Recipe at a glance
- Estimated yield: 10–12 slices
- Prep: about 20 minutes
- Cooking: about 40 minutes
- Additional time: about 60 minutes (resting, rising, chilling or freezing, where required)
- Total: about 120 minutes
Equipment: A 9-inch round pan at least 2 inches deep; fill no more than two-thirds full.
Times and yields are planning estimates, not results from a documented kitchen test. Follow the texture and temperature checks in the method; optional overnight rests take longer. Measurements use US cups and spoons unless stated otherwise.
Here’s a recipe for a delicious Pistachio Cake:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups unsalted, shelled pistachios, divided
- 1 cup whole milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan at least 2 inches deep.
- In a medium-sized bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Stir in half of the flour mixture until just combined, then add the milk, followed by the remaining flour mixture.
- Finely chop the pistachios, then fold 1 cup into the batter; reserve the remaining 1/2 cup for the top.
- Pour the batter into the prepared pan, filling no more than two-thirds full; bake any excess separately. Smooth the top. Sprinkle the remaining 1/2 cup of pistachios over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Your Pistachio Cake is now ready to be served. Enjoy!
Storage and serving
Once completely cool, keep the unfilled, unfrosted baked item airtight at cool room temperature for up to two days, or freeze for longer storage. Refrigerate any portion with perishable cream, custard or cheese fillings promptly and follow the filling’s storage guidance. Food-safety guidance.
This cake’s revised leavening and pan guidance still need a documented kitchen test to confirm rise, crumb and final yield.
Editorial update: October 23, 2026. Ingredient and method consistency reviewed; a documented kitchen test is still needed.
