Pistachio Almond Cake Recipe

Okay, have you ever smelled something baking and just knew it was going to be amazing? That’s this Pistachio Almond Cake. It’s soft, nutty, and smells like cozy weekends at home.

The inside is moist and lightly sweet. And those crunchy almond bits on top? Oh wow. You’ll want a second slice right away.

We’ve made this cake so many times for family get-togethers. It’s simple, but feels special. And it’s one of those recipes that makes people go “Wait, you made this?”

So let’s do it. Grab your mixing bowl and let’s bake this nutty little beauty together. You’re gonna love how easy it is.

Why You’ll Love This Pistachio Almond Cake Recipe

• Reader Favorite: One of the most commented-on recipes in my collection! Everyone who tries it says, “This cake is absolutely divine!”
• Moist and Tender: The pistachios and sour cream provide incredible moisture, making each bite irresistibly soft and flavorful.
• Perfectly Nutty: With finely ground pistachios incorporated into the batter and a light almond flavor, this cake gives you a perfect blend of nutty goodness.
• Easy to Make: You don’t need any advanced baking skills to create this beautiful cake—just a few simple ingredients and easy-to-follow steps!
• Make-Ahead Friendly: This cake keeps well, so you can bake it a day or two ahead of time for convenience.
• Impressive: Serve this cake at your next gathering and watch the compliments roll in! The gorgeous green hue from the pistachios and the delicate almond scent will impress everyone.

Required Kitchen Tools

Before we dive into the recipe, let’s make sure you have the right tools on hand:

• Two 8-inch round cake pans (or one 9-inch pan)
• Hand or stand mixer for beating the butter and sugar
• Measuring cups and spoons
• Mixing bowls (preferably 2 or 3)
• Rubber spatula for scraping down the bowl
• Cooling rack for letting the cakes cool after baking
• Sifter (optional) for dusting powdered sugar on top

Ingredients

Here’s what you’ll need to make this delicious Pistachio Almond Cake (exact measurements are listed in the recipe card below):

For the Cake:

• 1 cup unsalted pistachios, finely ground: These will give the cake its rich, nutty flavor and beautiful green hue. Use shelled pistachios for the best result.
• 1 cup all-purpose flour: This is the base for your cake batter. Make sure you measure it accurately to avoid a dense texture.
• 2 teaspoons baking powder: Helps the cake rise and become light and fluffy.
• 1/4 teaspoon salt: Balances out the sweetness and enhances the flavors.
• 3/4 cup unsalted butter, room temperature: Ensures the cake has a smooth, creamy texture.
• 1 cup granulated sugar: Adds sweetness and structure to the cake.
• 4 large eggs: These help bind everything together and give the cake its fluffy texture.
• 1 teaspoon vanilla extract: For that warm, comforting flavor we all love.
• 1/2 teaspoon almond extract: This adds a subtle but wonderful nutty aroma that complements the pistachios beautifully.
• 1/2 cup milk: Helps moisten the batter and makes it easy to combine all the ingredients.
• 1/4 cup sour cream: Adds moisture and makes the cake incredibly tender.

For Garnish:

• 3 tablespoons chopped pistachios: These will add a nice crunch on top and a burst of color.
• Powdered sugar: For a light dusting on top to give the cake a beautiful finish.

Step-by-Step Instructions

1. Preheat Your Oven and Prepare the Pans

Start by preheating your oven to 350°F (177°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper to ensure your cake comes out easily once baked.

2. Prepare the Dry Ingredients

In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk or sifter to mix them together evenly. This will ensure that your dry ingredients are well-distributed and prevent clumps in your cake batter.

3. Grind the Pistachios

Using a food processor or a high-quality blender, grind the pistachios into a fine powder. Be careful not to over-process them, as it can turn into pistachio butter. You want a fine, sand-like consistency for the perfect texture in your cake.

4. Cream the Butter and Sugar

In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer on medium speed. Beat the mixture until it’s light and fluffy, which should take about 3-4 minutes. This step is crucial for the cake’s light texture.

