Pistachio Cake Made from Scratch
This pistachio cake recipe is made completely from scratch with freshly ground pistachios for a naturally nutty flavor in every bite. It has a light, tender crumb, stays wonderfully moist for days, and combines pistachio, butter, and vanilla in a cake that’s honestly difficult to stop eating!
There’s no pistachio pudding, cake mix, artificial pistachio flavor, or food coloring here. The pistachios are finely ground and added directly to the batter, while a combination of butter, oil, and buttermilk gives the cake plenty of flavor without sacrificing that soft, moist texture.
I make this as a simple Bundt cake and finish it with an easy vanilla icing that sets beautifully instead of disappearing into the cake. I’ve also included my tips for getting the cake cleanly out of a Bundt pan, along with step-by-step instructions and a video tutorial.
WHY YOU’LL LOVE THIS RECIPE
- Made with real pistachios: Freshly ground pistachios go directly into the batter, giving the cake its natural pistachio flavor and texture.
- Completely from scratch: There’s no pistachio pudding or cake mix, and you don’t need artificial pistachio flavoring.
- Soft and moist for days: Butter adds richness and flavor, while oil and buttermilk help give the cake a tender, moist crumb that stays that way.
- No artificial green color: I leave the cake its natural color and let the real pistachios do the work.
- Simple Bundt cake: You get a beautiful cake without assembling layers, and I’ll show you how I prepare the pan so all those Bundt details release cleanly.
- Easy fail-proof icing: The simple vanilla icing is thick enough to stay beautifully on the cake instead of melting straight into it.
HOW TO GET REAL PISTACHIO FLAVOR IN CAKE
The pistachio flavor in this cake comes from real pistachios, not pudding mix or artificial pistachio flavoring. I use unsalted pistachios and grind them in a food processor until they form fine crumbs before mixing them into the flour.
Grinding the pistachios finely is important. You want them small enough to blend into the cake batter and give flavor throughout the crumb rather than leaving large, crunchy pieces of nuts in the cake.
Pulse the pistachios rather than processing them continuously. As they break down, they begin releasing their natural oils, so you want to stop at fine crumbs before they turn into pistachio paste.
I use vanilla in my cake because I love how it tastes with the pistachios and butter. You can use almond extract instead if you prefer that flavor, but it isn’t necessary to make a flavorful pistachio cake.
INGREDIENTS
Here are the key ingredients that make this pistachio cake so flavorful and moist. You’ll find the exact measurements in the recipe card below.
- Pistachios: Use unsalted pistachios and grind them into fine crumbs before adding them to the batter. If you only have salted pistachios, see my tip below for removing some of the salt.
- All-purpose flour: This gives the cake a light, tender crumb. You can use cake flour in the same amount, but I get excellent results with regular all-purpose flour.
- Unsalted butter: Adds richness and that wonderful buttery flavor that works so well with pistachios.
- Oil: I use a little oil along with the butter because it helps the cake stay moist for longer. You get the flavor of butter with the lasting moisture of oil.
- Buttermilk: Adds moisture and its acidity works with the baking soda to help create a soft, tender crumb. If you don’t have buttermilk, you can easily make a substitute at home.
- Eggs: You’ll need two large eggs for structure and richness.
- Sugar: Fine or superfine sugar creams easily with the butter and gives the cake sweetness without hiding the pistachio flavor.
- Vanilla: I love vanilla with the combination of pistachio and butter. Almond extract can be used instead if you prefer.
- Baking powder and baking soda: These provide the leavening needed for a light cake.
- Salt: Just a small amount helps bring out the other flavors.
Tip: If You Only Have Salted Pistachios
Place the salted pistachios between two damp—not wet—kitchen towels and gently rub them to remove some of the salt from the surface. Pat the pistachios thoroughly dry before grinding them.
