Pistachio Cake is the kind of dessert that feels both elegant and comforting at the same time. With its naturally nutty aroma, soft crumb, and delicate sweetness, this cake transforms simple pantry staples into something truly special.
Made with toasted pistachios, creamy yogurt, and olive oil, it delivers a depth of flavor that is rich without being heavy. The finishing touch—a silky pistachio butter glaze—adds a luxurious layer that makes this cake perfect for celebrations, afternoon tea, or whenever you want a dessert that feels just a little more refined.
Unlike overly sweet cakes that rely on frosting for flavor, Pistachio Cake builds its character from the inside out.
Toasting and grinding the pistachios yourself unlocks their full roasted essence, creating a naturally flavorful base that pairs beautifully with the tanginess of yogurt and the smooth richness of olive oil. The result is a moist, fluffy cake with a tender texture and a balanced taste that keeps you coming back for another slice.
Why Pistachio Cake Is So Special
Pistachios bring more than just color to a dessert—they offer a creamy, slightly sweet, and deeply nutty flavor that becomes even more pronounced when toasted. When combined with yogurt, they create a cake that is incredibly moist and soft, yet light enough to enjoy any time of day.
This cake stands out because it doesn’t require complicated techniques. There’s no need for electric mixers or elaborate layering. Instead, it relies on thoughtful preparation and high-quality ingredients to achieve a bakery-style result with minimal effort.
Ingredients for Pistachio Cake
For the Cake
Raw shelled pistachios: The star ingredient. Choose unsalted pistachios and toast them to intensify their flavor.
All-purpose flour: Provides structure while allowing the pistachio texture to shine.
Baking powder and baking soda: Work together to give the cake its light, airy rise.
Salt: Enhances the natural sweetness and nuttiness of the pistachios.
Greek yogurt: Adds moisture, tanginess, and richness while helping create a tender crumb.
Granulated sugar: Sweetens the cake and contributes to its soft texture.
Eggs: Provide structure and help bind the ingredients together.
Extra virgin olive oil: Brings a smooth, subtle richness that keeps the cake moist for days.
Vanilla extract: Adds a delicate floral sweetness that complements the pistachios.
For the Pistachio Butter Glaze
Pistachio butter: A concentrated source of pistachio flavor that creates a creamy, luxurious topping.
Powdered sugar: Sweetens and helps the glaze set into a smooth finish.
Water: Thins the glaze to the perfect consistency for spreading.
How to Make Pistachio Cake
1. Toast the Pistachios
Preheat your oven to 350°F (175°C). Spread the pistachios in a single layer on a baking sheet and toast for about 10 minutes. Allow them to cool slightly before using. This step enhances their aroma and flavor dramatically.
2. Prepare the Pan
Lightly brush an 8-inch round cake pan or springform pan with olive oil. Line the bottom with parchment paper and brush again with oil to prevent sticking.
3. Grind the Pistachios
Place the toasted pistachios in a food processor with a small amount of the measured sugar. Grind until finely textured, resembling coarse flour. This ensures even distribution throughout the batter.
4. Combine the Dry Ingredients
In a mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. This helps create an even rise and consistent texture.
5. Mix the Wet Ingredients
In a separate bowl, whisk the yogurt, remaining sugar, eggs, olive oil, and vanilla extract until smooth and fully combined.
6. Make the Batter
Gently fold the dry mixture into the wet ingredients, stirring just until no streaks of flour remain. Avoid overmixing to keep the cake light and tender.
7. Bake
Pour the batter into the prepared pan and bake for 30–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely—about an hour—before glazing.
8. Add the Pistachio Butter Glaze
Whisk together pistachio butter, powdered sugar, and a small amount of water until smooth and pourable. Spread gently over the cooled cake, allowing it to set into a glossy finish.
Texture and Flavor Profile
This Pistachio Cake is incredibly moist thanks to the yogurt and olive oil combination. The crumb is soft yet structured, with a delicate nuttiness in every bite. The glaze adds a creamy contrast that enhances the roasted pistachio flavor without overwhelming the cake.
