The Best Pistachio Cake from Scratch with Pistachio Buttercream

Do you like pistachio ice cream? I do, it’s one of my favorite flavors. That’s what this pistachio cake reminds me of. A delicious bowl of pistachio ice cream. You will love this pistachio cake, it is made from scratch using real pistachios, no pudding, and has a hint of almond. This is by far one of the best cakes I have made to date. It is delicious, nutty, and moist. I couldn’t stop eating it.

But, don’t take my word for it… You have to try it for yourself. The cake definitely takes you to a different place, the real star is the combination of the pistachio and the almond flavor.

Normally, I wouldn’t use almond extract it is so strong and I am conscious of allergies. However, since this is a nutty cake already (see what I did there) adding the almond extract just elevates the flavor. Pistachio and almond pairs very well together. Therefore, I would suggest not leaving it out.

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How do you get Real Pistachio Flavor?

To get real pistachio flavor in the cake I used raw pistachios that I grounded up in the food processor. In addition, I made a pistachio paste to use in the buttercream. The grounded pistachio gives the cake a really great crunch. Then, once it is combined with the pistachio buttercream the taste is out of this world.

As a fair warning, while this is a delicious and decadent cake, it is not a cheap cake by any means because raw pistachios are a bit pricey. However, it is worth every penny.

How to Make the Pistachio Cake Green?

Most pistachio cake calls for pistachio pudding which has more green added and has almonds in the ingredients. However, a real pistachio cake is a lighter green, it gets the color from raw pistachios, not the roasted version. The roasted version gives it a brownish-green hue, probably not what you are going for.

If the color is not bright enough for you, you can add a touch of leaf green gel color.

Ingredients to Make the Pistachio Cake Recipe

To make this cake, I used my delicious white cake recipe, which I also used to make this Lavender Cake and Coconut cake.

Raw pistachio– Remember to remove the skin from the raw pistachio. I used the shelled version because it saved some time, but you may get the raw version with shells and shell them yourselves.
Cake flour– Cake flour produces a lighter cake texture. I used Swan cake flour, but you may use King Arthurs unbleached cake flour if available.
Egg whites–Adds lightness to the cake.
Buttermilk–Makes the cake moist.
Almond extract– Pairs perfectly with the pistachio.
Vanilla extract– Real extract adds great flavor.
Butter/Oil–I love using butter/oil combination, the butter gives it flavor, and the oil keeps the cake moist.
Food Processor– I used a very old food processor to grind the pistachio for the cake and to make the pistachio paste.
Stand Mixer– You will need one to make the buttercream.

How to Make the Pistachio Cake

Preheat oven to 350 degrees. Spray three 8-inch pans with nonstick spray. Line the bottom with parchment paper; spray the paper, and dust with flour, tapping out any excess. Set aside.
Ground pistachio in a food processor and measure 1 ¼ cups. Set aside ¼ cup to decorate the cake.
Sift together flour, baking powder, and salt into a medium bowl, and set aside.
Combine milk, almond extract, and vanilla in another bowl, and set aside.
Beat butter with a hand mixer or an electric mixture fitted with the paddle attachment until pale and creamy, then add sugar.
Continue beating then add oil, until light and fluffy, continue to beat for about 3 minutes.
Add egg whites. You may also whip the egg whites to stiff peaks and fold in later on. I didn’t want to take the extra step and the cake came out great.
Then add the dry ingredients in 3 batches.
Alternating with the buttermilk mixture and starting and ending with the dry ingredients. Be careful to avoid overbeating.
Fold in the ground pistachio.
As an option, you may add a little bit of green to the batter using a toothpick.
Pour batter into prepared pan, and smooth top with a spatula.
Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, 20 to 25 minutes.
Transfer to wire rack; cool 15 minutes before unmolding.
Loosen the cakes with a paring knife, and invert the cake onto the rack on a piece of parchment paper. Cool completely before frosting.

Pistachio Cake Frosting

The pistachio frosting is a Swiss Meringue buttercream. For additional buttercream recipes see the buttercream guide.

Combine the egg whites and sugar in a heat-proof bowl, add set bowl over simmering water.
Mix with a whisk, until the sugar is dissolved or the mixture reaches 140 degrees F or it passes the finger test, you cannot feel any sugar between your fingers.
Remove from the stove and turn the mixer on high and mix until the meringue is cool to the touch and increased in volume.
Add the butter a piece at a time.
Mix until combined, add the vanilla and almond extract.
Then add the pistachio paste. I wanted butter but had to settle for the paste because my old food processor sounded like it was going to die so I had to stop it short.
Then one final mix for the pistachio buttercream.

Decorating the Cake

Place some buttercream on an 8-inch cake board or a plate.
Then place the first cake on top.
Add some buttercream to a piping bag, then pipe a ring, add frosting to the middle, smooth out, and level with a spatula. Place the second cake on top.
Place the last layer and make sure it is leveled. Add buttercream to the top and use a spatula to spread the buttercream on the sides. Use a spatula or a spoon to decorate the sides and the top.
Sprinkle the remaining ground pistachio on the top and add to the side of the cake.
Optional, place flowers on top. I suggest adding wax paper to the cake before adding fresh flowers.
For more information on how to frost a cake, I have two methods see here and here.

That’s it delicious pistachio cake with pistachio buttercream all made from scratch. Enjoy. If you love this recipe, remember to share the love, and don’t forget to give a rating below.

Until next time happy caking.