Pistachio Cream Cake Recipe

There’s something truly magical about the nutty, slightly sweet flavor of pistachios—and when you fold that into a luscious, cloud-like cake? Absolute heaven. This Pistachio Cream Cake is soft, moist, and layered with the silkiest pistachio mascarpone cream that melts in your mouth.

I created this cake after falling in love with a pistachio gelato on a trip to Italy. I knew I had to capture that same delicate flavor in a dessert I could make at home—and after several rounds of testing, this cake became my go-to for birthdays, showers, and “just because” baking days. It’s elegant yet unfussy, and always a crowd-pleaser.

Let’s dive into what makes this cake so special.

Why You’ll Love This Pistachio Cream Cake

Get ready to impress your guests—and maybe yourself—with this bakery-worthy treat. Whether you’re a pistachio lover or just in it for the fluffy cake layers, there’s something here for everyone.

First off, the texture is unbelievable. The cake layers are tender and light, with a fine crumb that practically melts on your tongue. The pistachio cream filling adds a smooth, velvety contrast that keeps each bite balanced and indulgent.

This recipe is also surprisingly simple. It may look like something from a pastry shop window, but it comes together with basic pantry ingredients and a few key tricks. No fancy tools or complicated steps—just straightforward baking with impressive results.

If you’re hosting, this is the perfect make-ahead dessert. The flavors actually deepen and improve after a night in the fridge, making it ideal for parties and holidays. You’ll have one less thing to stress about on the day of your event.

Lastly, it’s beautiful and versatile. Garnish it with chopped pistachios, fresh berries, or even edible flowers for a picture-perfect finish. Whether you're celebrating something special or just treating yourself, this cake delivers.

Now that you’re dreaming of pistachio cream, let’s talk about the key players in this recipe.

Ingredients Notes

The magic of this Pistachio Cream Cake lies in its balance of flavor and texture, thanks to a few standout ingredients that work together seamlessly.

Pistachios are the star of the show. I use raw, unsalted pistachios, which are lightly toasted and then finely ground into a powder for the cake batter. This gives the cake a warm, nutty flavor without any artificial taste. For the cream, pistachio paste brings an intense, pure pistachio flavor—look for one that’s 100% pistachio with no added sugar or oils.

Cake flour is a must here. It gives the cake its soft, tender crumb and a lightness that pairs beautifully with the rich cream. If you don’t have cake flour, you can make a substitute using all-purpose flour and cornstarch, but the texture won’t be quite as airy.

Mascarpone cheese adds an ultra-smooth, lightly tangy base for the pistachio cream. It blends perfectly with whipped cream for a filling that’s both decadent and airy. Be sure to use full-fat mascarpone for the best texture and flavor.

Heavy whipping cream is folded into the mascarpone and pistachio paste to create a light, mousse-like filling. Cold cream is key—make sure everything is well-chilled before whipping to get the best volume and structure.

You’ll also need a stand mixer or hand mixer, a couple of round cake pans (8-inch works well), and a food processor or high-speed blender to grind the pistachios. A rotating cake stand isn’t necessary, but it makes frosting much easier!

How To Make This Pistachio Cream Cake

Don’t be intimidated by the layers—this cake comes together step by step, with each component building flavor and texture. Here’s how it all goes down.

Start by preparing your cake layers. Preheat your oven and line two 8-inch cake pans with parchment paper. Toast your pistachios briefly in a dry skillet or in the oven, then grind them into a fine powder. Combine the pistachio powder with the dry ingredients, including cake flour, baking powder, and a pinch of salt.

In a separate bowl, cream together butter and sugar until pale and fluffy—this step is crucial for creating a light texture. Add eggs one at a time, followed by vanilla extract and a bit of almond extract to enhance the pistachio flavor. Alternate adding the dry ingredients and milk, mixing just until combined. Divide the batter between your pans and bake until the tops spring back when touched.

While the cake layers cool, make your pistachio cream filling. Start by whipping the mascarpone and pistachio paste together until smooth. Slowly stream in cold heavy cream while mixing on low, then increase the speed and whip until soft peaks form. Be careful not to over-whip—it should be thick and spreadable, not stiff or grainy.

Once the cakes are completely cool, level them if needed and spread a generous layer of pistachio cream between them. Use the rest to frost the top and sides, smoothing it out with an offset spatula. For a clean finish, chill the frosted cake for 30 minutes before serving.

From start to finish, the process takes about 1 hour of active time, plus cooling and chilling. The final result is a bakery-quality cake that tastes as good as it looks.

Storage Options

If you have leftovers (and that’s a big if), this Pistachio Cream Cake stores beautifully.

For short-term storage, cover the cake with plastic wrap or place it in an airtight cake carrier and refrigerate. It will stay fresh for up to 4 days—just make sure it’s well-covered to prevent the cream from absorbing fridge odors.

To freeze, wrap individual slices in plastic wrap and then foil, or store them in freezer-safe containers. The cake can be frozen for up to 2 months. Let slices thaw overnight in the fridge before serving.

Avoid leaving the cake at room temperature for extended periods, especially in warm weather, as the mascarpone-based cream can spoil. Always serve chilled or slightly cool.

To reheat (or rather, refresh) a slice, simply let it sit at room temperature for about 15-20 minutes to soften the cream slightly before eating.

Variations and Substitutions

One of the best things about this cake is how easily you can adapt it to suit your needs or ingredients on hand.

If you can’t find pistachio paste, you can make your own by blending raw, shelled pistachios with a bit of neutral oil. The texture won’t be quite as smooth, but it works in a pinch and still delivers that nutty flavor.

For a slightly different take, try filling the cake with raspberry jam between the layers in addition to the pistachio cream. The tartness of the berries adds a bright contrast that pairs beautifully with the richness of the pistachio.

You can also substitute the mascarpone with cream cheese for a tangier, slightly denser filling. Just be sure to soften it completely before whipping for a smooth result.

For a gluten-free version, use your favorite gluten-free flour blend in place of cake flour. Be aware the texture will be slightly different, but still delicious.

Want to go dairy-free? Try coconut cream and a dairy-free cream cheese alternative for the filling. It won’t taste quite the same, but it will still be creamy and satisfying.

However you spin it, this Pistachio Cream Cake is the kind of dessert that invites creativity. Don’t be afraid to experiment, mix things up, or make it your own—it’s a forgiving recipe that’s just as fun to personalize as it is to devour.

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