Best Pistachio Cake Recipe

This is the best pistachio cake recipe ever! Made with real pistachios, it’s incredibly delicious and full of deep pistachio flavor balanced with hints of cardamom and rosewater. Topped with a pistachio whipped cream frosting, it’s an elegant dessert perfect for any occasion.

I love simple cake recipes that pack a punch with bold flavors, and this pistachio cake is no exception. Some of our favorites are our simple olive oil cake, date cake, and of course, Persian love cake with its gorgeous color and unique flavor. Today’s pistachio cake recipe is a nod to my Persian background. With pistachios, cardamom, and rose, this cake is perfect in every bite.

Pistachio Cake Ingredients

• Olive oil: Pure olive oil works best in this recipe.
• Yogurt: You can use whole milk regular or Greek yogurt for this recipe. For a dairy-free option, use dairy-free yogurt and make sure it’s not flavored.
• Eggs: Make sure your eggs are at room temperature.
• Cardamom and rosewater: You can purchase ground cardamom and rosewater from Middle Eastern or Mediterranean shops as well as online. If you’re not a fan of the floral notes of cardamom and rosewater, simply use vanilla extract.
• Sugar: Regular granulated sugar would work for this recipe. I don’t recommend using any other sweetener alternatives.
• Flour: Use all-purpose flour for this recipe. If making this cake gluten-free, use 1:1 gluten-free flour.
• Pistachio: Ground pistachio adds both color and flavor. You can buy ground pistachios (pistachio flour) or make them at home by grinding raw unsalted pistachios in a food processor or high-powered blender.
• Heavy whipping cream: To top the pistachio cake, we will mix heavy whipping cream with powdered sugar, pistachio butter, and ground pistachios.

Ingredient Spotlight: Pistachios

Pistachios are a treasured ingredient in Middle Eastern and Mediterranean cuisines, loved for their striking green color, creamy texture, and rich nutty flavor. You can find them in both sweet and savory dishes across Persian, Arabic, and other Middle Eastern traditions.

In Persian cuisine, pistachios are essential in desserts like bastani sonnati (saffron ice cream) and Persian love cake, where their nutty flavor pairs perfectly with floral ingredients like rosewater and saffron. They’re also used as a garnish for elegant dishes like sholeh zard (saffron rice pudding) and in festive rice recipes such as jeweled rice, where they add crunch and a pop of vibrant green.

In Middle Eastern and Mediterranean cuisine, pistachios are a key ingredient, especially in desserts. You can find them in Baklava and Italian pistachio cookies. Pistachios are also used to make pistachio cream and pistachio butter which can be used in different recipes.

How To Make Pistachio Cake

Step 1: Preheat the oven to 350 degrees F and line a 9-inch baking pan with parchment paper. In a large mixing bowl, mix olive oil with yogurt, egg, cardamom, rosewater, and sugar until light in color. You can use an electric mixer or a whisk.

Step 2: Gradually sift in the flour, ground pistachios, baking powder, baking soda, and salt. Stir until no lumps remain, but avoid overmixing.

Step 3: Pour the cake batter into the baking pan and bake for 35 minutes. To make sure the cake is baked completely, insert a toothpick in the middle; if it comes out clean, the cake is ready. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 4: Place the whipping cream in a bowl with the powdered sugar and whip for a minute. Add in the pistachio butter and ground pistachios, then continue whipping until stiff peaks form. You can also use pistachio cream instead of pistachio butter for a creamier, slightly sweeter flavor.

Spread the pistachio cream on the cool cake and top with ground pistachios and rose petals.

Storage

Making Ahead: You can make this cake up to a day in advance. I recommend topping it with the whipped cream on the day of serving.

Refrigerator: Store the leftovers in an airtight container and refrigerate for up to 3 days. Since this cake has eggs, you need to keep it in the refrigerator.

Freezing: You can also freeze this pistachio cake. To do so, place the cake in a freezer-safe container and freeze for up to 3 months. Defrost in the fridge overnight before serving.

Frequently Asked Questions