HOW TO MAKE PISTACHIO CAKE
Step 1: Grind the pistachios
Add the pistachios to a food processor and pulse until you have fine crumbs. Don’t process them for too long—you want finely ground pistachios, not pistachio paste.
Step 2: Mix the dry ingredients
In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the ground pistachios and mix until they’re evenly distributed throughout the flour.
Step 3: Cream the butter and sugar
In a separate bowl, beat the butter and sugar for 4 to 5 minutes, until the mixture becomes lighter in color and fluffy. This step helps give the cake a lighter texture.
Step 4: Add the eggs and vanilla
Add one egg and beat until combined. Add the second egg along with the vanilla and mix again until incorporated.
Step 5: Alternate the flour and buttermilk
With the mixer on low speed, add some of the flour mixture, followed by some of the buttermilk. Continue alternating between the two in about three additions until combined.
Avoid overmixing once the flour has been added. Mix only until the batter comes together so the finished cake stays tender.
Step 6: Fill the Bundt pan
Prepare your Bundt pan as described below, then spoon in the batter. Run a butter knife gently through the batter to help release larger air pockets, then gently tap the pan against the counter two or three times.
Step 7: Bake
Bake according to the time and temperature in the recipe card. The pistachio cake is ready when a skewer inserted into the center comes out clean.
Allow the cake to cool as directed before removing it from the pan and adding the icing.
HOW TO KEEP PISTACHIO CAKE FROM STICKING TO THE BUNDT PAN
A detailed Bundt pan makes a beautiful pistachio cake, but every groove needs to be properly coated or part of the cake can stay behind when you turn it out. Here’s the method I use:
- Prepare the pan after making the batter. I prefer not to grease the Bundt pan too early, especially in a warm kitchen, because the butter can begin to melt and slide away from the sides.
- Use softened butter, not melted butter. Generously brush it over the entire inside of the pan, making sure it reaches every groove and detail. A pastry brush makes this much easier.
- Coat with flour. Add about ¼ cup of flour and rotate the pan until the buttered surface is completely covered.
- Remove the excess. Turn the pan upside down over parchment paper or a baking sheet and give it a firm tap to remove any loose flour.
- Add the batter immediately. Once the pan is prepared, spoon in the pistachio cake batter and bake as directed.
Taking a little extra time with the grooves is worth it—especially with decorative Bundt pans where one missed spot can ruin the clean pattern when the cake is released.
How to make Perfect Icing for the Pistachio Cake
Many complain about the icing melting into the cake or not having a firm consistency, but in this post, I will show you how to make the perfect icing that will make all your cakes look beautiful and it won’t seep into the cake.
- In a mixing bowl, add the confectioner’s sugar.
- Add half a teaspoon of vanilla or your favorite flavor.
- Add one tablespoon of milk or water and mix well.
- Add another tablespoon of milk or water and mix until you get a thick paste-like texture. The texture should be thick and drops off of a spoon within a few seconds.
- The icing melts and seeps in the cake if it’s runny or if the cake is hot. Make sure the cake is completely cool before adding the icing.
- Place a folded towel over the kitchen counter, Place the cake in a serving plate. Pour the icing on the top part of the cake, tap the serving plate gently against the kitchen towel; the icing will run down the cake beautifully.
WHAT ICING GOES WELL WITH PISTACHIO CAKE?
I love a simple vanilla icing on this pistachio cake. It adds just enough sweetness without covering the flavor of the pistachios, butter, and vanilla, and it looks beautiful running down the sides of a Bundt cake.
The secret is getting the consistency right. If the icing is too thin—or the cake is still warm—it can disappear into the cake instead of setting on top.
How to Make the Icing
- Add the confectioners’ sugar and vanilla to a bowl.
- Add 1 tablespoon of milk or water and mix well.
- Add the second tablespoon gradually and mix until you have a thick, smooth icing. It should fall from a spoon slowly rather than pour like a thin liquid.
- Make sure the pistachio cake is completely cool before icing it.
