Name: Pistachio Cake with Cream Cheese Icing Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 2 h 30 min
Cuisine: Western
Ingredients: 125g/4.4oz (just shy 1 cup) pistachio kernels, unsalted; 1 cup plain flour (all-purpose flour); 1 1/4 tsp baking powder; 1/4 tsp baking soda (bi-carb soda); 1/4 tsp cooking salt / kosher salt; 3/4 cup yogurt, plain, full-fat, at room temperature; 60g/4 tbsp unsalted butter, melted and slightly cooled; 1/4 cup plain oil (canola, vegetable, cottonseed etc.); 3/4 cup caster sugar (superfine sugar); 1/2 tsp vanilla bean paste; 1 large egg (50-55g/2oz), at room temperature; 4 drops green food colouring (optional); 100g/3.5oz cream cheese, at room temperature (block preferred); 3/4 cup thickened cream (heavy cream or whipping cream); 3 tbsp caster sugar (superfine sugar); 1/2 tsp vanilla bean paste; 2 tsp lemon juice (optional); Pinch of salt; Reserved pistachios, chopped (mix of finely chopped and larger chunks)

Jump to Recipe· 4.4 from 57 reviews

If you are searching for an irresistible, nutty, and moist cake that feels like a cozy hug, look no further than this delightful Pistachio Cake with Cream Cheese Icing Recipe. The delicate pistachio flavor harmonizes beautifully with the creamy, tangy frosting, creating a dessert that’s as elegant as it is comforting. Each bite offers a subtle crunch from the toasted nuts, a tender crumb from the perfectly balanced batter, and a luscious finish thanks to the luscious cream cheese icing. Whether it’s for a special celebration or a charming afternoon treat, this cake is guaranteed to become a beloved classic in your baking repertoire.

Ingredients You’ll Need

A close-up image of a shiny metal bowl filled with thick yellow dough that is being mixed, with some white flour visible on top and around the edges. The dough has a rough texture and looks sticky, with some flour still not fully mixed in. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Pistachio Cake with Cream Cheese Icing Recipe is wonderfully straightforward, relying on a handful of simple yet essential ingredients that come together to create a masterpiece. Each component plays a key role in delivering the cake’s texture, flavor, and stunning appearance, so let’s dive into what you will need.

Pistachio kernels: Using unsalted pistachios ensures natural nutty flavor without overwhelming saltiness.
Plain flour: The foundation for the cake’s tender crumb, all-purpose flour works perfectly here.
Baking powder: Adds necessary lift to make the cake light and fluffy.
Baking soda: Balances acidity and aids in rising along with the baking powder.
Salt: Enhances all the flavors, just a pinch goes a long way.
Plain full-fat yogurt: Adds moisture and slight tang that complements the nuts.
Unsalted butter: Melted and cooled for richness and moistness in every morsel.
Plain oil: Helps keep the cake tender and moist for days.
Caster sugar: The fine crystals dissolve smoothly, giving sweetness without graininess.
Vanilla bean paste: Adds warm, aromatic depth to the flavor profile.
Large egg: Provides structure and binds all the ingredients perfectly.
Green food coloring (optional): Just a few drops to enhance the pistachio’s natural green hue beautifully.
Cream cheese: The star of the icing, room temperature cream cheese whips to a flawless, creamy consistency.
Thickened cream (heavy cream): Combined with cream cheese to create the perfect light yet rich frosting.
Additional caster sugar: Sweetens the cream cheese icing without overpowering it.
Lemon juice (optional): Adds a slight brightness that balances the richness of the frosting.
Pinch of salt: Just enough to bring out the nuances in the icing.

How to Make Pistachio Cake with Cream Cheese Icing Recipe

Step 1: Prepare and Toast Pistachios

Begin by preheating your oven to 180°C (350°F). Spread the pistachio kernels on a baking tray and toast them for about 12 minutes until they’re deliciously fragrant and crisp. This step really unlocks their nutty aroma and intensifies the flavor, setting the foundation for a truly irresistible cake.

Step 2: Blitz Pistachios into Powder

Once completely cool, take 3/4 cup of the toasted pistachios and pulse them carefully in a food processor until you achieve a fine powder with a few small bits remaining for texture. This step transforms the nuts into a magical ingredient that infuses every crumb with pistachio goodness without turning oily or pasty.

Step 3: Combine Dry Ingredients

Mix the pistachio powder together with the plain flour, baking powder, baking soda, and salt. Use your fingers to gently break up any clumps of pistachio powder so everything is evenly combined. This ensures each bite has that lovely pistachio essence distributed throughout with no surprises.

Step 4: Whisk Wet Ingredients

In a separate bowl, whisk together the plain yogurt, melted butter, oil, caster sugar, vanilla bean paste, egg, and green food coloring if using. This silky mixture is the heart of the cake batter, combining moisture, sweetness, richness, and a touch of color all in one bowl.

