Name: Pistachio Cake with Pistachio Buttercream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups 1.1 GF flour or all-purpose flour; 1 1/3 cups Sugar; 1 cup Butter, room temperature; 1 ½ cups Unsalted ground pistachios; 1 cup Unsweetened plain yogurt; ¼ cup Milk; 2 tsp Baking powder; ¾ tsp Baking soda; ½ tsp Salt; 3 Eggs; 1 tbsp Lemon zest; ⅓ cup Lemon juice; 3 cups Unsalted butter, room temperature; 1 ½ tsp Pistachio extract; 5 cups Powdered sugar; 1 ½ cups Unsalted ground pistachios; 4 tbsp Heavy cream

Jump to Recipe

There’s nothing quite like the nutty, aromatic delight of a Pistachio Cake with Pistachio Buttercream to bring a smile to your face and warmth to any gathering. This cake is a celebration of pistachios in every bite—from the moist, tender layers infused with ground nuts and a hint of lemon, to the luscious, creamy pistachio buttercream frosting that crowns it beautifully. It’s an irresistible treat that feels both elegant and comforting, perfect for sharing with friends or indulging in a quiet moment yourself.

Pistachio Cake with Pistachio Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Getting started with this Pistachio Cake with Pistachio Buttercream is a breeze because the ingredients are simple yet play crucial roles in building up the flavor, texture, and color of the cake. Each one brings something special to the table, whether it’s the nutty crunch, tangy brightness, or silky smoothness.

1.1 GF flour or all-purpose flour: The foundation of the cake, providing structure without overpowering flavors.
Sugar: Adds sweetness and helps achieve that tender crumb when creamed with butter.
Unsalted butter: Brings richness and moisture, essential for a soft cake texture.
Unsalted ground pistachios: Packed with flavor and texture, these add the unmistakable earthiness and color.
Unsweetened plain yogurt: Adds moisture and a subtle tang that brightens the overall taste.
Milk: Ensures the batter is smooth and easy to work with.
Baking powder and baking soda: The perfect leavening combo for a fluffy rise.
Salt: Balances sweetness and enhances the pistachio flavor.
Eggs: Bind everything together and provide lift.
Lemon zest and juice: Adds a fresh citrus note that complements the nuts beautifully.
Pistachio extract: A potent flavor booster for that unmistakable pistachio essence in the buttercream.
Powdered sugar: Essential for the silky-smooth frosting texture.
Heavy cream: Makes the buttercream luxuriously creamy and spreadable.

How to Make Pistachio Cake with Pistachio Buttercream

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F and spraying two 8-inch round cake pans with nonstick baking spray. This step ensures your cakes will release easily after baking and keeps everything moving smoothly.

Step 2: Cream Butter and Sugar

In a mixing bowl, beat the butter and sugar together for about 3 minutes until the mixture becomes light and fluffy. This process is key—it incorporates air that gives the cake its tender, airy texture.

Step 3: Add Eggs and Wet Ingredients

Add the eggs one at a time, beating well after each addition. Then mix in the milk, lemon juice, lemon zest, and yogurt. These ingredients combine to create a batter that is creamy, light, and packed with subtle tangy flavor that perfectly balances the nuttiness of the pistachios.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Mixing the dry ingredients separately helps distribute the leavening agents evenly for a consistent rise.

Step 5: Combine Wet and Dry

Gently fold the dry ingredients into the wet mixture until everything is just incorporated—overmixing can make the cake tough, so a light hand here keeps it tender.

Step 6: Bake the Cakes

Divide the batter evenly between the two pans and bake for 28 to 33 minutes. The cakes are done when a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.

Step 7: Make the Pistachio Buttercream

In a large mixing bowl, beat together the butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream until the frosting becomes smooth and fluffy. This buttercream is the luxurious crown of the cake, full of rich pistachio flavor and creamy perfection.

Step 8: Assemble and Frost

If desired, slice each cooled cake in half horizontally to create four layers. Spread an even layer of frosting between each one. Once stacked, coat the entire outside with the pistachio buttercream. For a special touch, sprinkle extra chopped pistachios on top to add texture and visual appeal.

How to Serve Pistachio Cake with Pistachio Buttercream

Garnishes

Adding a few chopped pistachios on top enhances both the look and nutty crunch of the cake, making it irresistibly inviting. You can also experiment with edible rose petals or a light dusting of powdered sugar for a delicate touch.

Side Dishes

This cake pairs beautifully with fresh berries or a dollop of lightly sweetened whipped cream. A cup of tea or coffee complements the pistachio flavors, making it a perfect afternoon indulgence or after-dinner dessert.

