While pistachio is delicious when combined with other flavours, I'm making it the star of the show in this gorgeous Pistachio Cake! It features two layers of a soft pistachio sponge, made with real pistachios, and it's filled and topped with a silky smooth pistachio buttercream. The buttercream is made with pistachio cream spread which has amazing flavour. I've added an extra drizzle of the spread, plus some chopped pistachios for a simple decoration.
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Pistachio Cake
Start by mixing the baking spread (or butter) and caster sugar together in a mixing bowl for 5 minutes using an electric mixer. Or mix in the bowl of your stand mixer with the paddle attachment. Then add the eggs, and mix until fully incorporated.
Add the self raising flour, ground pistachios and baking powder and mix or fold in gently. Divide the mixture between the cake tins. Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean. Place on a cooling rack and leave to cool fully. To make the buttercream, mix the softened butter on it's own for a few minutes. Add the pistachio cream spread, icing sugar and milk, mix until smooth. Pipe onto the cake, drizzle with more pistachio spread and sprinkle on chopped pistachios.
For the full recipe with measurements, head to the recipe card at the end of this post.
Where do you get the pistachio spread from?
The pistachio spread I used for this recipe is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
How long does the cake last for and can you freeze it?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the appearance of the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Can this cake be made in different size cake tins?
If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can you make the cake with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 ½ additional teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can this cake be made gluten free?
Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 ½ additional teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Can this cake be made dairy free?
For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. You will also need a dairy free pistachio spread. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
More tips for making the Pistachio Cake:
- You can spread the buttercream onto the cake if you don't want to pipe it.
- This cake would also be delicious decorated with some white chocolate, either melted and drizzled on, or white chocolate chips sprinkled over the top.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- 8" cake tins
- Round cake tin liners
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Black Milk Pistachio cream
- Pistachio cream spread
- Shelled pistachios
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Pistachio Cake
Ingredients
For the cake
- 350 g Butter or baking spread softened, unsalted
- 350 g Caster sugar
- 6 Eggs large
- 200 g Pistachios ground up in a blender
- 250 g Self raising flour
- 1 tsp Baking powder
For the buttercream
- 200 g Butter softened, unsalted
- 400 g Icing sugar
- 200 g Pistachio spread I used Black Milk
- 2-3 tbsp Milk
For decoration
- 30 g Pistachio spread I used Black Milk
- 20 g Pistachios chopped up
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
- For the sponge, mix together the baking spread (or butter) and caster sugar, ideally using an electric hand mixer or in a stand mixer with the paddle attachment, for around 3 minutes until smooth and fluffy
- Add the eggs and mix them in well
- Grind the pistachios in a high speed blender or food processor. Gently whisk, or fold in, the self raising flour, ground pistachios and baking powder
- Divide the mixture between the tins, use scales for accuracy if you like. Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
- To make the buttercream, mix the butter for a few minutes on it's own. Add the pistachio cream spread, icing sugar and milk, and mix until smooth. You can add a little more milk if the buttercream is too stiff. Use an electric mixer for the best results
- If the cakes have domed on top, level them off with a cake leveller or a sharp knife. Place one of the sponges on your plate or cake stand. Put the buttercream into a large piping bag fitted with a nozzle of your choice and pipe (or spread if not using a piping bag) some of the buttercream onto it
- Add the other sponge on top and pipe or spread the remaining buttercream on top
- Warm the pistachio spread in the microwave for 10-20 seconds and drizzle it over the cake. Decorate with the chopped pistachios
- Store in an airtight container in a cool place and eat within 3 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cake and unsalted butter for the buttercream.
- The pistachio cream spread I used is from Black Milk. You can use any similar spread, Amazon sell various options, you can also buy it from Costco.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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