A moist, nutty cake that feels fancy but comes together in under an hour — that’s the promise here.
No complicated techniques, just pantry staples and a cup of ground pistachios for big flavor.
This Easy Pistachio Cake is perfect for afternoon tea, a casual celebration, or a pick-me-up dessert.
Ready in about an hour from start to finish.
Simple steps and forgiving batter mean even beginners can succeed.
Let’s get baking.
Why You’ll Love This Easy Pistachio Cake
– Moist crumb that stays tender for days.
– Real pistachio flavor without complicated steps.
– Uses common kitchen equipment.
– Quick to mix and bake for weeknight baking.
– Versatile: pairs with glaze, cream cheese frosting, or fresh fruit.
– Great make-ahead and freezes well.
This cake tastes subtly sweet with a toasty pistachio note throughout. The texture is tender and slightly dense — more of a buttery slice than an airy sponge — which helps it hold up to glazes and toppings without falling apart.
"Absolutely delicious — tender, nutty, and so simple. I made it for a brunch and everyone asked for the recipe. Five stars!" — A delighted reader
Key Ingredients for Easy Pistachio Cake
Unsalted butter
Butter is the backbone of this cake’s flavor and texture. Use high-quality unsalted butter for a clean, creamy taste; if you only have salted butter, reduce added salt slightly. Substituting with oil will make the cake moister but remove the rich, buttery mouthfeel and change how the batter aerates when creaming.
Granulated sugar
Sugar not only sweetens but also helps with structure and browning. For the best texture, use fine granulated sugar and measure by weight if possible. Replacing it with a liquid sweetener like honey will alter moisture and bake time; brown sugar will deepen flavor and make the crumb slightly moister.
Ground pistachios
Ground pistachios bring concentrated flavor and tender crumb. Buy unsalted, shelled pistachios and grind them finely in a food processor to avoid large pieces that sink. If you substitute with almond meal, expect a milder, less distinctive nut flavor and a slightly drier texture.
All-purpose flour
AP flour provides the right balance of protein to keep the cake tender yet sturdy. Spoon and level the flour when measuring to avoid a dense cake. For a lighter crumb try swapping half the flour for cake flour, but reduce mixing to avoid overdevelopment.
Full Ingredient List for Easy Pistachio Cake
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup ground pistachios
– 1 cup milk
Step-by-Step Instructions for Easy Pistachio Cake
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or nonstick spray and line with parchment if you want clean edges. This size gives shallow slices with even baking.
Pro Tip: The pan should feel evenly greased and the surface should glisten without pooling butter; this ensures easy release and even browning.
Step 2: Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture looks pale and fluffy. This aeration creates lift in the cake and helps sugar dissolve during baking.
Pro Tip: The mixture should be lighter in color and have a slightly whipped, airy texture; if it looks greasy, the butter was too soft.
Step 3: Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition so the batter stays emulsified. Stir in the vanilla extract at the end to layer in flavor evenly.
Pro Tip: The batter should look cohesive and glossy after the eggs are incorporated; no streaks of butter should remain.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and ground pistachios until uniform. Sifting is optional but helps to break up any clumps and distribute the baking powder evenly.
Pro Tip: The dry mix should be pale and speckled with green pistachio flecks and free of lumps.
Step 5: Alternate dry ingredients with milk
Gradually add the dry ingredients to the creamed mixture while alternating with milk, beginning and ending with the dry mix. Stir just until combined to avoid gluten development that makes cakes tough.
Pro Tip: The batter should be thick but pourable and show streaks of pistachio; overmixing will make it elastic rather than tender.
Step 6: Transfer batter to pan
Pour the batter into the prepared baking dish and spread it evenly with a spatula, smoothing the top so it bakes uniformly. Tap the pan gently on the counter to remove large air pockets.
Pro Tip: The surface should be smooth and level with no high peaks; tapping removes trapped air that can create holes.
Step 7: Bake until set
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Rotate the pan halfway through if your oven has hot spots.
Pro Tip: The top should be lightly golden with slightly firm edges; the center will spring back when done.
Step 8: Cool and serve
Allow the cake to cool in the pan on a rack before slicing. Cooling lets the crumb set and flavor develop; serve plain, dusted with powdered sugar, or with a simple glaze.
Pro Tip: The cake should feel firm and not jiggly in the center; if it sinks when touched, it likely needs more bake time.
Expert Tips for Easy Pistachio Cake
– Temperature tip: Always bake at the recommended 350°F (175°C). Ovens vary; use an oven thermometer to ensure accurate temperature and avoid underbaked centers.
