This Pistachio Cake is a moist and tender layer cake made from real pistachios, almond extract, and a delicate crumb thanks to cake flour and egg whites. With a natural pistachio-almond flavor and a light green hue, this cake is topped with a silky cream cheese frosting and garnished with crushed pistachios and berries. It’s the perfect elegant dessert for spring celebrations or any special occasion. The “naked cake” decorating style gives it a rustic, charming appearance that doesn’t require expert frosting skills.

Full Recipe:

Ingredients

For the Cake:

2 cups (260g) unsalted pistachios (shelled)
2⅓ cups (275g) cake flour, spooned and leveled
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup (12 Tbsp; 170g) unsalted butter, room temperature
1¾ cups (350g) granulated sugar
5 large egg whites, room temperature
½ cup (120g) sour cream, room temperature
2 tsp pure vanilla extract
1 tsp almond extract
1 cup (240ml) whole milk, room temperature
Optional: 1 drop green food coloring
Optional: Berries and crushed pistachios for garnish

For the Frosting:

Cream cheese frosting (follow standard recipe or use Sally’s carrot cake frosting version if more coverage is desired)

Directions

Preheat Oven: Preheat oven to 350°F (177°C). Grease and line three 9-inch round cake pans with parchment paper.
Prepare Pistachios: In a food processor, pulse pistachios into fine crumbs (do not over-process into a paste). Set aside 1½ cups (180g) for the batter, and reserve remaining crumbs for garnish.
Mix Dry Ingredients: In a large bowl, whisk ground pistachios, cake flour, baking powder, baking soda, and salt.
Cream Butter & Sugar: Using a mixer, beat butter and sugar on high speed until smooth and creamy (about 3 minutes).
Add Egg Whites & Flavoring: Beat in egg whites until combined, then mix in sour cream, vanilla, and almond extracts.
Combine Ingredients: Add dry ingredients gradually, mixing on low speed. Slowly pour in milk and food coloring (if using). Mix until just combined.
Bake: Divide batter evenly among prepared pans. Bake for 21–23 minutes or until a toothpick inserted comes out clean. Let cakes cool completely in pans on a wire rack.
Make Frosting: Prepare cream cheese frosting.
Assemble Cake: Trim cake tops to flatten. Layer cakes with frosting in between and lightly frost the outside for a “naked” look. Top with remaining pistachio crumbs and optional berries.
Chill & Serve: Refrigerate for 30–45 minutes before slicing for cleaner cuts. Store leftovers covered in the fridge for up to 5 days.

Nutrients (Per Serving – Approximate)

Based on 12 slices, without optional garnishes

Calories: ~450–500
Fat: ~25g
Saturated Fat: ~12g
Carbohydrates: ~50g
Sugar: ~35g
Protein: ~6g
Sodium: ~250mg

A Tribute to Real Pistachio Flavor

One of the highlights of this Pistachio Cake is its authentic flavor, derived not from boxed mixes or artificial flavorings, but from real, finely ground pistachios. Using pistachios in the batter imparts a naturally nutty aroma and taste, setting this cake apart from overly sweet commercial versions. The addition of almond extract amplifies the nutty notes while the vanilla brings softness and depth, allowing the pistachio to remain the star.

If you’ve only had pistachio desserts made with pudding mix, this version will be a revelation—fresh, fragrant, and layered with complexity. It’s a flavor profile that feels refined and indulgent, without being overpowering.

A Tender Crumb with Light, Airy Texture

What truly makes this cake exceptional is its delicate texture. The use of cake flour ensures a fine, soft crumb that practically melts in your mouth. Meanwhile, the inclusion of egg whites (instead of whole eggs) contributes to the cake’s lightness, allowing it to rise beautifully while remaining moist and fluffy.

Sour cream adds richness and tang, enhancing the structure and flavor, while the milk keeps the batter perfectly balanced in moisture. Altogether, the ingredients work in harmony to create a cake that’s rich yet not heavy, indulgent yet not cloying.

A Stunning Cake That’s Simple to Decorate

The beauty of this Pistachio Cake lies in its simplicity. Instead of complicated frosting techniques or intricate piping, the “naked cake” style embraces minimalism. The layers are filled and gently coated with cream cheese frosting, letting the edges peek through for a rustic, elegant presentation. This not only saves time and effort but also highlights the natural colors and textures of the cake.

