Name: Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe
Prep time: 40 min
Cook time: 40 min
Total time: 2 h 30 min
Cuisine: Western
Ingredients: 125g/4.4oz unsalted pistachio kernels (just shy 1 cup); 1 cup plain flour (all-purpose flour); 1 1/4 tsp baking powder; 1/4 tsp baking soda (bi-carb soda); 1/4 tsp cooking salt or kosher salt; 3/4 cup plain full-fat yogurt, at room temperature; 60g/4 tbsp unsalted butter, melted and slightly cooled; 1/4 cup plain oil (canola, vegetable, cottonseed, etc.); 3/4 cup caster sugar (superfine sugar); 1/2 tsp vanilla extract; 1 large egg (50-55g/2oz), at room temperature; 4 drops green food colouring (optional); 100g/3.5oz cream cheese, at room temperature (block preferred, tub acceptable); 3/4 cup thickened cream (heavy cream or whipping cream); 3 tbsp caster sugar (superfine sugar); 1/2 tsp vanilla extract; 2 tsp lemon juice (optional); Pinch of salt; Reserved pistachios (for decoration, chopped)

Jump to Recipe·4 from 12 reviews

I absolutely adore sharing this Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe with you because it brings together the nutty richness of pistachios with the light, tangy decadence of cream cheese whip in a way that feels both indulgent and comforting. From the very first bite, I was hooked on how the moist, subtly green-hued cake pairs perfectly with the luscious topping, creating a harmony of flavors and textures that’s simply unforgettable. This cake has quickly become one of my favorite treats to bake for special gatherings or when I just want to spoil myself with something a little extra special.

Why You’ll Love This Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe

When I make this pistachio cake, the first thing I think about is its incredible balance of flavors. The toasted pistachios bring forth this deep, warm nuttiness that isn’t overpowering, while the cream cheese whip adds a luscious creaminess with just a subtle hint of tang. Together, they create a flavor profile that feels both elegant and comforting. The slight green tint from the pistachios and optional food coloring also makes this cake visually inviting and perfect for impressing guests or brightening up your dessert table.

I also love how approachable this recipe is. Even if you’re not an experienced baker, the steps are straightforward, and the ingredients are simple but thoughtfully combined to deliver maximum flavor and texture. It’s perfect for a weekend baking session, a celebration, or just because you deserve a beautiful homemade cake. The fact that the cake stays moist and the cream cheese whip remains delightfully fresh for days means you can plan ahead and savor each slice over time. It truly stands out as one of those recipes that’ll quickly become a beloved staple in my collection—and I hope in yours, too!

Ingredients You’ll Need

A single round layer of golden brown cake with a slightly rough texture sits centered on a flat surface. On top, a thick, creamy, white frosting is being spread smoothly with a silver spatula held by a woman's hand. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

These ingredients are easy to find but are crucial to achieving the perfect texture and taste of this Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe. Each component lends a special element, from the crunchy pistachios to the creamy richness of the topping, making the end result simply irresistible.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Pistachio kernels: Unsalted pistachios bring natural nuttiness and a lovely green color to the cake.
Plain flour: All-purpose flour creates the structure needed for a soft, tender crumb.
Baking powder & baking soda: These leavening agents give the cake a perfect rise and light texture.
Salt: Just a pinch to boost and balance the flavors beautifully.
Plain yogurt: Adds moisture and a subtle tang that complements the pistachios.
Unsalted butter: Melted butter enriches the cake without overpowering the flavors.
Plain oil: Helps keep the cake tender and moist.
Caster sugar: Superfine sugar dissolves smoothly for just the right sweetness.
Vanilla extract: A splash to deepen the flavor profile.
Egg: Binds everything together while contributing to the cake’s lightness.
Green food colouring (optional): Gives the cake a pretty pistachio-inspired hue.
Cream cheese: Provides a rich and tangy base for the whipped topping.
Thickened cream: Whipped to soft peaks for a luscious, airy finish.
Lemon juice (optional): Adds brightness to the cream cheese whip.

Directions

Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) if you have a fan-forced oven. Grease and line an 8 inch (20 cm) round cake pan with parchment paper to ensure the cake releases easily after baking.

