There is something irresistibly delightful about the Pistachio Cake with Pistachio Buttercream. This cake brings together the nutty richness of ground pistachios both in the tender, moist layers and the dreamy, creamy frosting. Balanced with a hint of lemon zest and juice, the flavors dance in perfect harmony, making each bite a celebration. Whether for a special occasion or just a weekend treat, this cake is sure to become a treasured favorite in your baking repertoire.

Pistachio Cake with Pistachio Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a crucial role in achieving that perfect balance of flavor, texture, and appearance. The list may seem simple, but each element carries its weight in creating the magic of Pistachio Cake with Pistachio Buttercream.

1.1 cups Gluten-free or all-purpose flour: The foundational base, giving structure and crumb to the cake.
1 ⅓ cups Sugar: Sweetness that also helps to tenderize the cake.
1 cup Butter, room temperature: Adds richness and moisture while contributing to the cake’s crumb.
1 ½ cup Unsalted ground pistachios: The star ingredient that infuses every bite with unmistakable nuttiness.
1 cup Unsweetened plain yogurt: Brings moisture and a subtle tang to balance the sweetness.
¼ cup Milk: Helps achieve the perfect batter consistency.
2 tsp Baking powder: The leavening agent that ensures a light and fluffy texture.
¾ tsp Baking soda: Works alongside baking powder to lift the cake just right.
½ tsp Salt: Enhances and balances the flavors.
3 Eggs: Bind the batter and add richness.
1 tbsp Lemon zest: A bright note that lifts the overall flavor.
⅓ cup Lemon juice: Adds acidity for freshness that complements the pistachios.
3 cups Unsalted butter, room temperature (for frosting): Creates a luscious, creamy texture in the buttercream.
1 ½ tsp Pistachio extract: Intensifies the pistachio flavor in the frosting without being overpowering.
5 cups Powdered sugar: Sweetens and stabilizes the buttercream.
1 ½ cups Unsalted ground pistachios (for frosting): Adds delightful texture and depth.
4 tbsp Heavy cream: Ensures the buttercream is smooth and spreadable.

How to Make Pistachio Cake with Pistachio Buttercream

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F and spraying two 8-inch round cake pans with nonstick baking spray. This ensures that your cakes release cleanly, maintaining their delicate texture and beautiful shape.

Step 2: Cream Butter and Sugar

Use a mixer to beat the room-temperature butter and sugar for about 3 minutes until the mixture is light and fluffy. This step is essential as it aerates the batter, giving your cake that soft, airy crumb.

Step 3: Incorporate the Eggs

Add in the eggs one at a time, mixing well after each addition. This helps the eggs to fully emulsify into the batter, providing structure and moisture.

Step 4: Add Dairy and Citrus

Mix in the milk, lemon juice, lemon zest, and yogurt until thoroughly combined. These ingredients not only add moisture but also bring a subtle tang and brightness that enhances the natural flavor of the pistachios.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and nuts for a consistent texture.

Step 6: Mix Dry into Wet

Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix; doing so helps keep the cake tender and light.

Step 7: Bake the Cake Layers

Pour the batter evenly into the prepared pans and bake for 28 to 33 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.

Step 8: Make the Pistachio Buttercream Frosting

Beat the room-temperature butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream together until the mixture is smooth and fluffy. The result is a rich, nutty frosting that perfectly complements the cake layers.

Step 9: Assemble and Frost the Cake

(Optional) Slice each cake layer in half horizontally to create four thin layers. Place the first layer on a serving plate and spread an even layer of pistachio buttercream. Repeat with the remaining layers, then frost the outside of the cake for a stunning finish. Garnish with additional chopped pistachios if desired.

How to Serve Pistachio Cake with Pistachio Buttercream

Garnishes

Adding a sprinkle of finely chopped pistachios on top is a classic choice that adds crunch and a final touch of green color. You can also use edible rose petals or a dusting of powdered sugar for an elegant presentation that wow guests visually and texturally.

Side Dishes

This cake pairs beautifully with a cup of rich espresso or a refreshing citrus iced tea. For a more indulgent pairing, serve alongside vanilla bean ice cream or a dollop of lightly whipped cream to elevate the dessert experience.

Creative Ways to Present

Think beyond the traditional round cake: you can bake this batter in cupcake liners for individual servings perfect for parties. Another fun idea is to create a layered trifle using cake cubes, frosting, and fresh berries for a stunning and easy-to-serve dessert variation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cake covered tightly in the refrigerator to keep the buttercream firm and fresh. Proper storage will maintain the cake’s moisture and the rich flavor of the pistachios for up to 4 days.

Freezing

This cake freezes beautifully! Wrap individual layers or fully assembled cakes tightly in plastic wrap and then foil before freezing. They can keep well for up to 3 months. Thaw overnight in the refrigerator before serving for best results.

Reheating

Because this is a frosted cake, reheating is generally not recommended as it can cause the buttercream to melt. Instead, serve chilled or at room temperature to enjoy the full, rich flavor and perfect texture.

FAQs

Can I use regular flour instead of gluten-free flour?

Absolutely! This recipe works well with both gluten-free and all-purpose flours. Just be sure to use the same measurement, and your Pistachio Cake with Pistachio Buttercream will turn out wonderfully either way.

What if I don’t have pistachio extract for the frosting?

If you don’t have pistachio extract, you can substitute with almond extract for a slightly different but still complementary flavor. Alternatively, you can omit it and rely solely on the ground pistachios to carry the nutty taste.

How do I grind pistachios for this recipe?

Use a food processor to pulse shelled, unsalted pistachios until finely ground but not turned into a paste. If you don’t have one, finely chopping them by hand can work too, though it won’t be as uniform.

Can I make this cake dairy-free?

To make it dairy-free, substitute the butter and heavy cream with plant-based alternatives like vegan butter and coconut cream. Use a dairy-free yogurt, and your Pistachio Cake with Pistachio Buttercream will still be delicious.

Is it okay to freeze the buttercream frosting alone?

Yes, you can freeze the frosting separately in an airtight container. Thaw it in the refrigerator and then re-whip before spreading on your cake to restore its creamy texture.

Final Thoughts

If you’re searching for a cake that feels both special and comforting, I wholeheartedly encourage you to try the Pistachio Cake with Pistachio Buttercream. The layers of nutty flavor, subtle lemon brightness, and luscious frosting all come together in a way that’s utterly satisfying. This cake isn’t just a dessert; it’s a celebration of flavors that invites you to slow down, savor, and share a truly memorable treat with friends and family.