Easy Pistachio Cake with Cream Cheese Frosting

A soft, nutty cake for every pistachio lover

If you love pistachios, this one will make you pretty happy.
Soft green crumbs. A gentle nutty flavor. A cool cream cheese frosting on top. Chopped pistachios scattered over everything so you get crunch in every bite.

This pistachio cake is simple but feels special. The texture is moist and tender, not dense. The flavor is warm and cozy, but still light. It’s the kind of cake you can serve at a birthday, a brunch, or just as a “we made it through the week” treat.

The pistachio flavor comes from real nuts, not just pudding mix. You grind them and fold them into the batter, so the taste runs through the whole cake. A little vanilla and optional almond extract fill in the background. The cream cheese frosting brings tang and sweetness, and it balances the nutty cake really well.

And this is still an easy, home-baker recipe. No fancy layers. No complicated steps. One simple batter. One pan. One bowl of frosting. Done.

The best part: this cake is a gateway to more pistachio recipes. Once you have a bag of pistachios in your pantry, it’s easy to branch out. You can turn this batter into cupcakes, a loaf cake, or a snack cake. You can use extra pistachios in cookies, granola, pesto, or even crusted chicken. There are a lot of directions you can go.

But first, let’s make the hero: a simple, reliable pistachio cake you’ll want to bake more than once.

Why you’ll love this pistachio cake

• Real pistachio flavor. Uses actual pistachios, not only flavoring or pudding mix.
• Soft, moist crumb. Yogurt (or sour cream) and milk keep the cake tender.
• Not too sweet. The cake itself is gently sweet. The frosting adds more, but you can control how thick you spread it.
• Easy ingredients. Basic pantry items plus pistachios and cream cheese.
• Flexible pan options. Bake it in a 9 x 13 pan, two round pans, or even as cupcakes.
• Great make-ahead dessert. Stays moist for days and tastes even better the next day.
• Pretty without much effort. The pale green cake and chopped pistachios look special on their own.
• Perfect for many occasions. Easter, Mother’s Day, showers, birthdays, or weekend dessert.
• Simple to tweak. Add lemon, rose, or chocolate. Change the frosting. Turn it into a snack cake.
• Built-in portion control. Cut small squares for a crowd or big slices when it’s just family.

Ingredients with exact measurements

This recipe is written for a 9 x 13 inch pan. It serves about 12–16 people, depending on how big you cut the slices.

For the pistachio cake

• 1 cup shelled pistachios, unsalted (about 130 grams)
• 1 ½ cups all-purpose flour (180 grams)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ½ cup unsalted butter, softened to room temperature (1 stick, 113 grams)
• 1 cup granulated sugar (200 grams)
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional, but nice with pistachios)
• ¾ cup whole milk, at room temperature
• ½ cup plain Greek yogurt or sour cream, at room temperature

Optional:

• 1–2 drops green food coloring if you want a stronger green color. The cake will be lightly green from the nuts even without it.

For the cream cheese frosting

• 8 ounces cream cheese, block style, softened
• ¼ cup unsalted butter, softened (½ stick, 56 grams)
• 2–2 ½ cups powdered sugar, sifted if lumpy (240–300 grams)
• 1 teaspoon vanilla extract
• Pinch of salt
• 2–3 tablespoons milk or cream, as needed for spreading texture

For topping and garnish

• ½ cup chopped pistachios (for sprinkling on top)
• Extra pinch of flaky sea salt (optional, but good if you like salty-sweet)

Step-by-step instructions (with extra tips)

1. Prepare the pan and oven

Grease a 9 x 13 inch baking pan with butter or nonstick spray. You can also line it with parchment paper, leaving a little overhang for easy lifting later.

Set the oven to 350°F (about 175°C).

Tip: Give the oven at least 15–20 minutes to heat so the temperature is steady.

2. Grind the pistachios

Add the 1 cup of shelled pistachios to a food processor or high-speed blender. Pulse in short bursts until the nuts are finely ground, like coarse sand.

You do not want pistachio butter, so stop before it turns into a paste. A few small chunks are okay.

If you do not have a food processor, you can chop the nuts very finely with a sharp knife. It takes a little more time, but it works.

3. Mix the dry ingredients

In a medium bowl, whisk together:

• Ground pistachios
• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Set this bowl aside.

Tip: Whisking the dry ingredients helps spread the pistachios and leavening evenly, so you don’t get pockets of baking powder or big clumps of nuts.

4. Cream the butter and sugar

In a large mixing bowl, add the softened butter and granulated sugar.

