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?
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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.
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
Yes, that is possible but be sure to leave out the salt in the cake. It's important to use only lightly salted as if they are too salty it will affect the outcome of your cake.
Baking with almond flour is different than with all-purpose flour. It leads to a completely different texture. Because I have never tried it on my own to make this recipe with almond flour, I sadly can’t recommend it. I am also pretty sure that the cake would end up too dense with almond flour.
Yes, you can totally double the recipe to make a two-layer cake. Just remember not to pour the syrup topping until just before serving, as your cake might end up mushy, soggy, and soaked.
No, you don’t need food coloring. If you use the right type of pistachios your cake will be a vibrant green color.
Yes, you can! When I'm in the mood for chocolate, I like to serve this cake with a few dollops of chocolate cream cheese frosting on top. I use the frosting from my Banana Chocolate Cake and only make half of the recipe. It will also work well with a regular cream cheese frosting too!
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!
Recipe
Easy Pistachio Cake Recipe From Scratch
Ingredients
- 1 cup pistachios, shelled, unsalted
- 1 cup all-purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated white sugar
- 3 large eggs
- ¼ cup sour cream
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- ½ cup milk
OPTIONAL: orange pistachio syrup
- ⅓ cup pistachios, roasted, shelled, salted
- ¼ cup granulated white sugar
- 1 large orange - zest and juice
Instructions
- Preheat oven to 350°F / 175°C. Line the bottom and the sides of a 9" (23cm) springform pan with parchment paper. Set aside.
- Place pistachios in a food processor and pulse into fine crumbs. Don't grind too long. Otherwise, it turns into a paste. Transfer to a bowl and add flour, baking powder, and salt. Stir to combine. Set aside.
- In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter and sugar until creamy for about 2-3 minutes. Add 1 egg at the time and mix until incorporated. Add sour cream and vanilla* and stir to combine. Alternately add dry ingredients and milk, beginning and ending with dry ingredients. Stir just until combined.
- Transfer to the prepared baking pan and bake for about 25-28 minutes or until a toothpick in the center comes out clean. Let cool in pan for 20 minutes. Then transfer to a wire rack to let cool completely.
- Orange pistachio syrup (OPTIONAL): In a medium saucepan over medium-low heat, cook pistachios, sugar, orange juice, and orange zest until sugar is completely dissolved and syrup coats the back of a spoon, about 3-4 minutes.
- Pour syrup over cooled cake slices just before serving. Store leftover cake in an airtight container at room temperature up to 2 days. Reheat leftover syrup to liquefy again, if necessary.
Notes
- Prepping the Vanilla Bean: First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
- 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.
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Ati T
Amazing recipe, Thank you!!!
It’s great as it is, but one time , I substituted Vanilla for Cardamom ( i am persian, we love Cardamom)
It came out amazing… for sure will make it more…
Thank you again!!
Gretchen Shine
This cake is delicious! Made it for a pistachio fanatic and it was a big luncheon success. I made a raspberry couli to dollop on top, even tho there was an orange glaze to the cake. Will make again!
Arifa
Delicious! I ended up substituting the sour cream with Coconut Butter and made these into cupcakes with raspberry buttercream. The pistachio flavor comes through and i will definitely be making these again!
Thanks for this recipe
Kathleen
Delicious! Mine wasn’t quite as vibrantly green, which I understood from the comments of the author, but it was really nice. Not too sweet, just perfect. I topped with a simple syrup using Grand Mariner, whipped cream, and a sprinkling of pistachios. Next time I will try adding some orange zest to the batter and a bit over the whipped cream.