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This is the best pistachio cake recipe ever! Made with real pistachios, it’s incredibly moist 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 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. Today’s cake recipe is a nod to my Persian background. With pistachios, cardamom, and rose, this cake is perfect in every bite.
If you’re looking to try more easy yet flavorful cakes, why not experiment with a yogurt cake, which combines sweetness and tang in a moist, fluffy texture? Or perhaps a Persian saffron cake (cake sharbati), a refreshing treat. For something a bit more indulgent, a French apple cake could be a great choice. Each of these cakes, like the pistachio one, brings something unique to the table with minimal effort.
Pistachio Cake Recipe 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: Helps bind the ingredients together and provide structure. 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.
- 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 buy ground pistachios (pistachio flour) or make them at home by grinding 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 Arabic cuisine, pistachios are a key ingredient, especially in desserts. You can find them in Baklava, where layers of phyllo dough are filled with finely chopped pistachios and soaked in syrup. Pistachios are also used in Maamoul, buttery cookies filled with pistachios, and to garnish many dessert recipes like kunafa, qatayef, and basbousa.
How To Make Pistachio Cake Recipe
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. Whip until it reaches stiff peaks.
Step 5
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. You can also try it with saffron milkshake (Persian style), cardamom rose hot chocolate, and Persian banana date shake (majoon). It also goes well with a scoop of bastani sonnati (Persian saffron ice cream).
Pro Tips
If possible, opt for shelled pistachios to save time when preparing your recipes. Just be sure to check for any remaining shells before using them.
When using pistachios in cakes or pastries, grinding them into fine powder can help them blend seamlessly into the batter, providing a smoother texture.
If you want your pistachio cake to have a vibrant green color, you can add a tiny drop of green food coloring to the batter. This will enhance the visual appeal of the cake without altering the flavor. Just be sure to add it gradually, as a little goes a long way!
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
Yes. This cake has so much flavor on its own that you can easily serve it without the frosting and still enjoy every bite.
Yes, cream cheese frosting pairs wonderfully with pistachio cake! To make it extra special, you can add a touch of rosewater or a pinch of cardamom to the frosting for a hint of Persian-inspired flavor.
You can find it at some specialty stores or online; however, it’s 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, but the rosewater adds a unique floral note that complements the pistachios and cardamom beautifully.
More Recipes With Pistachios
Basics
Pistachio Butter Recipe
Persian Recipes
Bastani Sonnati Persian Saffron Ice Cream
Dessert
15-Minute Date Balls Recipe
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Best Pistachio Cake Recipe
Ingredients
- ½ cup olive oil
- ½ cup granulated sugar
- ½ cup yogurt, whole milk
- 2 large eggs
- ½ teaspoon ground cardamom
- 1 ½ teaspoon rosewater
- 1 cup all-purpose flour
- ¼ cup pistachio powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Pistachio Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 tablespoon pistachio butter, optional
- 3 tablespoons 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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is absolutely delicious. I made it for my family gathering and everyone loved it. So easy to make but very impressive. I love Shadi’s recipes. 🙏💜
Thank you Homa! Glad you enjoyed it!
Nice recipes
easy to make and delicious 😋
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!
Loved this! So easy and the pistachio flavor was incredible. Absolutely making this again.
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,
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.
I’m always ready for a delicious dessert! Can’t wait to make it this weekend!