Do you prefer nut-based cakes over chocolate ones?
What’s your favorite frosting — buttercream, whipped cream, or cream cheese?
This Pistachio Cake with Cream Cheese Whip is the kind of treat that feels fancy but is surprisingly easy to make at home. It’s moist, flavorful, and topped with a smooth, slightly tangy cream cheese whip that complements the pistachios beautifully.
Perfect for birthdays, tea parties, or any day you want to spoil yourself with something special. Let’s get baking!
Ingredients
For the Cake:
1 cup (125 g) all-purpose flour
1 cup (125 g) ground pistachios (finely processed, unsalted)
1 tsp (5 g) baking powder
¼ tsp (1 g) salt
¾ cup (150 g) granulated sugar
3 large eggs
½ cup (120 ml) vegetable oil
1 tsp (5 ml) vanilla extract
½ cup (120 ml) milk
For the Cream Cheese Whip:
8 oz (225 g) cream cheese, softened
½ cup (120 ml) heavy whipping cream (cold)
¼ cup (30 g) powdered sugar
1 tsp (5 ml) vanilla extract
Step-by-Step Preparation
Step 1: Prepare the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal. Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
all-purpose flour,
ground pistachios,
baking powder,
and salt.
This combination ensures an even distribution of the pistachio flavor and helps the cake rise perfectly.
Step 3: Beat the Eggs and Sugar
In a large mixing bowl, using an electric mixer, beat the sugar and eggs together for about 3–4 minutes, until the mixture becomes pale, thick, and fluffy. This step traps air, giving your cake that light texture.
Step 4: Add the Wet Ingredients
Gradually add vegetable oil, vanilla extract, and milk to the egg mixture, beating on low speed until well incorporated.
Step 5: Combine Wet and Dry Ingredients
Using a spatula, gently fold the dry mixture into the wet ingredients in two parts. Mix just until combined — don’t overmix, or your cake may become dense. The batter should be smooth and lightly nutty.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan.
Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Making the Cream Cheese Whip
- In a large bowl, beat the softened cream cheese until smooth and creamy (about 1 minute).
- Add powdered sugar and vanilla extract, and continue beating until fully blended.
- Slowly pour in the cold heavy whipping cream while beating on medium speed.
- Increase the speed to high and whip until the mixture becomes light, fluffy, and forms soft peaks (about 2–3 minutes).
This creates a silky, mousse-like texture that pairs beautifully with the pistachio cake.
Assemble and Garnish
Once the cake is completely cool:
Spread or pipe the cream cheese whip evenly over the top.
Garnish with chopped pistachios, a drizzle of honey, or even rose petals for an elegant finish.
Serve chilled for a refreshing bite or at room temperature for a softer texture.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 8 slices
Calories: Approx. 340 kcal per serving
Tips for Best Results
Use unsalted, fresh pistachios for the best flavor and color.
Chill the cream before whipping for a stable, fluffy texture.
For an extra pistachio boost, add a few drops of pistachio extract to the batter.
Would you like this cake with a hint of rose water or just pure pistachio flavor?
What’s your favorite nut to bake with — almonds, walnuts, or pistachios?
Who in your family would love this cake the most?
ENJOY
