Pistachio Cake – In Bloom Bakery

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Sink your fork into this moist and tender Pistachio Cake, and prepare to fall in love at first bite. Each fluffy slice is infused with finely ground pistachios, delivering a delicate nutty flavor that’s both rich and elegant. Topped with a dreamy cream cheese frosting and a sprinkle of chopped roasted pistachios, this cake is equal parts beautiful and indulgent.

Whether you’re baking for a celebration or just want to treat yourself, this pistachio cake is bound to become a favorite. It balances sweetness with subtle earthy notes and melts in your mouth with each bite. The golden crumb, light spice undertones, and creamy topping make it a standout among nut-based desserts.

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Why You’ll Love This Pistachio Cake

• Incredible Texture: Moist, soft, and fluffy with a slight crunch from the pistachios.
• Nutty Sweetness: Perfectly sweet with the natural richness of real pistachios.
• Easy Yet Impressive: Simple steps, but the results look (and taste) bakery-quality.
• Crowd-Pleaser: Ideal for birthdays, holidays, or just because—it’s that good.
• Customizable: Can be made into a layer cake, loaf, or cupcakes.

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Preparation Phase & Tools to Use

(Essential Tools and Equipment, and Why They Matter)

Before diving into the magic of baking this Pistachio Cake, make sure you’re fully equipped with the right tools to make the process smooth and enjoyable. Each tool plays a crucial role in ensuring perfect texture and even baking.

• Food Processor or Blender: To finely grind shelled pistachios into a delicate meal without turning them into pistachio butter. This is essential for that nutty depth in the cake without clumping.
• Stand Mixer or Hand Mixer: Ensures a well-whipped batter and aerated frosting. A stand mixer allows for multitasking, while a hand mixer gives you control over smaller batches.
• Mixing Bowls (Multiple Sizes): For separating dry and wet ingredients and combining them efficiently. Use glass or stainless steel for durability.
• Sifter or Fine Mesh Strainer: Crucial for sifting flour and baking powder—this step prevents lumps and helps incorporate air.
• Measuring Cups and Spoons: Precision is everything in baking. Accurate measurements prevent dense or dry cake results.
• 8×8 or 9×9 Inch Square Pan: The cake bakes evenly and has the perfect thickness for layering with frosting.
• Offset Spatula or Silicone Spreader: For evenly spreading the frosting across the cake, creating that swoon-worthy finish.
• Cooling Rack: Allows the cake to cool properly and prevents soggy bottoms.

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Preparation Tips

• Use Room Temperature Ingredients: Butter, eggs, and milk should be at room temperature to blend smoothly, resulting in a tender crumb.
• Don’t Overmix the Batter: Once the flour is added, mix just until combined. Overmixing can lead to a dense texture.
• Toast the Pistachios Lightly: For extra flavor, give the pistachios a quick toast in the oven before grinding—just enough to release their natural oils.
• Line Your Pan with Parchment Paper: It ensures the cake doesn’t stick and lifts out effortlessly.
• Let the Cake Cool Before Frosting: Frosting a warm cake will melt your topping and ruin the texture.

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Ingredients for This Pistachio Cake

This Pistachio Cake combines pantry staples with a few standout ingredients to achieve its rich flavor and irresistible texture. Here’s what you’ll need:

For the Cake:

• 1 cup shelled pistachios (unsalted, preferably raw or lightly roasted)
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar (light or dark for added depth)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ cup whole milk (or buttermilk for extra richness)
• ½ cup plain Greek yogurt or sour cream

For the Cream Cheese Frosting:

• 8 oz cream cheese (room temperature)
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional Garnishes:

• Roughly chopped pistachios (for topping)
• A drizzle of honey or maple syrup
• Lemon zest (for a bright finish)

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Step 1: Prep the Pistachios

Begin by pulsing the shelled pistachios in a food processor until finely ground, resembling almond meal. Be careful not to over-process—you want a light, fluffy texture, not pistachio butter.

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Step 2: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch square pan and line it with parchment paper for easy removal. This step ensures the cake bakes evenly and doesn’t stick.

