This pistachio cream cake is the kind of dessert that makes people ask for the recipe after the first bite. It’s soft, creamy, and lightly nutty without being heavy. The texture is tender and moist, with a silky pistachio filling that feels like a bakery treat.
Best of all, it’s simple to make and doesn’t require special techniques. If you’re craving something elegant but easy, this cake hits the sweet spot.
What Makes This Recipe So Good
- Light and creamy texture: The cake is soft and fluffy, while the pistachio cream adds a rich, smooth layer that melts in your mouth.
- Balanced flavor: Sweet, nutty, and fragrant without overpowering the palate. It’s dessert that tastes refined, not sugary.
- Simple ingredients: You can make this with pantry basics and a bag of pistachios.
No complicated steps or tools.
- Make-ahead friendly: The cake actually tastes better after chilling, which makes it perfect for gatherings or meal prep.
- Easy to decorate: A dusting of chopped pistachios and a little whipped cream makes it look polished with minimal effort.
What You’ll Need
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios (unsalted, shelled)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs (room temperature)
- 1/2 cup neutral oil (such as canola or light olive oil)
- 3/4 cup whole milk (room temperature)
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, enhances pistachio flavor)
- For the Pistachio Cream Filling:
- 1 cup heavy cream, cold
- 8 ounces mascarpone or cream cheese, softened
- 1/2 cup powdered sugar (plus more to taste)
- 1/3 cup pistachio paste or finely ground pistachios
- 1 teaspoon vanilla extract
- Pinch of salt
- For Topping:
- 1/2 cup cold heavy cream (optional, for extra garnish)
- 2–3 tablespoons powdered sugar
- 1/4 cup chopped pistachios (for sprinkling)
Instructions
- Prep the pans and oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. If using one pan, bake in batches or adjust baking time.
- Make pistachio flour: Pulse unsalted, shelled pistachios in a food processor until very fine, but not oily.
Measure out 1/2 cup. Don’t overblend or it will turn pasty.
- Mix dry ingredients: In a large bowl, whisk flour, ground pistachios, sugar, baking powder, baking soda, and salt until combined.
- Combine wet ingredients: In another bowl, whisk eggs, oil, milk, yogurt (or sour cream), vanilla, and almond extract until smooth.
- Bring the batter together: Pour wet ingredients into dry. Stir with a spatula until just combined.
Do not overmix—this keeps the crumb tender.
- Bake: Divide batter evenly between pans. Bake 22–26 minutes, or until a toothpick comes out clean and the tops spring back. Cool in pans 10 minutes, then transfer to a rack to cool completely.
- Make the pistachio cream: In a bowl, beat mascarpone (or cream cheese) with powdered sugar, pistachio paste or fine ground pistachios, vanilla, and salt until smooth.
In a separate bowl, whip cold heavy cream to soft peaks. Fold whipped cream into the pistachio mixture until silky and spreadable. Adjust sweetness if needed.
- Assemble the cake: Place the first cake layer on a plate.
Spread a generous layer of pistachio cream over the top. Add the second layer and spread more cream on top. Keep the sides rustic or add a thin coat for a semi-naked look.
- Optional whip topping: Whip the extra heavy cream with powdered sugar to soft peaks and dollop or pipe around the edges.
- Finish and chill: Sprinkle chopped pistachios on top for crunch and color.
Chill for at least 1 hour before serving to set the cream and enhance the flavor.
Storage Instructions
- Refrigerate: Store covered in the fridge for 3–4 days. The cream stays stable and the cake remains moist.
- Freeze: Freeze unfrosted cake layers, well-wrapped, for up to 2 months. Thaw in the fridge overnight.
You can also freeze the fully assembled cake in slices, tightly wrapped, for up to 1 month.
- Make-ahead: The pistachio cream can be made 24 hours in advance. Whisk briefly before spreading if it firms up.
Why This is Good for You
- Pistachios bring nutrients: They offer plant protein, healthy fats, and fiber, plus minerals like potassium and magnesium.
- Less butter, more moisture: Using oil and yogurt keeps the cake tender without relying heavily on butter.
- Reasonable sweetness: The sweetness is balanced, and you can control it by adjusting the powdered sugar in the cream.
- Satisfying without heaviness: The airy crumb and whipped filling feel indulgent but not overly rich.
Pitfalls to Watch Out For
- Overmixing the batter: This can make the cake dense. Stir until just combined and stop.
- Overprocessing pistachios: Grinding too long releases oils and turns them into paste.
Pulse in short bursts.
- Warm cream: The heavy cream must be cold to whip properly. Chill the bowl and beaters for best results.
- Skipping the chill time: The cake slices cleaner and tastes better after at least an hour in the fridge.
- Using salted pistachios: Salted nuts can throw off flavor. Choose unsalted for control.
Alternatives
- No pistachio paste? Use very finely ground pistachios plus a teaspoon of almond extract for a similar aroma.
- Dairy swaps: Substitute Greek yogurt for sour cream.
For the filling, coconut cream whipped with a little sugar works if you skip mascarpone (flavor will differ).
- Gluten-free version: Use a 1:1 gluten-free baking blend and add an extra tablespoon of yogurt if the batter seems thick.
