Go Back
Delicious easy pistachio cake with cream frosting and nuts on top

Easy Pistachio Cake

A moist, nutty cake that comes together in under an hour, perfect for afternoon tea or casual celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter, softened Use high-quality unsalted butter for the best flavor.
  • 2 cups Granulated sugar Fine granulated sugar is preferable for texture.
  • 4 large Eggs Add eggs one at a time for even mixing.
  • 2 teaspoons Vanilla extract Adds flavor to the cake.
  • 2 cups All-purpose flour Spoon and level when measuring.
  • 1 teaspoon Baking powder Helps the cake rise.
  • 1/2 teaspoon Salt Enhances the flavor.
  • 1 cup Ground pistachios Use unsalted, shelled pistachios.
  • 1 cup Milk Keep temperature at room temperature for better mixing.

Method
 

Preparation
  1. 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.
  2. In a large bowl, beat the softened butter and granulated sugar together until pale and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and ground pistachios until uniform.
  5. Gradually add the dry ingredients to the creamed mixture while alternating with milk, beginning and ending with the dry mix.
  6. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
  7. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  8. Allow the cake to cool in the pan on a rack before slicing.

Notes

Store slices in an airtight container for up to 4 days. To freeze, wrap tightly in plastic and foil for up to 3 months. Thaw in the fridge overnight or at room temperature.