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Classic Cake Recipes with a Modern Twist

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Home » Cakes » Pistachio Cake

Pistachio Cake

By Olivia, 51 Comments

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This Pistachio Cake recipe has loads of freshly ground pistachios in the cake batter and is layered with a rich dark chocolate ganache and fresh raspberries.

Chocolate Raspberry Pistachio Cake

When I was little, my mom used to get this pistachio instant pudding. It was the grossest thing to me. Mint green gelatinous goo with little brown bits which I assume were small pieces of pistachio, but who really knows. A pretty picture, right?? I’m not a huge fan of pudding as it is (it’s a consistency thing), but this was over the top nasty. I could never fathom why she’d get that one rather than something safer like chocolate or vanilla, heck even butterscotch! Literally anything else.

I’m sure I must have tried it at some point when it was the only sweet treat in the house, but I can assure you: I was not (and am not) a fan. I’m not sure if it was that pudding that turned me off of pistachios, but they have been at the bottom of the totem pole for me as far as nuts are concerned.

I put out a poll to my Baking Community on Facebook a few weeks ago asking what sort of cakes they would like me to make, and pistachio was a common theme. As such, and in my most selfless act to date, I bring you this Pistachio Cake!

Pistachio cake layers with dark chocolate ganache and fresh raspberries.

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To make this pistachio cake, all I did was substitute some finely ground pistachios for some of the flour in my favourite Vanilla Cake recipe. It’s basically the same as my Almond Amaretto Cake, but with pistachios instead.

Pistachios are not cheap. Even worse when you have to buy them unshelled because you need them unsalted (and you’re too lazy to shell them yourself). I paid $20 for 350g (about 12oz) of them. So you really have to be (or know) a pistachio lover to make this cake.

The finely ground pistachios will give the slightest hint of green to the cake layers. If you want to amp this up a bit, you can add a tiny bit of moss green coloring. I recommend adding this when you’re creaming the butter so that you don’t overmix the cake batter once you add the color.

The cake layers baked up beautifully, much like the ones in my Almond Amaretto Cake. It almost makes me want to sub in a bit of almond flour to all of my cakes! It gives them a great texture, too.

This Pistachio Cake recipe.

Now, it wouldn’t be a Liv for Cake cake without some major issue, right? This time it was my ganache. The same ganache I’d made multiple times before. This time, my laziness and impatience got the better of me.

How do you make a chocolate ganache?

Making a ganache is simple. It really takes just two (sometimes three) ingredients:

  • Good quality chocolate
  • Heavy cream
  • Butter or corn syrup for shine (optional)

All you have to do is pour hot (but not boiling cream) over chopped chocolate, let it sit for a bit, then stir to emulsify. Simple enough, right? It usually works, but there are a few key things that can make it go sideways for you.

I was being lazy, since there was so much chocolate in the recipe (20 oz) and it’s a HUGE pain to chop chocolate. It’s messy and takes forever, so I left some rather large chunks in there, hoping they would just melt. I also mixed a couple different brands of chocolate together to try to use them all up. This may have contributed to the issues as well.

Close up of a Pistachio Cake with fresh raspberries and chopped pistachios.

Anyhow, since my chocolate was in larger pieces, I decided it would be a good idea to get the cream/butter mixture hotter. This was most certainly NOT a good idea. Don’t do this. You really want the cream just barely to a simmer, otherwise it’s too hot and will cause the cocoa butter to separate from your chocolate, which is exactly what happened to me.

I could tell it wasn’t quite right once I finished stirring it. It looked a bit greasy and just… off. It wasn’t brutal, but I could tell it didn’t look right. I covered it with some plastic wrap and left it to sit on the counter. I checked it a few hours later and noticed a thin layer of fat/butter on the top. Ugh.

I tried to save the split ganache in a variety of ways, and it only sort of worked. I’m not recommending any of them here, as I didn’t really have success with any of them. The ganache did come together slightly, but it was still a bit off. I went with it anyway as it wasn’t too bad, but if I was making this Pistachio cake for someone else, I would have redone it.

