If you are craving something uniquely nutty, sweet, and utterly delightful, this Pistachio Cake with Cream Cheese Frosting Recipe is definitely your new best friend in the kitchen. Imagine a moist, tender cake packed with the rich, buttery flavor of pistachios, beautifully complemented by a luscious cream cheese frosting that adds the perfect balance of tang and sweetness. This cake is perfect for any celebration or a simple afternoon treat that impresses without stress. Trust me, once you try this recipe, the vibrant green hues and irresistible taste will have you coming back for more.
Ingredients You’ll Need
The beauty of this cake lies in its simple, wholesome ingredients, each chosen to bring out the natural flavor and texture that make this recipe shine. From the ground pistachios to the tangy cream cheese frosting, every component plays an essential role in crafting a cake that is as delicious as it is beautiful.
- 125g pistachio kernels, unsalted: These are the star ingredient, providing that unmistakable nutty richness and lovely green color.
- 1 cup plain flour: The essential base for the cake’s body and structure, ensuring a light and tender crumb.
- 1 1/4 tsp baking powder: Helps the cake rise perfectly for a fluffy texture.
- 1/4 tsp baking soda: Works with the yogurt to add lift and moisture.
- 1/4 tsp cooking salt: Just a pinch to balance and elevate flavors.
- 3/4 cup plain full-fat yogurt: Adds moisture and slight tang that enrich the cake.
- 60g unsalted butter, melted: Adds richness and tender crumb.
- 1/4 cup plain oil: Keeps the cake moist and soft, prolonging freshness.
- 3/4 cup caster sugar: Sweetens without graininess, enhancing the pistachios’ natural flavor.
- 1/2 tsp vanilla extract: Adds warmth and depth of flavor.
- 1 large egg: Binds the ingredients and supports leavening.
- 4 drops green food coloring (optional): Enhances the natural color for a stunning visual effect.
- 100g cream cheese: The creamy base for the frosting, tangy and smooth.
- 3/4 cup thickened cream: Makes the frosting light and fluffy.
- 3 tbsp caster sugar: Sweetens the frosting just right.
- 1/2 tsp vanilla extract: Adds subtle aromatic notes to the frosting.
- 2 tsp lemon juice (optional): Brightens the frosting with a hint of citrus.
- Pinch of salt: Balances sweetness in the frosting beautifully.
How to Make Pistachio Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Baking Pan and Oven
First things first, preheat your oven to 180°C (350°F). Make sure to grease a 20cm (8″) round cake pan and line it with baking paper to ensure your cake lifts out easily and maintains its beautiful shape. This simple prep step is crucial to a flawless finish.
Step 2: Blend the Pistachios
Grab those pistachio kernels and pulse them in a food processor until they turn into a fine, sandy texture—almost like flour. This gives the cake that signature nutty flavor and a wonderfully moist crumb. Be careful not to over-process; you want a powdery consistency without turning the nuts into butter.
Step 3: Mix the Dry Ingredients
In a large bowl, combine your plain flour, baking powder, baking soda, and salt. Then fold in the ground pistachios, making sure everything is evenly mixed. This dry mix will ensure the cake rises perfectly and has a nice uniform texture.
Step 4: Create the Wet Mixture
In a separate bowl, whisk together the yogurt, melted butter, oil, caster sugar, vanilla extract, egg, and green food coloring (if using). This blend brings moisture, sweetness, and that gorgeous color into the cake batter. Once well combined, gently fold the wet ingredients into the dry mix until just incorporated—don’t overmix to keep the cake light and tender.
Step 5: Bake to Perfection
Pour your batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 55 minutes until a skewer inserted comes out clean. The cake should have a light golden hue and a delicate pistachio aroma that fills the kitchen.
Step 6: Make the Cream Cheese Frosting
While the cake cools completely, whip up your frosting by beating the cream cheese, thickened cream, caster sugar, vanilla extract, lemon juice, and a pinch of salt together until fluffy and smooth. This frosting is delightfully creamy with just the right balance of tang and sweetness to complement the nutty cake perfectly.
Step 7: Frost and Finish
Once the cake is cool, spread the cream cheese frosting generously over the top. Smooth it out with a spatula or create gentle swirls for an inviting, homemade touch. The frosting will add that irresistible lusciousness that makes this Pistachio Cake with Cream Cheese Frosting Recipe truly unforgettable.
How to Serve Pistachio Cake with Cream Cheese Frosting Recipe
Garnishes
To take the presentation up a notch, sprinkle some crushed pistachios on top of the frosting. You can also add a few whole pistachios or edible flowers for an elegant finish. These simple touches make the cake look inviting and instantly festive.
