Ready for a dreamy slice of heaven? This pistachio cream cake with creamy vanilla pistachio frosting is rich, nutty, and totally irresistible. Each bite gives you the softness of moist cake, the crunch of toasted pistachios, and a luscious topping of whipped pistachio frosting. The best part? You can whip it up in your kitchen with just a few easy steps. So let’s dive right in and create something truly magical.

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Table of Contents

Step 1: Toast and Prep the Pistachios

Before anything else, we need to bring out the best in our pistachios. Toasting enhances their flavor and adds a deep nutty aroma to the cake.

Start with 100 grams of shelled, unsalted pistachios. Lay them out evenly on a baking tray. Roast in a preheated oven at 350°F (175°C) for about 6 to 7 minutes. Keep a close eye—nuts can go from golden to burnt quickly.

Once toasted, let the pistachios cool completely. Then transfer them to a food processor and pulse until they turn into a fine, flour-like texture. You’re not looking for a paste here, just a fluffy pistachio flour. This will mix beautifully with the all-purpose flour to create a light, moist crumb in the cake.

Step 2: Mix the Dry Ingredients

With your pistachio flour ready, it’s time to build the dry base for the cake.

In a large mixing bowl, add 150 grams of all-purpose flour. Then, stir in the 100 grams of pistachio flour you just made. To this, add 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Mix everything thoroughly to make sure the leavening agents are evenly distributed. Set this bowl aside—you’ll come back to it soon when combining wet and dry.

The pistachio flour gives this cake its nutty personality, while the baking powder and soda ensure it rises into a tender sponge.

Step 3: Combine the Wet Ingredients

Now we get to the creamy, velvety heart of the batter. Grab a separate mixing bowl for the wet ingredients.

Start by whisking together 60 grams of extra virgin olive oil and 140 grams of granulated sugar until smooth. The olive oil brings a subtle depth to the cake, perfectly complementing the pistachios. Next, add in 200 grams of Greek yogurt. This gives the cake richness and a tang that balances the sweetness.

Crack in one large egg and whisk again until everything is fully combined. Finally, stir in ½ tablespoon of vanilla bean paste. This little addition adds warmth and complexity, infusing the batter with beautiful vanilla specks throughout.

Once your wet ingredients are well-mixed, it’s time to bring everything together.

Step 4: Create and Bake the Batter

As soon as you see no more dry patches, stop mixing. Your batter should be thick but smooth.

Preheat your oven again to 350°F (175°C) if it’s cooled down. Line an 8-inch round cake pan with parchment paper or grease it lightly with oil.

Pour the batter into the pan, smoothing the top with a spatula. Bake for 25 to 30 minutes. The top should turn slightly golden, and a toothpick inserted in the center should come out clean.

Once baked, let the cake cool completely in the pan for 10 minutes. Then remove it and place it on a wire rack. While it cools, let’s move on to the creamy pistachio frosting.

Step 5: Make the Creamy Vanilla Pistachio Frosting

This frosting is what dreams are made of—smooth, nutty, and just sweet enough to balance the rich cake.

In a large mixing bowl, pour in 150ml of heavy cream. Using a hand mixer, whip the cream on medium speed until it’s halfway to stiff peaks. It should be thickened but still soft.

Now add 80 grams of pistachio paste, 70 grams of room-temperature cream cheese, 50 grams of powdered sugar, and ½ teaspoon of vanilla. Continue whipping the mixture until it turns into a creamy, fluffy frosting that holds its shape.

Taste it. If you want it a little sweeter, you can sift in a bit more powdered sugar. But don’t go overboard—you want the pistachio flavor to shine.

Once your cake has cooled completely, generously spread the frosting over the top using a spatula or spoon. Swirl it around for a rustic, homemade look. Top with a few crushed pistachios for added crunch and beauty.

Now take a moment to admire your masterpiece.

Time to Serve and Savor

Your pistachio cream cake is ready to impress! Each slice is moist and nutty with just the right balance of sweetness and tang. The frosting adds a creamy finish, and the roasted pistachios provide that perfect little crunch. Whether you’re making this for a celebration or just to treat yourself, it’s a guaranteed crowd-pleaser.

Want to take it over the top? Pair it with a scoop of vanilla ice cream or a cup of hot coffee. This cake also stores beautifully in the fridge for up to three days—if it lasts that long.

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So, what are you waiting for? It’s time to get baking and indulge in the goodness of pistachio paradise.

