There's something undeniably luxurious about the delicate, nutty flavor of pistachios combined with a rich, velvety cream. This Pistachio Cream Cake is a true celebration of flavor and texture, boasting a soft, moist crumb infused with pistachios and layered with a luscious cream filling. Perfect for special occasions or just because, this cake is a showstopper on any dessert table.

I first made this cake for a family gathering, inspired by my love for Middle Eastern desserts that often highlight pistachios in the most exquisite ways. The result? A cake so light yet indulgent that it quickly became a family favorite. Now, it’s the most requested dessert at birthdays and celebrations.

Why You'll Love This Pistachio Cream Cake

Get ready to fall in love with every bite of this pistachio-packed delight. From its beautiful pale-green hue to its irresistibly creamy texture, this cake has everything you could want in a dessert.

First, it’s incredibly moist and flavorful. Thanks to finely ground pistachios in the batter, every bite bursts with a rich, nutty taste that pairs perfectly with the silky cream filling.

It's also a breeze to make. While it looks impressive, this cake doesn’t require complicated techniques. If you can mix, bake, and layer, you’re already halfway there.

Not to mention, this cake is perfectly balanced. It’s sweet but not overpowering, and the pistachios add a subtle saltiness that keeps every bite interesting.

Finally, it’s a great make-ahead dessert. The flavors deepen as it sits, making it ideal for prepping the night before an event.

Ingredients Notes

The magic of this Pistachio Cream Cake lies in its simple yet flavorful ingredients. Here’s a closer look at what makes this cake so special.

Pistachios are the star of the show. Opt for unsalted, shelled pistachios and pulse them in a food processor until finely ground. This adds both flavor and a gorgeous natural color to the cake.

For the flour, a mix of all-purpose flour and a bit of almond flour works wonders. The almond flour enhances the nutty richness while keeping the cake tender and moist.

The cream filling is made with heavy whipping cream, mascarpone cheese, and just a touch of powdered sugar. Mascarpone adds a luxurious texture, making the filling rich but not overly sweet.

A hint of vanilla extract and almond extract enhances the flavors beautifully. The almond extract, in particular, complements the pistachios, giving the cake an extra depth of flavor.

Lastly, we use pistachio paste in both the cake batter and the frosting. It amplifies the nutty flavor while giving the cake its signature green hue without any artificial coloring.

How To Make This Pistachio Cream Cake

Making this Pistachio Cream Cake is simpler than you might think. Let’s walk through the steps to ensure a perfect cake every time.

Start by preheating your oven to 350°F (175°C) and greasing two 8-inch cake pans. Line the bottoms with parchment paper for easy removal later.

In a food processor, pulse the pistachios until they’re finely ground but not turning into paste. Whisk them together with the flour, baking powder, and salt in a large bowl.

In a separate bowl, beat the butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a light cake. Add the eggs one at a time, mixing well after each addition.

Next, mix in the pistachio paste, vanilla extract, and almond extract. Alternate adding the dry ingredients and the buttermilk, beginning and ending with the dry mixture. Mix until just combined.

Divide the batter evenly between the prepared pans and bake for about 25-30 minutes. You'll know it's ready when a toothpick inserted in the center comes out clean. Let the cakes cool completely before assembling.

For the filling, whip the heavy cream, mascarpone, and powdered sugar until soft peaks form. Spread a generous layer between the cake layers and coat the outside with a smooth finish.

Storage Options

This cake stores beautifully, making it perfect for prepping ahead of time. If you’re not serving it right away, keep it in the refrigerator for up to 3 days, covered to prevent it from drying out.

For longer storage, you can freeze the cake layers before frosting. Wrap each cooled layer in plastic wrap and store in an airtight container for up to 3 months. When ready to assemble, thaw in the refrigerator overnight before adding the cream filling.

Leftover slices can be stored in an airtight container in the fridge for up to 4 days. Simply bring them to room temperature for about 15 minutes before enjoying.

Variations and Substitutions

This recipe is flexible, making it easy to adjust based on your preferences or dietary needs.

If you want a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend and increase the almond flour slightly.

For a lighter alternative, swap out mascarpone cheese for Greek yogurt in the filling. It will be slightly tangier but still deliciously creamy.

Not a fan of buttermilk? No problem! You can use whole milk with a teaspoon of vinegar as a quick substitute.

If you love a little crunch, sprinkle chopped pistachios between the layers and on top for extra texture.

For an extra indulgent twist, drizzle some white chocolate ganache over the finished cake. White chocolate and pistachios make an incredible combination!

No matter how you make it, this Pistachio Cream Cake is a guaranteed crowd-pleaser. Give it a try and prepare to impress!