Irresistibly Indulgent Pistachio Cream Cake Recipe You’ll Love

Published: February 5, 2026

by Clare

Why is this Pistachio Cream Cake so special?

Moist and Decadent: Each slice delivers an indulgent experience with a moist crumb that’s incredibly satisfying.

Easy to Make: With straightforward steps, even novice bakers can impress at their next gathering.

Gluten-Free Option: Accommodates diverse dietary needs, ensuring everyone can enjoy this delightful treat.

Flavor Burst: The combination of crunchy pistachios and sweet white chocolate lends a unique taste that’s hard to resist.

Versatile: Perfect for any occasion, from birthday parties to afternoon tea, and pairs beautifully with a fresh fruit salad.

Pistachio Cream Cake Ingredients

For the Cake
• All-Purpose Flour – Provides structure; substitute with a 1:1 gluten-free flour blend for a gluten-free option.
• Baking Powder – Essential leavening agent that helps the cake rise.
• Baking Soda – Works with acidic ingredients for added lift.
• Salt – Balances sweetness and enhances overall flavor.
• Unsalted Butter – Adds richness and moisture; ensure it’s softened for easier mixing.
• Granulated Sugar – Sweetens the cake while contributing to its texture.
• Eggs – Binds the mixture together and adds moisture; use room temperature for best results.
• Vanilla Extract – Provides a warm, aromatic flavor that complements the pistachios.
• Sour Cream – Contributes to moisture and a tender crumb in the cake.
• Whole Milk – Adds richness and helps balance the batter.
• Shelled Pistachios (Finely Chopped) – Adds a delightful crunch and flavor; toasting enhances their taste.
• White Chocolate Chips – Contributes sweetness and a creamy texture; mini chocolate chips or cranberries can be used as alternatives.

For the Buttercream Frosting
• Powdered Sugar – Sweetens and thickens the frosting; adjust for desired consistency.
• Heavy Cream – Provides creaminess in the frosting.
• Vanilla Extract (for Buttercream) – Adds depth of flavor to the frosting.

For Garnish
• Finely Chopped Pistachios – Enhances presentation and adds an extra layer of texture.

Now that you have everything ready, let’s dive into making this delectable Pistachio Cream Cake that guarantees to enchant your taste buds!

How to Make Pistachio Cream Cake

Preheat Oven: Set your oven to 350°F (175°C). While it warms up, prepare two 9-inch round cake pans by greasing them and dusting with a light coating of flour to ensure easy release.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is crucial for proper structure and rise, so combine well and set aside.
Cream Butter and Sugar: In another bowl, beat the softened unsalted butter and granulated sugar together until the mixture is fluffy and light in color, about 3-5 minutes. This step infuses air, making your cake delightfully light!
Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract to enhance the beautiful flavor profile.
Combine Wet and Dry Ingredients: Gradually add the dry mixture into the creamed butter and sugar, alternating with the sour cream and whole milk. Mix just until the batter is combined for a tender cake crumb.
Fold in Add-ins: Gently fold in the finely chopped, toasted pistachios and white chocolate chips. This step adds a delicious crunch and sweetness that takes your cake to the next level.
Divide and Bake: Pour the batter evenly into the prepared pans. Smooth the tops before placing them in the oven. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will soon be filled with irresistible aromas!
Cool Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer them to wire racks to cool completely, which helps maintain their moisture.
Prepare Buttercream: In a bowl, beat softened butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract until the frosting is smooth and fluffy. Adjust the consistency if necessary by adding a bit more sugar or cream.
Assemble Cake: Frost the top of one cake layer, stack the second layer on top, and frosted the entire cake. For a sparkling finish, generously sprinkle finely chopped pistachios on top!

Optional: Drizzle with dark chocolate ganache for an extra touch of indulgence.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Pistachio Cream Cake

Fridge: Keep the frosted cake in an airtight container for up to 5 days to maintain its moist texture and prevent drying out.

Freezer: For longer storage, wrap unfrosted cake layers tightly in plastic wrap and aluminum foil. Freeze for up to 3 months, allowing you to save and enjoy this delicious pistachio cream cake at your convenience.

Reheating: If you’ve frozen cake layers, thaw in the fridge overnight before frosting or serving at room temperature. If reheating a slice, use a microwave for 10-15 seconds to retain moisture.

Make Ahead Options

These Pistachio Cream Cake layers are perfect for meal prep enthusiasts! You can bake the cake layers up to 2 days ahead of time; just allow them to cool completely before wrapping them securely in plastic wrap to keep them moist. For the buttercream frosting, prepare it 24 hours in advance and store it in an airtight container in the refrigerator; when you’re ready to finish the cake, just give it a quick stir for a smooth consistency. This way, you can assemble and frost the cake just before serving, ensuring it’s as delicious and fresh as possible. Embracing these make-ahead tips not only saves you time but also helps you enjoy stress-free entertaining!

