Pistachio Cake with Cream Cheese Frosting

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This moist and soft pistachio cake is an elegant dessert, ideal for elevating any special occasion. The finely ground pistachios incorporated into the batter not only impart a delicate, nutty flavor but also contribute to the cake’s incredibly tender and moist crumb. 

Often enhanced with a touch of almond extract or cardamom, the cake boasts a subtle aromatic complexity that makes each bite a delightful experience. Its naturally vibrant green hue adds a visually stunning element, making it a captivating centerpiece for celebrations.

The crowning glory of this pistachio cake is undoubtedly the luscious cream cheese frosting. Its smooth, tangy sweetness perfectly complements the rich, nutty notes of the cake. And don’t forget the crushed pistachios on top.

Perfect for birthdays, anniversaries, or holiday celebrations, this pistachio cake with cream cheese frosting is a showstopper that’s surprisingly approachable to make. The unique flavor and beautiful presentation ensure it will be a memorable treat for all who partake.

You can skip the Matcha Powder, but I’m so glad I used it. It really enhances the green color of the cake! If you like this recipe, you will love my Orange Olive Oil Cake or my Healthy Oatmeal Carrot Cake Bread.

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Pistachio Cake with Cream Cheese Frosting

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Servings: 9

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

This pistachio cake is gorgeous, super soft and moist. The whipped cream cheese frosting and crushed pistachios is the prettiest topper for it.

Equipment

• 8×8 inch brownie pan
• mini food processor
• Large mixing bowl
• medium mixing bowl
• small mixing bowl
• Wire rack

Ingredients 

US CustomaryMetric

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp matcha powder (optional)
• 3/4 cup granulated sugar
• 1/3 cup roasted salted pistachios, finely ground
• 1 egg, room temperature
• 1/4 cup olive oil
• 1/2 cup Greek yogurt
• 1/4 cup milk, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract

Cream Cheese Frosting:

• 1/2 cup cream cheese, very soft
• 2/3 cup heavy cream
• 6-7 tbs powdered sugar
• 1/2 tsp vanilla extract

Topping: 1 tbs chopped pistachios

Instructions

• Preheat oven to 350℉. Line an 8×8 inch brownie pan with parchment paper.
• In a large bowl, sift in the flour, baking powder, baking soda, salt, matcha powder (if using it). Next, add sugar and ground pistachios and whisk together until combined.
• In a medium bowl, add in the egg and lightly beat it. Then add in the olive oil, yogurt, milk, vanilla, almond extract and whisk together until smooth. Pour this mixture into your dry ingredients bowl and mix until JUST incorporated – DO NOT OVER MIX. Transfer the thick batter to the pan and spread out evenly. Bake for 20-25 minutes or until toothpick comes out clean. Let the cake sit in the pan for 20 minutes. Transfer to wire rack and let it cool completely before frosting it.

Cream Cheese Frosting:

• In a small bowl, add in the cream cheese and beat until smooth. Next add in the heavy cream in two parts, beating it in until stiff peaks form. Then add in the second portion of heavy cream and beat until it thickens. Next add in the powdered sugar, vanilla and beat until smooth and thick. Spread the frosting on top of cool cake and top with crushed pistachios.

Notes

You may also like this Italian Chocolate Almond Cake

1. If you want a LIGHTER Frosting, try my Vanilla Yogurt Frosting
2. Store leftovers in an airtight container in the fridge.
3. I pulsed my pistachios in a mini food processor to get that fine ground texture that’s similar to almond flour. 

Nutrition

Calories: 340kcal | Carbohydrates: 36g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 201mg | Potassium: 129mg | Fiber: 1g | Sugar: 24g | Vitamin A: 507IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 1mg

Author: Stella Drivas