Homemade pistachio cake without any pudding mix, artificial coloring, or food coloring?! SAY WHAT. This seriously moist pistachio cake is made with ground pistachios and a hint of almond extract for the perfect subtle pistachio flavor!
You’ll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!
Homemade Pistachio Cake with Cream Cheese Frosting
BEHOLD! The best pistachio cake you’ll ever have. In fact, this pistachio cake is *so* good that I’ve changed my birthday cake order this year to it. I mean… when I tell you this is the best cake I’ve made in years. It’s sweet, slightly salty, nutty, and boy, oh boy, is it MOIST. I don’t even know how to describe the texture of this cake. It’s soft, slightly dense, nutty, and nearly melts in your mouth.
Don’t take my word for it. Please make it for yourself.
Plus, she’s an au naturale beauty with no pudding mix, no food coloring, and no artificial flavoring. This homemade pistachio cake is made with freshly ground pistachios and a combination of vanilla and almond extract. The result is a delicately flavored pistachio cake.
How to make your pistachio cake green without food coloring?
Many pistachio cake recipes call for pistachio pudding mix or other artificial pistachio flavors. Pistachio flavoring doesn’t really taste much like pistachios at all. It’s usually quite sweet and slightly almond-y. Now, I’m certainly not knocking that flavor (it’s delicious), but we’ve always loved real pistachios and when we set out to make a pistachio cake we wanted it to taste nutty, salty-sweet, and like it was loaded up with real pistachios. So that’s exactly what we did.
But, how do you get the pistachio cake green without any green pudding mix or food dye? The answer might seem self explanatory, but… PISTACHIOS. Raw pistachios (not roasted and salted) tend to have a slightly more saturated, brighter green color than roasted pistachios and will give your cake a perfect pale green hue.
That being said, if you are looking for that bright green color (for St. Patrick’s Day perhaps!), you can absolutely add in green food coloring to give your cake a deeper color!
What do you need to make pistachio cake?
Like most homemade cakes, you’ll need a fair amount of ingredients to make this pistachio cake, but most of them are pantry staples that you probably already have on hand.
Pistachios
Flour
Granulated Sugar
Eggs
Butter
Vegetable Oil
Buttermilk
Greek Yogurt
Baking Powder
Baking Soda
Salt
Vanilla Extract
Almond Extract
Ingredients for the honey cream cheese frosting
But wait. There’s more. Don’t forget about the homemade cream cheese frosting made with just a hint of honey to take your cake from tasty to gourmet. *Chef’s kiss*
Cream Cheese
Butter
Vanilla Extract
Powdered Sugar
Honey
What size cake does this recipe make?
The wonderful thing about homemade cake is that you can make it in a variety of different shapes and sizes. This recipe as stated will make the following size pistachio cakes:
3 thinner 6 inch layers: This is what you see in the pictures of pistachio cake here. The layers are still substantially sized and the cake has a good height, but by keeping your layers slightly thinner you get a bigger frosting to cake ratio, which always makes me feel like I’m eating a posh slice of cake from a French bakery. A total win in my book.
2 thicker 6 inch layers: If you don’t feel like dealing with 3 6 inch cakes and all that frosting, I totally get it. Luckily this recipe works perfectly in 2 pans as well. Simply increase your baking time by about 8 minutes for the slightly thicker cakes!
1 9 x 9 inch sheet cake: This recipe would also make a perfectly 9 x 9 inch square sheet cake with a single layer of frosting on top. I love sheet cake because it’s easy to throw together, easy to share, and super snackable!
If you would like to make this pistachio cake in standard 8 or 9 inch rounds I would recommend doubling the recipe! You’ll get 2 substantially sized layers or 3 slightly thinner layers!
Any other questions about this delicious spring cake? Ask away in the comments below!
You’ll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!
You’ll love this homemade pistachio cake with no artificial flavors, food coloring, or pudding mix! This scrumptious pistachio layer cake with cream cheese frosting is the prefect spring cake for all occasions!
Preheat oven to 350°F. Grease and flour three 6-inch cake pans. Set aside.
In a food processor pulse the pistachios until they are broken down into fine pieces. It’s okay if it’s not completely powdery, but the pieces should be very small.
