There's something truly special about the delicate flavor of pistachio cream cake—rich, nutty, and perfectly balanced with a hint of sweetness. This cake is a showstopper, whether you're serving it for a birthday, a holiday gathering, or just because you deserve a slice of something indulgent.

I first fell in love with this recipe after tasting a pistachio dessert at a small café in Italy. That unforgettable, buttery nuttiness inspired me to recreate the magic at home, and now this cake is a family favorite. With its soft, moist crumb and luscious pistachio frosting, it's the perfect dessert for pistachio lovers and cake enthusiasts alike.

Why You'll Love This Pistachio Cream Cake

Get ready to be obsessed with this dreamy pistachio cream cake! Here’s why it deserves a place in your recipe collection:

First, the flavor is unbeatable. The combination of ground pistachios and pistachio pudding mix gives this cake a deeply nutty yet lightly sweet taste, making every bite a delight.

It's also incredibly moist and tender. Thanks to the addition of sour cream and oil, this cake has the perfect texture—soft, rich, and never dry.

If you love easy recipes, you’ll appreciate how simple it is to make. No complicated techniques here—just a straightforward batter that comes together in minutes.

Plus, it’s a versatile recipe. Whether you want to serve it as a simple snack cake, dress it up for a special occasion, or turn it into cupcakes, this cake adapts beautifully.

Ingredients Notes

The magic of this pistachio cream cake lies in a few key ingredients. Let’s talk about what makes this cake so delicious.

Pistachios are the star ingredient here. For the best flavor, use unsalted, shelled pistachios and grind them finely. This adds both a natural nutty taste and a bit of texture to the cake.

Pistachio pudding mix is the secret weapon for flavor and moisture. It enhances the pistachio essence and keeps the cake soft and luscious.

Sour cream adds richness and depth. It keeps the crumb extra tender while balancing the sweetness of the cake.

Vegetable oil ensures a consistently moist cake. Unlike butter, oil keeps the cake soft for days, making it perfect for advance baking.

Almond extract enhances the nutty profile of pistachios. A small amount goes a long way, giving the cake an extra boost of flavor.

For equipment, you'll need a stand or hand mixer, a large mixing bowl, and a 9-inch round cake pan or a bundt pan, depending on your preference.

How To Make This Pistachio Cream Cake

Making this cake is a breeze! Follow these steps for a perfect result every time.

Start by preheating your oven to 350°F (175°C) and greasing your cake pan. A light dusting of flour ensures an easy release.

In a food processor, grind the pistachios until they resemble fine crumbs. Be careful not to over-process them into a paste.

In a large bowl, whisk together the dry ingredients—flour, baking powder, salt, and the pistachio pudding mix. This ensures even distribution of flavors and leavening agents.

In another bowl, cream together the sugar and eggs until light and fluffy. Slowly mix in the oil, sour cream, milk, and almond extract, then fold in the ground pistachios.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can make the cake dense.

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

Storage Options

This pistachio cream cake stores beautifully, making it a great make-ahead dessert.

At room temperature, keep it covered for up to two days to maintain freshness.

For longer storage, refrigerate it in an airtight container for up to five days. Let it come to room temperature before serving for the best texture.

You can also freeze the cake (without frosting) for up to three months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

To reheat, allow it to thaw overnight in the refrigerator and bring it to room temperature before serving.

Variations and Substitutions

One of the best things about this recipe is its versatility! Here are some fun ways to change it up:

For a gluten-free version, use a 1:1 gluten-free flour blend. The texture will remain soft and moist.

Swap out the vegetable oil for melted butter if you prefer a richer, more buttery flavor.

If you don’t have pistachio pudding mix, try adding extra finely ground pistachios and a bit more sugar to compensate for the lost sweetness.

Turn this into pistachio cupcakes by dividing the batter into muffin tins and baking for about 18-20 minutes.

For a twist on frosting, replace the pistachio buttercream with a cream cheese frosting for a tangy contrast.

No matter how you customize it, this pistachio cream cake is sure to be a hit. Try it once, and you’ll find yourself making it again and again!