Pistachio Cake

A tender, nutty cake that’s perfect for afternoon tea or a cozy dessert, this Pistachio Cake balances rich butter and ground pistachios for a moist crumb. Serve it plain or dress it up with a light glaze, and for a brunch spread try pairing it with these blueberry cake donuts for extra sweetness.

Why You’ll Love This Pistachio Cake

• Bright, nutty flavor from real ground pistachios.
• Simple pantry ingredients and straightforward mixing.
• Great for make-ahead dessert or potlucks.
• Family-friendly texture kids and adults both enjoy.
• Keeps well for leftovers and slices easily for serving.

Ingredients Needed

• Fats & Dairy
  • 1 cup unsalted butter, softened
  • 1 cup milk
• Sweeteners
  • 2 cups granulated sugar
• Eggs & Protein
  • 4 large eggs
• Baking & Dry Goods
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
• Nuts & Flavorings
  • 1 cup ground pistachios
  • 1 teaspoon vanilla extract

Step-by-Step Instructions 5

1. Preheat and prepare pan

Preheat the oven to 350°F (175°C) and grease and flour a cake pan.

2. Cream butter and sugar

In a large bowl, cream the butter and sugar until light and fluffy.

3. Add eggs

Add the eggs one at a time, beating well after each addition.

4. Combine dry and wet

In another bowl, combine flour, baking powder, salt, and ground pistachios. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.

5. Flavor, bake, and cool

Stir in vanilla extract. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

Serving Suggestions Pistachio Cake

• Dust with powdered sugar and serve with fresh berries.
• Top slices with a dollop of whipped cream and crushed pistachios.
• Pair with a hot cup of Earl Grey or green tea for contrast.
• Serve alongside a fruit-forward dessert like caramelized apricot upside-down cake for a special brunch spread.

Tips for Success Pistachio Cake

• Use room-temperature butter and eggs for a smoother, lighter batter.
• Measure flour by spooning into the cup and leveling to avoid a dense cake.
• Don’t overmix after adding flour; stop when just combined for tender crumb.
• Store wrapped at room temperature for up to 2 days or refrigerate for 4–5 days.
• For a nut-forward texture, pulse pistachios in a food processor until finely ground but not oily; see how it changes texture similar to a carrot cake dip concept.

Variations

Here are a few easy ways to change it up:

• Fold in 1/2 cup chopped dark chocolate for a pistachio-chocolate twist.
• Swap milk for almond milk for a slightly different nutty note.
• Make it citrus-bright by adding 1 tablespoon lemon zest to the batter.

Follow us on Pinterest for more cozy ideas.

Pistachio Cake

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A tender, nutty cake perfect for afternoon tea or a cozy dessert, featuring rich butter and ground pistachios for a moist crumb.

• Total Time: 50 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup milk
• 2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup ground pistachios
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and grease and flour a cake pan.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Combine flour, baking powder, salt, and ground pistachios in another bowl. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
5. Stir in vanilla extract. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

Notes

Use room-temperature butter and eggs for a smoother batter. Store wrapped at room temperature for up to 2 days or refrigerate for 4–5 days.

• Author: jayne
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 100mg

Keywords: Pistachio Cake, Dessert, Afternoon Tea