This is the best pistachio cake ever! With deep pistachio flavor balanced with the addition of cardamom and rosewater, this cake is perfect for any occasion.
We love simple cake recipes that taste like a million dollars. Some of our favorites are our simple olive oil cake, date cake and of course, Persian love cake. Today's cake recipe is a nod to my Persian background. With pistachios, cardamom and rose, this cake is perfect in every bite.
Table Of Contents:
Why This Recipe Works
- Easy: If you're looking for a simple snack cake recipe, this pistachio cake is perfect for you. This is a one bowl cake which means cleaning up would be a breeze!
- Flavors: Not only the cake itself has a unique flavor thanks to pistachios, rosewater and cardamom, the pistachio cream used to top the cake adds another layer of flavor to this dessert.
- Unique: Looking to impress? This cake will have everyone ask for seconds and rave for days!
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: You need 2 large eggs.
- Cardamom and rosewater: You can purchase ground cardamom and rosewater from Middle Eastern or Mediterranean shops as well as online.
- Sugar: Regular granulated sugar would work for this recipe. I don't recommend using any other sweetener.
- 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 either buy ground pistachio (pistachio flour) or make it at home by grinding pistachios in a food processor or high powered blender.
- Heavy whipping cream: To top the pistachio cake, we're going to mix heavy whipping cream with powdered sugar, pistachio butter and ground pistachios.
How To Make Pistachio Cake
- Preheat the oven to 350 degrees F and line a 9-inch baking pan with parchment paper.
- Mix the olive oil with yogurt, egg, cardamom, rosewater and sugar until light in color.
- Add in the flour, baking powder, baking soda and ground pistachios. Mix again to combine and make sure there are no flour lumps left.
- Transfer the 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.
- Place the whipping cream in a bowl with the powdered sugar and whip for a minute. Add in the pistachio butter and ground pistachios. Whip until it reaches stiff peacks.
- Spread the pistachio cream on the cool cake and top with ground pistachios and rose petals.
Serving Suggestions
This easy pistachio cake makes the perfect afternoon snack with a cup of Persian tea or caramel latte. It also goes well with some scoop of bastani sonnati (Persian saffron ice cream).
Storage
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.
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
Yes, you can make this cake up to a day in advance, I recommend topping it with the whipped cream on the day of serving.
This cake is made with real pistachio flour (or powder) and doesn't call for boxed pistachio pudding.
You can find it at some specialty stores or online, however, it's really easy to make pistachio flour at home. Simply place the pistachios in the bowl of a blender or food processor and blitz until ground and fine.
Yes. this cake has so much flavor on its own that you can easily serve it without the frosting and still enjoy every bite.
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Step-by-Step Recipe
Best Pistachio Cake Recipe
Ingredients
- ½ cup olive oil
- ½ cup granulated sugar
- ½ cup yogurt whole milk
- 2 large eggs
- ½ tsp ground cardamom
- 1 ½ tsp rosewater
- 1 cup all purpose flour
- ¼ cup pistachio powder
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Pistachio Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoon powdered sugar
- 1 tbsp pistachio butter optional
- 3 tbsp pistachio powder
Topping
- 1 tablespoon slivered pistachios
- edible roses
Instructions
- Preheat the oven to 350 degrees F and line a 9-inch baking pan with parchment paper.
- Place the olive oil, sugar, yogurt, eggs, ground cardamom and rosewater. Mix using an electric mixer until fully combined and light in color.
- Add in the flour, pistachio powder, baking powder, baking soda and salt. Mix so the dry ingredients are incorporated and no lumps of flour are left.
- Transfer to the baking pan and bake for 35 minutes. To make sure the cake is baked, insert a toothpick into the cake and if it comes out clean, the cake is ready.
- While the cake is cooling, whip the heavy whipping cream and powdered sugar on high soft peaks form. Then add the pistachio butter (if using) and pistachio powder. Beat again until stiff peaks form.
- Spread the pistachio whipped cream on the cake and top with dried edible roses and slivered pistachios.
Notes
- You can buy pistachio powder (also known as pistachio flour) online or simply make it at home. To make pistachio powder at home, place shelled pistachios in a food processor or blender and blitz until it turns into powder.
- You can use 1:1 gluten-free flour for this recipe.
- While I prefer using whole milk yogurt to make this pistachio cake, it's also possible to use low-fat or plant based yogurt as long as its not flavored.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
Samira
easy to make and delicious 😋
Sara Welch
Wow! This is everything a gourmet dessert should be, and then some! Looking forward to enjoying this after dinner tonight; looks too good to pass up, indeed!
Lana
Loved this! So easy and the pistachio flavor was incredible. Absolutely making this again.
veenaazmanov
The combination of Rose water and cardamon is a perfect combination to go with Pistachio. Sound easy and definitely delicious to enjoy with family and friends,
Elizabeth
This is such a unique cake! Pistachios are my favorite type of nut so I like how they are the featured flavor in this cake recipe.
Michelle
I’m always ready for a delicious dessert! Can’t wait to make it this weekend!