Step 5: Mix Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients, then gently fold with a rubber spatula until the flour is almost fully mixed in. This controlled mixing keeps the batter tender and airy while avoiding overwork that could make the cake tough. The slight lumps you see will disappear during baking, so no worries there.

Step 6: Bake the Cake

Pour the batter into a greased and lined 20 cm (8 inch) round cake pan. Spread it evenly but don’t fuss too much—the oven will do the rest. Bake for about 40 minutes, and remember to turn the pan halfway through to brown the top evenly. The cake is done when a skewer inserted in the center comes out clean.

Step 7: Cool and Decorate

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While waiting, chop the reserved toasted pistachios into a mix of fine and chunky bits to sprinkle over the icing later. Once cooled, generously spread the luscious cream cheese whip over the cake and top with the chopped pistachios for that perfect finishing touch.

Cream Cheese Whip

Use an electric mixer to beat the cream cheese on medium-high for about 2 minutes until smooth and fluffy. Add thickened cream, caster sugar, vanilla bean paste, lemon juice, and a pinch of salt then continue whipping until you have a soft, spreadable frosting. This creamy icing perfectly complements the nutty cake beneath.

How to Serve Pistachio Cake with Cream Cheese Icing Recipe

The image shows a thick cake slice on a black stand, placed on a white marbled surface. The cake has one layer with a soft, moist texture in a light greenish-brown color, topped with a thick white frosting layer that looks fluffy and smooth. The frosting is sprinkled generously with chopped nuts, mainly pistachios, adding a rough texture and green-and-brown color contrast. There are also a few whole pistachio nuts around the cake on the stand, enhancing the visual appeal. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle the top with a generous handful of chopped toasted pistachios for a delightful crunch and vibrant green accents. For an extra touch of elegance, you can shave some white chocolate or drizzle a little honey over the top. These simple garnishes elevate your cake into a stunning centerpiece everyone will admire.

Side Dishes

This pistachio cake pairs beautifully with fresh seasonal berries, a dollop of whipped cream, or a cup of your favorite tea or coffee. The subtle nuttiness of the cake balances well with fruity or creamy accents, making each bite a delightful contrast and complement of flavors and textures.

Creative Ways to Present

For a show-stopping presentation, try layering this pistachio cake with fresh raspberries and whipped cream to create a rustic layer cake. Alternatively, cut it into petite squares, frost the tops, and serve as elegant petit fours at a party. The green hue and creamy topping make it a perfect addition to any festive or casual gathering.

Make Ahead and Storage

Storing Leftovers

After enjoying your Pistachio Cake with Cream Cheese Icing Recipe, store any leftovers covered tightly in the refrigerator. This keeps the cream cheese icing fresh and the cake moist, allowing you to savor every bit over the next 3 days without drying out or losing flavor.

Freezing

If you want to make the cake in advance, you can freeze the un-iced cake wrapped well in plastic wrap and foil for up to 2 months. When ready, thaw overnight in the fridge before adding the cream cheese icing. The frosting itself doesn’t freeze well, so it’s best to prepare that fresh.

Reheating

To bring chilled cake slices to room temperature and enhance their softness, simply let them sit on the counter for 15–20 minutes before serving. Avoid microwaving as this can alter the texture of the cream cheese icing and make the cake too soft or greasy.

FAQs

Can I use salted pistachios instead of unsalted?

For this Pistachio Cake with Cream Cheese Icing Recipe, it’s best to use unsalted pistachios to control the amount of salt in the cake. Salted nuts might make the cake taste overly salty or unbalanced.

Is it necessary to add green food coloring?

The green food coloring is optional and used mainly to enhance the natural pistachio color. The cake will still taste wonderful without it but won’t have the same vibrant green appearance.

What can I substitute for thickened cream in the icing?

If you can’t find thickened or heavy cream, chilled whipping cream works just as well. The key is to use cream that whips nicely for that perfect fluffy texture in the frosting.

How long does the cake keep fresh after assembling?

Once frosted, the cake is best enjoyed within 2 to 3 days when refrigerated. The cream cheese icing can start to break down after that, affecting texture and flavor.

Can this recipe be made into cupcakes?

Absolutely! Divide the batter evenly into cupcake liners and bake at the same temperature for about 18–22 minutes. The cream cheese icing can be piped beautifully on top for a crowd-pleasing treat.

Final Thoughts

This Pistachio Cake with Cream Cheese Icing Recipe is truly a gem that deserves a place in every baker’s collection. Its moist, nutty crumb combined with the luscious, tangy icing creates a dessert that’s both comforting and sophisticated. I can’t wait for you to try it and experience the delicious magic that pistachios bring to this cake. Happy baking!