allow to cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer, beat the butter on high until creamy, about 2 minutes. Add the vanilla, salt, and powdered sugar; mix until combined. Add the mascarpone and mix on low for 10 seconds, then fold by hand until a smooth, creamy frosting forms.
- To assemble the cake, spread ¼ of the frosting between the first layer, another ¼ of the frosting between the second layer, and spread the remaining frosting over the top and down the sides of the cake. Chop the reserved ¼ cup of pistachios and sprinkle on the top edges. Add a pinch or two of large sea salt flakes before serving.
Hi, I’m excited to try this. I don’t have a food processor, could I use pistachio flour instead? If so how much should I use?
Hi Beatrice, do you have a blender? If so, you can use that. If not, yes pistachio flour is the same and you would use 1 cup of pistachio flour instead of creating your own from 1 1/4 cups of shelled pistachios.
This cake turned out fantastic!
Just finished baking. I used three 6″ wide pans (3″ tall). I put 2 and 1/2 cups of batter in each pan and had about 1/2 cup leftover that I put in a tiny little heart pan (chef’s treat). The 6″ cakes came out perfect after about 30 min in the oven. I’m planning to slice them each in half horizontally to make a 6 layer tall/skinny cake. I tasted the batter and the little heart cake and it is DIVINE! I can’t wait to assemble it all tomorrow! Thanks for this awesome recipe!!
I have one other question. I would like to have four layers of cake that are about 2 inches in height each. Would four 7x 2 inch round pans work for getting that? Thank you.
Hi Rachel, I’m not sure of the answer, but this may help: https://sallysbakingaddiction.com/cake-pan-sizes/
I had to make this gf and convert to UK ingredients plus didn’t have tapioca starch so improvisef, not sure how 9 inch tins would work as doesn’t seemed ough mix for 3 layers of 9 inches or have I misread this. I’ve gone wrong somewhere as my texture not great but not tasted yet so time will tell
I am so happy to have found this recipe. Could you tell me how tall the cake layers bake in a 9-inch pan.? From the picture they look to be about 1 inch in height. Is that correct?
Hi Rachel, yes that is correct. About 1 inch.
Thank you so much!