- Place the cake on its serving plate and pour the icing over the top.
- For those pretty drips down the sides, place a folded kitchen towel under the plate and gently tap the plate against it to encourage the icing to run naturally down the Bundt cake.
If you prefer something richer, cream cheese frosting also pairs beautifully with pistachio. But for this cake, I prefer the lighter vanilla icing because it lets the pistachio flavor remain the star.
TIPS FOR THE BEST PISTACHIO CAKE
- Give it a little time before judging the texture: This cake stays wonderfully moist, and from my experience it still tastes delicious after refrigeration.
- Don’t over-process the pistachios: Pulse them into fine crumbs and stop there. Processing for too long releases more of their natural oils and can turn them into a paste.
- Don’t expect a bright green cake: Real pistachios won’t give you the vivid green color associated with some pistachio desserts. I prefer leaving this cake its natural color rather than adding food coloring.
- Cream the butter and sugar well: Give them the full 4 to 5 minutes. The mixture should become lighter and fluffier before you add the eggs.
- Don’t overmix the batter: Once you begin adding the flour, keep the mixer on low and mix only as much as needed to combine the ingredients. This helps preserve the cake’s tender crumb.
- Prepare every groove of the Bundt pan: Be generous with the softened butter and make sure the flour reaches every detail. Decorative pans are unforgiving if you miss a spot!
- Let the cake cool completely before icing: Even slightly warm cake can cause the icing to melt and soak into the surface instead of creating those beautiful drips.
HOW TO STORE PISTACHIO CAKE
At Room Temperature
If you plan to serve the cake within 2 days, store it in an airtight container at room temperature. For best results, leave the icing off until you’re ready to serve. If your kitchen is particularly warm, refrigerate the cake instead.
In the Refrigerator
Wrap the pistachio cake well with plastic wrap and place it in an airtight container. It will keep in the refrigerator for up to 4 days.
You can refrigerate the cake with the icing on—just let the icing set first. From my experience, this cake stays beautifully moist and tastes delicious even after refrigeration.
Can You Freeze Pistachio Cake?
Yes. I recommend freezing the cake without the icing, since the icing can become soggy after thawing.
Wrap the whole cake tightly in plastic wrap, followed by aluminum foil, then place it in a freezer-safe bag. You can also freeze individual slices the same way. Store the cake in the freezer for up to 1 month.
To thaw, unwrap the cake and leave it at room temperature for about 3 to 4 hours, depending on whether you’re thawing the whole cake or individual slices. Add the icing once the cake has completely thawed.
Pistachio Cake Made from Scratch
Ingredients
FOR THE CAKE BATTER
- 1 cup + 3 tablespoons all-purpose flour
- ¾ cup pistachios out of shells
- ¾ cup + 2 tablespoons fine sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- 2 tablespoon cooking oil
- 2 large eggs
- ¾ cup buttermilk how to make it at home in the notes below
- 1 teaspoon vanilla
FOR THE ICING
- 1 and 1/3 cup confectioner’s sugar
- ½ teaspoon vanilla
- 2 tablespoon milk or water
Instructions
MAKING THE PISTACHIO CAKE BATTER
- Make sure all the ingredients are at room temperature.
- Preheat oven to 325F (162C). Grease and flour an 8” wide and 5” deep Bundt pan. (how to properly prepare a Bundt pan for baking in the post above).
- Using a food processor, ground the pistachio until fine crumbs. (watch the video or refer to the image in the post).
- In a big mixing bowl, add the flour, baking powder, baking soda, salt, and the fine pistachio. Mix well using a whisk or a spatula.
- In a different bowl, beat the butter and sugar using a stand mixer or a hand mixer for 4 to 5 minutes until light in color. Add the oil and beat for one more minute.
- Add an egg to the butter-sugar mixture and beat until combined, add the second egg and the vanilla, beat until combined. Scrape down the sides and beat for two minutes. (If you wish to add food coloring, this is the step where you can).
