Bright, nutty, and impossibly simple — this pistachio cake is the kind of recipe you’ll make again and again. It’s perfect for busy afternoons, last-minute guests, or when you want a small celebration without fuss.
The batter comes together fast and bakes into a tender, slightly crumbly crumb studded with pistachio pieces. It’s home-bakery comfort with a gourmet twist.
If you love quick, reliable cakes, read on for ingredient science, step-by-step visuals, and pro tips that make this cake failproof. For a different shortcake spin, try a related recipe I adapted from the same flavor family: cottage cheese pancakes with a nutty finish.
Why You’ll Love This Easy Pistachio Cake
- Quick to mix and bakes in under 30 minutes.
- Uses pantry staples with a generous pistachio flavor.
- Tender crumb that pairs with simple glazes or whipped cream.
- Great for brunch, tea time, or a small celebration.
- Easy to scale up or turn into cupcakes.
- Forgiving for beginner bakers.
The cake has a delicate crumb with a buttery body and a gentle nutty crunch from crushed pistachios. It’s not overly sweet, so the pistachio flavor comes through clearly, and the texture remains moist thanks to the milk and butter working together.
"5 stars — I made this for Sunday tea and everyone asked for the recipe. Light, nutty, and so easy!" — Maria R.
Key Ingredients for Easy Pistachio Cake
Flour
Flour builds the structure of the cake. Use all-purpose flour for an even, tender crumb; it contains enough protein for structure without becoming cakey-dry. If you substitute cake flour, reduce by 2 tablespoons of liquid or expect a slightly softer, more delicate crumb.
Butter
Unsalted butter enriches the batter and carries flavor. Use softened butter (not melted) so it creams properly with sugar for trapped air and lift. If you swap for oil, the cake will be moister but lose some of the buttery flavor and the crumb will be denser.
Crushed pistachios
Pistachios provide texture and the signature flavor. Use unsalted, shelled pistachios and crush them coarsely for best mouthfeel. If you use pistachio paste instead, you’ll get a more concentrated flavor and greener color but will need to adjust liquid slightly.
Full Ingredient List for Easy Pistachio Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3/4 cup crushed pistachios
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
Step-by-Step Instructions for Easy Pistachio Cake
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray, and line the bottom with parchment for easy release.
Pro Tip: The pan should look glossy with butter and the parchment should sit flat — no air pockets.
Step 2: Cream butter and sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy. This usually takes 3–5 minutes by hand or 2–3 minutes with a mixer.
Pro Tip: You want the mixture to look lighter in color and fluffy; it should hold soft peaks when scooped.
Step 3: Add eggs and vanilla
Add the eggs one at a time, beating well after each addition so each egg fully incorporates. Stir in the vanilla extract and mix until smooth.
Pro Tip: The batter should look smooth and slightly glossy — no streaks of egg or pools of liquid.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. This prevents clumps and ensures even rise.
Pro Tip: The dry mix should be light and lump-free; it will dust the whisk as a fine, even powder.
Step 5: Alternate flour and milk into the batter
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour, mixing just until combined after each addition to avoid overworking the batter.
Pro Tip: The batter should be pourable but thick — imagine a thick ribbon that slows to settle back into the bowl.
Step 6: Fold in crushed pistachios
Gently fold the 3/4 cup crushed pistachios into the batter with a spatula until evenly distributed.
Pro Tip: You should see flecks and small chunks of pistachio throughout; don’t over-fold or the batter will deflate.
Step 7: Transfer batter to pan
Pour the batter into the prepared 9-inch pan and smooth the top with a spatula for an even surface that bakes uniformly.
Pro Tip: The top should be level and wiped clean at the edges; a slightly glossy sheen means it’s evenly distributed.
Step 8: Bake until done
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean and the top is lightly golden.
Pro Tip: The cake’s top should spring back gently and a toothpick will show a few moist crumbs but not wet batter.
Step 9: Cool and serve
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve as is or frost with your favorite icing.
Pro Tip: After 10 minutes the cake should pull slightly from the pan sides and the bottom will feel set; cool fully before frosting to prevent sliding.
Pro bakers often pair this method with other quick bakes; for inspiration on texture contrasts, see a related light skillet recipe: cottage cheese pancakes.
Expert Tips for Easy Pistachio Cake
- Use room-temperature butter and eggs for even emulsification and rise. Cold ingredients can cause the batter to split.
- Measure flour by spooning it into the cup and leveling with a knife; packing flour leads to dense cakes.
- If the top browns too quickly, tent loosely with foil and continue baking until a toothpick comes out clean.
- For finer pistachio flavor and color, substitute half the crushed nuts with pistachio paste, reducing milk by 1–2 tablespoons.
