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pistachio vanilla cake recipe

Pistachio Vanilla Cake Recipe


  • Author: Sophia
  • Total Time: 1 hour
  • Yield: 8-10 slices 1x

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

Scale

Pistachio Vanilla Cake Recipe

For the Cake Batter:

  • 1 ½ cups (190g) all-purpose flour (*or gluten-free 1:1 blend*)

  • ½ cup (60gfinely 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

  • 12 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

  1. Whisk dry ingredients: Flour, ground pistachios, baking powder, salt

  2. Cream butter & sugar: Beat 3-4 minutes until light and fluffy

  3. Add eggs one at a time, then vanilla, mixing well after each

  4. Alternate additions: Add ⅓ dry mix → ½ milk → repeat, ending with dry

  5. 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

  1. Beat frosting ingredients until smooth and spreadable

  2. Frost cooled cake with offset spatula

  3. Press chopped pistachios along edges

  4. 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