Pistachio Cake with Pistachio Buttercreambl

This Pistachio Cake with Pistachio Buttercream Frosting is the kind of dessert that makes you stop and savor every bite. The cake itself is soft and tender, with hints of lemon and just the right amount of sweetness. But the real star? The luscious pistachio buttercream made with Wonderful Pistachios No Shells Unsalted—their new product that’s perfect for baking. With its nutty, citrusy flavor and light, fluffy texture, this cake is a must for World Pistachio Day (February 26, 2025) or anytime you need a dessert that wows.

Why You’ll Love Pistachio Cake with Pistachio Buttercream

• Incredible Pistachio Flavor: The ground pistachios and pistachio extract give this cake a bold, nutty flavor that pistachio lovers will obsess over.
• Soft, Fluffy Texture: The yogurt and lemon juice in the batter create a light, moist cake that stays tender for days.
• Perfectly Balanced Sweetness: The natural sweetness from the pistachios paired with the tang of lemon makes every bite deliciously well-rounded.
• Easy Pistachio Buttercream: Thanks to Wonderful Pistachios No Shells Unsalted, you get rich, buttery frosting without having to shell pistachios.
• Great for Special Occasions: Whether it’s for World Pistachio Day or a weekend gathering, this cake always makes a statement.

Ingredients Needed To Make Pistachio Cake with Pistachio Buttercream

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe. 

• Unsalted ground pistachios
• Flour
• Sugar
• Unsalted butter, room temperature
• Sour Cream
• Milk
• Baking powder
• Baking soda
• Salt
• Eggs
• Lemon zest
• Lemon juice
• Powdered sugar
• Heavy cream
• Pistachio extract
• Optional: Extra chopped pistachios for garnish

How To Make Pistachio Cake with Pistachio Buttercream

1. Prep the Pans: Grease and prepare two round cake pans so the cakes don’t stick.
2. Make the Batter: Beat the butter and sugar until light and fluffy. Add the eggs, sour cream, lemon juice, and zest. Then, gently mix in the dry ingredients and ground pistachios.

3. Bake the Cakes: Divide the batter between the pans and bake until the cakes are golden and cooked through. Let them cool completely on a rack.

4. Make the Frosting: Beat the butter, pistachio extract, powdered sugar, ground pistachios, and cream until the frosting is smooth and fluffy.

5. Assemble the Cake: Layer the cakes with frosting in between, then cover the outside with the remaining frosting. Garnish with chopped pistachios if you’d like.

6. Serve and Enjoy: Slice and enjoy this pistachio-packed cake with family and friends!

Commonly Asked Questions

How do I store the pistachio cake?

To keep the cake fresh, store it in an airtight container in the refrigerator for up to 4-5 days. The frosting contains cream, so it’s best not to leave it out for more than a couple of hours.

Can I make the cake ahead of time?

Yes! You can bake the cake layers a day or two in advance and store them, unfrosted, in the fridge. The frosting can also be made ahead and refrigerated until you’re ready to assemble the cake.

What makes Wonderful Pistachios No Shells Unsalted perfect for this recipe?

These pistachios are already shelled, which saves a ton of prep time. Plus, the unsalted variety lets the natural, nutty flavor shine through without added sodium.

Can I use a different type of nut for the frosting?

While pistachios are the star of the show, you could use almonds or walnuts if needed. However, the flavor and texture will change, so pistachios are definitely recommended.

Why is there lemon in the cake?

The lemon zest and juice add a bright, citrusy flavor that complements the pistachios beautifully. It also helps balance the sweetness of the cake and frosting.

How do I get the frosting extra smooth?

Make sure your butter is at room temperature and beat it thoroughly before adding the sugar and pistachios. If the frosting is too thick, add a splash of cream to loosen it.

Can I freeze the cake?

Absolutely! Freeze the unfrosted cake layers for up to three months. Wrap them tightly in plastic wrap and foil. When you’re ready to serve, thaw the layers in the fridge overnight, frost, and enjoy.

What’s the best way to grind the pistachios?

Use a food processor and pulse until you reach a fine texture. Don’t over-process, or you’ll end up with pistachio butter. For this recipe, you want a slightly coarse, flour-like texture.

If you’re looking for a dessert that’s a little different from the usual, this Pistachio Cake with Pistachio Buttercream Frosting is the way to go. The rich pistachio flavor, paired with the light, citrusy cake and creamy frosting, makes every bite feel special. Plus, thanks to Wonderful Pistachios No Shells Unsalted, it’s easier than ever to bring this nutty goodness to life. Give it a try—you might just find your new favorite cake!