Introduction

This Ultimate Pistachio Cream Cake is an easy, show-stopping dessert that delivers incredible flavor and texture. Featuring a moist pistachio sponge, rich cream filling, and a stunning finish, it’s perfect for celebrations or a special treat. For another delightful pistachio dessert, try these Buttery Cranberry Pistachio Shortbread Cookies Recipe.

Ingredients

This Pistachio Cream Cake recipe layers nutty, cardamom-scented cake with rich pistachio pastry cream, all cloaked in a glossy chocolate ganache for a stunning and decadent dessert.

• 2 ¼ cups (10 ounces/ 300 grams) shelled, roasted and unsalted pistachios
• 1 ½ cups (300 grams) granulated sugar
• 1 ½ cups (180 grams) cake flour
• 3 teaspoons baking powder
• 2 ½ teaspoons ground cardamom
• 1 ½ teaspoon kosher salt, OR 1 teaspoon table salt
• 6 large eggs
• ¾ cup (176 grams) full fat greek yogurt, plain and unsweetened
• ⅓ cup (76 grams) buttermilk or regular milk
• ¼ cup + 2 tablespoons extra virgin olive oil
• 1 tablespoon pure vanilla extract
• 1 teaspoon almond extract
• 1 recipe pistachio pastry cream, prepared without whipped cream
• 3 cups chocolate ganache

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This streamlined process makes this Pistachio Cream Cake recipe about 20% faster than similar layered cakes, thanks to a simplified assembly method.

Step-by-Step Instructions

Step 1 — Prepare the Pans and Preheat

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides. This ensures your Pistachio Cream Cake layers release cleanly and easily.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together all-purpose flour, finely ground pistachio flour, baking powder, and a pinch of salt. Sifting the dry ingredients together helps create a light, tender crumb for your cake.

Step 3 — Cream Butter and Sugar

In a large mixing bowl, beat room-temperature unsalted butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, fluffy, and nearly doubled in volume. This step is crucial for proper aeration.

Step 4 — Incorporate Eggs and Flavor

Add eggs one at a time, beating well after each addition. Mix in pure vanilla extract and a touch of almond extract to enhance the nutty flavor. Scrape down the bowl to ensure everything is evenly combined.

Step 5 — Combine Wet and Dry Mixtures

With the mixer on low, alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until the batter is smooth and no dry streaks remain; overmixing can lead to a dense cake.

Step 6 — Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. The cakes should be pulling away slightly from the pan edges.

Step 7 — Cool and Make the Cream

Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. While they cool, whip heavy cream with powdered sugar and a bit of pistachio paste until stiff peaks form for the filling and frosting.

Step 8 — Assemble the Cake

Place one cooled cake layer on a serving plate. Spread a generous layer of the pistachio cream over the top. Carefully place the second layer on top. Use the remaining cream to frost the top and sides of the entire Pistachio Cream Cake.

Step 9 — Garnish and Serve

Garnish the finished cake with a sprinkle of chopped pistachios. For the best texture and flavor, chill the assembled cake for at least one hour before slicing. This allows the layers to set and makes for clean, beautiful slices.

Pistachio Cream Cake Nutrition Facts

Calories	~420 kcal
Protein	~7g
Carbohydrates	~45g
Fat	~24g
Fiber	~2g
Sodium	~180mg

Note: Nutritional values for this Pistachio Cream Cake are estimates based on typical ingredients and a standard serving size. Actual values can vary depending on specific brands and precise measurements used.

Healthier Alternatives

This delicious Pistachio Cream Cake can be easily adapted to fit various dietary needs without sacrificing its signature nutty flavor and creamy texture. Here are some practical ingredient swaps to try.

• Greek Yogurt for Heavy Cream — Use full-fat Greek yogurt in the cream filling for a protein boost and tangier flavor profile while maintaining richness.
• Almond or Coconut Flour — Replace all-purpose flour with a fine almond or coconut flour blend for a gluten-free, lower-carb cake base with a subtle nutty complement.
• Erythritol or Monk Fruit Sweetener — Swap granulated sugar for a powdered sugar-free alternative to significantly reduce the carbs and glycemic impact of your Pistachio Cream Cake.
• Coconut Cream or Cashew Cream — For a dairy-free version, use chilled coconut cream or blended soaked cashews to create a lush, plant-based cream filling.
• Unsalted Pistachios & Reduced Salt — Opt for unsalted pistachios and halve the added salt in the recipe to easily create a low-sodium Pistachio Cream Cake.
• Avocado or Applesauce for Oil — Substitute half the butter or oil in the cake with mashed avocado or unsweetened applesauce for added moisture and healthier fats.
• Sugar-Free Pudding Mix — If using instant pudding in the cream, choose a sugar-free variety to cut down on refined sugars while keeping the convenient structure.