This Pistachio Cake with Dark Chocolate Ganache

So, if you plan to make a chocolate ganache, follow these steps:

  • Use good quality chocolate and chop it very fine. Good quality chocolate makes a huge difference both in flavour and texture. It contains a higher % of cocoa butter and will lead to a better ganache.
  • Heat your cream only to a simmer, when it’s just barely starting to have bubbles around the edge. Then pour it over the finely chopped chocolate.
  • Cover the bowl with plastic wrap and let sit for 5mins.
  • Begin to stir slowly from the inside with a spatula or a whisk. Keep working until it comes together.
  • If there are any unmelted chunks at this point, you can put it over a double boiler and stir until it all melts.
  • Once it’s smooth, place plastic wrap directly on the surface and allow to cool/set to desired consistency.

If you plan to add butter (which I do when I use my ganache as a frosting, but not when I use it as a drip), it may be safer to incorporate very soft (but not melted) butter into the ganache at the end, once the cream and chocolate have emulsified. I have melted the butter along with the cream without issue before, but it’s safer to do it right at the end.

There are other methods of making a chocolate ganache. You can place the chocolate and cream in a bowl together and microwave it in bursts, or you can place it over a double boiler and stir until it’s all melted.

You can use any method you like, but I prefer the hot cream over chocolate method, as it requires the least “hands on” time. I find it faster, and it allows me to do other things while the chocolate is melting.

Cut slice of Pistachio Cake with Dark Chocolate Ganache and fresh Raspberries.

Ganache issues aside, this Pistachio Cake turned out perfect! I fully admit that I tried to tone down/mask some of the pistachio flavour, so I paired this cake with raspberries AND a dark chocolate ganache. Both very strong flavours, but they compliment the cake perfectly. Even I liked it. I swear.

If you’re a die hard pistachio fan, you may want that flavour to stand out more, in which case you can pair it with a simple vanilla buttercream, a cream cheese frosting, or even a light whipped cream with some fresh berries!

Looking for more nut inspired desserts?

  • Almond Amaretto Cake
  • Walnut Cake
  • Pear & Walnut Cake
  • Pecan Pie Cake

Tips for making this Pistachio Cake with Dark Chocolate Ganache

  • Don’t try to rush the ganache. Read my post for details.
  • The cake is paired with some fairly strong flavours (dark chocolate, raspberry), but you could use a simple vanilla buttercream, cream cheese frosting, or whipped cream if you prefer!
  • This cake can be made in three 6″ pans (as shown) or two 8″ pans.
  • To help ensure your cake layers bake up nice and flat, check out my Flat Top Cakes post!

A decorated cake on a cake stand
Print Rate
4.86 from 7 votes

Pistachio Cake

This Pistachio Cake recipe has loads of freshly ground pistachios in the cake batter and is layered with a rich dark chocolate ganache and fresh raspberries.
Course Dessert
Cuisine Cake
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 12
Calories 750kcal
Author Olivia

Ingredients

Chocolate Ganache Frosting: (make in advance)

  • 20 oz good quality dark chocolate chopped, not bakers chocolate
  • 1 cup heavy cream
  • 1/2 cup unsalted butter very soft but not melted

Cake:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup finely ground pistachios *
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup unsalted butter room temperature
  • 1 1/2 cup granulated sugar
  • 3 large eggs room temperature
  • 1 1/2 tsp vanilla
  • 1 cup milk room temperature

Assembly:

  • fresh raspberries optional
  • chopped pistachios
US Customary - Metric

Instructions

Chocolate Ganache Frosting (make in advance):

  • Place chopped chocolate in a large heatproof bowl.
  • Place cream into a medium saucepan. Cook over med heat, stirring often, until it just barely starts to simmer.
  • Pour hot cream over chopped chocolate and cover bowl with plastic wrap. Let sit 5 minutes.
  • Stir gently with a spatula until completely smooth. Add softened butter and stir until smooth. If needed, place over a double boiler and stir until all chocolate and butter has melted.
  • Place plastic wrap directly on top of chocolate ganache. Allow to thicken and set overnight.**

Cake:

  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, ground pistachios, baking powder,and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Bake for approx. 35-40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approx 2/3 cup of thickened ganache, spread evenly. Press cut raspberries into the ganache (I used about 12 halves per layer) and sprinkle with finely chopped pistachios (about 1 Tbsp). Repeat with next layer.
  • Place last layer on top and smooth the outside with a thin crumb coat. Let sit at room temperature for 20mins. The ganache on the cake will firm up slightly.
  • Frost the top and sides of the cake with the remaining ganache. Do a swirl on top and use a decorative scraper to do the sides. I used the far left one pictured here.
  • Press chopped pistachios into the bottom and sprinkle some more on top of the cake. Decorate with raspberries if desired.

