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.
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.
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.
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.
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.
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.
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.
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.
In a separate bowl, whisk the yogurt, remaining sugar, eggs, olive oil, and vanilla extract until smooth and fully combined.
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.
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.
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.
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.
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.
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.
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
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.
Servings 10
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.