Pistachio Cake
, Updated Nov 22, 2025
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Pistachio Cake – this dreamy cake is light as air, nutty and utterly irresistible! Fluffy pistachio sponge layered with velvety pistachio buttercream creates the perfect dessert for pistachio lovers. Perfect for birthdays and celebrations.
There’s just something special about pistachios. Maybe it’s their jewel-like green color, maybe it’s their uniquelly subtle flavor, they are just a little fancier than your average nut. And with the viral Dubai Chocolate Bars taking the world by storm, pistachios are having their (well deserved) time in the limelight.
I wanted to bake a cake to showcase pistachio deliciousness and, after much recipe testing, I have THE recipe for pistachio cake that’s guaranteed to steal the show. With a tender fluffy sponge, whipped up until light and airy and a buttercream that’s rich yet silky, it’s the kind of cake you’ll want to bake for every special occasion!
Here’s What You’ll Need
Our fluffy pistachio sponge uses eggs whisked with sugar to create a light-as-air cake. Ground pistachios enrich the batter which also uses flour, baking powder, cornstarch, buttermilk and vegetable oil. Vanilla bean paste adds a touch of luxury and pandan extract brings just the right color and a subtle flavor that enhances the overall pistachioness (that’s a word, right?).
For the frosting I used an easy Russian buttercream that has the silky feel of Italian Buttercream without any off the fuss! You simply need unsalted butter and sweetened condensed milk plus pistachio cream, vanilla and pandan extract.
How to Make Pistachio Cake
Prepare the cake
- Sift flour, ground pistachios, baking powder and cornstarch into a bowl and discard any pistachios that won’t go through (or use as decoration). Combine buttermilk, vegetable oil, vanilla and pandan extract in a small bowl.
- Place sugar and eggs in the bowl of a stand mixer fitted with whisk attachment. Beat for 4-5 minutes until very pale and tripled in volume.
- Add three tablespoons of the whisked eggs into the buttermilk mixture and stir to combine it. Beat this into the whisked eggs.
- Fold dry ingredients into the batter, using a spatula to to cut through the center, scoop around the side and fold the batter over the top.
- Divide between two 8-inch pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes. Run a knife around the edge then invert onto a large piece plastic wrap. Wrap and store at room temperature until needed.
Make the pistachio buttercream
- Place the butter in a large bowl and beat for a good few minutes until it is very pale and fluffy, scraping the bowl as needed.
- Gradually add the condensed milk, while beating on medium speed. Increase speed to maximum once it has all been added and beat until the buttercream is silky, smooth and holds peaks.
- Add the pistachio cream, vanilla, almond, pandan extract and salt. Beat to combine then transfer the buttercream into a piping bag fitted with a Russian tip or large star tip.
Assemble the cake
- Heat the sugar syrup, if using, and brush over the sponge layers to keep them moist. The warm syrup should quickly sink into the cake (see notes on how to make your own).
- Pipe a generous amount of frosting onto the bottom cake layer, sprinkle with half of the chopped pistachios and top with the second.
- Pipe any remaining frosting on top of the cake, sprinkle with remaining chopped pistachios and drizzle with pistachio cream.
Baking Tips
- Ribbon Stage: For this recipe we need to beat the eggs and sugar until they reach “ribbon stage”. If you lift the whisk and let the mixture fall back into the bowl, it should form a ribbon shape across the surface and sit on top for a few seconds before sinking.
- Pandan Extract – this extract captures the nutty-vanilla of pandan leaves and its bright green color adds just the right shade of pale green to the pistachio sponge and frosting. It is not essential in the recipe – you can leave it out or replace with a very small amount of green food coloring. Add a very small amount and increase until you have the desired shade.
- Simple Syrup: Brushing sponge cakes with sugar syrup keeps them moist for longer and enhances overall flavor. I always have a bottle of simple syrup to use in baking and cocktails, but you can easily make your own. Simply bring 1 cup (200g) granulated sugar and ½ cup (125ml) water to a simmer and stir until the sugar is dissolved. Cool and store in a sterilized jar in the fridge – it keeps up to six months. You can also flavor your syrup with spices, vanilla or other extracts to customize it.
- Russian Buttercream: this two-ingredient frosting has the rich mouthfeel and silky texture of Italian buttercream – you will sometimes find it as “cheat’s Italian buttercream”. It pipes beautifully too!
- Storage: This pistachio cake is best served as soon as it has been assembled as the light sponge doesn’t contain a lot of fat. You can store it in the fridge for a couple of days or at room temperature in a cake container away from direct light.
This easy pistachio cake recipe is perfect whether you’re baking for a birthday, hosting friends, or just want an excuse to celebrate. If you bake it please leave your comments and ratings below – it really helps others find the recipe! Follow me on Pinterest for more delicious bakes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Pistachio Cake
This pistachio cake is light, nutty and utterly irresistible! Fluffy pistachio sponge is layered with a silky pistachio buttercream for a dessert that feels both stunning and delicious.