- Test doneness with a toothpick and a gentle spring test; a slightly moist crumb is better than dry.
- Use a light-colored pan for even baking; dark pans can over-brown the edges.
- Avoid over-mixing after adding flour — stop as soon as streaks disappear to keep the crumb tender.
- Common mistake: skipping softened butter. If butter is cold, the creaming step won’t aerate properly and the cake will be flat. For inspiration on playful presentations, see this shortcake roll idea: strawberry shortcake sushi roll.
Storage & Freezing for Easy Pistachio Cake
Fridge storage:
Store slices in an airtight container in the refrigerator for up to 4 days. Wrap tightly to prevent the cake from absorbing other flavors.
Freezer storage:
To freeze, wrap the cooled whole cake or individual slices in plastic wrap, then in foil, and place in a freezer-safe container or bag. Freeze up to 3 months.
Thawing:
Thaw overnight in the refrigerator for best texture. For quick thawing, leave a slice at room temperature for 1–2 hours.
Reheating:
Warm slices in a 300°F oven for 8–10 minutes or microwave for 12–20 seconds for a freshly-baked feel. Use a shallow, airtight container for fridge storage and freezer bags for long-term freezing.
For a related make-ahead treat that freezes well, check these stuffed cookies that adapt a nutty profile: stuffed carrot cake cookies.
Variations & Substitutions for Easy Pistachio Cake
Pistachio and lemon
Add 1 tablespoon lemon zest to the batter and swap 2 tablespoons of milk for lemon juice. The cake will be brighter and slightly tangy, balancing the richness.
Pistachio glaze
Make a simple glaze with powdered sugar, a splash of milk, and 1 teaspoon almond extract. Drizzle over the cooled cake for a sweet, glossy finish that complements the nuts.
Pistachio and white chocolate
Fold 1/2 cup white chocolate chips into the batter along with the pistachios. The chips melt into pockets of sweetness that pair beautifully with the nutty crumb.
Cupcake variation
Portion the batter into a 12-cup muffin tin and bake 18–22 minutes. You’ll get individual portions perfect for parties, with slightly more crisp edges and quicker bake time.
Frequently Asked Questions About Easy Pistachio Cake
Q: How can I make this Easy Pistachio Cake more moist?
A: Use whole milk and don’t overbake. Removing the cake from the oven at the first sign of a clean toothpick with a few moist crumbs will keep the crumb tender. You can also replace 2 tablespoons of butter with an equal amount of vegetable oil for extra moisture.
Q: Can I use almond flour or gluten-free flour for Easy Pistachio Cake?
A: You can substitute a 1:1 gluten-free flour blend that contains xanthan gum. Almond flour alone will produce a denser, more crumbly cake and will require adjustments — reduce butter slightly and add an extra egg for structure.
Q: How do I toast pistachios for deeper flavor in Easy Pistachio Cake?
A: Spread shelled pistachios on a baking sheet and roast at 350°F for 6–8 minutes, stirring once. Cool before crushing. Toasting intensifies aroma and brings a warm, toasty note to the cake.
Q: Can I make this Easy Pistachio Cake ahead of time for a party?
A: Yes. Bake the cake, cool completely, wrap tightly, and refrigerate for up to 3 days or freeze for up to 3 months. Add frosting or glaze just before serving to keep it fresh-looking.
Q: Why did my Easy Pistachio Cake sink in the middle?
A: Most likely underbaked or opened the oven door too early. Also check that your baking powder is fresh; expired leavening can fail to provide lift. Make sure to measure flour correctly — too much flour can weigh the cake down.
Final Thoughts on Easy Pistachio Cake
This Easy Pistachio Cake is a small-batch winner: quick to make, reliably tender, and full of nutty flavor. Try the variations and storage tips to adapt it to your schedule and taste.
Please leave a star rating in the recipe card below and pin this to your favorite baking board.
Conclusion: Easy Pistachio Cake
For an alternate classic version, see this tried-and-true Pistachio Cake Recipe on Food.com which offers a slightly different assembly technique.
If you want additional family-style twists and user photos, check the nostalgic take at Pistachio Cake from The Country Cook for more finishing ideas.
For a baker’s deep dive on texture and ingredient swaps, read the detailed troubleshooting notes in Pistachio Cake (Deliciously Moist!) by Sally’s Baking Addiction.
Easy Pistachio Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or nonstick spray, and line the bottom with parchment.
- In a large mixing bowl, cream the softened butter and granulated sugar together until pale and fluffy, about 3-5 minutes by hand or 2-3 minutes with a mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour.
- Fold in the crushed pistachios gently with a spatula.
- Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.