Miley Pistachio Cake is the easier and less fussy version of pistachio layer cake. My recipe is super EASY, comes together quickly, and is made WITHOUT artificial flavors!
This pistachio cake is the nutty version of my classic vanilla cake, and I think you’re going to be a big fan of this seasonal twist! This recipe is the perfect blend of classic cake swirled with ground pistachios. The end result is soft and tender, and it pairs so nicely with the creamy frosting.
This recipe is similar to my almond cake, but without so much of a strong extract punch (I personally prefer my nut desserts tempered with a fair bit of real nuts). The pistachio flavor melds perfectly with the cake, making for an irresistible and delicious afternoon treat. You’ll love it!
Why You’ll Love This Recipe
There’s something comforting and unique about a pistachio cake done right.
Real nut flavor: Ground pistachios bring a natural, earthy taste.
Soft and moist crumb: Yogurt and oil keep the cake tender.
Balanced sweetness: Not too sugary, just smooth and pleasant.
Creamy topping option: Cream cheese frosting pairs beautifully
Eye catching color: Soft green shade makes it feel bakery style.
Great texture: Light yet rich with a gentle nutty bite.
Ingredients
Pistachio Cake Batter
- 125 g pistachio kernels, unsalted
- 1 cup plain flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup plain full fat yogurt
- 60 g unsalted butter, melted and slightly cooled
- 1/4 cup plain oil
- 3/4 cup caster sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 4 drops green food colouring
Creamy Pistachio Topping
- 100 g cream cheese, softened
- 3/4 cup thickened cream
- 3 tbsp caster sugar
- 1/2 tsp vanilla extract
- 2 tsp lemon juice
- Pinch of salt
Step by Step Instructions
1. Prepare the Pistachios
Start by pulsing the pistachios in a food processor until finely ground. Stop before they turn oily. This gives the cake its signature flavor and soft texture. Set them aside.
2. Get the Oven Ready
Heat the oven to 170°C. Grease and line a round cake tin with baking paper. This helps the cake bake evenly and release cleanly.
3. Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, salt, and the ground pistachios. Mixing now spreads everything evenly through the batter.
4. Combine the Wet Ingredients
In another bowl, mix yogurt, melted butter, oil, caster sugar, egg, vanilla, and food colouring. Stir until smooth and lightly glossy.
5. Bring the Batter Together
Add the dry mixture to the wet ingredients. Fold gently until just combined. The batter should look thick and smooth with a soft green color.
6. Bake the Cake
Pour the batter into the prepared tin and smooth the top. Bake for 40 to 45 minutes until the top feels set and a skewer comes out clean. Let it cool fully before topping.
7. Make the Creamy Topping
Beat the cream cheese until smooth. Add cream, sugar, vanilla, lemon juice, and salt. Whip until light and softly thick. Spread over the cooled cake.
Tips and Variations
- Use fresh pistachios for the best taste. Older nuts can dull the flavor.
- Add a spoon of pistachio paste for a deeper nut profile.
- For a lighter finish, skip the frosting and dust with icing sugar.
- You can also bake this as cupcakes and adjust the baking time.
Serving Suggestions
Pistachio cake tastes lovely slightly chilled with a cup of tea or coffee. The creamy topping firms up nicely and slices clean.
For dessert plates, add fresh berries or a drizzle of honey. It also works well served plain with a dollop of yogurt on the side.
Frequently Asked Questions
Can I make this without food colouring?
Yes. The color will be natural beige green and still taste great.
How should I store the cake?
Keep it covered in the fridge for up to four days.
Can I freeze pistachio cake?
Freeze the cake without frosting. Thaw and frost before serving.
Why use yogurt in the batter?
Yogurt keeps the crumb soft and adds gentle moisture.
Can I use almond flour instead?
Plain flour works best here. Almond flour changes the texture.
Final Thoughts
Pistachio Cake brings something calm and elegant to the table. The nutty flavor, soft crumb, and creamy topping make it feel thoughtful and comforting at the same time.
Pistachio Cake
Ingredients
Pistachio Cake Batter
- 125 g pistachio kernels unsalted
- 1 cup plain flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup plain full fat yogurt
- 60 g unsalted butter melted and slightly cooled
- 1/4 cup plain oil
- 3/4 cup caster sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 4 drops green food colouring
Creamy Pistachio Topping
- 100 g cream cheese softened
- 3/4 cup thickened cream
- 3 tbsp caster sugar
- 1/2 tsp vanilla extract
- 2 tsp lemon juice
- Pinch of salt
Instructions
- Prepare the Pistachios: Start by pulsing the pistachios in a food processor until finely ground. Stop before they turn oily. This gives the cake its signature flavor and soft texture. Set them aside.
- Get the Oven Ready: Heat the oven to 170°C. Grease and line a round cake tin with baking paper. This helps the cake bake evenly and release cleanly.
- Mix the Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and the ground pistachios. Mixing now spreads everything evenly through the batter.
- Combine the Wet Ingredients: In another bowl, mix yogurt, melted butter, oil, caster sugar, egg, vanilla, and food colouring. Stir until smooth and lightly glossy.
- Bring the Batter Together: Add the dry mixture to the wet ingredients. Fold gently until just combined. The batter should look thick and smooth with a soft green color.
- Bake the Cake: Pour the batter into the prepared tin and smooth the top. Bake for 40 to 45 minutes until the top feels set and a skewer comes out clean. Let it cool fully before topping.
- Make the Creamy Topping: Beat the cream cheese until smooth. Add cream, sugar, vanilla, lemon juice, and salt. Whip until light and softly thick. Spread over the cooled cake.