Combine the pistachios, flour, baking powder, baking soda, and salt in a bowl. Stir to combine. Set aside.
In a stand mixer fit with the whisk attachment, combine the butter and oil and beaut until homogenous. Add the granulated sugar and beat until light and fluffy and pale in color. Add the egg and egg white, vanilla extract and almond extract and beat on medium high until light and fluffy and pale in color.
Add the sour cream and milk and mix to incorporate slightly. Don’t over mix.
Last, fold the dry ingredients into the wet until combined and no streaks of flour remain.
Divide the batter evenly between the prepared pans. Bake for 20-25 minutes or until light golden brown and a knife inserted into the middle comes out mostly clean. Allow to cool completely.
While the cakes are cooling, make the cream cheese frosting. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, honey, and powdered sugar and whip to combine, about 1 minute more.
Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layer, frosting in between each layer. Finish by frosting the outside of the cake with the remaining frosting.
Sprinkle pistachio pieces along the sides of the cake, pushing it into the frosting gently with your hands. If you’d like, decorate the top of your cake with fresh fruit, more pistachio crumbs or a drizzle of honey. Enjoy!
Keywords: pistachio cake, natural pistachio cake
Notes
This recipe makes a 3 layer 6 inch cake. If you would like to make a 3 layer 8 or 9 inch cake x the recipe by 2.
This was the most easiest fun cake, I made it for my step daughter and her family for their Easter dinner . I used two 8 in pans for two layers, and passion fruit extract in your buttercream and brushed the cake layers with passion fruit reduction. We love the combination of pistachio and passion fruit. I did not add the honey in the buttercream but drizzled it over the frosted cake pure perfection. Thank you for the recipe.
Hi Dianne! thank you so much for taking the time to leave a review. I’m so happy to hear you enjoyed these cake. I’m sure that passion fruit reduction made it absolutely scrumptious. Take care!
Ooh I’ve actually never tried these as cupcakes but that would be delicious! The cake has a pretty even rise so they might not dome very well, but that’s nothing some frosting can’t fix. I would probably bake them at 350°F for 18 to 25 minutes!
All I had were roasted, salted pistachios, so I omitted the additional salt and also went with half the amount of almond extract. I also just made some slightly sweetened whipped cream to frost the cakes because that’s just my family’s preference (and my laziness). But oh my god the cake is so flavorful and most importantly the pistachio really comes through. The texture is surprisingly light and moist. I’m not even a huge cake person because they’re usually just so boringly predictable, but this might be the best cake I’ve ever baked?? Knock on cake? Thanks for the recipe!
Leave a comment and rate this recipe!
Would you recommend lightly salted pistachios, salted or unsalted?
I would recommend unsalted!
This was the most easiest fun cake, I made it for my step daughter and her family for their Easter dinner . I used two 8 in pans for two layers, and passion fruit extract in your buttercream and brushed the cake layers with passion fruit reduction. We love the combination of pistachio and passion fruit. I did not add the honey in the buttercream but drizzled it over the frosted cake pure perfection. Thank you for the recipe.
★★★★★
Hi Dianne! thank you so much for taking the time to leave a review. I’m so happy to hear you enjoyed these cake. I’m sure that passion fruit reduction made it absolutely scrumptious. Take care!
Hi! I wanted to make this into cupcakes for Easter! What would you recommend for baking temperature and time?
Ooh I’ve actually never tried these as cupcakes but that would be delicious! The cake has a pretty even rise so they might not dome very well, but that’s nothing some frosting can’t fix. I would probably bake them at 350°F for 18 to 25 minutes!
hey! this recipe looks amazing. will using cake flour be better for this recipe?
Yes! The cake flour will make your cake super soft and tender!
All I had were roasted, salted pistachios, so I omitted the additional salt and also went with half the amount of almond extract. I also just made some slightly sweetened whipped cream to frost the cakes because that’s just my family’s preference (and my laziness). But oh my god the cake is so flavorful and most importantly the pistachio really comes through. The texture is surprisingly light and moist. I’m not even a huge cake person because they’re usually just so boringly predictable, but this might be the best cake I’ve ever baked?? Knock on cake? Thanks for the recipe!
★★★★★
Oh I’m so happy to hear that!