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Pistachio Cake

Pistachio Cake

Pistachio Cake

Pistachio is one of my favorite flavors and my go to at any gelateria!  I decided to take my Italian Cream Cake and give it a makeover as a pistachio cake.  To bring in the flavor I used pistachio butter which turned out amazing.  This cake is perfect for celebrations or an afternoon tea! You’re going to love it.

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Pistachio Cake

Pistachio Cake

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  • Author: Carrie Pacini
  • Prep Time: 1 hour
  • Cook Time: 30 min
  • Total Time: 1 hour 30 minutes
  • Yield: 15 Slices 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: Italian


Pistachio is one of my favorite flavors so I created a cake that’s all about it. Perfect for afternoon tea or any celebration.

Pre-heat oven to 350 degrees Fahrenheit. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans.




2 cups of sifted all purpose flour
1 teaspoon baking soda
2 cups of sugar
1 stick of butter unsalted (113g)
5 egg whites (beat until stiff peaks)
5 egg yolks
1 cup buttermilk
1 1/2 teaspoon vanilla extract
1/2 cup pistachio butter
1/2 cup finely chopped pistachios


8 oz of mascarpone cheese
1/4 cup pistachio butter
2 cups of heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon of vanilla extract


How to make the cake: 

    1. Cream (mix) butter with sugar and vanilla.
    2. In 2 small bowls separate 5 egg yolks from the whites.
    3. Add egg yolks to butter mixture, mix until fluffy.
    4. In a separate bowl combine sifted flour and baking soda.
    5. Add flour to the butter mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
    6. Add pistachio butter and pistachio nuts, mix again.
    7. In another bowl beat egg whites until you have stiff peaks.
    8. With a spatula, gently fold egg whites into the batter by making the figure 8 pattern.
    9. Spoon the batter into 3 pans evenly.
    10. Bake until light brown for 30 to 60 minutes.
    11. After they cool, place cakes on parchment and brush off crumbs (easier to ice).
    12. Assemble the cake and ice in between the layers.
    13. Ice the sides and the top of the cake until covered.
    14. Use chopped pistachios to decorate the sides.
    15. Refrigerate the cake until you are going to slice and serve!

How to make the icing:

    1. Beat the heavy whipping cream in a bowl until it thickens.
    2. Add powdered sugar, vanilla extract and mix well.
    3. Next mix in the pistachio butter with a spatula, folding it in carefully.
    4. You can store in your refrigerator until you are ready to ice the cake.

You might also like my Pistachio Apricot Cake!

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