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Notes

* Pulse 1 cup of shelled, unsalted pistachios in a food processor until they are fine and powdery. Pass through a sifter and measure out 3/4 cup. Reserve remainder for sprinkling between layers.
** You can speed up the thickening of the ganache by placing the it in the fridge, but you need to stir it often.
Calories: 750kcalCarbohydrates: 62gProtein: 9gFat: 52gSaturated Fat: 29gCholesterol: 127mgSodium: 193mgPotassium: 578mgFiber: 6gSugar: 38gVitamin A: 1020IUVitamin C: 0.3mgCalcium: 130mgIron: 6.9mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

Pistachio cake photo collage

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May 13, 2018

Comments

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    Recipe Rating




  1. Sandra says

    February 22, 2021 at 10:34 PM

    Hi!! I’m so excited to try this recipe out! Do you think it would be okay as cupcakes? ☺️

    Reply
    • Olivia says

      February 23, 2021 at 9:53 AM

      Hi Sandra! Yes, it will work fine. All you need to do is reduce the baking time. Start checking at 15mins or so.

      Reply
  2. Thomas says

    December 16, 2020 at 4:49 PM

    Or did you microwave it on short burst, p.s sorry for all the questions lol

    Reply
    • Olivia says

      December 17, 2020 at 9:21 AM

      No worries!! My ganache was quite soft if I remember correctly, but yes, you can warm it up a bit to thin it out!

      Reply
  3. Thomas says

    December 16, 2020 at 3:04 PM

    What if my ganache gets too thick, do you have to re-whip with a spatula?

    Reply
  4. Thomas says

    December 16, 2020 at 2:29 PM

    I used Lindt 80%, however I don’t think there’s enough cream in the recipe. Mine annoyingly separated but then I saved it by adding a splash more cream/milk and it came back together. It was a little bitter at first but then after a couple mins the bitter taste lightened up

    Reply
  5. Anastasia says

    September 17, 2020 at 10:01 AM

    Hey! Can I make it tiered? Is it stable to stuck it ? Or is it fluffy?

    Reply
    • Olivia says

      September 17, 2020 at 4:07 PM

      Hi Anastasia! You should be able to stack the cakes as long as they are properly supported.

      Reply
  6. Nanor says

    June 22, 2020 at 12:57 PM

    Hi, I need to bake this in two 26cm round cake pans. Do you reckonI should double the recipe? Thank you.

    Reply
    • Olivia says

      June 23, 2020 at 2:56 PM

      Hi Nanor! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I think doubling the recipe should be a good way to go though. Be sure not to fill the pans more than 2/3 full or so.

      Reply
  7. Sarah says

    June 17, 2020 at 9:10 PM

    What chocolate do you recommend ? Can you buy a high cocoa content chocolate bar? Are chocolate chips okay to use? I notice you said not to use bakers chocolate.

    Reply
    • Olivia says

      June 19, 2020 at 9:32 AM

      Hi Sarah! Use the highest quality chocolate you can find. I use Callebaut but it’s not something you can find in the grocery store. Lindt will work and is easier to get.

      Reply
  8. Roshni Suzanna Jacob says

    March 8, 2020 at 5:19 AM

    Best cake ever. Everyone at work was raving about it. Thank you!

    Reply
    • Olivia says

      March 9, 2020 at 2:43 AM

      Hi Roshni! So happy you loved it. Thanks for the feeback!

      Reply
  9. Ash says

    March 1, 2020 at 10:28 PM

    Hi, thanks for the recipe, will try soon, just ine question.. can i use milk chocolate instead of dark? Wont dark be bitter?

    Reply
    • Olivia says

      March 3, 2020 at 1:36 AM

      Hi Ash! I use a semi-sweet dark that isn’t too bitter. A milk chocolate use with these quantities would yield a ganache that’s too soft.

