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5.0 from 117 votes

Pistachio Cake Recipe

This pistachio cake is made with real pistachios and has a beautiful green color without the addition of food coloring. Topped with a homemade cream cheese icing.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 servings
Calories: 589 kcal
Course: Dessert
Cuisine: Mediterranean , American

Ingredients

  • 1 ¼ cups shelled pistachios
  • 2 cups water
  • ½ cup whole milk warmed
  • cooking spray
  • 1 ¼ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup olive oil
  • 2 large eggs
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla extract
For the Frosting:
  • 4 ounces cream cheese softened
  • 4 tablespoons unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon rose water or vanilla extract
  • Pinch of salt

Instructions

Pistachio Butter
    Cup of Yum
  1. Place pistachios and water in a small pot. Bring to a boil, then boil for 3 minutes. Drain and set on a clean tea towel. Pull the towel over the nuts and rub them gently to remove the pistachio skin. Discard the pistachio skins.
  2. Add the pistachios to the bowl of a small food processor with the warmed milk. Allow them to soak for about 30 minutes to help infuse the pistachio flavor. Then, process for about 5-10 minutes, depending on the strength of your food processor, scraping the bowl down often, or until the mixture resembles a smooth nut butter.
Pistachio Cake
  1. Preheat the oven to 350°F. Grease a 9 inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate large bowl, whisk together the pistachio butter, oil, eggs, yogurt, and vanilla extract until evenly incorporated.
  4. Add the dry ingredients to the wet ingredients. Mix just until combined.
  5. Pour the batter into the prepared pan and smooth the top. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow to cool in the pan for about 20 minutes, then transfer to a wire rack to finish cooling.
Cream Cheese Frosting
  1. Place cream cheese and butter in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until smooth and fluffy.
  2. Add powdered sugar and vanilla and beat until smooth and light.
  3. Once the cake is cooled, spread frosting on top. Garnish with crushed pistachios, if desired.

Notes

  • Storage: Kept in an airtight container in the fridge, the cake will last 4-5 days! You can add pieces of parchment or wax paper in between the cake slices to stop them from sticking together.

Nutrition Information

Serving 1slice Calories 589kcal (29%) Carbohydrates 72g (24%) Protein 12g (24%) Fat 30g (46%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g Monounsaturated Fat 17g Trans Fat 0.2g Cholesterol 60mg (20%) Sodium 425mg (18%) Potassium 314mg (9%) Fiber 3g (12%) Sugar 52g (104%) Vitamin A 317IU (6%) Vitamin C 1mg (1%) Calcium 160mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 589

% Daily Value*

Serving 1slice
Calories 589kcal 29%
Carbohydrates 72g 24%
Protein 12g 24%
Fat 30g 46%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 17g 85%
Trans Fat 0.2g 10%
Cholesterol 60mg 20%
Sodium 425mg 18%
Potassium 314mg 7%
Fiber 3g 12%
Sugar 52g 104%
Vitamin A 317IU 6%
Vitamin C 1mg 1%
Calcium 160mg 16%
Iron 2mg 11%

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