Name: Pistachio Cream Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.5 cups All-purpose flour; 1.5 teaspoons Baking powder; 0.5 teaspoon Baking soda; 0.25 teaspoon Salt; 0.5 cup Unsalted butter, softened; 0.25 cup Granulated sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 0.5 cup Sour cream; 0.5 cup Whole milk; 1 cup Shelled pistachios, finely chopped; 0.5 cup White chocolate chips; 1 cup Unsalted butter, softened; 1 cup Powdered sugar; 0.5 cup Heavy cream; 1 teaspoon Vanilla extract; 0.5 cup Pistachios, finely chopped

Jump to Recipe

There’s just something special about a cake that’s creamy, dreamy, and packed with unique flavor — and Pistachio Cream Cake checks every box! Picture this: each bite delivers a tender crumb, sweet buttery notes, and a luxurious creaminess that will have everyone asking for seconds. Did you know that pistachios, once considered the “royal nut,” were a prized delicacy in ancient Persia? They still feel just as luxurious in this show-stopping dessert. Whether you’re baking for a special celebration or just because, this cake’s beautiful green speckles and smooth white frosting promise a treat that’s as stunning as it is delicious. If you’ve fallen in love with my Lemon Bundt Cake, you’ll find this Pistachio Cream Cake equally irresistible — but with a nutty twist that surprises and delights. Grab your mixer and a handful of pistachios, and get ready to wow your loved ones with a cake they won’t soon forget!

What is Pistachio Cream Cake ?

Pistachio Cream Cake — doesn’t the name itself make your mouth water just a little? You might wonder, “Why cream, why pistachio?” Well, take a moist cake, fold in lush pistachios with a swirl of creamy frosting, and what do you get? Pure happiness! Legend has it this cake can win you friends (and perhaps even romance—after all, the way to a man’s heart is through his stomach!). Who knew pistachios could be so charming? Whether you’re throwing a family party or just want a slice of something special, Pistachio Cream Cake is your excuse to say, “Yes, I baked — and you should really try a slice!”

Why You’ll Love This

First and foremost, Pistachio Cream Cake’s main highlight is its melt-in-your-mouth texture. Each bite is rich, creamy, and studded with bits of finely chopped pistachio, delivering both crunch and flavor. Making this cake at home is a real cost-saver — store-bought pistachio cakes or bakery versions can be pricey, but with just a few everyday ingredients (plus pistachios!), you can serve up a cake worthy of a bakery window right from your own kitchen. The best part? The toppings — creamy frosting and a generous sprinkle of extra pistachios — give every slice a picture-perfect finish. If you loved my Chocolate Hazelnut Cake, you’ll definitely appreciate the nutty, subtle sophistication of pistachio. So why not channel your inner baker and try Pistachio Cream Cake for your next gathering?

How to Make

Quick Overview

If you’re looking for a dessert that’s sweet, simple, and bursting with flavor, Pistachio Cream Cake is the answer! The batter comes together in just about 20 minutes, and with an easy-to-make creamy frosting, it’s the kind of recipe you’ll want to make again and again for birthdays, holidays, or just a weekend treat. This cake’s greatest feature is its tender crumb studded with crunchy pistachios, offset by a fluffy, cloudlike frosting. Prep, bake, and assemble — you’ll have your cake ready in about an hour!

Ingredients

1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 cup shelled pistachios, finely chopped
1/2 cup white chocolate chips

For the frosting:
1 cup unsalted butter, softened
1 cup powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract

For garnish:
1/2 cup pistachios, finely chopped

Directions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside — this dry mixture helps make your cake fluffy.
In a large bowl, beat the butter and granulated sugar with a mixer until the mixture is light and fluffy. This step is key for a soft, tender crumb.
Add the eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract for extra fragrance.
Gradually add the dry ingredient mixture to your butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients. Go slowly and mix until just combined — over-mixing can make the cake dense.
Gently fold in the chopped pistachios and white chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly between your prepared pans. Use a spatula to smooth the tops.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cake layers cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract. Beat on high until the frosting is light and fluffy.
To assemble your cake, place one layer on a serving plate and spread a generous amount of frosting on top. Repeat with the remaining cake layers. Frost the top and sides of the cake, then garnish with extra finely chopped pistachios for a beautiful finish.
Chill the cake for at least 30 minutes before slicing. This helps the frosting set and makes the cake easier to cut.

What to Serve With Pistachio Cream Cake

Pistachio Cream Cake is a showstopper on its own, but you can take your dessert spread to the next level by pairing it with fresh berries — raspberries or strawberries add a tart contrast to the creamy cake. For beverages, a hot cup of coffee, spiced chai tea, or even a glass of dessert wine works beautifully. Hosting a brunch? Serve the cake after a light main, like a Spring Vegetable Frittata or a colorful fruit salad, for a perfectly balanced meal.

Top Tips for Perfecting

Ingredient Swaps: Don’t have sour cream? Greek yogurt works just as well and offers the same tender texture.
Baking Time: Ovens vary. Start checking your cake at the 20-minute mark — an overbaked cake will be dry, not creamy.
Pistachio Prep: Use shelled, unsalted pistachios for the best flavor. Toast them lightly before chopping to add extra nuttiness.
Assembly: Always let your cake layers cool completely before you frost them, or the frosting will melt.
Mistakes to Avoid: Don’t over-mix your batter, and don’t skimp on the chilling time once assembled — both steps ensure your cake holds together beautifully.

Storing and Reheating Tips

To keep your Pistachio Cream Cake fresh, store it in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, slice and wrap each piece in plastic wrap, then place the slices in a freezer-safe bag or container — they’ll stay delicious for up to 2 months. When you’re ready to serve, thaw overnight in the fridge. To reheat, simply let a slice come to room temperature, or give it a 10-second zap in the microwave for a just-baked taste. Avoid reheating for too long to prevent the frosting from melting.

FAQs

Can I make Pistachio Cream Cake in advance?

Absolutely! Bake the layers a day ahead and store them wrapped at room temperature. Assemble and frost before serving for ultimate freshness.

Can I use store-bought pistachio flour instead of chopped pistachios?

Yes, but it will change the texture. For the classic crunch and appearance, finely chopped whole pistachios are best.

Is there a way to make this cake gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking mix. Monitor cake doneness a few minutes early as gluten-free cakes can bake faster.

Can I substitute the white chocolate chips?

Totally! Leave them out for a more classic pistachio flavor, or try milk chocolate chips for a different twist.

How long does the cake need to chill before serving?

Aim for at least 30 minutes, but 1 hour is even better for cleaner slices and a set frosting.

Conclusion

Pistachio Cream Cake is a delightfully creamy, nutty, and impressive creation that’s much easier to make than you might think. Its rich layers, velvety frosting, and elegant pistachio garnish make it a true centerpiece for any celebration or afternoon treat. With tips and storage guidance, you’ll be prepared for baking success and leftovers, too! Ready to try something new? Gather your ingredients and treat your family or guests to a slice of homemade Pistachio Cream Cake — they’ll thank you for it, whether it’s a birthday, holiday, or just an ordinary (but delicious) day. Happy baking!