- Add part of the flour to the butter mixture and beat at low speed, add part of the buttermilk and beat for few seconds. Repeat this step three times for the flour and the buttermilk. Mixing the batter shouldn’t take more than a minute, or you’ll be over mixing it.
- Scrap the sides of the bowl and up the bottom of the bowl with a spatula.
- Scoop the batter using a spatula into the previously prepared Bundt pan. Run a butter knife through the batter to remove air bubbles. Gently tap the Bundt pan down against the kitchen counter; this will spread the batter evenly.
- Place the baking pan under the middle shelf of the oven. Bake for 40 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Place the Bundt pan over a cooling rack, leave the cake in the pan for 7 minutes.
- To remove the cake from the pan, gently pull the side of the cake toward the center to release the cake.
MAKING THE ICING
- Add the confectioner’s sugar to a mixing bowl; it’s best to sift it to avoid lumps.
- To the confectioner’s sugar, add half a teaspoon of vanilla or almond extract. You can also add 1 teaspoon of lemon or orange zest.
- Start by adding one tablespoon of milk or water and beat with a whisk. Add another tablespoon of milk or water and continue beating until it is thick yet pourable. The consistency should be thick and drops off of a spoon within seconds.
- Pour the icing over the top part of the cake. Make sure the cake is cool, or the icing will melt.
- Place a folded towel or kitchen towel over the counter.
- Hold the serving plate of the cake from both sides and tap gently against the kitchen towel. The icing will run down the cake.
Notes
- Instead of buttermilk, you can use milk or add 1 and ½ tablespoon of sour cream to the milk for a moist cake.
- Do not add salt to the cake if you are using salted butter.
- If you are using salted butter and salted pistachios in this recipe, you can remove some of the salt from the pistachio. The method is under (What you need to make the perfect Pistachio Cake). Omit the ½ teaspoon salt from the recipe.
- When using unsalted butter and salted pistachio, omit the salt from the recipe, and there is no need to remove the salt from the pistachio.
- Instead of two large eggs, use two whole medium eggs and one egg yolk.
- If you are fond of the green color in pistachio cake, then add two to three drops of green food coloring to the batter, use less food coloring if you are adding gel food coloring.
- To make a two-layer cake, use two 7” baking pans. The baking time will reduce, so keep an eye on the cake 15 minutes after placing it in the oven.
A show stopper! I love pistachios and wish I could have a slice 🙂 Well done, Muna!
Hey beautiful, thanks for your kind comment, I wish I can send you some 🙂
Hi,
Great recipe.. when should we add oil in the process..? You haven’t specified about it in the recipe card..
Hi Sunitha, you can find it in step #5. Thank you 🙂
Thanks for your quick revert..😊 I tried the recipe and it was the best cake I ever baked…it’s true and the cake was fluffy, moist and fabulous…..thanks for sharing this great recipe. ..
All thanks to you Sunitha 🙂
hi muna,
can we substitute any other nuts in place of pistas in this recipe?
thank you
I never used other nuts, but pistachio has a lot of oil in it and adds moisture to the cake, other nuts may not give the same result.
Hi Muna. Can I use gluten free flour in this recipe?
Yes, you can most gluten free flour brands work great with this recipe.
Can Coconut sugar be substituted for fine sugar, Plant based butter substituted for unsalted butter, and substitute full fat canned Coconut milk or Almond milk for Buttermilk? Thank you Munaty.
Hi Freda, I know that coconut sugar is a good substitute for regular sugar, but I’m afraid the ingredients you have mentioned as susbstitutes may alter the texture of the cake. I have never tried them in this recipe before.
Hi Muna,
Can dairy free plant based butter (has sodium) be used instead of regular salt free butter for this recipe? Thank you.
Hi Freda, You can use plant based butter or even oil in this recipe, if it has salt omit it from the recipe.