Pistachio and Almond Cake with Cream Cheese Frosting

This pistachio and almond cake is a moist, rich dessert crowned with a smooth cream cheese frosting and a crunchy topping of chopped nuts. It’s a sophisticated yet approachable cake, perfect for celebrations or an elegant finish to a meal.

Why You’ll Love This Recipe

• Combines the delicate flavor of pistachios with the warmth of almonds.
• Incredibly moist and tender crumb due to finely ground nuts.
• The cream cheese frosting provides a luscious contrast to the nutty base.
• Topped with chopped nuts for added crunch and presentation.
• It feels fancy but is simple enough for any confident home baker.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar
• Eggs
• All-purpose flour
• Baking powder
• Salt
• Ground almonds (almond flour)
• Finely ground pistachios
• Milk or yogurt (for moisture)
• Vanilla extract or almond extract

For the frosting:

• Cream cheese, softened
• Unsalted butter
• Powdered sugar
• Vanilla extract

For the topping:

• Chopped pistachios
• Chopped almonds
• Optional: drizzle of honey or crushed rose petals for garnish

Directions

1. Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake tin.
2. In a large bowl, cream together softened butter and sugar until pale and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the vanilla or almond extract.
5. In a separate bowl, whisk together flour, baking powder, salt, ground almonds, and ground pistachios.
6. Gradually fold the dry mixture into the wet ingredients, alternating with milk or yogurt, until a smooth batter forms.
7. Pour the batter into the prepared cake tin and smooth the top.
8. Bake for 30–35 minutes or until a skewer inserted into the center comes out clean.
9. Let the cake cool completely before frosting.

Frosting:

1. In a mixing bowl, beat the cream cheese and butter together until creamy and smooth.
2. Gradually add powdered sugar, beating until fluffy.
3. Stir in vanilla extract.
4. Spread over the cooled cake and sprinkle with chopped pistachios and almonds.

Servings and timing

• Servings: 8–10 slices
• Prep Time: 20 minutes
• Bake Time: 30–35 minutes
• Cooling & Decorating Time: 1 hour
• Total Time: ~1 hour 45 minutes

Storage/Reheating

• Storage: Store covered in the refrigerator for up to 3–4 days. Bring to room temperature before serving for best flavor.
• Freezing: You can freeze the unfrosted cake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then frost.
• Reheating: Not recommended. This cake is best served at room temperature or slightly chilled.

FAQs

Can I make this cake without the cream cheese frosting?

Yes. It’s delicious as a plain nut cake or with a light glaze. You can also dust with powdered sugar for a simpler presentation.

What’s the best way to grind pistachios?

Use a food processor or high-speed blender. Be careful not to over-process into a paste. Pulse until fine crumbs form.

Can I use store-bought almond flour?

Yes. Finely ground almond flour is perfect for this recipe and saves time.

Is this cake gluten-free?

Not by default, but you can substitute a gluten-free flour blend for the all-purpose flour. Ensure your baking powder is gluten-free as well.

Can I use other nuts?

Yes. Walnuts or hazelnuts can be substituted, though they will change the flavor. The balance of pistachio and almond is what makes this cake unique.

How sweet is this cake?

Moderately sweet. The nuts and frosting add richness, but it’s not overly sugary.

Can I add spices to the batter?

A pinch of cardamom or cinnamon complements the nuts beautifully. Add sparingly so they don’t overpower the pistachio flavor.

Can I make this in a loaf pan or bundt pan?

Yes, but baking times will vary. A loaf pan may take longer; a bundt pan offers a dramatic look. Be sure to adjust cook times and test for doneness.

What toppings go well with this cake?

Aside from chopped nuts, consider a light honey drizzle, citrus zest, or edible flowers like dried rose petals.

Does it need to be refrigerated?

Yes, because of the cream cheese frosting. Keep it chilled, and bring it out 15–20 minutes before serving.

Conclusion

This pistachio and almond cake with cream cheese frosting is both elegant and satisfying. Whether served for tea, a festive occasion, or just to treat yourself, it offers rich flavor, soft crumb, and nutty character in every bite. Easy to make and even easier to love, it’s a recipe worth keeping on hand year-round.

Pistachio and Almond Cake with Cream Cheese Frosting

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Pistachio and Almond Cake with Cream Cheese Frosting is a moist and nutty dessert made with finely ground pistachios and almonds, layered or topped with a rich, tangy cream cheese frosting. Perfect for special occasions or afternoon tea.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup shelled pistachios (unsalted)
• 3/4 cup almond flour
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 cup plain yogurt or sour cream
• 1/2 cup milk
• For the frosting:
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Chopped pistachios for garnish (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
2. Grind pistachios in a food processor until finely ground (but not a paste).
3. In a bowl, whisk together ground pistachios, almond flour, all-purpose flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, cream together butter, oil, and sugar until light and fluffy.
5. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
6. Mix in the yogurt, followed by half of the dry ingredients. Add milk, then the remaining dry mixture, mixing until just combined.
7. Divide batter between prepared pans and smooth the tops.
8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
9. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
10. Frost the cooled cake and garnish with chopped pistachios if desired.

Notes

• Make sure all dairy ingredients are at room temperature for better mixing.
• Store the cake in the refrigerator for up to 5 days.
• Can be made as a sheet cake or cupcakes if desired—adjust baking time accordingly.
• To enhance nut flavor, lightly toast pistachios before grinding.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 34g
• Sodium: 210mg
• Fat: 29g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 75mg