This tender, nutty Pistachio Cake is easy to make and perfect for afternoon tea or a cozy dessert night. It comes together with pantry-friendly ingredients and bakes into a moist, buttery loaf the whole family will love. For other crowd-pleasing treats, try this best strawberry shortcake cake recipe for inspiration.
Why You’ll Love This Pistachio Cake
- Buttery, nutty flavor that’s not overly sweet — perfect with tea or coffee.
- Simple pantry ingredients and a quick prep time make it weeknight-friendly.
- Makes great leftovers and slices well for easy meal prep.
- Family-friendly texture that kids and adults both enjoy.
- If you like cake-with-a-twist, check out the playful texture in these blueberry cake donuts for another idea.
Ingredients Needed
- Dairy & Fats:
- 1 cup unsalted butter, softened
- 1 cup milk
- Sweetener:
- 2 cups granulated sugar
- Eggs:
- 4 large eggs
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ground pistachios
- Flavoring:
- 1 teaspoon vanilla extract
Step-by-Step Instructions 5 (always use H2 and H3)
Preheat the oven and prepare the pan
Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
Cream butter and sugar
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs
Add the eggs one at a time, beating well after each addition.
Combine dry ingredients and alternate with milk
In another bowl, combine flour, baking powder, salt, and ground pistachios. Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
Stir in vanilla and bake
Stir in vanilla extract. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Serving Suggestions Pistachio Cake
- Dust with powdered sugar and serve with fresh berries for a bright contrast.
- Spread a thin layer of cream cheese frosting and top with chopped pistachios.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a simple espresso or herbal tea; for a boozy pairing idea, explore this caramelized banana cheesecake rum glaze as inspiration for a sauce.
Tips for Success Pistachio Cake
- Bring butter, eggs, and milk to room temperature for a smoother batter and even bake.
- Do not overmix once you add the dry ingredients to keep the cake tender.
- Check doneness at 30 minutes with a toothpick to prevent overbaking.
- Store wrapped at room temperature for 2 days or refrigerate up to 5 days for best freshness.
- For a make-ahead idea, freeze slices individually and thaw overnight in the fridge; see similar make-ahead tips in this carrot cake cheesecake bites recipe.
Variations
Here are a few easy ways to change it up:
- Pistachio lemon: add 1 tbsp lemon zest and a light lemon glaze for brightness.
- Chocolate swirl: fold in 1/2 cup cocoa-mixed batter for a marbled effect.
- Dairy-free option: substitute dairy-free butter and plant milk to make it lactose-free.
Follow us on Pinterest for more cozy ideas.
Pistachio Cake
Equipment
- mixing bowls
- hand or stand mixer
- whisk
- cake pan
- oven
Ingredients
- 1 cup unsalted butter, softened
- 1 cup milk
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ground pistachios
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, mix flour, baking powder, salt, and ground pistachios. Gradually add to the wet mixture, alternating with milk, and mix until just combined.
- Stir in vanilla extract, pour batter into the prepared pan, and bake for 30–35 minutes until a toothpick inserted comes out clean. Cool before serving.
