Recipes, Tutorials

Pistachio Cake from scratch.

ehind the Cake~ Pistachio cake recipe from scratch
ehind the Cake~ Pistachio cake recipe from scratch

Pistachio Cake from scratch.

Tender, flavorful and mouthwatering pistachio cake made from scratch. It has a beautiful crumb to it combined with the tiny little pieces of crunchy pistachios which make it perfect to enjoy anytime, even if it is not for a wedding.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Cake, Dessert
Cuisine Cake, Dessert
Servings 2 8 inch round


  • 3 cups of all purpose flour
  • 1 Tbsp Baking Powder
  • 1 tsp baking soda
  • 2 pinch of salt
  • 1 cup unsalted butter or 2 sticks of butter
  • 2 cups of granulated sugar
  • 1 Tbsp Vanilla extract
  • 2 whole eggs
  • 1 1/2 cups of whole milk
  • 3 egg whites
  • 1/4 tsp cream or tartar
  • 1 cup of shelled pistachios.


  • Peel the pistachios and grind them in a food processor and set aside.
  • Combine the flour, baking powder, baking soda, salt and the grind pistachios and set aside.
  • Cream your butter and sugar.
  • Add the two whole eggs and the vanilla to the creamed butter and mix them together until well combined. Scrape your bowl to mix everything evenly.
  • Add the dry ingredients and milk to the butter mixture in 3 steps, alternating the dry and wet ingredients.
  • On a separate bowl, whip the egg whites and the cream of tartar until fluffy ( medium peaks).
  • Fold the whipped egg whites into the cake batter.
  • Put the batter in three greased and floured pans and bake for about 45 minutes at 350°F (177 °C) or until you insert a tooth pick in the cake and it comes out clean.
  • Let them cool in the pans for about 10 minutes and then another 20 min. on a cooling rack out of the pans.
  • Once they are completely cool you can start decorating it with your icing or some powder sugar.
  • Serve and enjoy.
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