– Butter consistency: Softened butter should yield to a gentle press but not be melted. Too-soft butter will collapse the creamed structure and produce a dense cake.
– Egg technique: Add eggs one at a time and mix until each is incorporated; rushing causes curdling and an unstable batter.
– Mixing: Stop mixing as soon as the flour is incorporated. Overmixing develops gluten and yields a chewy crumb instead of a tender slice.
– Texture troubleshooting: If the cake is gummy, it was underbaked or too much moisture was used. If it’s dry, the oven was too hot or it was overbaked. Adjust time in 3–5 minute increments next bake.
– Equipment tip: Use a metal 9×13 pan for best heat conduction. Dark pans brown faster; reduce time by 2–3 minutes.
– Cooling mistake to avoid: Don’t remove the cake from the pan warm; it can tear. Let it cool 20–30 minutes before slicing.
– Batter appearance cue: The finished batter should be homogenous with visible speckles of pistachio; lumps or streaks mean poor mixing or inaccurate measuring.
Storage & Freezing for Easy Pistachio Cake
Fridge storage: Store slices in an airtight container for up to 4 days. Wrap slices with plastic wrap or use a shallow airtight box to prevent the cake from drying out.
Freezer storage: Wrap the cake tightly in plastic, then foil, and place in a freezer bag or rigid container for up to 3 months. For best results, freeze individual slices so you can defrost only what you need.
Thawing: Thaw in the fridge overnight for even texture, or at room temperature in one to two hours for individual slices. If frozen whole, allow 12–18 hours in the refrigerator.
Reheating: Warm a slice in the microwave for 10–15 seconds to revive softness, or heat at 300°F (150°C) for 5–7 minutes for a slightly crisp top. Avoid overheating to preserve moisture.
Variations & Substitutions for Easy Pistachio Cake
Pistachio glaze variation
Make a simple glaze with powdered sugar, a tablespoon of milk, and a teaspoon of finely ground pistachios. Drizzle over the cooled cake for extra shine and concentrated nut flavor.
Lemon-pistachio variation
Add 1 tablespoon fresh lemon zest and 2 tablespoons lemon juice to the batter and reduce milk by 1 tablespoon. This brightens the cake and balances richness with citrus notes.
Gluten-free variation
Replace the all-purpose flour with a 1-to-1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if your blend lacks it. The texture will be slightly more crumbly but still flavorful.
Pistachio and white chocolate swirl
Fold in 3/4 cup chopped white chocolate before baking or sprinkle on top halfway through baking. White chocolate adds sweetness and creamy pockets that pair beautifully with pistachio.
Frequently Asked Questions About Easy Pistachio Cake
What is the best way to grind pistachios for this cake?
Use a food processor and pulse in short bursts until you have a fine meal. Avoid overprocessing into a paste; if your processor starts to clump, stop and sift out any larger pieces. Chilling the nuts for 10–15 minutes before grinding helps prevent oils from releasing.
Can I make this cake in a round cake pan instead of a 9×13?
Yes. For two 8- or 9-inch round pans, reduce bake time to about 22–28 minutes and check earlier. The cake will be thicker in rounds, so a slightly longer time may be necessary; use the toothpick test to confirm doneness.
How do I prevent pistachio pieces from sinking to the bottom?
Coat coarsely chopped pistachios in a tablespoon of flour before folding into the batter to help suspend them. Finely ground pistachios integrate better and are less likely to sink than large chunks.
Can I make this into cupcakes?
Yes; fill liners two-thirds full and bake at 350°F (175°C) for 15–20 minutes. Cupcakes will bake more quickly; start checking at 12 minutes and use the toothpick test.
What causes a cake to crack on top and how do I avoid it?
Cracks are usually from oven temperature being too high or the batter set on the surface before the center is done. Use an oven thermometer, avoid overfilling the pan, and consider lowering the oven temperature by 10–15°F if cracks are persistent.
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Final Thoughts on Easy Pistachio Cake
This Easy Pistachio Cake is a reliable, flavorful recipe that rewards small technique tweaks with big results. Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
For inspiration and variations, check out this classic Pistachio Cake – The Country Cook, another user-tested version on Pistachio Cake Recipe – Food.com, and a moist, detailed take at Pistachio Cake (Deliciously Moist!) – Sally’s Baking Addiction.
Easy Pistachio Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or nonstick spray and line with parchment if desired.
- In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground pistachios until uniform.
- Gradually add the dry ingredients to the creamed mixture while alternating with milk, beginning and ending with the dry mix.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan on a rack before slicing.