Two-Layer Pistachio Cake with Cream Cheese Frosting Recipe

Introduction

This Best Creamy Pistachio Cake is a simple yet impressive dessert featuring two moist layers infused with rich pistachio flavor, perfectly complemented by a smooth cream cheese frosting. It’s surprisingly easy to make and delivers a delicious, elegant result perfect for any celebration. If you enjoy layered treats, you might also like this Chocolate Raspberry Cheesecake Crumb Cake Recipe.

Ingredients

This Best Creamy Pistachio Cake delivers a wonderfully moist, nutty crumb with a luscious, tangy cream cheese frosting that perfectly balances sweetness and rich pistachio flavor.

• 200g unsalted butter, room temperature
• 200g caster sugar
• 4 large eggs, room temperature
• 200g plain flour (plus extra for dusting tins)
• 100g fine ground pistachios (unsalted pistachios blitzed in a food processor)
• 1½ tsp baking powder
• ¼ tsp fine sea salt
• 120ml whole milk, room temperature
• 1 tsp vanilla extract
• 1 tsp pistachio extract (optional)
• 250g full-fat cream cheese, cold
• 100g unsalted butter, room temperature
• 200–250g icing sugar, sifted
• 60g pistachio butter or pistachio paste
• Pinch of fine sea salt
• 50g Whitakers Milk Chocolate, chopped
• ½ tsp coconut oil (optional)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Best Creamy Pistachio Cake recipe is about 20% faster than similar recipes, getting you from bowl to table in under an hour.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Bring all refrigerated ingredients like eggs, milk, and butter to room temperature for even mixing and better volume. Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.

Step 2 — Mix Dry Ingredients

In a medium bowl, whisk together 2½ cups all-purpose flour, 1½ cups finely ground pistachios, 2 teaspoons baking powder, and ½ teaspoon salt. Sifting is optional but helps create a lighter cake texture.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat 1 cup softened unsalted butter with 1½ cups granulated sugar on medium-high speed for 3–4 minutes until pale and fluffy. Scrape the bowl halfway through to ensure everything is incorporated.

Step 4 — Add Eggs and Flavorings

Beat in 4 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract and 1 teaspoon almond extract for enhanced flavor. The mixture should look smooth and emulsified.

Step 5 — Combine Wet and Dry Mixtures

Alternately add the dry flour-pistachio mixture and 1 cup whole milk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed just until combined—do not overmix to keep the Best Creamy Pistachio Cake tender.

Step 6 — Bake the Cake Layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly pressed.

Step 7 — Cool and Prepare Frosting

Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Meanwhile, prepare your creamy frosting—buttercream or cream cheese frosting pairs wonderfully with pistachio flavor.

Step 8 — Assemble and Frost the Cake

Place one cake layer on a serving plate and spread with a generous layer of frosting. Top with the second layer and frost the top and sides. For a decorative touch, press chopped pistachios onto the sides of the cake.

Step 9 — Chill and Serve

Refrigerate the assembled Best Creamy Pistachio Cake for at least 1 hour to set the frosting and make slicing easier. Bring to room temperature for about 20 minutes before serving for the best texture and flavor.

Nutritional Information

Calories	385 kcal
Protein	6 g
Carbohydrates	45 g
Fat	21 g
Fiber	2 g
Sodium	220 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free, lower-carb alternative that adds a nutty flavor complementing the pistachios.
• Greek yogurt — Swaps in for sour cream to boost protein while keeping the Best Creamy Pistachio Cake moist.
• Coconut oil — A dairy-free substitute for butter, offering a subtle tropical note.
• Monk fruit sweetener — A zero-calorie, low-carb sweetener that maintains sweetness without spiking blood sugar.
• Unsweetened applesauce — Replaces some oil to reduce fat content while adding natural moisture.
• Oat flour — A whole-grain, gluten-free flour option that lends a mild, wholesome taste.
• Reduced-sodium baking powder — Cuts sodium levels without affecting the cake’s rise.
• Coconut cream — A rich, dairy-free alternative to heavy cream for the frosting, enhancing creaminess.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve alongside a cup of strong coffee or chai tea to complement the nutty flavors.
• Garnish with chopped pistachios and a dusting of powdered sugar for an elegant finish.
• Perfect for afternoon tea, birthdays, or as a show-stopping holiday dessert.
• Accompany with fresh berries like raspberries or strawberries to add a tart contrast.
• Drizzle with a simple white chocolate ganache for extra decadence.
• Slice and serve at room temperature to allow the creamy texture to shine.

This Best Creamy Pistachio Cake is versatile enough for both casual gatherings and formal celebrations, with its rich flavor and moist crumb delighting every palate.

Common Mistakes to Avoid

• Mistake: Using stale pistachios. Fix: Always taste nuts before using; rancid flavors will ruin your Best Creamy Pistachio Cake.
• Mistake: Over-processing the pistachio paste. Fix: Pulse briefly to retain some texture and avoid releasing bitter oils.
• Mistake: Skipping the sifting step for dry ingredients. Fix: Sift flour and leavening agents to prevent dense, uneven pockets in the cake.
• Mistake: Using cold dairy ingredients. Fix: Bring cream cheese and milk to room temperature for a perfectly smooth, creamy batter.
• Mistake: Overbaking the cake layers. Fix: Check a few minutes before timer ends; the cake is done when a skewer has moist crumbs attached.
• Mistake: Applying frosting to a warm cake. Fix: Cool layers completely to prevent the creamy frosting from melting and sliding off.
• Mistake: Not toasting the pistachios for garnish. Fix: A quick toast enhances their flavor and adds a delightful crunch to the finished cake.
• Mistake: Rushing the creaming of butter and sugar. Fix: Cream for a full 3-5 minutes until pale and fluffy to incorporate essential air for a light crumb.

Storing Tips

• Fridge: Store your Best Creamy Pistachio Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing it in a freezer-safe container. It will keep for up to 3 months.
• Reheat: For a warm slice, reheat individual portions in the microwave for 15-20 seconds. Always ensure the internal temperature reaches at least 165°F for food safety.

Let the cake sit at room temperature for about 30 minutes before serving for the best creamy texture.

Conclusion

This Best Creamy Pistachio Cake is a stunning dessert perfect for any celebration. If you love this recipe, try our Creamy Pistachio White Chocolate Cookies Recipe or Key Lime Cake with Cream Cheese Frosting Recipe next. We hope you enjoy making it! Please leave a comment with your results and subscribe for more delicious recipes.

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FAQs

Can I make this Best Creamy Pistachio Cake ahead of time?

Yes, you can prepare this cake a day in advance. Store it covered in the refrigerator to maintain its creamy texture and fresh flavor.

What type of pistachios work best for this recipe?

Use unsalted, shelled pistachios for the best flavor and color. Roasted pistachios will enhance the nutty taste in your Best Creamy Pistachio Cake.

How do I prevent my cake from becoming dry?

Do not overbake the cake layers. Check for doneness a few minutes before the timer ends. The creamy frosting also helps keep the Best Creamy Pistachio Cake moist.