Pistachio Cake

Name: Pistachio Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 ¼ cups shelled raw pistachios (unsalted); 2 cups water; ½ cup whole milk (warmed); Cooking spray; 1 ¼ cups all-purpose flour; ¾ cup granulated sugar; 1 teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ½ cup olive oil; 2 large eggs; ½ cup Greek yogurt; 1 teaspoon vanilla extract; 4 ounces cream cheese (softened); 4 tablespoons unsalted butter (softened); 2 cups powdered sugar; 1 teaspoon rose water (or vanilla extract); Pinch of salt

Yumna Jawad

Updated Jan 15, 2026

4.98 from 42 votes

A simple pistachio cake made with real pistachios blended into a paste, mixed into the batter, and topped with cream cheese frosting.

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Prep Time 20

Servings 8 servings

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My Pistachio Cake is So Good!
Ingredients
For The Cake
For The Frosting
How to Make
Pistachio Cake Recipe
Recipe Tips
FAQs
More Pistachio Dessert Recipes

My Pistachio Cake is So Good!

Every once in a while, I create a new cake recipe that I become utterly obsessed with. I’ll make it anytime someone comes over or when I’m invited as a dinner guest somewhere, and this pistachio cake is my new “it” cake. It starts with turning real pistachios into a paste, which sounds like more work than it is, and that’s what gives the cake its flavor instead of extracts or pudding mixes. The batter comes together like a basic cake, and I usually top it with a simple cream cheese frosting once it cools. I’ve brought this cake over to friends’ houses twice so far, and it’s been a 10 outta 10 for everyone! I hope you love it, too!

Pistachio Cake Ingredients

Ingredients for recipe: salt, sugar, yogurt, flour, baking powder, baking soda, pistachios, milk, eggs, oil, vanilla, cream cheese and butter, and powdered sugar.

For The Cake

Pistachios: You can try raw or roasted pistachios (though roasted pistachios will add a nuttier flavor). Just be sure to use unsalted!
Water: Tap water is fine! You’ll use it to boil the pistachios so you can easily remove their skin.
Milk: I prefer whole milk, but you can use any kind of milk (low-fat, almond, oat).
Dry ingredients: For this pistachio cake, you’ll need flour, sugar, baking powder (aluminum-free), baking soda, and salt! Feel free to sub in 1:1 gluten-free baking powder, if you like.
Wet ingredients: This cake recipe calls for olive oil, eggs, Greek yogurt (or sour cream as a substitute), and vanilla extract! I love the flavor olive oil gives this cake, but if you prefer, you can sub in a different type of cooking oil.

For The Frosting

Cream cheese: I like to use full-fat cream cheese! Make sure it’s softened so it’s easy to fluff.
Butter: I prefer to use unsalted butter so I have more control over salt levels!
Powdered sugar: This is also known as confectioner’s sugar! There is no substitute for it in this frosting; granulated sugar will make it too gritty.
Rose water: If you can’t find this, I’ve used vanilla extract before.

How to Make Pistachio Cake

If you already have jarred pistachio butter at home, you can skip making your own entirely to make things a little easier. You do want to avoid store-bought variations with added sugar or salt. Use ¾ cup of the butter, and if it’s thick, add a tablespoon or two of milk to thin it out a little.

Make the Pistachio Butter

Pistachios in a small pot of water. — **Step 1:** Place the pistachios and water in a small pot. Bring to a boil and cook for a few minutes.

Pistachio after soaking and strained, drying on a tea towel. — **Step 2:** Drain and set on a clean tea towel.

Rubbing soaked pistachios with towel to remove skins. — **Step 3:** Pull the towel over the nuts and rub them gently to remove the pistachio skin. Discard the pistachio skins.

Skinned pistachios in the bowl of a food processor with warm milk. — **Step 4:** Add the pistachios to the bowl of a small food processor with the warmed milk. Allow them to soak to infuse the pistachio flavor into the milk.

After soaking and processing to show a grainy texture. — **Step 5:** Process the milk and pistachios, scraping down the bowl as needed. You will first get a grainy texture, but keep on going.

After the pistachio butter is smooth. — **Step 6:** Continue processing until the mixture resembles a smooth nut butter.

Make the Cake Batter

Pistachio butter, oil, eggs, yogurt and vanilla in a bowl. — **Step 1:** Add the pistachio butter, oil, eggs, yogurt, and vanilla extract to a large bowl.

Wet ingredients after mixing. — **Step 2:** Whisk until smooth.

Dry ingredients added on top of wet mixture. — **Step 3:** Add the dry ingredients to the wet ingredients.

Cake batter after mixing in a bowl. — **Step 4:** Mix the two together until just combined.

Cake batter in a cake pan before baking. — **Step 5:** Pour the batter into a greased, lined cake pan.

Cake after baking in cake pan. — **Step 6:** Bake until the cake is cooked through and a toothpick inserted in the center comes out clean.

Cream Cheese Frosting with Rose Water

Whipped cream cheese and butter in stand mixer with powdered sugar added. — **Step 1:** Beat the cream cheese and butter together until smooth and creamy. Then add in the powdered sugar and rose water (if using).

Recipe Tips

Add rose water to your frosting. Rose water pairs well with pistachio, and adding a splash to the cream cheese frosting adds a nice fragrant touch. I usually have to order rose water online, but it keeps for a while and is so worth it.
Let your cake cool in the pan first. If you try to remove it right away, the cake may crumble! Letting it cool in the pan first will help it set.

Slice of pistachio cake with cream cheese frosting being lifted away from cake.

FAQs

Do I need to remove the pistachio skins for this recipe?

I highly recommend it. The pistachio skins will only muddy the color of the cake–and we want a nice, bright green color!

Pistachio cake slice on a small plate with a fork breaking off a piece.

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