This Pistachio Cake is a celebration of rich, nutty flavors and a velvety texture that melts in your mouth. With its vibrant green hue and delicate crumb, it’s as visually stunning as it is delicious. The earthy sweetness of pistachios pairs perfectly with a hint of vanilla, creating a dessert that’s both indulgent and comforting. Ready in just 50 minutes, it’s a treat that’s surprisingly simple to make yet feels luxuriously special.
Every bite offers a delightful balance of moist cake and a subtle crunch from finely chopped pistachios. Perfect for gatherings or a cozy afternoon, this cake is a crowd-pleaser that’s as nourishing as it is satisfying. Its nutrient-rich profile adds a wholesome touch, making it a guilt-free indulgence. Whether you’re a pistachio lover or new to its charm, this cake promises to leave you craving just one more slice.
Ingredients for Pistachio Cake
- 1 cup (226 g) unsalted butter
- 3 cups (339 g) cake flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups (354 ml) buttermilk (room temperature preferred)
- 2 large eggs (room temperature preferred)
- ½ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 1 cup (145 g) dry roasted salted pistachios (finely chopped)
- Green food coloring (optional, for a vibrant green hue)
- 1 batch Swiss Meringue Buttercream (for frosting)
Step-by-Step Instructions
- Brown the Butter: Melt butter in a medium saucepan over medium heat. Reduce to medium-low and cook, stirring constantly with a heatproof spatula, until brown bits form (the butter will sizzle, foam, and pop before browning). Pour into a heatproof bowl and let cool completely.
- Prepare the Oven and Pans: Preheat oven to 350°F (175°C). Grease three 8-inch (20 cm) round baking pans with baking spray and line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl (or stand mixer), whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add Browned Butter: Add the cooled browned butter to the dry ingredients. Use an electric mixer on low speed to combine until fully incorporated.
- Combine Wet Ingredients: In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and almond extract until well combined.
- Mix Batter: With the mixer on low speed, gradually drizzle the buttermilk mixture into the flour mixture. Scrape the sides and bottom of the bowl to ensure uniformity (small lumps are okay).
- Add Pistachios and Coloring: Fold in the chopped pistachios with a spatula. Add green food coloring, if desired, and stir until evenly colored.
- Bake: Divide the batter evenly among the prepared pans. Bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool: Let the cakes cool in their pans for 15 minutes. Run a knife around the edges to loosen, then invert onto a cooling rack to cool completely.
- Assemble and Decorate: Level the cakes if needed. Frost with Swiss Meringue Buttercream, either as a semi-naked cake or fully covered. Top with additional chopped pistachios, if desired.
Enhance Your Cake with Topping Ideas
While the Swiss Meringue Buttercream is a classic choice, consider topping your Pistachio Cake with a drizzle of white chocolate ganache for extra decadence. Alternatively, a dusting of powdered sugar can keep it simple yet elegant. For a crunchy contrast, sprinkle extra chopped pistachios on top or add a few edible flowers for a touch of color.
Perfect Pairings: Serving Suggestions
This Pistachio Cake pairs beautifully with a cup of earl grey tea or a glass of sweet dessert wine like Moscato. For a refreshing contrast, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. It’s also a great dessert to bring to brunch gatherings or afternoon tea parties!
How to Store and Keep It Fresh
Store your cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Let it come to room temperature before serving for the best texture. Alternatively, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months—simply thaw at room temperature when ready to enjoy.
Customize Your Cake: Recipe Variations
Experiment with different nut options by swapping pistachios for almonds or walnuts. For a richer flavor, replace the almond extract with rose water or orange blossom water. If you prefer a lighter cake, substitute half the cake flour with all-purpose flour. Feeling adventurous? Add a layer of raspberry jam between the cake layers for a fruity twist!
Quick Tips for a Smooth Baking Experience
To save time, brown the butter ahead of time and store it in the fridge until needed. Use a food processor to quickly chop the pistachios evenly. If you’re out of buttermilk, make a quick substitute by adding 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of milk and letting it sit for 5 minutes. Lastly, ensure all ingredients are at room temperature for a smoother batter and even bake.
Pistachio Cake
Ingredients
- 1 cup unsalted butter
- 3 cups cake flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups buttermilk room temperature preferred
- 2 large eggs room temperature preferred
- ½ teaspoon vanilla extract
- ¾ teaspoon almond extract
- 1 cup dry roasted salted pistachios finely chopped
- Green food coloring optional (see note)
- 1 batch Swiss Meringue Buttercream
Instructions
- Brown the Butter
- Melt butter in a medium sized saucepan over medium heat.
- Decrease heat to medium-low and cook, stirring and scraping the bottom with a heatproof spatula, until brown bits form on the bottom of the pan (butter will sizzle, foam, and pop then this will slow before it browns). Pour into a heatproof bowl and allow to cool until no longer warm to the touch before proceeding.
- Make the Cake
- Preheat oven to 350F (175C) and grease 3 8” (20cm) round baking pans with baking spray. Line the bottoms with rounds of parchment paper to ensure the cakes won’t stick.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together cake flour, sugar, baking powder, baking soda, and salt.
- Add (cooled) browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
- In a separate, medium-sized bowl or large measuring cup, whisk together buttermilk, eggs, and extracts until well-combined.
- With mixer on low-speed, gradually drizzle the buttermilk mixture into the flour mixture. Scrape the sides and bottom of the bowl to ensure the batter is uniform (it’s alright if you notice small lumps in the batter).
- Add pistachios and use a spatula to stir until well incorporated.
- Add drops of food coloring, if desired. Stir until uniform in color.
- Evenly divide batter into prepared pans and bake in the center rack of 350F (175C) oven for 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow cakes to cool in their pans for 15 minutes before running a knife around the edge of the cake to loosen it from the pan then carefully invert onto a cooling rack to cool completely. Cakes must be completely cooled before decorating.
- Assembly
- Level cakes if needed (I linked to my favorite cake leveler in the “Equipment” section above) and decorate with frosting. I did a smooth, semi-naked covering for the sides of the cake with thicker frosting in between layers and on top of the cake, but you can completely cover the entire cake with a single batch of Swiss meringue buttercream. If desired, top cake with additional chopped pistachios.