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Step 3: Mix Dry Ingredients

In a medium bowl, whisk together:

• Ground pistachios
• All-purpose flour
• Baking powder
• Baking soda
• Salt
  Set this aside—it will help you combine everything quickly later on.

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Step 4: Cream Butter and Sugars

In a large mixing bowl, use a stand or hand mixer to cream together:

• Softened unsalted butter
• Granulated sugar
• Brown sugar
  Beat on medium-high for 2–3 minutes until the mixture is light and fluffy.

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Step 5: Add Eggs and Vanilla

Add in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. This builds structure and adds richness.

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Step 6: Add Yogurt and Milk

Mix in the Greek yogurt (or sour cream) and milk, blending until fully incorporated. The batter may look a bit lumpy—that’s okay!

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Step 7: Combine Wet and Dry

Slowly add the dry ingredient mixture to the wet ingredients. Beat on low speed or fold gently with a spatula until just combined. Avoid overmixing to keep the cake tender.

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Step 8: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a cooling rack.

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Step 9: Make the Frosting

While the cake cools, beat together:

• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract
• Pinch of salt
  Whip until smooth and fluffy, about 2–3 minutes.

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Step 10: Frost and Decorate

Once the cake is completely cool, spread the frosting evenly over the top. Garnish with chopped pistachios, a drizzle of honey, or a sprinkle of lemon zest for a pop of flavor and color.

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Notes

• Grind pistachios properly: The texture of the cake depends heavily on how finely the pistachios are ground. Aim for a soft, flour-like consistency without oils being released.
• Yogurt vs. sour cream: Both add moisture and tanginess, but Greek yogurt creates a slightly lighter texture. Use whichever you prefer or have on hand.
• Buttermilk variation: You can swap out milk and yogurt for ¾ cup of buttermilk if you want a one-liquid option—this adds tenderness and a touch of acidity.
• Make ahead: The cake can be baked a day in advance and stored covered at room temperature. Frost just before serving.
• Flavor twist: Add ½ tsp almond extract for a stronger nutty note, or a pinch of cardamom for a subtle spiced depth.
• Frosting style: Want something lighter? Swap the cream cheese frosting for whipped cream or a citrus glaze.

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Watch Out for These Mistakes While Cooking

• Overprocessing the pistachios: This can release too much oil, making the cake greasy. Use short pulses in the food processor.
• Overmixing the batter: Once dry ingredients are added, mix only until combined. Overmixing activates gluten, leading to a dense or rubbery cake.
• Frosting a warm cake: Never frost before the cake is fully cooled. A warm base will melt the frosting and cause it to slide.
• Uneven baking: Make sure to preheat your oven fully and rotate the pan halfway through baking if your oven has hot spots.
• Skipping parchment: Even with greasing, parchment paper ensures smooth cake removal without sticking or tearing.
• Using cold ingredients: Butter, eggs, and dairy should all be at room temperature for a smooth, evenly mixed batter.
• Not checking doneness: Use a toothpick to test the center of the cake—moist crumbs are fine, but wet batter means it needs more time.
• Rushing the frosting: Take time to whip the cream cheese frosting until smooth and fluffy—it makes a big difference in texture.

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What to Serve With Pistachio Cake?

This Pistachio Cake has a delicate, nutty flavor and a creamy finish that pairs beautifully with a variety of drinks, toppings, and sides. Whether you’re planning a brunch, afternoon tea, or a dinner party, these options will elevate your dessert game.

8 Recommendations

1. Espresso or Turkish Coffee

The bold, slightly bitter flavor of strong coffee beautifully contrasts with the sweet, nutty richness of pistachios. Turkish coffee, in particular, complements the Middle Eastern flavor notes.

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2. Fresh Berries

Serve with a side of raspberries, strawberries, or blueberries for a refreshing, juicy bite that cuts through the richness of the frosting.

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3. Lemon Curd

A small spoonful of lemon curd alongside each slice brings a vibrant zing that enhances the nutty flavor without overpowering it.

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4. Whipped Cream or Mascarpone

For a softer finish than cream cheese frosting, pair a slice with lightly sweetened whipped cream or mascarpone cheese.

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5. Vanilla or Pistachio Ice Cream

Double down on the pistachio love or add creamy vanilla for a crowd-pleasing combo that’s perfect for warmer days.