Pistachio Cream Cake Variations

Let your creativity shine as you customize this delightful treat for your taste buds and dietary needs!

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a similar texture and just as moist.
Nut-Free: Replace the pistachios with finely chopped sunflower or pumpkin seeds to maintain crunch without nuts.
Tangy Twist: Swap sour cream for Greek yogurt to add a refreshing tang to the cake. It enhances the flavor beautifully!
Flavor Fusion: Consider adding a teaspoon of almond extract along with vanilla for a deliciously nutty twist that perfectly complements the pistachios.
Cranberry Burst: For a fruity twist, incorporate dried cranberries into the batter for bursts of sweet and tart flavors alongside the pistachios.
Chocolate Lovers: Substitute the white chocolate chips with semi-sweet or dark chocolate chips for a rich cocoa contrast that takes the cake over-the-top.
Lower Sugar: Replace granulated sugar with coconut sugar for a healthier alternative; the cake will have a lovely caramel-like flavor.
Spicy Kick: Add a dash of cayenne pepper or a sprinkle of cinnamon to the batter for a subtle spice that enhances the overall flavor profile.

With these variations, your Pistachio Cream Cake can be uniquely yours, inviting smiles and second helpings at every gathering!

What to Serve with Pistachio Cream Cake?

Transform your dessert experience into a delightful celebration with these vibrant pairings that complement your cake’s luscious flavors.

Fresh Fruit Salad: A medley of colorful, juicy fruits adds a refreshing touch that balances the cake’s rich creaminess.
Herb-Infused Tea: A warm cup of chamomile or mint tea perfectly enhances the cake’s nutty notes and creates a soothing pairing.
Chocolate Ganache Drizzle: A light drizzle of dark chocolate ganache creates a beautiful contrast that further elevates dessert indulgence.
Whipped Cream: Light and airy, freshly whipped cream adds a lovely texture, making every bite of pistachio cream cake feel luxurious.
Vanilla Ice Cream: Serve a scoop alongside the cake for an iconic combination that heightens the flavors of both the ice cream and the cake.
Candied Nuts: Crunchy, sweet-salty candied nuts mirror the pistachio’s flavor and add an appealing crunch to your dessert plate.

These pairing ideas will elevate your Pistachio Cream Cake, transforming each slice into a delightful experience for all your guests!

Expert Tips for the Best Pistachio Cream Cake

Room Temperature Ingredients: Ensure all ingredients are at room temperature for easier mixing and improved texture in your Pistachio Cream Cake.
Don’t Overmix: Once you add the flour mixture, mix just until combined. Overmixing can result in a dense cake instead of the airy texture you’re aiming for.
Toast Your Nuts: Toasting the shelled pistachios before adding them to the batter intensifies their flavor and adds more crunch to your cake.
Consistent Oven Temperature: Make sure your oven is preheated properly to avoid uneven baking. An accurate temperature is essential for achieving the perfect rise.
Cooling Time: Allow the cakes to cool fully before frosting. This prevents the frosting from melting and helps maintain that delightful appearance.
Buttercream Consistency: Adjust the powdered sugar and heavy cream in the buttercream to get your desired frosting consistency, making it easier to work with when decorating.

Pistachio Cream Cake Recipe FAQs

What type of pistachios should I use for the best flavor?
Absolutely! I recommend using unsalted, shelled pistachios for this recipe. Toasting them lightly before adding can really enhance their nutty flavor, making your cake even more delightful!

How should I store my Pistachio Cream Cake?
To keep your cake moist, store the frosted Pistachio Cream Cake in an airtight container in the refrigerator for up to 5 days. If you have leftover unfrosted layers, wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be frozen for up to 3 months!

Can I freeze the Pistachio Cream Cake?
Yes! To freeze, I suggest wrapping the unfrosted cake layers tightly in plastic wrap followed by aluminum foil. This method helps retain moisture and freshness. When you’re ready to enjoy it, thaw the layers in the fridge overnight before frosting and serving.

What should I do if the cake is too dense or doesn’t rise properly?
Very! If your cake turns out dense, it could be due to overmixing after adding the flour. Remember to mix only until combined; this helps keep the texture light. Ensure your baking powder is fresh, as an old leavening agent can affect the rise. A good practice is to check the expiration date before baking!

Is this recipe suitable for those with nut allergies?
For those with nut allergies, no worries! You can create a nut-free version by substituting pistachios with sunflower or pumpkin seeds. While the flavor will be different, these alternatives will still provide a nice crunch in your cake. Always ensure that other ingredients used are also nut-free to avoid cross-contamination.

Can I make this cake ahead of time?
Absolutely! You can bake the cake layers up to 2 days in advance. Just make sure to wrap them well and store them at room temperature until you’re ready to frost. Frosting the cake just before serving enhances the flavors and freshness, making it a perfect make-ahead dessert!