Step 2: Prepare the pistachio powder. Spread the pistachios evenly on a baking tray and toast them in the oven for about 12 minutes, shaking the tray halfway through. You’ll know they’re ready when they smell nutty and feel crispy to the touch. Allow them to cool fully on the tray, about 15 minutes.

Step 3: Take 3/4 cup of the toasted pistachios and blitz them in a NutriBullet or small food processor, pulsing carefully until mostly powder with a few larger bits remaining. Avoid turning it into a paste by pulsing in short bursts—this step adds wonderful texture and flavor to your cake batter.

Step 4: In a large bowl, combine the pistachio powder with the plain flour. Whisk lightly to mix, then use your fingers to break up any clumps of pistachio powder. This ensures an even distribution in the cake.

Step 5: Add the baking powder, baking soda, and salt to the dry ingredients. Whisk gently to blend everything together.

Step 6: In a separate bowl, whisk together the wet ingredients: full-fat plain yogurt at room temperature, melted and slightly cooled butter, oil, caster sugar, vanilla extract, and the egg. Whisk until fully combined and smooth.

Step 7: Pour the wet mixture into the dry ingredients bowl. Fold gently with a rubber spatula, mixing just until the flour is almost incorporated. Then add the green food colouring if you want that lovely pistachio hue and finish mixing until a mostly lump-free batter forms.

Step 8: Scrape the batter into your prepared cake pan and spread it out evenly. Don’t worry about making the surface perfectly smooth; it will level itself as it bakes.

Step 9: Bake the cake for 40 minutes, turning the pan at the 30-minute mark to ensure even browning. Check doneness by inserting a skewer into the center — it should come out clean or with just a few moist crumbs.

Step 10: Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a wire cooling rack and let it cool completely, around 1 hour.

Step 11: While the cake cools, roughly chop the reserved toasted pistachios, mixing finely chopped pieces with some larger chunks for texture in the topping.

Step 12: To make the cream cheese whip, beat the cream cheese on medium-high speed for about 2 minutes until light and creamy. Scrape down the sides to avoid lumps — this step makes all the difference!

Step 13: Add the thickened cream, caster sugar, vanilla extract, lemon juice if using, and a pinch of salt to the cream cheese. Whip everything together on medium-high until you get soft peaks and a spreadable consistency.

Step 14: Spread the cream cheese whip generously over the cooled cake, then sprinkle the chopped pistachios on top for a delightful crunch. Slice and enjoy your stunning, flavorful creation!

Servings and Timing

This Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe makes about 10 generous servings — perfect for sharing with family or friends. Preparation takes roughly 25 minutes, including the pistachio toasting and making the batter. The cake takes about 40 minutes to bake, plus at least 1 hour for cooling before adding the whipped topping. Altogether, from start to finish, expect around 2 hours and 30 minutes, which includes some time to relax and enjoy the lovely aroma filling your kitchen!

How to Serve This Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe

A close-up view of a single slice of moist nut cake with a rough texture and a golden brown color, topped with a thick creamy white frosting layer that is smooth and soft, sprinkled with chopped nuts adding a crunchy texture and brown-greenish specks; beside the slice on the white plate is a dollop of creamy white frosting with more chopped nuts scattered on it, and a piece of the cake with frosting held slightly by a silver fork; the background and surface have a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

When I serve this pistachio cake, I like to keep things simple and elegant to really highlight its delicate flavors. One of my favorite accompaniments is a cup of freshly brewed green tea or a light floral white tea, which balances the richness of the cream cheese whip beautifully. For special occasions, I sometimes add a side of fresh berries or a drizzle of raspberry coulis to add brightness and a touch of tartness that contrasts wonderfully with the nutty cake.

Presentation-wise, I love to serve the cake at room temperature so the cream cheese whip stays silky and soft without becoming too firm or melted. A few extra chopped pistachios sprinkled on the serving plates makes it feel extra festive. You could also garnish with edible flowers or candied rose petals for a stunning centerpiece dessert. For parties, slicing the cake into smaller finger-sized portions works like a charm, making it easy to enjoy without fuss.

For beverage pairings, I highly recommend a crisp sparkling wine or prosecco if you want to elevate your dessert to a celebratory level. Alternatively, a refreshing lemon-infused sparkling water or a cold brew coffee can also complement the natural pistachio flavors wonderfully. No matter your choice, this cake always feels like a special treat for any occasion, whether it’s a cozy weeknight dessert or a holiday feast.