Side Dishes
Serve a slice alongside a cup of strong black coffee, fresh berries, or a scoop of vanilla ice cream. The subtle sweetness of the cake and the tang of the frosting pair beautifully with creamy or fruity accompaniments, making for a well-rounded dessert experience.
Creative Ways to Present
For a fun twist, transform this cake into mini cupcakes topped with the cream cheese frosting, or layer it with fruit compote for a stunning pistachio trifles parfait. Either way, this recipe lends itself to playful, creative serving styles that are perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
You can keep the cake fresh by storing leftovers in an airtight container in the refrigerator for up to 3 days. The frosting holds up beautifully and the flavors actually deepen after a day, making it perfect to prepare in advance.
Freezing
If you want to enjoy this cake later, freeze un-frosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before frosting and serving for a fresh-baked taste anytime.
Reheating
To serve chilled or at room temperature is ideal, but if you prefer, gently warm a slice in the microwave for 10–15 seconds to bring out a soft, fresh-from-the-oven sensation. Just avoid heating the frosting too much to preserve its beautiful texture.
FAQs
Can I use roasted pistachios for this Pistachio Cake with Cream Cheese Frosting Recipe?
Yes, roasted pistachios will add a deeper, nuttier flavor, but make sure they are unsalted to avoid affecting the cake’s overall taste balance.
Is green food coloring necessary?
No, the food coloring is optional. The ground pistachios already lend a gentle green tint; the dye just makes the cake’s color more vibrant and eye-catching.
Can I substitute the yogurt?
You can substitute Greek yogurt or sour cream to maintain moisture and acidity, but avoid low-fat varieties as they may affect the cake’s moistness and texture.
How thick should I make the cream cheese frosting?
The frosting should be thick enough to hold its shape but spreadable to coat the cake smoothly. Adjust by whipping longer or adding a little more cream if needed.
Is this cake suitable for making into cupcakes?
Absolutely! Portion the batter into lined cupcake tins and decrease baking time to about 20–25 minutes. The frosting works wonderfully on cupcakes too.
Final Thoughts
This Pistachio Cake with Cream Cheese Frosting Recipe is a real crowd-pleaser that combines gorgeous colors, rich flavors, and delightfully creamy frosting into one joyful dessert. Whether you’re baking for company or treating yourself, it’s a recipe that feels like a warm hug on a plate. So go ahead, gather those ingredients, and whip up this stunning cake—you’ll be so glad you did!
Print
Pistachio Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
A moist and flavorful pistachio cake featuring ground pistachios and a luscious cream cheese frosting. This cake combines the nutty richness of pistachios with a hint of vanilla and lemon, perfect for celebrations or as a delightful dessert.
Ingredients
Cake
- 125g/4.4oz pistachio kernels, unsalted (just shy 1 cup)
- 1 cup plain flour (all-purpose flour)
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda (bi-carb soda)
- 1/4 tsp cooking salt / kosher salt
- 3/4 cup plain yogurt, full-fat, at room temperature
- 60g/4 tbsp unsalted butter, melted and slightly cooled
- 1/4 cup plain oil (canola, vegetable, cottonseed etc.)
- 3/4 cup caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 1 large egg (50-55g/2oz), at room temperature
- 4 drops green food colouring (optional)
Frosting
- 100g/3.5oz cream cheese, at room temperature (block preferred, tub okay)
- 3/4 cup thickened cream (heavy cream or whipping cream)
- 3 tbsp caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 2 tsp lemon juice (optional)
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 180°C/350°F (160°C fan-forced). Grease and line a 20 cm / 8″ round cake pan with baking paper to prevent sticking.
- Prepare pistachio mixture: Grind the pistachio kernels finely. In a medium bowl, sift together the plain flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients and dry ingredients: In a large mixing bowl, whisk the yogurt, melted butter, oil, caster sugar, vanilla extract, egg, and green food colouring (if using) until smooth. Gradually fold in the dry ingredients along with the ground pistachios until just combined, being careful not to overmix.
- Bake the cake: Pour the batter into the prepared cake pan, smoothing the top lightly. Bake in the preheated oven for approximately 50-55 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: Using an electric mixer, beat the cream cheese until smooth. In a separate chilled bowl, whip the thickened cream with caster sugar, vanilla extract, lemon juice (if using), and a pinch of salt until soft peaks form. Gently fold the whipped cream into the cream cheese until well combined.
- Frost the cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides. Chill the cake for at least an hour before serving to set the frosting.
Notes
- Use unsalted pistachios to control the salt level in the cake.
- Baking soda (bi-carb soda) works with the yogurt to help leaven the cake.
- Ensure yogurt and egg are at room temperature for even mixing and a consistent texture.
- Green food colouring is optional and used to enhance the pistachio green hue.
- Thickened cream is preferred for a stable, fluffy frosting but whipping cream will also work.
