Name: Pistachio Cream Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup shelled pistachios, finely ground; 2 ½ cups all-purpose flour; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 1 tsp vanilla extract; 1 cup buttermilk; 1 cup unsalted butter, softened; 3 cups powdered sugar; ½ cup pistachio paste; 1 tsp vanilla extract; 2-3 tbsp heavy cream

There's something truly special about a slice of Pistachio Cream Cake—a dessert that's both elegant and irresistibly delicious. The delicate nuttiness of pistachios blends beautifully with a rich, creamy frosting, creating a cake that’s as visually stunning as it is indulgent.

I first discovered this recipe when looking for a way to bring something unique to our family’s holiday dessert table. With its gorgeous green hue and velvety texture, this cake quickly became a tradition, earning rave reviews year after year. Whether you're making it for a special occasion or simply craving something decadent, this recipe is a must-try.

Why You'll Love This Pistachio Cream Cake

Get ready to fall in love with your new favorite dessert! This Pistachio Cream Cake is a perfect blend of flavor, texture, and simplicity.

First, it’s incredibly moist and tender, thanks to the addition of pistachio pudding mix. Every bite melts in your mouth, leaving behind a subtle nutty sweetness.

It’s also easy to make, with a shortcut that keeps things simple without sacrificing flavor. Using a cake mix as the base means less measuring and more enjoying.

The homemade whipped pistachio frosting is the real star. Light, fluffy, and packed with flavor, it takes this cake to the next level and is far superior to store-bought frosting.

Finally, the beautiful pastel green color makes this cake a standout at any gathering. Whether for Easter, birthdays, or just because, it’s guaranteed to impress.

Ingredients Notes

This cake gets its magic from a few key ingredients that work together to create the perfect balance of flavor and texture.

Pistachio Pudding Mix: The secret to the cake’s rich pistachio flavor and signature green color. It also helps keep the cake soft and moist.

Yellow Cake Mix: Using a boxed mix saves time while providing a dependable base. Choose a high-quality brand for the best results.

Vegetable Oil: Keeps the cake extra moist and tender. You can substitute melted butter for a richer taste, but oil ensures the best texture.

Eggs: Essential for structure and fluffiness. Make sure they are at room temperature for even mixing.

Milk: Instead of water, using milk adds a touch of richness and enhances the cake’s flavor. Whole milk is ideal, but you can use 2% if preferred.

For the frosting, you’ll need heavy whipping cream, powdered sugar, and another packet of pistachio pudding mix—a combination that creates a silky-smooth, perfectly spreadable topping.

How To Make This Pistachio Cream Cake

Creating this stunning cake is easier than you might think! Follow these simple steps for a flawless dessert.

Start by preheating your oven to 350°F (175°C) and greasing two 9-inch cake pans. If you prefer, you can also use a bundt pan for a different presentation.

In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, eggs, milk, and vegetable oil. Use a hand or stand mixer to beat the ingredients on medium speed for about 2 minutes, until smooth and well incorporated.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. If using a bundt pan, extend the baking time to about 40-45 minutes.

Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. A completely cool cake ensures the frosting won’t melt when applied.

To make the frosting, beat heavy whipping cream, powdered sugar, and pistachio pudding mix together until stiff peaks form. This creates a luscious, fluffy topping that’s light yet full of flavor.

Frost the cooled cakes generously, stacking them if making a layer cake. Garnish with crushed pistachios for added texture and a touch of elegance.

Storage Options

This cake keeps beautifully, making it great for prepping ahead of time.

For short-term storage, cover the cake and store it in the refrigerator for up to 4 days. The whipped frosting stays fresh and airy when chilled.

If you’d like to freeze the cake, wrap individual slices in plastic wrap, then place them in an airtight container. They’ll stay fresh for up to 3 months. To enjoy, simply thaw in the fridge overnight.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are some fun ways to switch things up:

For a lighter version, swap the vegetable oil for unsweetened applesauce. This reduces the fat content while maintaining a soft texture.

Want to intensify the pistachio flavor? Add a teaspoon of pure pistachio extract to the batter for an even richer taste.

If you love a bit of crunch, fold in chopped pistachios into the batter before baking. This adds texture and extra nutty goodness.

For a stunning finishing touch, drizzle the frosted cake with white chocolate ganache. The combination of creamy white chocolate and pistachio is absolutely divine.

This Pistachio Cream Cake is an unforgettable treat that’s as easy to make as it is delicious. Give it a try, and don’t be surprised if it becomes a regular in your baking rotation!