- Egg-free option: Replace eggs with 1/2 cup unsweetened applesauce and 1 teaspoon extra baking powder. The texture will be slightly denser but still tender.
- Pan size changes: Bake in a 9×13-inch pan for 28–34 minutes and spread the cream on top for a simple sheet cake.
- Flavor twists: Add cardamom (1/2 teaspoon) to the batter, or a splash of orange blossom or rose water (1/4 teaspoon) to the cream for a Middle Eastern vibe.
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FAQ
Can I make this cake the day before?
Yes. Assemble the cake, cover it, and chill overnight.
The flavors meld and the texture improves by the next day.
How do I get a greener color without food coloring?
Use high-quality pistachios and pistachio paste for a natural pale green. The color will be subtle. If you want a brighter hue, add a tiny drop of gel color.
What if I don’t have mascarpone?
Cream cheese works well.
Beat it until very smooth and room temperature so it blends seamlessly with the whipped cream.
Can I reduce the sugar?
You can cut the granulated sugar in the cake to 3/4 cup and the powdered sugar in the cream to 1/3 cup. The result will be less sweet but still flavorful.
How do I prevent a dome on my cake layers?
Bake at 350°F with room-temperature ingredients and avoid overmixing. You can also use cake strips around the pans for more even baking.
If needed, level the tops with a serrated knife after cooling.
What kind of pistachios should I buy?
Choose raw or dry-roasted, unsalted, shelled pistachios. Fresh, vibrant green nuts have better flavor and color.
Can I use boxed cake mix?
Yes. A vanilla or white cake mix works as a shortcut.
Fold in 1/3 cup finely ground pistachios to carry the flavor, then use the pistachio cream as directed.
Is this cake stable for warm weather?
It’s best chilled. For hot days, keep it refrigerated until serving and avoid direct sun. If transporting, use an insulated carrier with ice packs.
How do I slice cleanly?
Chill the cake well, then use a long, sharp knife.
Wipe the blade between slices for neat edges.
Can I add a syrup soak?
Yes. Brush cooled layers with a light syrup made from 1/4 cup sugar, 1/4 cup water, and a splash of vanilla or orange blossom. It adds moisture and aroma.
In Conclusion
This easy pistachio cream cake delivers a soft crumb, silky filling, and a gentle nutty flavor that feels special without any fuss.
It’s reliable for birthdays, brunches, or a simple weekend treat. With straightforward steps and flexible ingredients, you can make it your own and still count on a beautiful result. Keep it chilled, slice generously, and enjoy every creamy, tender bite.
Easy Pistachio Cream Cake – Soft and Creamy Dessert Recipe
Ingredients
- For the Cake: 1 1/2 cups all-purpose flour
- 1/2 cup finely ground pistachios (unsalted, shelled)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs (room temperature)
- 1/2 cup neutral oil (such as canola or light olive oil)
- 3/4 cup whole milk (room temperature)
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional, enhances pistachio flavor)
- For the Pistachio Cream Filling: 1 cup heavy cream, cold
- 8 ounces mascarpone or cream cheese, softened
- 1/2 cup powdered sugar (plus more to taste)
- 1/3 cup pistachio paste or finely ground pistachios
- 1 teaspoon vanilla extract
- Pinch of salt
- For Topping: 1/2 cup cold heavy cream (optional, for extra garnish)
- 2–3 tablespoons powdered sugar
- 1/4 cup chopped pistachios (for sprinkling)
Instructions
- Prep the pans and oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. If using one pan, bake in batches or adjust baking time.
- Make pistachio flour: Pulse unsalted, shelled pistachios in a food processor until very fine, but not oily.Measure out 1/2 cup. Don’t overblend or it will turn pasty.
- Mix dry ingredients: In a large bowl, whisk flour, ground pistachios, sugar, baking powder, baking soda, and salt until combined.
- Combine wet ingredients: In another bowl, whisk eggs, oil, milk, yogurt (or sour cream), vanilla, and almond extract until smooth.
- Bring the batter together: Pour wet ingredients into dry. Stir with a spatula until just combined.Do not overmix—this keeps the crumb tender.
- Bake: Divide batter evenly between pans. Bake 22–26 minutes, or until a toothpick comes out clean and the tops spring back. Cool in pans 10 minutes, then transfer to a rack to cool completely.
- Make the pistachio cream: In a bowl, beat mascarpone (or cream cheese) with powdered sugar, pistachio paste or fine ground pistachios, vanilla, and salt until smooth.In a separate bowl, whip cold heavy cream to soft peaks. Fold whipped cream into the pistachio mixture until silky and spreadable. Adjust sweetness if needed.
- Assemble the cake: Place the first cake layer on a plate.Spread a generous layer of pistachio cream over the top. Add the second layer and spread more cream on top. Keep the sides rustic or add a thin coat for a semi-naked look.
- Optional whip topping: Whip the extra heavy cream with powdered sugar to soft peaks and dollop or pipe around the edges.
- Finish and chill: Sprinkle chopped pistachios on top for crunch and color.Chill for at least 1 hour before serving to set the cream and enhance the flavor.