Beat with a hand mixer or stand mixer on medium speed for about 3–4 minutes, until the mixture looks lighter in color and a bit fluffy.

If you are mixing by hand, use a sturdy spatula or wooden spoon and give it some effort. It will take a bit longer, but it’s possible.

Tip: Scrape down the sides of the bowl a couple of times while you mix so everything combines well.

5. Add the eggs and flavorings

Add the eggs one at a time. After each egg, mix until it is fully incorporated before adding the next.

Then add the vanilla extract and almond extract (if using). Mix again until smooth.

The mixture might look slightly curdled at this point if your eggs were cold. Don’t stress. It usually comes together once you add the dry ingredients.

6. Add the dry ingredients and liquids

In a small bowl or measuring cup, mix the milk and yogurt (or sour cream) together until smooth.

Now you will add the dry ingredients and the milk mixture in turns:

• Add about one-third of the dry ingredients to the butter mixture. Mix on low until just combined.
• Add half of the milk-yogurt mixture. Mix again on low until just combined.
• Add another third of the dry ingredients, then the rest of the milk mixture, then the final third of the dry ingredients.

Mix on low and stop as soon as no streaks of flour remain.

Tip: Overmixing at this stage can make the cake tough. Once the flour disappears, you’re done.

If you want to add a drop or two of green food coloring, you can fold it in now. Use a light hand. You want a soft green, not neon.

7. Fill the pan and smooth the batter

Pour the batter into the prepared 9 x 13 pan. Use a spatula to spread it evenly into the corners and level the top.

Tap the pan gently on the counter once or twice to pop any large air bubbles.

8. Bake the cake

Place the pan in the center of the oven. Bake at 350°F for about 25–32 minutes.

Start checking at 25 minutes. The cake is done when:

• The top is lightly golden and springs back when you touch it.
• A toothpick inserted into the center comes out clean or with a few moist crumbs, but no wet batter.

If your oven has hot spots, you can rotate the pan once halfway through baking.

Tip: Do not overbake. If you’re unsure, pull it when the center looks set and the edges are just pulling away a bit from the sides of the pan.

9. Cool the cake

Place the pan on a cooling rack. Let the cake cool completely in the pan. This can take about 45–60 minutes.

Frosting a warm cake will melt the cream cheese frosting and make it runny, so give it time.

If you’re in a rush, you can place the cooled-but-still-slightly-warm cake in the fridge for 15–20 minutes to help it along.

10. Make the cream cheese frosting

In a medium bowl, add the softened cream cheese and softened butter.

Beat with a mixer on medium speed until smooth and creamy, about 2 minutes. No lumps if you can help it.

Add 2 cups of powdered sugar, vanilla, and a pinch of salt. Mix on low at first so the sugar does not fly everywhere, then raise to medium and beat until smooth and fluffy.

If the frosting seems too thick, add a tablespoon of milk or cream at a time until you reach a smooth, spreadable texture. If it’s too thin, add a little more powdered sugar.

Taste the frosting. If you want it a touch less sweet, leave it as is. If you prefer sweeter frosting, add the extra ½ cup powdered sugar.

11. Frost and garnish

Once the cake is fully cool, spread the cream cheese frosting evenly over the top. Use an offset spatula or the back of a spoon to swirl the frosting.

Sprinkle the chopped pistachios evenly over the frosting. Press them very lightly into the frosting so they stick.

If you like salty-sweet desserts, add a very small sprinkle of flaky sea salt over the top. It makes the pistachio flavor pop.

12. Slice and serve

Cut the cake into squares. For a party, small squares work well. For family dessert, go bigger.

Serve at room temperature. The flavors come through best when the cake is not ice-cold.

Extra serving suggestions and party ideas

This pistachio cake is pretty flexible. You can dress it up or keep it casual, depending on the day.

Everyday dessert or coffee treat

• Serve a small square of cake with hot coffee, espresso, or tea.
• Add a dollop of whipped cream on the side if you want an extra soft element.
• Toss a few fresh berries on the plate for color.

This cake also makes a nice “bring to the office” tray. Slice it into small squares and put them in a container lined with parchment.

Spring or holiday dessert

Pistachio desserts feel right at home on a spring or holiday table.

• For Easter or Mother’s Day, sprinkle a few edible flowers or extra chopped pistachios on top.
• For Christmas, you can add dried cranberries on top along with the green pistachios for a red-and-green look.
• For St. Patrick’s Day, the green cake is fun on its own, or with a little extra green frosting.

Serve with:

• A big fruit salad
• Light lemon sorbet
• Sparkling water with citrus slices

Pistachio dessert bar

If you want a “pistachio recipes” theme for a party, you can build a small dessert bar around this cake.