5. Add the Eggs and Extracts

Once your butter and sugar mixture is fluffy, add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and almond extract. The almond extract will add a delightful nuttiness that pairs perfectly with the pistachios.

6. Combine Wet and Dry Ingredients

Add the ground pistachios to the wet mixture and mix until well combined. Now, gradually alternate adding the dry ingredients (flour mixture) and the wet ingredients (milk and sour cream) into the batter, starting and ending with the dry ingredients. Mix until just combined—don’t overmix.

7. Pour the Batter into Pans

Divide the cake batter evenly between the two prepared cake pans. Use a spatula to smooth the tops and make sure they’re evenly distributed.

8. Bake the Cakes

Bake in your preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. The cakes should be golden brown and slightly pulling away from the edges of the pans.

9. Cool the Cakes

Allow the cakes to cool in the pans for about 10 minutes. Then, carefully remove them from the pans and transfer them to a wire rack to cool completely.

10. Garnish and Serve

Once the cakes are completely cooled, dust the tops with powdered sugar. Sprinkle the chopped pistachios on top for a beautiful finish and added texture. You can serve the cake as is, or add a dollop of whipped cream or a scoop of ice cream if desired!

Serving and Decoration Ideas

How to Serve Pistachio Almond Cake

This cake is perfect for a variety of occasions! Here are some ideas for serving it:

• On its own: The cake is already stunning with its green pistachio hue and dusting of powdered sugar, making it a showstopper at any gathering.
• With coffee or tea: This cake pairs beautifully with a cup of your favorite hot beverage. The almond and pistachio flavors complement the warmth of coffee or tea perfectly.
• With fresh berries: Adding a handful of fresh raspberries or strawberries on the side can brighten up the plate and add a tart contrast to the cake’s sweetness.
• With whipped cream: A light and airy dollop of freshly whipped cream on top of each slice adds a touch of luxury to each bite.

Variations for Pistachio Almond Cake

If you’re looking to switch up the flavor profile or make the cake more personal, here are a few variations you can try:

• Add a glaze: Make a simple glaze with powdered sugar and a splash of almond or vanilla extract. Drizzle it over the top of the cake for extra sweetness.
• Use a different nut: Swap the pistachios for other ground nuts like walnuts, hazelnuts, or even macadamia nuts for a different twist on the flavor.
• Make a layered cake: Instead of making two round cakes, bake the batter in a single pan and then slice it horizontally to create multiple layers. You can fill the layers with whipped cream or a fruit jam for extra flavor.
• Go gluten-free: For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend that’s suitable for baking.

Storing Pistachio Almond Cake

• Unfrosted Cake: Store the unfrosted cake in an airtight container at room temperature for up to 3 days.
• Frosted Cake: If you’ve added a glaze or whipped cream, keep the cake in the refrigerator for up to 2-3 days. If storing for a longer time, I recommend covering the cake in plastic wrap to prevent it from drying out.
• Freezing: You can freeze the cake (unfrosted) by wrapping it tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to 2 months. Just let it thaw at room temperature before serving.

Nutrition Information

Here’s a breakdown of the estimated nutrition for a slice of this delicious Pistachio Almond Cake (based on 12 servings):

Nutrient	Amount per Serving
Calories	300
Protein	5g
Carbohydrates	36g
Fat	17g
Saturated Fat	7g
Cholesterol	75mg
Sodium	150mg
Fiber	2g
Sugar	22g

Conclusion

This Pistachio Almond Cake is a luxurious, flavorful treat that you’ll want to bake over and over again. It’s perfect for birthdays, holiday gatherings, or simply enjoying a slice with your afternoon coffee. The combination of pistachios and almonds creates a beautiful nutty flavor profile, and the texture is so soft and moist that every bite feels like a little piece of heaven.

Give this recipe a try and let me know how it turns out! Your taste buds are in for a real treat!