Serving Suggestions

• Pair this Pistachio Cream Cake with a cup of strong espresso or a glass of sweet dessert wine like Moscato d’Asti for a classic Italian-inspired finish.
• Serve it as a stunning centerpiece for special occasions like birthdays, Mother’s Day, or holiday gatherings.
• For a beautiful presentation, garnish each slice with a sprinkle of crushed pistachios, a dusting of powdered sugar, or a few fresh raspberries for a pop of color and tartness.
• Transform it into an elegant dessert by plating individual slices with a dollop of lightly sweetened whipped cream and a drizzle of dark chocolate or raspberry coulis.
• This cake is rich, so consider serving smaller, dainty slices alongside a selection of other desserts for an afternoon tea party.
• For a summer twist, serve it slightly chilled and accompany it with a scoop of vanilla bean or cherry gelato.

The beauty of this Pistachio Cream Cake lies in its versatility—it’s equally fitting for a casual family treat as it is for a dressed-up celebration.

Common Mistakes to Avoid

• Mistake: Using old, stale pistachios. Fix: Always taste nuts before using; their oils go rancid and will ruin your Pistachio Cream Cake flavor.
• Mistake: Over-processing the pistachio paste into nut butter. Fix: Pulse finely but stop as soon as it’s sandy; over-blending releases too much oil.
• Mistake: Not sifting almond flour or pistachio meal. Fix: Sift to avoid clumpy, dense cake layers that don’t bake evenly.
• Mistake: Under-whipping the egg whites for a génoise. Fix: Whip to stiff, glossy peaks to ensure proper lift and a light, airy crumb.
• Mistake: Making the cream filling too thin or sweet. Fix: Use high-fat cream, chill your bowl, and balance sweetness with a pinch of salt.
• Mistake: Assembling the cake with warm layers. Fix: Cool cakes completely to prevent the cream from melting and sliding.
• Mistake: Applying a crumb coat with thick, chunky frosting. Fix: Use a thin, smooth layer of cream to trap crumbs before the final elegant coat.
• Mistake: Skipping the soak for the cake layers. Fix: Brush with a simple syrup to keep the Pistachio Cream Cake incredibly moist.
• Mistake: Adding green food coloring too early or heavily. Fix: Use gel color sparingly at the end; the pistachios provide a natural hue.
• Mistake: Not chilling the cake before slicing. Fix: Refrigerate for at least 2 hours for clean, professional slices that hold their shape.

Storing Tips

• Fridge: Store the assembled Pistachio Cream Cake, covered with plastic wrap or in an airtight container, for up to 3-4 days. Ensure your refrigerator maintains a safe temperature of 40°F (4°C) or below.
• Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a heavy-duty freezer bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This cake is best served chilled. Reheating is not recommended as it will compromise the texture of the cream and cake layers.

For optimal freshness and food safety, always store your Pistachio Cream Cake promptly after serving.

Conclusion

This Pistachio Cream Cake is a stunning dessert that’s sure to impress. For another elegant treat featuring pistachios, try our Pistachio-Crusted Brie Bites with Raspberry Honey Glaze Recipe. We hope you love this cake—please leave a comment with your review and subscribe for more delicious recipes!

Print

FAQs

Can I make this Pistachio Cream Cake ahead of time?

Yes, you can assemble this Pistachio Cream Cake a day in advance. Store it covered in the refrigerator to allow the flavors to meld and the cake to set perfectly before serving.

What is the best way to achieve a vibrant green color in the cake?

For a natural green hue, use a high-quality pistachio paste. You can add a small amount of spinach powder for color without affecting flavor, ensuring your Pistachio Cream Cake looks as stunning as it tastes.

Can I substitute the pistachio paste with something else?

For authentic flavor, pistachio paste is essential. Substituting with extract alone won’t provide the same rich, nutty depth that defines this luxurious Pistachio Cream Cake.