Description
Indulge in this exquisite Pistachio Vanilla Cake Recipe that perfectly balances rich nutty flavors with sweet vanilla notes. Our tested recipe delivers a moist, tender crumb with a delightful pistachio aroma in every bite. Whether for afternoon tea or special celebrations, this crowd-pleasing cake comes together with simple ingredients and easy techniques – plus we’ve included dietary adaptations for all needs!
Ingredients
Pistachio Vanilla Cake Recipe
For the Cake Batter:
1 ½ cups (190g) all-purpose flour (*or gluten-free 1:1 blend*)
½ cup (60g) finely ground pistachios (plus 2 tbsp for garnish)
1 ½ tsp baking powder
¼ tsp salt
½ cup (115g) unsalted butter, softened (or coconut oil for dairy-free)
¾ cup (150g) granulated sugar (or coconut sugar)
2 large eggs (*or flax eggs: 2 tbsp flaxmeal + 6 tbsp water*)
1 tsp pure vanilla extract (or ½ tsp vanilla bean paste)
½ cup (120ml) whole milk (or almond/oat milk)
For the Vanilla Frosting:
1 cup (120g) powdered sugar, sifted
½ cup (115g) unsalted butter, softened
1 tsp vanilla extract
1–2 tbsp milk (as needed for consistency)
¼ cup (30g) chopped pistachios (for decoration)
Pro Tip: For enhanced flavor, toast pistachios at 350°F for 5 minutes before grinding!
Instructions
Pistachio Vanilla Cake Recipe
Step 1: Prep Work
Preheat oven to 350°F (175°C)
Grease an 8-inch round pan and line with parchment paper
Grind pistachios into fine powder using a food processor
Step 2: Make the Batter
Whisk dry ingredients: Flour, ground pistachios, baking powder, salt
Cream butter & sugar: Beat 3-4 minutes until light and fluffy
Add eggs one at a time, then vanilla, mixing well after each
Alternate additions: Add ⅓ dry mix → ½ milk → repeat, ending with dry
Fold gently until just combined (don’t overmix!)
Step 3: Bake & Cool
Pour batter into prepared pan, smooth top
Bake 30-35 minutes until toothpick comes clean
Cool in pan 10 minutes, then transfer to wire rack
Step 4: Frost & Decorate
Beat frosting ingredients until smooth and spreadable
Frost cooled cake with offset spatula
Press chopped pistachios along edges
Optional: Dust with edible rose petals for elegance
Notes
Pistachio Vanilla Cake Recipe
✔ Storage: Keeps 3 days at room temp (covered), 1 week refrigerated
✔ Freezing: Wrap unfrosted cake tightly, freeze up to 3 months
✔ Serving Temp: Bring to room temperature before serving
✔ Flavor Boost: Add ½ tsp cardamom or orange zest to batter
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Fusion (Middle Eastern-inspired with French patisserie techniques)
Nutrition
- Calories: 342 kcal
- Sugar: 25g
- Sodium: 112mg
- Fat: 19g
- Saturated Fat: 10g
- Carbohydrates: 39g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 75mg