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6. Chai or Spiced Tea

The aromatic spices in chai—like cinnamon, cardamom, and ginger—complement the pistachios beautifully, especially if you’ve added almond extract or cardamom to the batter.

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7. Honey Drizzle

A light drizzle of high-quality honey just before serving enhances the nutty, earthy notes and adds a lovely shine to each slice.

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8. Prosecco or Dessert Wine

For special occasions, a glass of bubbly or a semi-sweet dessert wine pairs wonderfully with the creamy frosting and nutty cake layers.

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Storage Instructions

Keeping your Pistachio Cake fresh is easy with a few smart steps. Whether you’re prepping ahead or saving leftovers, here’s how to maintain its flavor and texture.

Short-Term Storage (1–3 Days)

• Room Temperature: If the cake is unfrosted, it can be stored in an airtight container at room temperature for up to 2 days.
• Frosted Cake: Due to the cream cheese frosting, it’s best to refrigerate. Cover tightly with plastic wrap or keep in a sealed cake container, and store for up to 3 days in the fridge.

Long-Term Storage (Up to 3 Months)

• Freezing Unfrosted Cake: Let the cake cool completely, wrap tightly in plastic wrap, then aluminum foil. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator.
• Freezing Frosted Cake: Flash-freeze slices until firm, then wrap individually and store in a freezer-safe bag. This prevents the frosting from smudging during storage.

Reheating Tips

If you’d like to warm a slice slightly before eating (especially if stored in the fridge), pop it in the microwave for 10–15 seconds for a soft, just-baked texture.

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Estimated Nutrition (Per Slice, Based on 9 Servings)

Nutrient	Amount
Calories	~380 kcal
Total Fat	~24g
Saturated Fat	~9g
Cholesterol	~65mg
Sodium	~180mg
Carbohydrates	~34g
Fiber	~2g
Sugars	~22g
Protein	~6g

Note: These values are estimates and may vary based on specific brands of ingredients used.

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Frequently Asked Questions

1. Can I make this pistachio cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that includes xanthan gum for structure. The texture may be slightly more delicate, but the flavor will remain wonderful.

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2. Can I use store-bought pistachio flour instead of grinding my own?

Yes, store-bought pistachio flour is a great time-saver. Just ensure it’s finely ground and unsalted. You may need to adjust the flour measurement slightly if it’s very fine and dense.

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3. Can I make this into a layer cake or cupcakes?

Definitely! Divide the batter between two 6-inch round pans for a layer cake, or scoop into a muffin tin for 10–12 cupcakes. Adjust baking time—about 22–25 minutes for cupcakes, and 25–28 for thin layers.

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4. How do I get a more vibrant green color in the cake?

Natural pistachios tend to be a muted green. For a more vivid hue, you can add a small amount of matcha powder or a drop of food coloring—either natural or gel-based.

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5. Can I make this dairy-free?

Yes! Swap butter for vegan butter, milk for almond or oat milk, and use a dairy-free yogurt. For frosting, use dairy-free cream cheese and butter alternatives.

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6. How far in advance can I make this cake?

The cake itself can be baked up to 2 days in advance. Store it wrapped at room temp or refrigerate. Frost the day of serving for the freshest presentation and flavor.

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7. What if I don’t have a food processor?

You can use a high-powered blender or even a coffee grinder in small batches. Just be careful not to turn the nuts into butter—pulse gently.

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8. Can I use salted pistachios?

It’s best to use unsalted pistachios for control over the cake’s flavor. If using salted, reduce or omit the additional salt in the recipe.

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Conclusion

This Pistachio Cake is more than just a dessert—it’s a soft, nutty celebration that strikes the perfect balance between elegance and comfort. Whether you enjoy it as a quick treat, a show-stopping centerpiece for special occasions, or a cozy slice with your afternoon tea, it’s the kind of recipe that instantly impresses without being overly complicated.

With its dreamy cream cheese frosting, moist crumb, and earthy pistachio flavor, it invites both nostalgia and novelty to your table. Now that you’ve got all the details from prep to plating, you’re ready to bake this beauty into life.

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