Pistachio cake  Layers of happiness 

Pistachio cake is a delightful dessert that brings layers of happiness to any occasion. This cake is made with a fluffy and moist pistachio-flavored cake layered with rich and creamy pistachio frosting, creating a decadent and irresistible treat.

To make pistachio cake, you’ll need ingredients like pistachio nuts, flour, sugar, butter, eggs, and milk. The cake batter is flavored with ground pistachios or pistachio pudding mix, giving it a vibrant green color and a rich, nutty flavor.

Once the cake layers are baked and cooled, they are stacked and layered with a luxurious pistachio frosting. The frosting is made with butter, powdered sugar, vanilla extract, and a splash of milk, along with finely chopped pistachios for added texture and flavor.

Each bite of pistachio cake is a heavenly experience, with the moist cake layers and creamy frosting melting in your mouth and leaving you craving more. Whether enjoyed as a birthday cake, a dessert for a special occasion, or simply as a sweet indulgence, pistachio cake is sure to bring joy and happiness to all who taste it.


  • 1 1/2 cups shelled pistachios
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract

1 cup milk
For the Pistachio Paste:

  • 1/2 cup shelled pistachios
  • 1/4 cup granulated sugar
  • 2 tbsp water

For the Frosting:

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2-3 tbsp milk
  • Green food coloring (optional)
  • Chopped pistachios for decoration (optional)


Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Start by making the pistachio paste: In a food processor, blend the pistachios, sugar, and water until it forms a smooth paste. Set it aside.

In a separate bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry mixture. Mix until just combined.

Fold in the pistachio paste you made earlier into the batter until well incorporated.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.

While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and milk, and beat until you achieve a smooth and creamy consistency. Add a few drops of green food coloring if you want a pistachio-green frosting.

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the other


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