With their nutty, salty, and mildly sweet taste, pistachios give this namesake cake a uniquely delicious flavor.
When Kermit the Frog sang “It’s not easy being green,” he was lamenting being different. If cake could talk, this pistachio cake might sing a similar tune, since it is also green, and flavor-wise, different from its more go-to cousins, like chocolate or vanilla cake. But as Kermit came to learn, and as most of us know, being different is what makes us unique, and that is definitely the case with this delicious cake.
Although pistachios have been used in desserts since the first century A.D., it seems that one of the first published recipes for a pistachio cake wasn’t until the mid-1800s in Stuttgart, Germany. The Italians have a version, torta al pistacchio, as well. And then there is the retro Watergate Cake, a confection made from boxed white cake mix, instant pistachio pudding, nuts, and some sort of lemon-lime carbonated beverage. Although the origin of the name is not clear, some theories suggest that this classic cake was named after the White House scandal of the 1970s because it was “full of nuts” that were “covered up” (with a Cool Whip frosting).
Although our pistachio cake is covered up with a delectable cream cheese frosting, we’re not trying to hide anything. We’re using ground pistachios, whose flavor is enhanced by almond extract, but there is vanilla in there, too, for added depth and richness. This is one of those cake recipes that calls for adding milk to the butter and sugar mix, alternately with the dry ingredient mix, which produces a soft, fluffy cake with a tender crumb.
Some Fun Facts About Pistachios
For culinary purposes, pistachios are considered nuts; for allergy purposes, they are considered tree nuts. Lots of other “nuts” fall into this category, too, such as walnuts, pecans, and macadamia nuts. But pistachios are technically the edible seeds of the pistachio tree fruit. About 99% of all U.S. pistachios are grown in California, but New Mexico and Arizona grow them, too.
Do you remember red pistachios? If you’re under 30, probably not. But back in the day, most pistachios had dyed red or reddish-pink shells. Why? Well, according to foodie historians, Middle Eastern pistachio growers and exporters—which is who the U.S. got pistachios from until California had its first commercial harvest in 1976—dyed their pistachios red because the harvesting process resulted in very unappealing shells. Nowadays, while you can still find some red pistachios (mostly as novelty items or during Christmas time), the modernized harvesting process has eliminated the imperfections of the shells, so there’s no need to dye them. Plus, no one really loved the way the dye left mouths and fingers red.
FAQs & Tips
How Do I Store Leftovers?
The unfrosted cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days. The frosted cake can be stored in an airtight container in the refrigerator for up to 5 days, and in the freezer for up to 2 months.
Can I Use Roasted And Salted Pistachios In This Recipe?
You can; they will imbue the cake with an even deeper nutty flavor, and the saltiness adds a nice, subtle contrast to the sweet cake.
Can I Use Buttermilk Instead Of Regular Milk?
Yes. But it’s good to know that buttermilk is more acidic than regular milk. It will react with the baking soda and affect the cake’s rise, as well as add a slight, pleasant tang to the taste.
Serving Suggestions
We love the cream cheese frosting in our recipe for pistachio cake, especially when we drizzle some Pistachio Cream over the top, but there are lots of other flavors of frostings and sweet sauces that complement this delicious cake. For example, Brown Sugar Cream Cheese Frosting topped with Bourbon Caramel Sauce is amazing on pistachio cake, as is a simple but rich Vanilla Buttercream with a spoonful of Dulce De Leche.
One thing I love to serve with pistachio cake is Watergate Salad. If you’ve never heard of it, you might wonder why I like to serve a salad with cake, but Watergate salad is a cool and creamy sweet made of pistachio pudding, pineapple, marshmallows, and whipped topping. Served side by side, these two pistachio-based treats complement each other’s flavors and textures.
Pistachio Cake
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk at room temperature
- 1 cup unsalted pistachios deshelled and finely ground
- Few drops green food coloring optional
For The Frosting:
- 8 ounces cream cheese softened
- 3/4 cup unsalted butter softened
- 3 cups powdered sugar plus more to taste
- Optional: Chopped pistachios for garnish
Instructions
- Preheat oven to 350°F. Grease and flour a 9×9-inch pan.
- In a mixing bowl, whisk together flour, baking powder, baking soda, and salt until there are no lumps.
- Separately, in a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy.
- Incorporate the eggs individually, mixing thoroughly after each one. Then, stir in the vanilla and almond extracts.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Incorporate the ground pistachios. If desired, mix in a few drops of green food coloring.
- Pour the batter into the pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Then, remove it from the pan and cool completely on wire racks.
- In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. If desired, add more powdered sugar for added sweetness or thickness.
- Frost the cooled cake and sprinkle with extra pistachios before serving if preferred.
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