Must Try Pumpkin Roll Cake Recipe

Pistachio Cream Cake Recipe

Indulge in this moist pistachio cream cake topped with creamy vanilla pistachio frosting—perfectly nutty, rich, and easy to bake at home!

Type: Dessert

Cuisine: American, Mediterranean fusion

Keywords: pistachio cream cake, pistachio frosting, vanilla pistachio cake, nutty cake recipe, homemade pistachio cake

Recipe Yield: 1 (8-inch round cake, serves 6–8)

Calories: Approximately 320 per slice (based on 8 slices)

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Recipe Ingredients:

60g extra virgin olive oil
200g Greek yogurt
140g granulated sugar
1 large egg
½ tbsp vanilla bean paste
150g all-purpose flour
100g unsalted pistachios (toasted and crushed into flour)
2 tsp baking powder
½ tsp baking soda
Pinch of salt
150ml heavy cream
80g pistachio paste
70g cream cheese (room temperature)
50g powdered sugar
½ tsp vanilla extract

Recipe Instructions:

Toast and Prep the Pistachios:

Before anything else, we need to bring out the best in our pistachios. Toasting enhances their flavor and adds a deep nutty aroma to the cake. Start with 100 grams of shelled, unsalted pistachios. Lay them out evenly on a baking tray. Roast in a preheated oven at 350°F (175°C) for about 6 to 7 minutes. Keep a close eye—nuts can go from golden to burnt quickly. Once toasted, let the pistachios cool completely. Then transfer them to a food processor and pulse until they turn into a fine, flour-like texture. You’re not looking for a paste here, just a fluffy pistachio flour. This will mix beautifully with the all-purpose flour to create a light, moist crumb in the cake.

Mix the Dry Ingredients:

With your pistachio flour ready, it’s time to build the dry base for the cake. In a large mixing bowl, add 150 grams of all-purpose flour. Then, stir in the 100 grams of pistachio flour you just made. To this, add 2 teaspoons of baking powder, ½ teaspoon of baking soda, and a pinch of salt. Mix everything thoroughly to make sure the leavening agents are evenly distributed. Set this bowl aside—you’ll come back to it soon when combining wet and dry. The pistachio flour gives this cake its nutty personality, while the baking powder and soda ensure it rises into a tender sponge.

Combine the Wet Ingredients:

Now we get to the creamy, velvety heart of the batter. Grab a separate mixing bowl for the wet ingredients. Start by whisking together 60 grams of extra virgin olive oil and 140 grams of granulated sugar until smooth. The olive oil brings a subtle depth to the cake, perfectly complementing the pistachios. Next, add in 200 grams of Greek yogurt. This gives the cake richness and a tang that balances the sweetness. Crack in one large egg and whisk again until everything is fully combined. Finally, stir in ½ tablespoon of vanilla bean paste. This little addition adds warmth and complexity, infusing the batter with beautiful vanilla specks throughout.

Create and Bake the Batter:

Pour the bowl of dry ingredients into the wet ingredients. Now, gently fold the two mixtures together using a spatula. The goal here is to incorporate the flour without over-mixing. Over-mixing can make the cake dense, and we want it light and fluffy. As soon as you see no more dry patches, stop mixing. Your batter should be thick but smooth. Preheat your oven again to 350°F (175°C) if it’s cooled down. Line an 8-inch round cake pan with parchment paper or grease it lightly with oil. Pour the batter into the pan, smoothing the top with a spatula. Bake for 25 to 30 minutes. The top should turn slightly golden, and a toothpick inserted in the center should come out clean. Once baked, let the cake cool completely in the pan for 10 minutes. Then remove it and place it on a wire rack. While it cools, let’s move on to the creamy pistachio frosting.

Make the Creamy Vanilla Pistachio Frosting:

This frosting is what dreams are made of—smooth, nutty, and just sweet enough to balance the rich cake. In a large mixing bowl, pour in 150ml of heavy cream. Using a hand mixer, whip the cream on medium speed until it’s halfway to stiff peaks. It should be thickened but still soft. Now add 80 grams of pistachio paste, 70 grams of room-temperature cream cheese, 50 grams of powdered sugar, and ½ teaspoon of vanilla. Continue whipping the mixture until it turns into a creamy, fluffy frosting that holds its shape. Taste it. If you want it a little sweeter, you can sift in a bit more powdered sugar. But don't go overboard—you want the pistachio flavor to shine. Once your cake has cooled completely, generously spread the frosting over the top using a spatula or spoon. Swirl it around for a rustic, homemade look. Top with a few crushed pistachios for added crunch and beauty.