There's something undeniably special about the rich, nutty flavor of pistachios in a soft, moist cake. Pistachio Cream Cake is an elegant dessert that strikes the perfect balance between indulgence and sophistication. With its delicate crumb, creamy frosting, and a hint of almond essence, this cake is perfect for celebrations or simply as an afternoon treat.

I first fell in love with pistachio desserts during a trip to Italy, where every bakery window was filled with pistachio gelato, pastries, and cakes. Bringing that inspiration into my kitchen, I created this Pistachio Cream Cake, a luscious yet simple recipe that has quickly become a family favorite.

Why You'll Love This Pistachio Cream Cake

If you're a fan of pistachios, this cake will be a dream come true. Here’s why you’ll love making (and eating) it:

First, it’s incredibly moist and fluffy. The combination of finely ground pistachios and buttermilk creates a tender crumb that stays soft for days.

It’s also beautifully rich yet light. The creamy pistachio frosting adds a decadent element without being overwhelming, making each bite perfectly balanced.

This cake is easy to make. No complicated techniques or fancy equipment required—just a few simple steps, and you’ll have a bakery-quality dessert at home.

Plus, it’s stunning to serve. Topped with crushed pistachios and a delicate swirl of frosting, this cake makes an elegant centerpiece for any occasion.

Ingredients Notes

The key to this cake's unique flavor lies in its carefully chosen ingredients. Here’s what makes it special:

Pistachios are the star of the show. You'll want to use unsalted, shelled pistachios and grind them finely to infuse the cake with their signature nutty taste. A handful of coarsely chopped pistachios on top adds the perfect crunch.

Buttermilk is essential for keeping the cake ultra-moist. It adds a slight tang and works with the baking soda to give the cake its tender texture. If you don’t have buttermilk, you can make your own by adding a teaspoon of lemon juice to regular milk and letting it sit for five minutes.

Almond extract enhances the pistachio flavor, giving it that classic, nutty depth that makes this cake irresistible. A little goes a long way, so be sure to measure carefully.

Cream cheese frosting takes this cake to the next level. The slight tanginess of the cream cheese perfectly balances the sweetness of the cake, making every bite smooth and luscious.

A stand mixer or hand mixer will make preparing the batter and frosting a breeze, but if you only have a whisk, a little extra arm power will do the trick.

How To Make This Pistachio Cream Cake

Making this Pistachio Cream Cake is easier than you might think! Follow these steps to create a show-stopping dessert.

Start by preheating your oven to 350°F (175°C) and greasing two 9-inch round cake pans. Line them with parchment paper for easy removal.

In a food processor, pulse the pistachios until finely ground, but be careful not to turn them into a paste. Combine them with the flour, baking powder, and a pinch of salt to evenly distribute the flavors.

In a large bowl, beat the butter and sugar together until light and fluffy. This step is crucial for aerating the batter, giving the cake its signature softness. Add the eggs one at a time, mixing well after each addition.

Next, stir in the vanilla and almond extracts. Alternating between the dry ingredients and buttermilk, mix until everything is just combined—overmixing can lead to a denser cake.

Divide the batter evenly between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.

For the frosting, beat the cream cheese and butter together until smooth. Add powdered sugar and a splash of vanilla, mixing until light and fluffy. Frost the cooled cake layers generously, then sprinkle with chopped pistachios for a beautiful finish.

Storage Options

If you have leftovers (which isn’t likely!), this Pistachio Cream Cake stores beautifully. Keep it covered in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week—just let it sit at room temperature for 30 minutes before serving to soften.

You can also freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store them in the freezer for up to three months. When you’re ready to assemble, thaw the layers overnight in the fridge and proceed with frosting.

Variations and Substitutions

This cake is versatile, so feel free to get creative with these variations:

For a chocolate-pistachio twist, fold in mini chocolate chips to the batter before baking. The combination of rich chocolate and nutty pistachios is simply divine.

Want a lighter frosting? Swap the cream cheese frosting for a simple whipped cream frosting, which gives the cake an airy, delicate finish.

If you’re looking for a gluten-free option, use a blend of almond flour and gluten-free baking flour in place of all-purpose flour. It will give the cake a slightly denser texture but still taste delicious.

For a single-layer cake, simply halve the recipe and bake in an 8-inch round pan. It’s perfect for a smaller gathering or a personal indulgence.

No matter how you make it, this Pistachio Cream Cake is guaranteed to impress. With its irresistible flavor and stunning presentation, it’s a dessert that will quickly become a household favorite.