French Pistachio Cake Recipe

Introduction

This French Pistachio Cake is a delightful treat combining nutty pistachios with a tender, moist crumb and luscious pistachio buttercream frosting. Perfect for special occasions or an elegant dessert, it brings a subtle almond flavor and a beautiful green hue that will impress your guests.

Ingredients

• 1 ½ cups (180g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs
• ½ teaspoon almond extract
• ¾ cup (180ml) whole milk
• ½ cup (60g) shelled, unsalted pistachios, finely ground
• Green food coloring (optional, for a more vibrant color)
• 1 cup (120g) shelled, unsalted pistachios
• ¼ cup (60ml) water
• ¼ cup (50g) granulated sugar
• 1 tablespoon almond extract
• ½ cup (120ml) water
• ½ cup (100g) granulated sugar
• 1 tablespoon pistachio liqueur (optional)
• 1 cup (2 sticks or 227g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• ¼ cup (60ml) heavy cream
• 2 tablespoons pistachio paste (from above)
• 1 teaspoon vanilla extract
• Pinch of salt
• ¼ cup (30g) shelled, unsalted pistachios, roughly chopped

Instructions

1. Step 1: Make the pistachio paste by combining 1 cup shelled pistachios, ¼ cup water, and ¼ cup sugar in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Cook until water evaporates and pistachios are coated in a syrupy glaze (5-7 minutes). Remove from heat, cool slightly, then transfer to a food processor. Add 1 tablespoon almond extract and process until smooth, adding water as needed. Store in the refrigerator up to one week.
2. Step 2: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
3. Step 3: In a medium bowl, whisk together flour, baking powder, and salt.
4. Step 4: In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
5. Step 5: Beat in eggs one at a time, mixing well after each addition, then stir in almond extract.
6. Step 6: Gradually add the dry ingredients to the wet mixture alternating with milk—start with one-third dry ingredients, half the milk, repeat, and finish with the remaining dry ingredients. Mix until just combined; avoid overmixing.
7. Step 7: Gently fold in ground pistachios and add green food coloring drop by drop if using, until desired color is reached.
8. Step 8: Pour batter evenly into prepared cake pan.
9. Step 9: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Step 10: Cool cake in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
11. Step 11: Prepare simple syrup by combining ½ cup water and ½ cup sugar in a small saucepan. Simmer until sugar dissolves, then cool. Stir in pistachio liqueur if desired.
12. Step 12: Make pistachio buttercream by creaming 1 cup softened butter until light and fluffy. Gradually add powdered sugar, one cup at a time, mixing on low. Add heavy cream, 2 tablespoons pistachio paste, vanilla extract, and salt. Beat until smooth, adding extra cream if needed to reach desired consistency.
13. Step 13: Once the cake is cool, level the top with a serrated knife if needed. Slice horizontally into two layers.
14. Step 14: Place bottom layer on a serving plate and brush with half the simple syrup. Spread a generous amount of pistachio buttercream over it.
15. Step 15: Place the second layer on top, brush with the remaining syrup, and frost the entire cake with remaining buttercream. Smooth or decorate as preferred.
16. Step 16: Sprinkle roughly chopped pistachios over the top.
17. Step 17: Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting.

Tips & Variations

• Use fresh, unsalted pistachios for the best flavor and color.
• If you don’t have pistachio liqueur, substitute with a little almond extract or skip it.
• For a dairy-free version, substitute butter and milk with plant-based alternatives.
• Add a touch of lemon zest to the batter for a fresh citrus note.
• For a more intense color, increase the amount of green food coloring gradually, but use sparingly to avoid altering flavor.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The pistachio paste and buttercream can also be stored separately in airtight containers in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio paste ahead of time?

Yes, the pistachio paste can be made up to a week in advance and stored in an airtight container in the refrigerator.

What if I don’t have a food processor for the pistachio paste?

If you don’t have a food processor, you can finely grind the glazed pistachios using a mortar and pestle or a strong blender, then mix them with almond extract and a little water to achieve a spreadable paste.

