This pistachio layer cake is the ultimate celebration dessert made from scratch with finely ground pistachios and creamy buttercream frosting. It’s ready in under three hours, can be made ahead for special occasions, and delivers that perfect balance of nutty sweetness and tender crumb that makes every slice unforgettable.

I first fell in love with pistachio desserts during my travels through the Mediterranean, where the aroma of freshly ground nuts wafts through every pastry shop. This homemade pistachio cake became my signature celebration dessert, perfect for birthdays and holidays when you want something truly special. I often serve it alongside my pistachio cream kunafa cheesecake for a nut-themed dessert spread, or pair it with a simple strawberry icebox cake for contrasting flavors and textures. The way the delicate green layers peek through the frosting always reminds me of spring gardens in bloom.

What You’ll Need for Perfect Pistachio Layer Cake

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Pistachio Layer Cake

Learn how to make a delicious pistachio layer cake with this easy recipe. Perfect for special occasions with moist layers and creamy frosting.

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Prep Time 50 minutes mins

Cook Time 30 minutes mins

45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 580 kcal

Equipment

• mixing bowl
• knife
• measuring spoons
• oven
• 9-inch round cake pans
• stand mixer
• paddle attachment
• hand mixer
• wire rack
• offset spatula
• cutting board
• measuring cups

Ingredients

  

Cake Batter

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 tsp baking powder
• 0.5 tsp salt
• 1 cup unsalted butter softened (2 sticks)
• 4 large eggs at room temperature
• 1 cup whole milk at room temperature
• 1 tsp vanilla extract
• 0.5 cup shelled pistachios finely ground

Frosting and Garnish

• 4 cups powdered sugar sifted
• 1 cup unsalted butter softened (2 sticks)
• 0.25 cup heavy cream or whole milk
• 1 tsp vanilla extract
• 0.25 tsp almond extract optional
• 0.25 cup shelled pistachios finely chopped, for garnish

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour two 9-inch round cake pans. For best results and easy removal, line the bottoms of the pans with parchment paper circles.
• In a large bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1/2 cup of finely ground pistachios until uniformly combined. Set the dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups of granulated sugar on medium speed for 3 to 5 minutes, until the mixture is light and fluffy. Beat in the 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract, scraping down the sides of the bowl as needed.
• With the mixer on low speed, gradually add about one-third of the dry ingredients to the wet mixture, mixing until just combined. Pour in half of the 1 cup of whole milk and mix until just incorporated. Repeat this process, finishing with the remaining dry ingredients. Mix only until the batter is smooth and no dry streaks remain, being careful not to overmix, which can lead to a tough cake.
• Divide the cake batter evenly between the two prepared 9-inch pans. Bake for 28 to 32 minutes, or until a wooden skewer inserted into the center of a cake comes out clean and the tops are lightly golden and spring back when gently pressed. Let the cakes cool in the pans for 10 to 15 minutes before inverting them onto a wire rack to cool completely. The cakes must be entirely cool before proceeding to frosting.
• While the cakes cool, prepare the frosting. In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the 1 cup (2 sticks) of softened unsalted butter on medium speed until creamy, about 2 minutes. Gradually add the 4 cups of sifted powdered sugar, 1/4 cup of heavy cream (or whole milk), 1 teaspoon of vanilla extract, and 1/4 teaspoon of almond extract (if using) until the frosting is light, fluffy, and smooth. If the frosting is too thick, add more cream one teaspoon at a time; if too thin, add more powdered sugar until the desired consistency is achieved.
• Once the cakes are completely cool, use a serrated knife to gently level the tops of the cake layers if needed, creating flat surfaces for easy stacking. Place one cake layer on a serving plate or cake stand. Spread about 1 1/2 cups of frosting evenly over the top. Carefully place the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top with an offset spatula for a professional finish.
• Garnish the frosted cake by sprinkling the 1/4 cup of finely chopped pistachios around the base, over the top, or along the sides. Allow the cake to set for about 15 to 30 minutes at room temperature or in the refrigerator before slicing and serving.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword frosting, layer cake, pistachio

Ways to Customize Your Pistachio Cake

• Chocolate Swirl Version: Add cocoa powder to half the batter for marbled layers.
• Lemon Pistachio Cake: Add lemon zest to the batter and lemon juice to the frosting.
• Coconut Pistachio Cake: Mix shredded coconut into the frosting and garnish with toasted coconut.

My Favorite Tips for Perfect Pistachio Cake

• Proper Creaming: Cream butter and sugar for full 5 minutes until pale and fluffy for best texture.
• Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for even mixing.
• Don’t Overmix: Stop mixing as soon as the batter comes together to avoid tough cake.
• Cool Completely: Let cakes cool entirely before frosting to prevent melting and sliding.

Keeping Your Pistachio Layer Cake Fresh

• Store: Keep covered at room temperature for up to 2 days or refrigerate for up to 5 days in an airtight container.
• Freeze: Wrap unfrosted layers tightly in plastic wrap and freeze for up to 3 months, thaw before frosting.
• Reheat: Bring refrigerated cake to room temperature for 1 hour before serving for best texture.
• Make-Ahead Tip: Bake layers up to 2 days ahead and store wrapped at room temperature until ready to frost.

Frequently Asked Questions

Other Special Cake Recipes to Try

• Molten Pistachio Lava Cake
• German Chocolate Cake
• Angel Food Cake
• Boston Cream Pie
• Churro Cheesecake
• Banana Upside Down Cake

Why This Pistachio Layer Cake Will Become Your Favorite

With its tender crumb and rich nutty flavor, this homemade pistachio cake is perfect for celebrations and special occasions. It’s surprisingly easy to make from scratch and always earns compliments from guests. The beautiful layered presentation with creamy frosting and pistachio garnish makes it look professionally baked, yet the recipe is approachable enough for any home baker to master.