Pistachio Cake Recipe

Toast and grind

Preheat oven to 325°F (160°C). Spread 1 cup unsalted shelled pistachios on a baking sheet and toast 6–8 minutes until fragrant and slightly darker. Let cool 5 minutes. Transfer to a food processor and pulse until finely ground.

Form paste

With the processor running, add 2 tbsp powdered sugar, 1 tsp neutral oil, and 1/8 tsp salt. Process until a smooth paste forms, scraping down sides as needed (about 1–2 minutes). If too dry, add oil 1/4 tsp at a time. Set aside at room temperature.

Prep

Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line with parchment. Whisk together 1 3/4 cups all-purpose flour, 1/2 cup finely ground pistachios, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl; set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with paddle, beat 1/2 cup room-temperature unsalted butter and 1 cup granulated sugar on medium speed until pale and fluffy, about 3–4 minutes.

Add eggs and flavor

Add the 3 large eggs one at a time, mixing 20–30 seconds after each addition until incorporated. Mix in 1 1/2 tsp vanilla extract and 1 tbsp lemon zest (if using).

Combine wet and dry

With mixer on low, add one-third of the dry ingredients, then half of the milk-buttermilk mixture (combine 3/4 cup whole milk + 1/2 cup buttermilk), alternating and ending with dry ingredients. Mix until just combined; do not overmix.

Add oil and pistachio paste

Fold in 1/4 cup vegetable oil to keep cake tender, then gently fold 1/4 cup of the prepared pistachio paste into the batter to distribute pistachio flavor (you can swirl slightly to keep texture).

Bake

Pour batter into prepared pan, smooth top. Bake in center of oven for 30–38 minutes, until a toothpick inserted into center comes out with a few moist crumbs and top is golden. Rotate pan halfway through if your oven runs hot.

Cool

Let cake cool in pan on a wire rack 10 minutes, then invert onto rack to cool completely before icing (about 1–1.5 hours). While cooling, prepare simple syrup and buttercream if using.

Combine 1/4 cup sugar and 1/4 cup water in a small saucepan over medium heat. Stir until sugar dissolves; remove from heat and stir in 1 tsp pistachio liqueur or rose water if desired. Cool. If using, brush warm or cooled cake layers lightly with syrup to keep moist (about 2–3 tbsp total).

Beat butter

In a clean bowl, beat 3/4 cup room-temperature unsalted butter until smooth and creamy, about 1–2 minutes.

Add sugar and paste

Gradually add 2 1/2 cups powdered sugar, 1/4 cup pistachio paste, 1/2 tsp vanilla extract, and 1/8 tsp salt while beating on low. When incorporated, increase speed to medium and beat until light and fluffy, about 2–3 minutes. Add up to 2 tbsp heavy cream to reach spreading consistency.

Adjust

Taste and adjust salt or pistachio paste to preference. If frosting too sweet or stiff, add 1 tsp heavy cream at a time.

If you baked a single layer and want to split it, carefully slice horizontally with a serrated knife into two layers. Brush each cut surface with simple syrup if using.

Place bottom layer on serving plate. Spread a thin even layer of buttercream (about 1/3 of total) on the bottom layer, then top with the second layer. Use remaining buttercream to crumb-coat and then fully frost the cake.

Press coarsely chopped roasted pistachios around the sides or sprinkle over the top, and dust lightly with powdered sugar if desired. Garnish with fresh berries or edible flowers.

Refrigerate 20–30 minutes to set the buttercream before slicing. Bring to room temperature 20 minutes before serving for best texture.