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Pistachio Cake
5 from 50 votes

Pistachio Cake

The Pistachio Cake is a layered butter cake made with browned butter, cake flour, and finely chopped dry-roasted salted pistachios, enhanced with almond and vanilla extracts. The cake features a moist, tender crumb with a nutty flavor, optionally tinted pale green, and is typically frosted with Swiss meringue buttercream for a smooth, balanced finish.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 12 servings
Calories: 465 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

  • 1 cup butter unsalted
  • 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 egg large, room temperature preferred
  • ½ teaspoon vanilla extract
  • ¾ teaspoon almond extract
  • 1 cup pistachios finely chopped, dry roasted, salted
  • green food coloring optional (see note)
  • 1 batch buttercream Swiss Meringue style

Instructions

Brown the Butter
    Cup of Yum
  1. Melt butter in a medium sized saucepan over medium heat.
  2. 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
  1. 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.
  2. In a large mixing bowl (or the bowl of a stand mixer), whisk together cake flour, sugar, baking powder, baking soda, and salt.
  3. Add (cooled) browned butter and use an electric mixer to stir on low-speed until thoroughly incorporated.
  4. In a separate, medium-sized bowl or large measuring cup, whisk together buttermilk, eggs, and extracts until well-combined.
  5. 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).
  6. Add pistachios and use a spatula to stir until well incorporated.
  7. Add drops of food coloring, if desired. Stir until uniform in color.
  8. 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.
  9. 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
  1. 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.

Notes

  • Measure pistachios either before or after chopping; adjust salt if using unsalted pistachios by increasing to 1 teaspoon.
  • For a pale green color, use small amounts of gel food coloring such as mint and avocado shades.
  • Swiss meringue buttercream is recommended, but other frostings like cream cheese or white chocolate buttercream are suitable alternatives.
  • Store cake layers in an airtight container at room temperature for up to 24 hours or refrigerate for up to 5 days before frosting.

Nutrition Information

Serving 1serving Calories 465kcal (23%) Carbohydrates 60g (20%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 71mg (24%) Sodium 262mg (11%) Potassium 193mg (4%) Fiber 2g (8%) Sugar 36g (72%) Vitamin A 605IU (12%) Vitamin C 1mg (1%) Calcium 84mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 465

% Daily Value*

Serving 1serving
Calories 465kcal 23%
Carbohydrates 60g 20%
Protein 8g 16%
Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 71mg 24%
Sodium 262mg 11%
Potassium 193mg 4%
Fiber 2g 8%
Sugar 36g 72%
Vitamin A 605IU 12%
Vitamin C 1mg 1%
Calcium 84mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.