Pistachio Cake with Cream Cheese Frosting
Soft, nutty, lightly sweet, and topped with silky cream cheese frosting — this Pistachio Cake is elegant enough for Easter, festive enough for Saint Patrick’s Day, and easy enough for a weekend bake.
This cake is incredibly moist with real pistachio flavor and the most luscious, tangy-sweet frosting. It’s one of those cakes that looks impressive but is secretly simple.
Why You’ll Love This Cake
• Beautiful natural green color
• Soft, tender crumb
• Rich pistachio flavor (not artificial!)
• Perfect balance of sweet + tangy frosting
• Stunning for spring gatherings
This would look gorgeous on your Sheet Cakes or Cakes category page, by the way 😉
Ingredients
For the Pistachio Cake
- 1 cup shelled unsalted pistachios (finely ground)
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional but lovely)
- 1 cup whole milk
- ½ cup sour cream
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Optional garnish:
- Chopped pistachios
- White chocolate drizzle
- Measuring cups / spoons
- Food processor
- Cutting board
- Knife
- 9-inch round cake pans (2) or 9×13 baking pan
- Large bowl
- Whisk
- Spatula
- Bowl
- Electric mixer
- Green food coloring (optional)
Instructions
1️⃣ Prepare the Pistachios
Pulse pistachios in a food processor until finely ground. Do not over-process into butter.
2️⃣ Make the Batter
Preheat oven to 350°F. Grease and line two 9-inch round cake pans (or one 9×13 pan).
In a bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.
In a separate large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
Add eggs one at a time. Mix in vanilla and almond extract.
Alternate adding dry ingredients and milk. Fold in sour cream.
3️⃣ Bake
Bake 25–30 minutes (round pans) or 35–40 minutes (9×13).
Cool completely before frosting.
Cream Cheese Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar. Mix in vanilla and salt.
Spread generously over cooled cake.
Sprinkle with chopped pistachios for a bakery-style finish.
Tips for the Best Pistachio Cake
• Use raw unsalted pistachios for the best flavor
• Don’t skip the sour cream — it keeps the cake ultra moist
• Chill the cake 20 minutes before slicing for clean cuts
• Add a drop of green food coloring only if you want a brighter color
Storage
Refrigerate covered for up to 4 days.
Bring to room temperature before serving for the best texture.
You can also freeze unfrosted layers for up to 2 months.
Serving Ideas
• Easter dessert table centerpiece
• Spring brunch cake
• Saint Patrick’s celebration cake
• Birthday cake for pistachio lovers
It pairs beautifully with coffee or even a light sparkling lemonade.
If you loved this Pistachio Cake, be sure to check out my full Saint Patrick’s Day Recipe Collection, or Easter Recipe Collection for more festive and delicious ideas. Don’t forget to save this recipe to Pinterest and share it with someone who loves pistachio desserts!
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