Easy Pistachio Cake Recipe: Moist, Nutty & Delicious | By Sarah Ait dahan

Easy Pistachio Cake: A Green Dream by Sarah Ait dahan

Welcome to my kitchen! I'm Sarah Ait dahan, and today I'm sharing my absolute favorite recipe for an Easy Pistachio Cake. If you love the nutty, floral aroma of pistachios, this cake is going to be your new obsession. It's incredibly moist, has a tender crumb, and best of all, it gets its beautiful green hue naturally from real pistachios (with just a tiny drop of color if you want to make it pop!). No fancy equipment needed—just a food processor and a passion for baking.

Why This is the Best Pistachio Cake

Unlike many recipes that rely solely on pudding mixes, this cake uses real ground pistachios to form the base of the batter. This ensures an authentic flavor that artificial extracts just can't match. It's paired with a luscious cream cheese frosting that perfectly balances the nuttiness.

Step-by-Step Guide: How to Make Pistachio Cake

Step 1: Grind the Pistachios

Start by taking shelled, unsalted pistachios. Pulse them in a food processor with half of the flour until they are finely ground. Tip: Grinding them with flour prevents them from turning into pistachio butter!

Step 2: Mix the Batter

Cream your butter and sugar until fluffy. Add eggs one at a time, then fold in your dry ingredients (pistachio flour mixture) alternately with buttermilk. The buttermilk is the secret weapon for that ultra-moist texture. The batter should be a lovely pale green.

Step 3: Bake to Perfection

Pour the batter into prepared cake pans. Bake at 350°F (175°C) for about 30-35 minutes. You'll know it's done when the tops are golden brown and a toothpick comes out clean. Let them cool completely on a wire rack—patience is key here!

Step 4: Frost and Decorate

Whip up a tangy cream cheese frosting or a light swiss meringue buttercream. Spread it generously over the cooled cake. For the signature look, garnish with plenty of chopped green pistachios and perhaps some dried rose petals for an elegant finish.

Sarah's Baker Tips

• Freshness Matters: Use fresh pistachios that aren't stale for the best color and flavor.
• Don't Overmix: Once you add the flour, mix gently. Overmixing leads to a dense, tough cake.
• Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for a smooth, emulsified batter.