Pistachio Cake With Cream Cheese Icing

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Let’s dive into the world of pistachios with a sheet cake that’s pure delight. If you’re nuts about pistachios, this cake is your ticket to happiness. We grind up those flavorful nuts into a powder and blend them with flour, creating a cake that’s moist, airy, and bursting with pistachio goodness. We sprinkle in a touch of orange blossom water and cardamom for extra flair, and top it all off with creamy cream cheese icing. It’s simple, it’s delicious, and it’s quickly becoming our new favorite.

Here are some tips for baking the perfect pistachio cake:

  1. Grinding Pistachios: Make sure to finely grind the pistachios with a few larger pieces for texture.
  2. Mixing Batter: Mix the batter until it’s just combined to avoid making the cake too dense.
  3. Checking Doneness: Use the trusty toothpick test to see if the cake is done. Stick it in the center, and if it comes out clean, your cake is good to go.

Pistachio Cake With Cream Cheese Icing

Prep Time 40 minutes
Cook Time 30 minutes
Course Dessert
Servings 12


  • – 1 cup of roasted salted pistachios about 250 grams
  • – 1 ½ cups of all-purpose flour about 180 grams
  • – 1 ½ teaspoons of baking powder
  • – ½ teaspoon of baking soda
  • – 1 ½ teaspoons of salt
  • – ¾ cup of melted coconut oil about 170 grams
  • – 1 ½ cups of granulated sugar about 300 grams
  • – 4 large eggs at room temperature
  • – 1 cup of buttermilk about 240 ml
  • – 1 teaspoon of vanilla extract
  • – 1 teaspoon of almond extract
  • – 1 tablespoon of orange blossom water
  • – 1 teaspoon of ground cardamom

For the icing:

  • – 1 stick of softened salted butter 113 grams or 1/2 cup
  • – 1 stick of room temperature cream cheese 226 grams or 1 cup
  • – ¼ teaspoon of salt
  • – ½ teaspoon of almond extract optional
  • – 1 teaspoon of vanilla extract
  • – 3-4 cups of powdered sugar depending on how thick you want the icing


  • Preheat your oven to 350 degrees Fahrenheit. Grease and line a 9×13” pan with parchment paper.
  • In a food processor, grind the pistachios until they’re fine, with some larger pieces for texture. Then, add the flour and pulse to combine.
  • In a medium bowl, mix the ground pistachio flour with baking powder, baking soda, and salt.
  • In a large mixing bowl, whisk together the melted coconut oil and sugar. Add the eggs, buttermilk, vanilla extract, almond extract, orange blossom water, and ground cardamom, and mix until combined.
  • Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
  • Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before topping it with cream cheese icing.

For the icing:

  • In a large bowl, beat the softened butter and cream cheese until fluffy.
  • Add the salt, almond extract (if using), and vanilla extract, and mix until combined.
  • Gradually add the powdered sugar, beating until light and fluffy.
  • Spread the icing evenly over the cooled sheet cake.

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