Ideas to add:

• Pistachio shortbread cookies
• Pistachio biscotti
• Small bowls of roasted, salted pistachios for snacking
• Vanilla ice cream with pistachio crumble on top

Cut the cake into bite-size squares and serve it in paper liners, like little pistachio cake bites.

Brunch spread

This pistachio cake also works at brunch because it’s not too heavy.

• Place it next to a platter of fresh fruit, yogurt, and granola.
• Add a savory dish like quiche, frittata, or a sheet pan of roasted potatoes.
• Offer both coffee and something cold like orange juice or iced tea.

Extended variations and themed pistachio ideas

Once you have the base pistachio cake down, you can adjust it in a lot of fun ways. You can also use pistachios in quick, simple recipes beyond cake.

1. Lemon pistachio cake

For a bright, fresh twist:

• Add 1 tablespoon of finely grated lemon zest to the batter with the sugar and butter.
• Replace 2 tablespoons of the milk with fresh lemon juice.
• Add 1–2 teaspoons of lemon zest to the frosting or drizzle a simple lemon glaze over the top before adding pistachios.

This version feels very springy and works well for showers and brunches.

2. Pistachio rose cake (a more floral version)

For a hint of Middle Eastern flavor:

• Add 1–2 teaspoons of rose water to the batter along with the vanilla.
• Use a light hand; rose water is strong.
• Top the frosted cake with chopped pistachios and a small sprinkle of dried edible rose petals.

This one looks beautiful and feels a little more elegant.

3. Chocolate swirl pistachio cake

For pistachio and chocolate together:

• Remove ½ cup of the finished batter and mix in 2 tablespoons unsweetened cocoa powder and 1–2 tablespoons milk.
• Spoon the pistachio batter into the pan.
• Dollop the chocolate batter on top in small spots.
• Swirl gently with a knife or skewer.

Bake as usual. You’ll get a simple marbled look.

4. Pistachio cupcakes

Use the same batter, but bake as cupcakes:

• Line a 12-cup muffin tin with paper liners.
• Fill each liner about ⅔ full.
• Bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.

Cool and frost with the cream cheese frosting. Sprinkle chopped pistachios on top.

These are easy to transport and great for parties or school events (as long as nuts are allowed).

5. Pistachio breakfast loaf

Turn the cake into more of a “tea bread”:

• Bake the batter in two 8 x 4 inch loaf pans (fill each about halfway).
• Bake at 350°F for 35–45 minutes, checking early.

Skip the cream cheese frosting and instead:

• Drizzle with a thin glaze made from powdered sugar and milk or lemon juice.
• Sprinkle crushed pistachios on top.

Slice and serve with coffee or tea.

6. Quick non-cake pistachio recipe ideas

If you have extra pistachios after baking, here are a few simple ideas:

• Pistachio yogurt parfaits: Layer Greek yogurt with honey, chopped pistachios, and berries.
• Pistachio granola: Stir chopped pistachios into your favorite granola recipe or store-bought granola.
• Pistachio pesto: Blend pistachios with basil, garlic, olive oil, Parmesan, salt, and lemon for a twist on classic pesto.
• Pistachio-crusted salmon or chicken: Press crushed pistachios onto mustard-brushed salmon or chicken and bake.
• Chocolate-covered pistachios: Toss pistachios in melted dark chocolate, spread on a tray, sprinkle with salt, and let set.

These keep the “pistachio recipes” theme going beyond dessert.

Pro tips for success

• Use unsalted pistachios when possible. It gives you more control over the salt level. If you use salted nuts, reduce the added salt in the cake.
• Bring cold ingredients to room temperature. Soft butter, eggs, milk, and yogurt mix together more smoothly and help the cake rise better.
• Do not over-grind the nuts. Stop when they look like coarse flour. Too much blending can turn them into a paste.
• Weigh ingredients if you can. Especially flour and nuts. It keeps the cake texture consistent.
• Don’t overmix the batter. Once the dry ingredients go in, mix just until combined. This keeps the cake soft.
• Watch your bake time. Every oven is different. Start checking early and pull the cake when the center is just set.
• Cool completely before frosting. Warm cake will melt cream cheese frosting.
• Chop pistachios right before topping. Freshly chopped nuts taste and smell better.
• Store covered. Keep the cake covered in the fridge so it doesn’t dry out or absorb other fridge smells.
• Serve at room temp. Take the cake out of the fridge 20–30 minutes before serving. The texture and flavor are better not ice-cold.