Crushed pistachios add a final decorative touch, offering contrast in color and texture. A few fresh berries—like raspberries, blueberries, or strawberries—can be added on top for a pop of color and seasonal flair. Whether you serve it with or without berries, the finished cake looks effortlessly beautiful and feels homemade in the best possible way.

Perfect for Spring and Celebratory Occasions

The soft green hue of the pistachio cake—accentuated slightly if you choose to use a drop of food coloring—makes it a standout choice for springtime events. It’s a wonderful addition to Easter tables, Mother’s Day brunches, baby showers, and garden parties. At the same time, its elegant flavor and look make it equally fitting for weddings, anniversaries, or afternoon tea.

While it feels festive and special, it’s also comforting and approachable—ideal for people who appreciate desserts that lean more sophisticated than sugary-sweet.

Cream Cheese Frosting: The Ideal Companion

Cream cheese frosting is the perfect match for pistachio cake. Its tangy richness complements the nuttiness of the cake without overpowering it, striking just the right balance of flavors. When whipped to a smooth, spreadable consistency, it glides effortlessly between cake layers and along the outer surface.

The slightly salted undertone of the cream cheese also enhances the sweet and savory interplay in every bite. If you want a bit more coverage or structure, doubling the frosting recipe or opting for a firmer chill before decorating can help you customize the cake’s finish.

Tips for the Best Pistachio Cake

Here are a few tips to help you achieve the best results when making this cake:

Use raw, unsalted pistachios: This allows you to control the salt level and brings out the natural, sweet nuttiness of the pistachios.
Don’t over-process the pistachios: You want a fine crumb, not a paste. Over-processing will release too much oil and change the texture.
Bring ingredients to room temperature: This helps the batter mix evenly and prevents curdling.
Use a kitchen scale if possible: Measuring flour and nuts by weight ensures consistent texture and results.
Let the cake cool completely before frosting: This prevents the frosting from melting and helps with even spreading.
Chill before slicing: Refrigerating the assembled cake for 30–45 minutes before slicing helps the layers hold together cleanly.

Serving Suggestions and Pairings

This Pistachio Cake is excellent served on its own, but it also pairs well with a few complementary flavors and beverages:

Beverages: Serve with a cup of Earl Grey, green tea, or a light coffee blend. Sparkling wine or a glass of Prosecco also makes a lovely pairing for special occasions.
Toppings: Add a dollop of whipped cream, a few sugared berries, or a drizzle of white chocolate for extra indulgence.
Side treats: Serve with mini macarons, pistachio cookies, or lemon bars for a full dessert spread at parties or showers.

It also makes a wonderful gift cake—a thoughtful, homemade option that shows care and effort without requiring professional baking skills.

Storage and Make-Ahead Options

This cake stores beautifully and tastes just as good the next day—sometimes even better as the flavors meld. Here’s how to make the most of your leftovers or prep in advance:

Refrigerate: Store covered in the fridge for up to 5 days. Allow it to come to room temperature before serving for best flavor and texture.
Freeze: You can freeze unfrosted cake layers wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before decorating.
Make frosting ahead: Cream cheese frosting can be made 2–3 days in advance and kept in the refrigerator until ready to use. Just let it soften slightly and re-whip before spreading.

A Dessert That’s as Lovely as It Is Delicious

Whether you’re a pistachio lover or just looking to try something new and impressive, this cake delivers on all fronts. It’s refined yet rustic, sweet without being overwhelming, and simple enough to make at home but elegant enough for a special event. The combination of nutty cake, silky frosting, and charming naked finish makes it a versatile dessert that never fails to please.

Conclusion

This Pistachio Cake with Cream Cheese Frosting is more than just a dessert—it’s a celebration in every bite. With its tender crumb, rich nutty flavor, and graceful aesthetic, it’s the kind of cake that turns any gathering into an occasion. Whether you’re baking for loved ones or treating yourself, this cake offers the perfect mix of tradition and creativity, indulgence and lightness.

From the natural green hue to the delicate almond-pistachio aroma, everything about this cake whispers sophistication while staying grounded in simplicity. It’s a recipe you’ll come back to for birthdays, brunches, holidays, or whenever you want to bake something truly memorable. Beautiful, flavorful, and surprisingly easy to make, this Pistachio Cake is destined to become a favorite in your recipe collection.

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