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!
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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.
Leave a comment and rate this recipe!
Hello,
Has anyone added cardamon to this cake? If so, how much?
I’ve never tried it, but I’m sure it would be delicious! I would do 1 to 2 teaspoons depending on how strong you want it!
Hi
Can I use buttermilk instead of sour cream?
Yes that will work fine!
Thanks for the speedy reply, also just wondering why it says buttermilk in the first ingredient list but it’s not in the actual recipe?
Hi
I’d like to try this recipe today but I only have buttermilk on hand. Just wondering if I could use it as a substitute for the yoghurt/sour cream?
Hi Zed! That will work totally fine! The cake will be slightly lighter but just as delicious!
Hi. I would like to make a 2 layer 8″ inch cake, which I will cut for a 4 layer cake. Do I need to double the pistachio cake recipe?
Yes! I think doubling it will give the perfect amount!
Hi, can I make this in a 9×13 pan as a sheet cake? If so, what portions would you suggest?
Yes definitely! You can make the recipe as stated! I think it would take between 30 to 40 minutes to bake!