FAQ: Pistachio cake and pistachio recipes

1. Can I use salted pistachios?

Yes, but adjust the salt. If your pistachios are salted, reduce the added salt in the cake to ¼ teaspoon or even skip it. Taste the batter if you feel comfortable doing so, and adjust. For topping, salted pistachios can be nice because they give that salty-sweet contrast.

2. Can I use pistachio flour or pistachio meal?

Yes. If you have pistachio flour or finely ground pistachios, you can use 1 cup of that in place of grinding your own. Just make sure it is unsalted and plain. The texture should be similar to almond flour, not super coarse chunks.

3. Do I have to use food coloring?

No. The cake will be a pale, natural green from the pistachios alone. If you feel like it looks too beige, you can add 1–2 drops of gel or liquid food coloring. But it’s not required for taste or texture.

4. Can I make this cake gluten-free?

You can try using a good 1-to-1 gluten-free baking flour blend in place of the all-purpose flour. Use the same amount by weight or volume the blend recommends. The texture may be slightly different, but it should still be good. Make sure your baking powder and other ingredients are gluten-free too.

5. How should I store the cake?

Because of the cream cheese frosting, store the cake covered in the fridge. It keeps well for about 4–5 days. Press plastic wrap directly over the cut surface or use an airtight container to prevent drying.

Before serving, let slices sit at room temperature for 20–30 minutes for the best texture and flavor.

6. Can I freeze this pistachio cake?

Yes. You can freeze the cake unfrosted or frosted.

• Unfrosted: Wrap the cooled cake (or individual slices) tightly in plastic wrap, then in foil or a freezer bag. Freeze for up to 2–3 months.
• Frosted: Freeze slices on a baking sheet until firm, then wrap and store.

To serve, thaw in the fridge overnight or at room temperature for a couple of hours. If freezing unfrosted, add the frosting after thawing.

7. Can I make this without cream cheese frosting?

Yes. You can:

• Use a simple vanilla buttercream instead.
• Make a powdered sugar glaze with milk and vanilla or lemon juice.
• Dust the cake with powdered sugar and serve with whipped cream or ice cream.

The cake is flavorful enough to stand on its own with lighter toppings.

8. Can I cut down the sugar?

You can slightly reduce the sugar in the cake, but not by too much or it will affect texture. Reducing from 1 cup to ¾ cup sugar in the cake batter usually works. The crumb will be a bit less soft and less moist, but still fine.

For frosting, you can use 2 cups powdered sugar instead of 2½ and keep it more tangy and less sweet.

9. Can I make this recipe dairy-free?

It takes more swaps, but it’s possible:

• Use a dairy-free butter alternative in the cake and frosting.
• Use a rich, unsweetened plant milk (like oat or soy milk).
• Use a dairy-free yogurt in place of Greek yogurt.
• Use a dairy-free cream cheese for the frosting.

The flavor will be slightly different but still good if you use brands you like.

10. What other pan sizes can I use?

A few options:

• Two 8-inch round cake pans: Bake for about 20–25 minutes.
• Two 9-inch round pans: Bake for about 18–24 minutes.
• 9 x 9 inch square pan: The batter may be a little full, so bake a bit longer and watch for doneness.

Always check with a toothpick and look for a springy top.

11. How do I keep the cake from getting dry?

A few key things:

• Measure flour carefully. Too much flour dries out the cake.
• Do not overbake. Pull the cake as soon as a toothpick comes out mostly clean.
• Use the full amount of yogurt or sour cream. That extra fat and moisture helps keep the crumb soft.
• Store the cake covered once it cools.

12. Can I turn this into a layer cake?

Yes. Bake the batter in two 8-inch or 9-inch round pans. Cool them fully, then frost between the layers and on top and sides with the cream cheese frosting. You may want to increase the frosting by 50% so you have enough to coat everything.

Stack, chill briefly to set the frosting, then garnish with chopped pistachios around the top edge.

Conclusion

This pistachio cake is simple, reliable, and full of real pistachio flavor. The crumb is soft, the frosting is smooth and tangy, and the chopped nuts on top add a satisfying crunch. It works as an everyday treat or a holiday dessert, and it’s easy to tweak with lemon, chocolate, or rose.

Once you start baking with pistachios, it’s hard to stop. You can turn this batter into cupcakes or loaves, and you can use extra nuts in quick pistachio recipes like parfaits, pesto, and crusted meats. It’s one of those ingredients that makes desserts feel a little more special without adding a lot of work.

If you keep a bag of pistachios in your pantry, you are always one step closer to a good dessert.