Creative Ways to Present

Try serving individual pistachio cake parfaits by layering cake crumbs, buttercream, and fresh fruit in clear glasses. Another fun idea is to create mini cupcakes decorated with pistachio buttercream rosettes for a party-ready treat.

Make Ahead and Storage

Storing Leftovers

Store the Pistachio Cake with Pistachio Buttercream in an airtight container in the refrigerator. It will keep fresh for up to 4 days, allowing the flavors to meld together even more deliciously over time.

Freezing

You can freeze the cake layers (without frosting) wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw overnight in the fridge and apply buttercream frosting fresh for best results.

Reheating

This cake is best served at room temperature. If refrigerated, remove it about 30 minutes before serving to let the buttercream soften and the flavors bloom beautifully.

FAQs

Can I use almond flour instead of pistachio in the cake?

While almond flour will give a nice nutty flavor, it won’t replicate the unique taste of pistachios in this recipe. Using ground pistachios is key to maintaining the authentic flavor profile of the Pistachio Cake with Pistachio Buttercream.

Is it necessary to add lemon zest and juice?

The lemon zest and juice add a bright, fresh note that balances the richness of the nuts and buttercream. You can omit it if you prefer a purely nutty flavor, but the citrus really elevates the cake’s complexity.

Can I make the frosting without pistachio extract?

Yes, but the extract intensifies the pistachio flavor in the buttercream. Without it, the frosting may taste milder. You could compensate with a bit more ground pistachios, though the extract gives a lovely concentrated essence.

What is the best way to grind pistachios for this recipe?

Use a food processor pulsing lightly to avoid turning the nuts into a paste. You want finely ground pistachios, not a nut butter, to maintain the right texture in both cake and frosting.

Can I make this cake gluten-free?

Absolutely! Using a gluten-free flour blend labeled 1:1 for all-purpose flour can work well. Just ensure your blend includes xanthan gum or a similar binder to help with texture.

Final Thoughts

I truly hope you give this Pistachio Cake with Pistachio Buttercream a try — it’s one of those special desserts that’s both comforting and dazzling at the same time. Each bite brings a wonderful harmony of textures and flavors that’s so rewarding to create and share. Once you taste it, I’m confident it will become a beloved favorite to revisit again and again!

Pistachio Cake with Pistachio Buttercream Recipe

Print Recipe

★★★★★

5 from 29 reviews

This Pistachio Cake with Pistachio Buttercream is a luscious and nutty dessert perfect for special occasions or a delightful treat. Moist layers of pistachio-infused cake are complemented by a rich, creamy pistachio buttercream frosting, enhanced with lemon zest and juice for a refreshing tang.

Author: Lily
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat and prepare pans: Preheat your oven to 350°F (175°C). Spray two 8-inch round cake pans with nonstick baking spray to ensure easy release after baking.
Cream butter and sugar: In a mixing bowl, beat the butter and sugar together for about 3 minutes until the mixture becomes light and fluffy, creating a smooth base for the cake batter.
Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, making sure to mix well after each addition to maintain a uniform batter.
Add wet ingredients: Mix in the milk, lemon juice, lemon zest, and plain yogurt until everything is well combined, adding moistness and a subtle citrus flavor to the cake.
Combine dry ingredients: In a separate bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt to evenly distribute the leavening agents and nuts.
Mix dry into wet: Gradually add the dry ingredients to the wet mixture and mix until just combined, being careful not to overmix to keep the cake tender.
Distribute batter and bake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes: Let the cakes cool in their pans for 10 minutes before transferring them to a cooling rack to cool completely, ensuring they are ready for frosting.
Optional slicing: If you want more layers, carefully slice each cake in half horizontally to create four thinner layers for frosting.
Prepare frosting: In a large mixing bowl, beat the unsalted butter, pistachio extract, powdered sugar, ground pistachios, and heavy cream together until the frosting is smooth, light, and fluffy.
Assemble cake: Place the first cake layer on a serving plate and spread an even layer of the pistachio buttercream over it. Repeat this process with each remaining layer.
Frost exterior: Once all layers are stacked, frost the outside of the cake evenly with the remaining buttercream for a smooth finish.
Garnish and serve: Optionally garnish the top and sides with extra chopped pistachios for a decorative and textural touch. Slice and enjoy your pistachio cake!

Notes

Use room temperature butter and eggs to ensure a smooth batter and even mixing.
For best results, grind pistachios finely to blend into the batter and frosting without large chunks.
The cake can be made a day ahead and stored in an airtight container to enhance flavor melding.
Adjust the lemon zest and juice according to your preference for more or less citrus brightness.
For a gluten-free version, use a gluten-free flour blend as indicated.
Store the cake refrigerated if not serving immediately, and bring to room temperature before serving for the best flavor and texture.