Pistachio Cake Recipe

Slice of pistachio cake served on a small plate.

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Pistachio Cake Recipe

This beautiful pistachio cake recipe is moist and packed with a nutty, delicious flavor that everyone will love.

Prep Time15

Cook Time30

Cool Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

cooking spray, or oil for greasing
2 tablespoons sugar
1 (15.25-ounce) package white cake mix
1 (3.4-ounce) package instant pistachio pudding mix
1 teaspoon cinnamon
1 ½ cups water
4 large eggs
¼ cup vegetable oil
2- 4 drops green food coloring
¾ cup chopped pistachios, divided

Frosting

1 cup unsalted butter, softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
⅓ cup whipping or heavy cream, room temperature
3 ounces cream cheese, softened
few drops green food coloring, optional

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch baking dish and sprinkle the sugar evenly on the bottom and sides of the pan.
In a medium bowl, whisk cake mix, pudding mix and cinnamon together. Add water, eggs, oil, food coloring and ½ cup chopped pistachios and beat to combine.
Pour into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top of the cake will be lightly browned.
Once cake is cooled, make frosting in a medium bowl by beating together butter, powdered sugar, vanilla, almond, whipping cream and cream cheese. Frost cake and then sprinkle with reserved chopped pistachios.

Notes

Recipe Tips.

Using room-temperature ingredients is key to achieving a smooth, lump-free frosting. It also helps the cake batter ingredients incorporate better with each other.
Once you add the wet ingredients to the dry, mix just until combined. Overmixing can lead to a tough cake.
It is very important to make sure that you are using INSTANT pudding and only add the pudding powder to the recipe.

Prep ahead. You can make the cake and store it, unfrosted, in an airtight container for up to 2 days. For longer storage, wrap it in plastic and foil and freeze for up to 3 months. The frosting can be made a week ahead and refrigerated or frozen for up to 3 months. Just give it a quick whip before frosting your cake!

Store leftover frosted cake covered at room temperature for 1 day or in the refrigerator for 4-5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 3 months.

For more substitutions and tips, check out the full recipe post

Nutrition