      Reply
  10. Tammie says

    August 31, 2019 at 1:32 PM

    I plan to make a white cake and use a pistachio frosting to cover it but also wanted to put a filling in between my layers however I’m not sure what flavors would compliment the frosting. Well, now I know raspberry will, thanks! Can you give me some suggestions on other flavors as well?

    Reply
    • Olivia says

      September 2, 2019 at 10:31 AM

      Hi Tammie! I’m not a huge pistachio fan so haven’t experimented a lot with pairings but I know that Rosewater is also a popular one!

      Reply
  11. Kathryn Lorenz says

    July 6, 2019 at 2:59 PM

    This recipe sounds great! I have two questions: Does the ganache diminish or possibly overwhelm the delicate flavor of the pistachios? and Do you find that you can use half-and-half (dairy product) in place of some or all of the ream in the ganache? Thanks for sharing your experience!

    Reply
    • Olivia says

      July 10, 2019 at 4:57 PM

      Hi Kathryn! The ganache is a strong flavour for sure. I think it compliments the pistachios well, but others could find it overpowering. You could use a chocolate frosting instead. I’ve only used heavy cream for my ganache so I can’t say for certain, but I know others have had success with different liquids. You may need to adjust the quantity though if it’s a much thinner liquid. I hope that helps!

      Reply
  12. Daniela says

    May 21, 2019 at 6:40 PM

    Hello! Can I bake this in a bundt cake pan instead? Thanks!

    Reply
    • Olivia says

      May 24, 2019 at 1:34 PM

      Hi Daniela! I think that should be fine, but be sure to properly grease and flour the pan so the cake comes out clean.

      Reply
  13. Jennifer says

    April 29, 2019 at 7:41 AM

    How much in advance do you think I could make the cake? If i bake on Thursday but wait to frost until Sunday, do you think it’ll still be fresh/moist?

    Reply
    • Olivia says

      May 1, 2019 at 2:01 PM

      Hi Jennifer! I would bake the layers, cool them completely, wrap in plastic wrap and freeze. Take out a couple hours before you want to decorate the cake.

      Reply
  14. Dorita says

    March 29, 2019 at 1:28 PM

    Will raw pistachio work in place of roasted pistachos?

    Reply
    • Olivia says

      April 1, 2019 at 4:38 PM

      Hi Dorita! Yes, that should work fine.

      Reply
  15. Rebecca says

    March 6, 2019 at 7:22 AM

    5 stars
    I made this for my brother’s 40th bday cake and it was delicious. Everyone loved it. I made a couple of changes, I only used 1 1/4 cup sugar in the sponge. And I made coconut cream cheese icing and covered this is ground pistachios. I will definitely make this again! Thanks for a tasty, and easy recipe.

    Reply
    • Olivia says

      March 7, 2019 at 2:00 PM

      Hi Rebecca! Thanks for your tips — your version sounds delicious! So glad everyone loved it 🙂

      Reply
  16. Catalina Escobar says

    February 15, 2019 at 3:00 PM

    HI!!! Love your recipe!! I’m making it for my dad birthday, but I have a question you ground the pistachios with the shell? Thank you!!

    Reply
    • Olivia says

      February 17, 2019 at 10:24 AM

      Hi Catalina! No, grind them out of the shell.

      Reply
  17. Bella says

    February 12, 2019 at 9:16 AM

    5 stars
    I tried this cake and it’s super delicious. Thank you for the great recipe!!! But I wanted to know if it would be possible t9 substitute the sugar with a healthier alternative. Can you pls advise. Thanks

    Reply
    • Olivia says

      February 12, 2019 at 4:56 PM

      Hi Bella, I haven’t experimented sugar substitutes myself, but you could certainly give it a try!

      Reply
  18. Ghada Amso says

    January 24, 2019 at 10:09 AM

    Hi Olivia, thanks for the recipe I will try it this weekend, I have a question about the chocolate Ganache, so if I make it in advance and keep it overnight, I understand that I should keep it overnight at room temperature and NOT in the fridge, is this ok since it contain Heavy cream, I mean is it safe to keep it overnight in room temp.

