This pistachio cake is the perfect balance of nutty sweetness and a soft, tender texture. Made with real pistachios and topped with a luscious cream cheese frosting, this cake is rich and decadent—perfect for any occasion!

A pistachio cake topped with cream cheese frosting with one slice being removed.


 

Why you’ll love this recipe:

  • Made with real pistachios – Unlike cakes made with artificial pistachio pudding mix, this recipe uses finely ground pistachios for an authentic, nutty flavor in every bite.
  • Soft and moist texture – A perfect combination of olive oil and yogurt keeps the cake tender and fluffy while enhancing its rich taste.
  • Creamy, tangy frosting – The smooth cream cheese frosting adds just the right amount of sweetness and tang, complementing the nutty cake beautifully.

If you love pistachios, you must also try my Pistachio Baklava Rolls and Pistachio Muffins. If you like baking with nut flours, try my Orange Almond Cake and Petite Financiers, both made with almond flour.

A pistachio cake topped with cream cheese frosting on a marble cake platter.

Ingredients you’ll need:

  • raw pistachios
  • cake flour (or all-purpose flour mixed with cornstarch)
  • baking powder & baking soda
  • plain yogurt
  • light-tasting EVO oil (or vegetable oil)
  • granulated sugar & salt
  • an egg
  • vanilla extract
  • matcha powder or green food coloring (optional)
  • cream cheese & unsalted butter
  • powdered sugar

How to make pistachio cake:

(The full written and printable recipe is further below.)

1) Spread the pistachios onto a baking tray and roast at 350F for 8-10 minutes or until they smell nutty. Let cool completely before grinding.

2) Set aside 2 tablespoons of pistachios and finely grind the rest using a small food processor.

3) Toss the freshly ground nuts with the flour, baking powder, baking soda, matcha powder (if using), and salt in a large mixing bowl.

4) In a medium bowl, whisk together the yogurt, olive oil, granulated sugar, egg, and vanilla extract.

5) Add the wet ingredients to the dry ingredients and mix until just combined.

6) Pour the batter into a greased 8″ round cake pan. Bake at 350F for 30-35 minutes. Let cool completely before frosting.

7) In a large mixing bowl, cream the cream cheese, butter, and vanilla together until combined. Mix in the powdered sugar until smooth.

8) Spread the frosting on top of the cooled cake. Finely chop the reserved pistachios and sprinkle on top.

Expert tips:

  • Grind pistachios finely but not into a paste – A food processor works best to break them down into a flour-like consistency. If they start turning into a paste, stop blending.
  • Room temperature ingredients matter – The yogurt and egg should be at room temperature to ensure a smooth, even batter and a fluffy cake.
  • Check for doneness with a toothpick – Insert a toothpick into the center of the cake. If it comes out with a few moist crumbs (not wet batter), it’s ready!
  • Make it ahead – You can bake the cake layers a day in advance, wrap them tightly in plastic wrap, and frost them the next day for easier assembly.

Delicious variations:

  • Lemon Pistachio Cake 🍋 – Add 1 Tbsp lemon zest to the batter and/or mix lemon zest into the frosting for extra brightness.
  • Chocolate Pistachio Cake 🍫 – Mix 2 Tbsp cocoa powder in with the dry ingredients and fold in ½ cup of mini chocolate chips into the batter.
  • Rose Pistachio Cake 🌹 – Add ½ tsp rose water to both the batter and frosting. Garnish with dried edible rose petals for an elegant finish.
  • Cardamom Pistachio Cake 🌿 – Mix in ½ tsp ground cardamom for a warm, spiced flavor that complements the pistachios beautifully.
  • Pistachio Cupcakes 🧁 – Divide the batter into 10-12 paper-lined muffin tin and bake at 350°F (175°C) for 15-20 minutes.
A slice of pistachio cake on a white lace dessert plate with a fork.

Storage & freezing instructions:

Store the cake in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted cake layers for up to 3 months; thaw before frosting.

Recipe FAQs:

Can I use roasted pistachios instead of raw?

Yes, just make sure they are fresh and skip the roasting step.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Ensure that all other ingredients (like baking powder) are gluten-free as well.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day or two in advance, wrap it tightly in plastic wrap, and store it at room temperature. The frosting can also be made a day or two ahead of time and refrigerated—just let it soften to room temperature before spreading.

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

5 from 1 review

Pistachio Cake

Yield: 8 servings
Prep: 30 minutes
Cook: 30 minutes
Author: Lily Ernst
Course: Dessert
Method: Bake
This pistachio cake is the perfect balance of nutty sweetness and a soft, tender texture. Made with real pistachios and topped with a luscious cream cheese frosting.
Print Leave a Review Pin Recipe

Ingredients

  • 1 cup (140g) raw pistachios , divided
  • 1 cup (120g) cake flour
  • 1 & 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp matcha powder, optional
  • 3/4 cup plain yogurt , room temperature
  • 1/2 cup (120ml) olive oil
  • 3/4 cup (150g) granulated sugar
  • 1 large egg , room temperature
  • 1 tsp vanilla extract
  • 4 oz cream cheese, room temperature
  • 1/4 cup (57g) unsalted butter, room temperature
  • 1/4 tsp vanilla extract
  • 2 cups (240g) powdered sugar

Instructions
 

  • Spread the pistachios onto a baking tray and roast at 350F for 8-10 minutes or until they smell nutty. Let cool completely before grinding.
    1 cup (140g) raw pistachios
  • Set aside 2 tablespoons of pistachios and finely grind the rest using a small food processor.
  • Toss the freshly ground nuts with the flour, baking powder, baking soda, matcha powder (if using), and salt in a large mixing bowl.
    1 cup (120g) cake flour, 1 & 1/4 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1 tsp matcha powder
  • In a medium bowl, whisk together the yogurt, olive oil, granulated sugar, egg, and vanilla extract.
    3/4 cup plain yogurt, 1/2 cup (120ml) olive oil, 3/4 cup (150g) granulated sugar, 1 large egg, 1 tsp vanilla extract
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Pour the batter into a greased 8″ round cake pan. Bake at 350F for 30-35 minutes. Let cool completely before frosting.
  • In a large mixing bowl, cream the cream cheese, butter, and vanilla together until combined. Mix in the powdered sugar until smooth.
    4 oz cream cheese, 1/4 cup (57g) unsalted butter, 1/4 tsp vanilla extract, 2 cups (240g) powdered sugar
  • Spread the frosting on top of the cooled cake. Finely chop the reserved pistachios and sprinkle on top.

Notes

Leftovers can be covered and stored in an airtight container and stored in the fridge for up to 5 days.
Calories: 579kcal, Carbohydrates: 66g, Protein: 8g, Fat: 33g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 17g, Trans Fat: 0.2g, Cholesterol: 53mg, Sodium: 239mg, Potassium: 237mg, Fiber: 2g, Sugar: 51g, Vitamin A: 485IU, Vitamin C: 1mg, Calcium: 103mg, Iron: 1mg
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Recipe adapted from Recipe Tin Eats