Video
Equipment
Ingredients
For the ground pistachios
- ½ cup (60g) pistachios , shelled
- 2 tbsp granulated sugar
For the Cake
- 1 ⅔ cups (200g) flour all-purpose / plain
- ½ tbsp cornstarch (cornflour)
- 1 tsp baking powder
- 3 tbsp buttermilk
- 2 tbsp vegetable oil
- 2 tsp vanilla bean paste or vanilla extract
- 6 large eggs at room temperature
- 1 cup (200g) sugar superfine / caster or granulated
- 2 drops pandan extract See note 1
Syrup for cake
- 3 tbsp sugar syrup (optional) See note 2
Frosting and filling
- 1 cup (225g) unsalted butter at room temperature
- 14 oz (400g) sweetened condensed milk
- 2 tbsp pistachio cream or to taste
- 1 tsp vanilla bean paste or extract
- 2 drops almond extract
- 2 drops pandan extract
- pinch salt
- ½ cup (60g) pistachios , roughly chopped
To decorate
- 2 tbsp pistachio cream for top of the cake
Instructions
Make the cake
- Preheat the oven to 340°F (170°C). Mist two 8-inch cake pans with cake release and line parchment paper.
- Place the pistachios and sugar in a food processor and pulse until you have a very fine powder.½ cup (60g) pistachios, 2 tbsp granulated sugar
- Sift the flour, ground pistachios, baking powder and cornstarch into a separate bowl (discard any pistachio pieces that don't go through the sieve).s1 ⅔ cups (200g) flour, ½ tbsp cornstarch, 1 tsp baking powder
- Combine buttermilk, vegetable oil, vanilla and pandan extract in a small bowl and set aside.3 tbsp buttermilk, 2 tbsp vegetable oil, 2 tsp vanilla bean paste, 2 drops pandan extract
- Place sugar and eggs in the bowl of your stand mixer. Beat for several minutes until they have tripled in volume. If you lift the whisk and let the mixture fall back into the bowl, it should slowly “ribbon” across the surface—sitting on top for a few seconds before sinking back in.1 cup (200g) sugar, 6 large eggs
- Add three tablespoons of the whisked eggs into the buttermilk mixture and stir to combine it. Beat this into the whisked eggs. Adjust the amount of pandan extract, if needed, to achieve the right pistachio shade.
- Gradually fold in the sifted dry ingredients, using a spatula to to cut through the center, scoop around the side, and fold the batter over the top. Do not to overmix — use a light touch to keep all that lovely air in the batter!
- Divide batter between the prepared pan and bake for 25 minutes, or until the cake is golden, risen and feels springy to the touch. A toothpick inserted in the center should come out clean.
- Leave the cakes in their pans for 10 minutes then invert onto a large piece plastic wrap. Wrap the cakes and store at room temperature until you need them.
Make the frosting
- Place the butter in a large bowl and beat for a good few minutes until it is pale and fluffy, scraping the bowl as needed.1 cup (225g) unsalted butter
- Gradually add the condensed milk, while beating on medium speed. Increase speed to maximum once it has all been added and beat until the buttercream is silky, smooth and holds peaks.14 oz (400g) sweetened condensed milk
- Add the pistachio cream, vanilla, almond, pandan extract and salt. Beat to combine then transfer the buttercream into a piping bag fitted with a Russian tip or large star tip.2 tbsp pistachio cream , 1 tsp vanilla bean paste, 2 drops almond extract, 2 drops pandan extract, pinch salt
Assemble the cake
- Heat the sugar syrup, if using, and brush over the cake layers to keep them moist. The warm syrup should quickly sink into the sponge.3 tbsp sugar syrup
- Pipe a generous amount of frosting onto the bottom cake layer, sprinkle with half of the chopped pistachios and top with the second. Pipe any remaining frosting on top of the cake.½ cup (60g) pistachios
- Sprinkle with remaining chopped pistachios and drizzle with the pistachio cream. Serve immediately!2 tbsp pistachio cream
Notes
- Note 1 : Pandan Extract – this extract captures the nutty-vanilla of pandan leaves and its bright green color adds just the right shade of pistachio green to the pistachio sponge and frosting. It is not essential in the recipe – you can leave it out or replace with a very small amount of food coloring. Add a very small amount and increase until you have the desired shade.
- Note 2: Brushing sponge cakes with sugar syrup keeps them moist for longer and enhances overall flavor. I usually have a bottle in my pantry to use in baking and cocktails, but if you don’t you can easily make your own. Simply bring 1 cup (200g) sugar and 1/2 cup (125ml) water to a simmer and stir until sugar is dissolved. Store in a sterilized jar in the fridge – it keeps up to six months.
Nutrition
Calories: 655kcal | Carbohydrates: 74g | Protein: 13g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 276mg | Potassium: 464mg | Fiber: 2g | Sugar: 56g | Vitamin A: 996IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 2mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