Variations

I love experimenting with this cake to keep it fresh and exciting. One variation I often try is substituting some of the all-purpose flour with almond flour for extra nuttiness and a slightly denser texture. For a gluten-free version, swapping the plain flour for a gluten-free baking mix works beautifully, and the cake remains moist and tender. Just be mindful to check baking powder and soda labels for gluten content.

If you’re looking to make this recipe vegan, you can use plant-based yogurt, replace the egg with a flax egg (1 tablespoon ground flaxseed with 3 tablespoons water), and swap butter for coconut oil or vegan margarine. The cream cheese whip can be adapted with a vegan cream cheese and coconut cream whipped together until fluffy. The pistachio flavors still shine through wonderfully in these alternatives.

Flavor-wise, I’ve also played with adding a hint of cardamom or orange zest to the batter for a festive twist. Another idea is to fold some chopped dark chocolate chips into the batter before baking for a little surprise of bittersweet richness. To mix up the topping, try folding in some finely chopped mint or basil into the cream cheese whip for a fresh herbal note. Baking this cake in mini muffin tins creates delightful individual portions perfect for tea parties or gifting.

Storage and Reheating

Storing Leftovers

After enjoying your cake, store any leftovers in an airtight container in the refrigerator. I find it best to keep the slices separated with parchment paper to avoid the cream cheese whip sticking together. Stored this way, the cake stays fresh and flavorful for up to 4 days. The pistachios atop may soften slightly but still provide a pleasant texture.

Freezing

This pistachio cake freezes quite well if you want to save some for later. Wrap the cooled cake tightly in plastic wrap and then aluminum foil, or place individual slices in airtight freezer bags with parchment paper in between. Frozen, it keeps for up to 2 months. To thaw, transfer it to the refrigerator overnight, then bring to room temperature before serving for best results.

Reheating

I recommend avoiding reheating since the cream cheese whip topping tastes best fresh or chilled. If you want to warm the cake slightly, remove the topping and warm the cake layer alone in a low oven (about 150°C / 300°F) for 5-7 minutes, then add the chilled topping back on. This way, the textures stay distinct and delicious without melting or separating.

FAQs

Can I use store-bought ground pistachios instead of toasting and blitzing my own?

While you can use store-bought ground pistachios, I personally recommend toasting and blitzing your own for freshness and enhanced flavor. Toasting brings out a nuttier aroma that greatly improves the cake’s taste, and controlling the grind size ensures you get the perfect texture contrast in the crumb.

Is it necessary to use green food colouring in this recipe?

No, the green food colouring is purely optional and cosmetic. The natural pistachios will give the cake a subtle green tint once baked, but adding food colouring just makes the cake look a bit more vibrant and visually striking. If you prefer natural ingredients, feel free to skip it altogether.

Can I make the cake ahead of time?

Absolutely! You can bake the cake a day or two in advance. Just store it well wrapped at room temperature or in the fridge once cool. Add the cream cheese whip topping and chopped pistachios just before serving to keep it fresh and visually appealing.

What can I substitute for the plain yogurt if I don’t have any?

If you don’t have plain yogurt, sour cream or buttermilk are good alternatives that provide similar moisture and tang. For a dairy-free option, unsweetened coconut yogurt or almond yogurt with a tablespoon of lemon juice can work well too, adjusting for thickness as needed.

How do I prevent the cream cheese whip from becoming lumpy?

The key is to beat the cream cheese thoroughly for at least 2 minutes on medium-high speed until it’s very smooth before adding the other ingredients. Also, ensure the cream cheese is at room temperature. Adding the cream and sugar gradually and continuing to beat until soft peaks form will give you a silky, lump-free whip perfect for spreading.

Conclusion

I can honestly say this Pistachio Cake with Cream Cheese Whip and Chopped Pistachios Recipe has become one of my favorite go-to desserts for so many occasions. It’s a beautiful blend of flavors and textures that never fails to impress, whether I’m baking it for close family gatherings, celebrations, or simply to enjoy with a cozy cup of tea on a quiet afternoon. I hope you give it a try and find yourself falling in love with this cake just like I did—it’s truly a delight worth sharing!