Pistachio Cake

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.

Course Dessert

Cuisine American

Method Bake

Prep Time 30

Cook Time 30

Servings servings

Calories 579

Author Lily Ernst

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.

Nutrition