Pistachio Cake From Scratch

This easy Pistachio Cake Recipe made from scratch requires just a few minutes of hands-on preparation time and 10 ingredients. It stands out above all the other recipes because it's made from scratch with freshly ground pistachios. There are absolutely NO artificial colors or cake mix here. By the way, have you tried my pistachio cookies yet?

Jump to:

• Video Tutorial
• Why You Will Love This Pistachio Cake Recipe
• Ingredients
• How to Make Pistachio Cake
• Expert Tips for Success
• Storage
• Pistachio Cake Recipe FAQs
• More Easy Cake Recipes to Try
• Recipe

Video Tutorial

Why You Will Love This Pistachio Cake Recipe

• Made 100% From Scratch. Other pistachio cakes rely on cake mix, pudding, or other processed ingredients to create this cake recipe but ours doesn't!!
• Simple Cake Recipe. There's no need to complicate things here! All you need are TEN ingredients to make the best pistachio cake.
• Flavor Combination. We keep things simple for the cake but then add a simple orange-flavored syrup that fully enhances the pistachios creating the most amazing flavors. You can add chocolate mouse to make it into a pistachio chocolate cake or even make pistachio chocolate cupcakes. Same recipe, just a different form.

Love baking cakes? You've got to try this Texas Sheet Cake and our Air Fryer Vanilla Cake next!

Ingredients

• Pistachios: These are the stars of the show so don't take any shortcuts. I use green peeled pistachio kernels grade A from Iran. They have a dark green color because they are harvested before they are fully ripened and therefore don't turn yellow. This results in an intensely green cake without using food coloring. Keep in mind, the color, appearance, and taste of this cake will depend greatly on the type of pistachio you use. You can use raw or roasted but it's important to make sure they're unsalted! If you have any pistachios left, you can make a batch of pistachio biscotti next!
• Sour Cream: Adding sour cream to your cake keeps the texture very moist and rich. You can use the same amount of Greek yogurt instead for a similar result. You can also use cream cheese in place of it but will need to whip the cream cheese with milk to get a thinner, sour cream-like texture. Remember that making substitutions for sour cream may alter the cake’s taste and texture.
• Butter: Adds moisture and richness to the cake. If you prefer to cook with oil you can use it instead but the texture will be slightly moister and denser. If you’re going to use oil, use ½ cup (or 120 ml) of oil in place of the butter.
• Vanilla Beans: If you want the best vanilla flavor you want to use vanilla beans. Another good option is to replace it with two teaspoons of vanilla bean paste or pure vanilla extract.
• Fresh Orange: The juice and zest add the perfect amount of orange essence to the syrup poured over the top of the cake.
  

How to Make Pistachio Cake

• Step 1: Place the pistachios in a food processor and pulse them into fine crumbs. Transfer the ground pistachios to a bowl and mix together with the flour, baking powder, and salt.

• Step 2: Beat the butter and sugar until fluffy, pale, and creamy. This will take about 2 minutes.

• Step 3: Add one egg at a time and mix into the sugar and butter mixture after you add each one.

• Step 4: Add the sour cream and vanilla to the bowl and stir to combine.

• Step 5: Alternate adding the dry ingredients and milk. Be sure to start and end with the dry ingredients.

When you're done mixing the batter will be very thin.

• Step 6: Transfer the cake batter to a parchment paper layered 9" baking pan. Bake for 25-28 minutes until a toothpick in the center comes out clean.

• Step 6: Make the orange-pistachio syrup and drizzle it over the cake just before serving.

Expert Tips for Success

• Don’t over-grind your pistachios. Grind just long enough to finely chop the pistachios. Too long and you will end up with a paste.
• Use the right pan. The timing for this recipe is based on using a 9-inch round cake pan. You can also use an 8" (20cm) pan but you will need to adjust the baking time to about 10 minutes longer as the cake will be a bit thicker.
• Make it a day ahead. I recommend making the cake a day before serving. as the flavor develops overnight when the cake is allowed to sit before serving. This makes it a delicious make-ahead cake.

Storage

• Storing: Store leftover cake at room temperature in an airtight container for up to three days or in the refrigerator for up to a week. Note the cake may dry out the longer it sits.
• Freezing: You can freeze the cake after baking but for best results freeze it before adding the syrup. Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag. It freezes well for up to 1 month. To thaw, unwrap, and let sit at room temperature for 1-2 hours. Then, drizzle the syrup on top as desired.
• Make Ahead: You can make the syrup in advance as it won’t crystallize, however it will get thick. Just reheat it again for a minute to make it liquid again. If the consistency doesn't seem right you can add more orange juice. Avoid baking the cake more than 24 hours in advance. It's really best when eaten fresh.

Pistachio Cake Recipe FAQs

More Easy Cake Recipes to Try

If you love easy cake recipes, then you've come to the right place. I'm sure you will love these recipes as well!

If you tried this Pistachio Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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