The balance of tangy, sweet, and nutty notes makes this dessert feel sophisticated while still being approachable.
Ways to Make It Your Own
Add citrus zest: Lemon or orange zest brightens the flavor.
Incorporate spices: A pinch of cardamom adds warmth and depth.
Top with chopped pistachios: For added crunch and visual appeal.
Make it dairy-free: Substitute plant-based yogurt with excellent results.
How to Naturally Enhance the Green Color
The cake’s soft green hue comes from real pistachios. For a more vibrant color, choose fresher nuts with bright green interiors. Avoid artificial coloring unless you want a dramatic visual effect—the natural tone is part of this cake’s charm.
What to Serve with Pistachio Cake
Pistachio Cake pairs beautifully with simple accompaniments that don’t overshadow its flavor. Serve it with:
• Fresh berries for contrast and brightness
• A dollop of whipped cream or yogurt
• Hot tea or coffee for a balanced finish
• A drizzle of honey for added sweetness
Pistachio Cake Recipe
Description
Moist, fluffy pistachio cake made with a yogurt batter base and topped with a pistachio butter glaze is an elegant, but easy dessert. Toasting and grinding the pistachios yourself adds a little work, but results in a deep, rich, roasted pistachio flavor that just can’t be beat.
ingredients
For the Pistachio Cake
For the Pistachio Butter Glaze
Instructions
-
Toast the pistachios
Preheat the oven to 350°F (175°C). Spread the pistachios in an even layer on a rimmed baking sheet. Toast in the preheated oven for 10 minutes. Let cool slightly. -
Prepare the pan
While the pistachios are toasting, brush a high-sided 8-inch round cake pan or springform pan with olive oil. Line the bottom of the pan with parchment paper and brush the parchment with a thin layer of olive oil and set aside. -
Grind the pistachios
Transfer the pistachios to a food processor. Add 1 tablespoon of the sugar to the pistachios. Process until finely ground, about 1 to 2 minutes. -
Mix the dry ingredients
In a medium mixing bowl, whisk together the ground pistachios, flour, baking powder, baking soda, and salt. -
Mix the wet ingredients
In a large mixing bowl, whisk together the Greek yogurt, the remaining sugar, eggs, olive oil, and vanilla extract until thoroughly combined. -
Make the batter
Add the flour mixture to the yogurt mixture and use the whisk to stir gently just until no streaks of dry flour remain. -
Bake the cake
Pour the batter into the prepared pan. Bake for 30 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean. -
Cool the cake
Let the cake cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely, about 1 hour. -
Make the Pistachio Butter Glaze
In a small bowl, whisk together the pistachio butter, powdered sugar, and water until smooth. The glaze should be thick but pourable. Add extra water, a teaspoon at a time, to thin to your preferred consistency. -
Glaze the cake
When the cake has cooled completely, transfer it to a cake stand or serving plate. Pour the glaze on top of the cake and use an offset spatula or the back of a spoon to coax the glaze to the edges. As it sets, the glaze will slowly drip down the sides of the cake, and the top of the glaze will level and become smooth. Sprinkle the top with chopped pistachios. For clean slices, let the glaze set for at least 30 minutes before slicing and serving.
Nutrition Facts
Servings 10
Serving Size 1 slice
- Amount Per Serving
- Calories 317kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 2g10%
- Cholesterol 45mg15%
- Sodium 260mg11%
- Potassium 180mg6%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 5g10%
- Calcium 8 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Add some spice: Add 1/2 teaspoon ground cardamom or cinnamon to the batter or glaze.
- Add an extract: Replace vanilla with almond extract or add rose/orange blossom water.
- Brighten with citrus: Add orange or lemon zest to the batter.
- Color the cake green: Use natural green food coloring like matcha or spirulina if desired—but note it may affect flavor.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. The texture may be slightly denser.
What can I serve with pistachio cake?
It pairs beautifully with black tea, mint tea, limoncello, or a dollop of Greek yogurt and fresh berries. In summer, try it with raspberry frozen yogurt.