    Also when I assemble the cake the next day and add the chocolate ganache is it ok to keep it at room temperature for many hours till I serve it (at the same day)? or I have to put it in the fridge?

    thanks

    Reply
    • Olivia says

      January 24, 2019 at 4:45 PM

      Hi Ghada! Correct, do NOT refrigerate. It will get super hard in the fridge and you won’t be able to frost with it. It is ok at room temp since the cream is heated. The ganache should be fine at room temp for a couple days, after that I would refrigerate. I hope that helps!

      Reply
  19. Viviannette says

    December 23, 2018 at 6:47 PM

    5 stars
    Delicious recipe! Thank you so much!

    Reply
    • Olivia says

      December 24, 2018 at 10:35 AM

      So glad you liked it!

      Reply
  20. Michael says

    December 20, 2018 at 6:45 AM

    I’m going to make this for Christmas because I’m obsessed with pistachios! (already made pistachio biscotti twice this season). Trader Joe’s in your area? I buy bags of raw shelled pistachios (about 2 cups worth), for about $5, and they’re really fresh and good. With the cake, I’ll be using pistachio extract instead of the vanilla It’s similar to almond extract, but more pistachio-y! Thanks for this recipe – can’t wait to try!

    Reply
    • Olivia says

      December 20, 2018 at 2:24 PM

      Hi Michael! There’s a Trader Joe’s across the border, but I don’t get there often enough. That is a great deal!! I hope you like the recipe 🙂

      Reply
  21. Anna Cristina says

    December 12, 2018 at 3:38 PM

    Hi! Can i replace the pistachio for the walnuts?
    Thank you for this recipe. Look delicious!!!

    Reply
    • Olivia says

      December 14, 2018 at 4:25 PM

      Hi Anna! Yes that should work fine. I do also have a Walnut Cake recipe: https://livforcake.com/walnut-cake/

      Reply
  22. Amanda W. says

    November 2, 2018 at 3:43 PM

    Hi, I need to bake this in 3 x 8″ round tin using metric. Do you reckon I should 1.5x the recipe? Thanks

    Reply
    • Olivia says

      November 5, 2018 at 10:55 AM

      Hi Amanda! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html That being said, 1.5x the recipe should work fine.

      Reply
  23. Smith says

    September 26, 2018 at 6:13 AM

    4 stars
    I am very glad to found your blog … planning to try all ur cakes… have a question here… can I replace the butter with vegetable oil…

    Reply
    • Olivia says

      September 27, 2018 at 1:58 PM

      Hi there! You can give it a try, but I can’t guarantee the results as I’ve never done so!

      Reply
  24. Beverley Press says

    June 22, 2018 at 2:18 AM

    5 stars
    This is going to be my new favorite to bake for my son’s birthdays. WE are huge fans of pistachios and this is the cake I’ve looking for. Thank you and enjoy your new puppy when she arrives home xoxo

    Reply
    • Olivia says

      June 22, 2018 at 4:25 PM

      Thanks so much Beverley, I hope you love this one. xoxox

      Reply
  25. Manish Singh says

    June 5, 2018 at 12:21 PM

    5 stars
    Amazing work Keep the good work always love your ideas

    Reply
  26. Pam Kozlow says

    May 24, 2018 at 4:22 AM

    This cake looks delicious. I have a question regarding chocolate ganache. Every time I bake a cake using a ganache filling which has to be refrigerated here in Florida it is still quite stiff even after taking the cake out to come to room temperature. The cake and the outer frosting are just fine but the ganache filling is never smooth even after 2 hours of sitting at room temperature. Is there something I can do to get the ganache filling creamier?

    Many thanks for any help.

    Reply
    • Olivia says

      May 25, 2018 at 3:52 PM

      Hi Pam! Ganache will set up quite a bit in the fridge, but should soften if out for a few hours, especially somewhere warm! At least this ganache recipe does for me. Have you tried it with one of my recipes? Curious to know your results!

      Reply
  27. Isabelle Payne says

    May 16, 2018 at 12:30 AM

    5 stars
    Thank you for this recipe, I will be making it this weekend for a Royal Wedding party, will let you know how I get on! I’m sure it will be big hit!

    Reply
    • Olivia says

      May 17, 2018 at 3:15 PM

      Ohhh so exciting!! I’ve actually got a lemon elderflower cake planned once I see what the Royal one looks like 🙂 I hope you like this one!

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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