Pistachio Cake with Pistachio Buttercream

A luxuriously moist, nutty cake infused with real ground pistachios and bright lemon notes, layered and frosted with a rich, velvety pistachio buttercream. This elegant dessert is naturally green-hued from finely ground nuts (no artificial coloring needed!) and delivers a delicate balance of earthy richness and citrus freshness. Perfect for birthdays, spring celebrations, or whenever you want to impress with a show-stopping homemade cake.

Why You’ll Love This Recipe

This isn’t just another layer cake—it’s a flavor masterpiece. Inspired by Middle Eastern baklava and French patisserie elegance, this version uses unsalted ground pistachios in both the cake and frosting for deep, authentic nuttiness. The addition of lemon zest and juice lifts every bite, preventing heaviness and adding brightness. With a tender crumb and silky frosting, it’s as delicious as it is beautiful.

Perfect for:

• Birthdays, baby showers, and Easter brunches
• Fans of almond cake, lemon bars, or nut-based desserts
• Gluten-free bakers (with GF flour swap)
• Making memories in the kitchen

Ingredients

For the Moist Pistachio Cake

• 2½ cups (300g) all-purpose flour (or 1:1 gluten-free blend)
• 1⅓ cups (265g) granulated sugar
• 1 cup (2 sticks / 225g) unsalted butter, room temperature
• 1½ cups (180g) unsalted ground pistachios (finely ground, not paste)
• 1 cup (240g) plain unsweetened yogurt (Greek or regular)
• ¼ cup (60ml) whole milk, room temperature
• 3 large eggs, room temperature
• 1 tbsp lemon zest (~1 large lemon)
• ⅓ cup (80ml) fresh lemon juice
• 2 tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt

For the Luxurious Pistachio Buttercream Frosting

• 3 cups (6 sticks / 680g) unsalted butter, room temperature
• 5 cups (600g) powdered sugar, sifted
• 1½ cups (180g) unsalted ground pistachios (finely ground)
• 4 tbsp (60ml) heavy cream (or whole milk)
• 1½ tsp pistachio extract (essential for flavor depth—do not substitute almond)

Step-by-Step Instructions

1. Preheat Oven & Prep Pans

• Preheat oven to 350°F (175°C).
• Lightly grease two 8-inch round cake pans with nonstick baking spray or butter, then line bottoms with parchment paper.

2. Cream Butter & Sugar

In a stand mixer or large bowl:

• Beat butter and sugar on medium speed 3–5 minutes, until pale, light, and fluffy.

3. Add Eggs & Wet Ingredients

• Add eggs, one at a time, beating well after each addition.
• Mix in milk, lemon juice, lemon zest, and yogurt until smooth and fully combined.

4. Combine Dry Ingredients

In a separate bowl:

• Whisk together flour, ground pistachios, baking powder, baking soda, and salt until no lumps remain.

5. Mix Wet & Dry Together

• Gradually add dry ingredients to wet mixture, mixing on low speed just until combined.
• Scrape down sides and fold gently with a spatula to ensure even mixing.

6. Bake the Layers

• Divide batter evenly between prepared pans. Smooth tops with an offset spatula.
• Bake 28–33 minutes, until:
  • Tops are golden and spring back when touched
  • A toothpick inserted in center comes out clean

Let cool in pans 10 minutes, then run a knife around edges and transfer to wire racks. Peel off parchment and cool completely before frosting.

7. Make the Pistachio Buttercream

In a large bowl using a stand mixer:

• Beat softened butter on medium speed 3–4 minutes, until creamy.
• Gradually add sifted powdered sugar, 1 cup at a time, mixing on low.
• Add pistachio extract, ground pistachios, and heavy cream.
• Beat on high 2–3 minutes, until light, fluffy, and spreadable.

8. Assemble & Frost

On a cake stand or serving plate:

1. Place first cake layer. Spread with ¾ cup frosting.
2. Repeat with remaining layers, building upward.
3. Apply a crumb coat: Thin layer over entire cake; chill 15 mins.
4. Finish with final coat, smoothing sides and top.

9. Garnish & Serve

• Press chopped pistachios gently onto the sides or top edge.
• Pipe rosettes or swirls if desired.

Serve at room temperature.

Pair with:

• Fresh berries or whipped cream
• Iced tea or sparkling wine
• Coffee or dessert wine

You Must Know

• Use real pistachio extract —almond extract won’t deliver the same unique taste.
• Grind your own pistachios —for freshest flavor and vibrant color.
• Room temperature ingredients —cold eggs or butter cause curdling.
• Tastes better the next day! Flavors meld beautifully overnight.
• Freezer-friendly —cool completely and freeze unfrosted layers up to 3 months.

Storage Tips

• Store frosted cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
• Reheat individual slices in microwave (5–10 secs) to soften center.
• Freeze unfrosted layers wrapped tightly; thaw before assembling.

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a cake stand with candles.
• Great for potlucks—bring the whole tiered tray!
• Double the batch and freeze half for future celebrations.
• Pair with fruit salad or lemon bars.

Cultural Context

Rooted in Persian and Mediterranean dessert traditions, this recipe celebrates how pistachios—once reserved for royalty—are now shared in homes worldwide. Found at weddings, holidays, and creative kitchens alike, it honors the joy of turning simple nuts into something luxurious.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use three pans for taller cake.
• Want more lemon? Add extra zest or a splash of limoncello to the batter.
• Make ahead: Bake layers 1–2 days ahead. Frost day-of.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use pistachio butter instead of ground nuts?
A: Not recommended—it adds oil and changes texture. Stick with dry ground pistachios.

Q: Why is my cake dense?
A: Likely overmixed or cold ingredients. Mix gently and ensure all ingredients are room temp.

Q: Is this gluten-free?
A: Only if using certified GF flour blend.

Q: Can I make cupcakes?
A: Absolutely! Fill lined tins ⅔ full. Bake at 350°F for 18–22 mins.

Q: Can I air fry leftovers?
A: No—but reheat slices at 350°F for 6–8 mins to restore warmth.

Allergy Information

Contains: dairy (butter, yogurt, cream), eggs, tree nuts (pistachios), wheat.
Gluten-free option: Use certified GF flour.
Nut-free: Not safe for nut allergies.
Always check labels—especially on processed extracts and flours.

Nutrition Facts (Per Slice – Approximate)

Based on 12 servings

• Calories: 580
• Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 58g
• Fiber: 2g
• Sugar: 42g
• Protein: 6g
• Sodium: 480mg

This cake doesn’t shout. It emerges green and golden from the oven, fragrant and inviting, saying everything a great dessert should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with pistachio, passion, and someone who says, “Let’s make it together.”