French Pistachio Cake Recipe

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★★★★★

4.4 from 97 reviews

A luscious French Pistachio Cake featuring a moist pistachio-infused sponge layered with a rich pistachio buttercream frosting. This elegant dessert is enhanced with a homemade pistachio paste and simple syrup to keep the cake tender and flavorful, finished with a sprinkle of chopped pistachios for added texture and visual appeal.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups (180g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (60g) shelled, unsalted pistachios, finely ground

Wet Ingredients

• ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 3 large eggs
• ½ teaspoon almond extract
• ¾ cup (180ml) whole milk
• Green food coloring (optional, for a more vibrant color)

Pistachio Paste

• 1 cup (120g) shelled, unsalted pistachios
• ¼ cup (60ml) water
• ¼ cup (50g) granulated sugar
• 1 tablespoon almond extract

Simple Syrup

• ½ cup (120ml) water
• ½ cup (100g) granulated sugar
• 1 tablespoon pistachio liqueur (optional)

Pistachio Buttercream Frosting

• 1 cup (2 sticks or 227g) unsalted butter, softened
• 3 cups (360g) powdered sugar, sifted
• ¼ cup (60ml) heavy cream
• 2 tablespoons pistachio paste (from above)
• 1 teaspoon vanilla extract
• Pinch of salt

Decoration

• ¼ cup (30g) shelled, unsalted pistachios, roughly chopped

Instructions

1. Make the Pistachio Paste: In a small saucepan, combine pistachios, water, and sugar. Bring to a boil over medium heat, stirring until sugar dissolves. Cook, stirring occasionally, until water evaporates and pistachios are coated in a thick, syrupy glaze (5-7 minutes). Be careful not to burn the sugar. Remove from heat and let cool slightly. Transfer to a food processor. Add almond extract. Process until a smooth paste forms, scraping down the sides as needed. If too thick, add a teaspoon of water at a time. Store in an airtight container in the refrigerator for up to a week.
2. Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Extract: Beat in eggs one at a time, mixing well after each addition. Stir in almond extract.
5. Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Start with one-third of the dry ingredients, then half of the milk, repeat, and finish with the remaining dry ingredients. Mix until just combined to avoid overmixing.
6. Add Ground Pistachios and Color: Gently fold in finely ground pistachios. If desired, add green food coloring a few drops at a time until reaching your preferred shade.
7. Bake the Cake: Pour batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
8. Prepare the Simple Syrup: In a small saucepan, combine water and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely. Stir in pistachio liqueur, if using.
9. Make the Pistachio Buttercream Frosting: In a large bowl, cream softened butter until light and fluffy, about 3-5 minutes. Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until combined. Add heavy cream, pistachio paste, vanilla extract, and salt. Beat on medium speed until smooth and creamy. If too thick, add additional heavy cream by the tablespoon until desired consistency.
10. Level and Slice the Cake: Once cake is completely cool, level the top with a serrated knife if needed. Carefully slice the cake horizontally into two even layers.
11. Assemble the Cake: Place the bottom layer on a serving plate or cake stand. Brush the top with half of the simple syrup. Spread a generous layer of pistachio buttercream over it. Place the second cake layer on top and brush with remaining simple syrup.
12. Frost and Decorate: Frost the entire cake with the remaining pistachio buttercream, smoothing or creating decorative swirls as desired. Sprinkle chopped pistachios over the top.
13. Chill Before Serving: Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.

Notes

• You can substitute pistachio liqueur with almond extract if unavailable, though liqueur adds a richer flavor.
• For a more vibrant green color, use natural pistachio paste or green food coloring sparingly.
• Store leftover cake covered in the refrigerator for up to 3 days.
• Ensure eggs and butter are at room temperature for best creaming and cake texture.
• Do not overmix the batter to keep the cake tender and light.

Keywords: French pistachio cake, pistachio cake recipe, pistachio buttercream, pistachio dessert, nutty cake, almond extract cake, pistachio paste dessert