Name: Pistachio Cherry Loaf Cake with Almond Buttercream
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup ground pistachios or pistachio flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup sugar; 2 large eggs; 1/2 cup whole milk or buttermilk; 1 tsp almond extract; 1 cup fresh or frozen cherries, pitted and halved; 1 cup powdered sugar; 4 oz cream cheese or 1/2 cup butter (for buttercream); 1/2 tsp almond extract (for buttercream); 2 tbsp slivered almonds (optional, for garnish)

Jump to Recipe·Print Recipe

Pistachio Cherry Loaf Cake with Almond Buttercream is a delightful dessert that marries nutty and fruity flavors in a tender, buttery loaf. Topped with a smooth, lightly sweet almond buttercream, this cake makes for an elegant centerpiece for brunches, tea parties, or holiday gatherings.

Why You’ll Love This Recipe

This cake stands out with its striking green pistachio crumb speckled with juicy cherries. The almond buttercream adds a layer of sophistication, perfectly balancing the natural sweetness of the fruit and the rich nuttiness of the pistachios. It’s moist, flavorful, and visually stunning—a bakery-quality treat that’s easy to make at home.

Ingredients

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

All-purpose flour
Ground pistachios or pistachio flour
Baking powder
Salt
Unsalted butter
Sugar
Eggs
Whole milk or buttermilk
Almond extract
Fresh or frozen cherries (pitted and halved)
Powdered sugar
Cream cheese or butter (for the buttercream)
Slivered almonds (for garnish, optional)

Directions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a bowl, combine flour, pistachio flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in almond extract.
Alternately add the dry ingredients and milk, mixing just until combined.
Gently fold in the cherries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes or until a toothpick inserted comes out clean.
Let the cake cool completely before frosting.
For the buttercream, beat softened butter or cream cheese with powdered sugar and a splash of almond extract until smooth and fluffy.
Spread the almond buttercream over the cooled loaf and garnish with slivered almonds if desired.

Servings and Timing

Servings: 8–10 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes

Variations

Use dried cherries instead of fresh for a more concentrated flavor.
Substitute lemon or orange zest for a citrusy note.
Add chopped white chocolate to the batter for extra richness.
Top with a cherry glaze instead of buttercream for a lighter finish.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Allow refrigerated slices to come to room temperature before serving. The cake can be lightly warmed in the microwave without the frosting.

FAQs

Can I use frozen cherries?

Yes, but be sure to thaw and drain them well to prevent excess moisture in the batter.

Is pistachio flour necessary?

Ground pistachios work perfectly and are often easier to find or make at home.

Can I make this cake gluten-free?

Yes, use a gluten-free flour blend and ensure all other ingredients are gluten-free.

How do I keep cherries from sinking?

Toss the cherries in a bit of flour before folding them into the batter.

Can I skip the buttercream?

Yes, the loaf is delicious on its own or with a simple glaze.

What type of cherries is best?

Bing or sour cherries work well, depending on how sweet or tart you prefer the cake.

Can I make this in a bundt pan?

Yes, but adjust baking time and check doneness with a toothpick.

How do I get a vibrant green color?

Add a tiny amount of natural green food coloring if desired, though the pistachios should provide some hue.

Can I freeze this cake?

Yes, freeze the unfrosted loaf for up to 2 months. Thaw and frost before serving.

What pairs well with this cake?

It goes beautifully with black tea, coffee, or a light dessert wine.

Conclusion

Pistachio Cherry Loaf Cake with Almond Buttercream is a beautiful and flavorful treat that feels both comforting and elegant. It blends fruity, nutty, and creamy elements into a dessert that’s perfect for celebrations or indulgent everyday baking.

Pistachio Cherry Loaf Cake with Almond Buttercream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pistachio Cherry Loaf Cake with Almond Buttercream is a moist, tender loaf that combines the rich nuttiness of pistachios with sweet-tart cherries, topped with a smooth almond buttercream for an elegant and flavorful dessert.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 8–10 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a bowl, whisk together flour, pistachio flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in almond extract.
Alternate adding dry ingredients and milk, mixing just until combined.
Toss cherries in a little flour, then gently fold into the batter.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely on a wire rack.
For the buttercream, beat softened cream cheese or butter with powdered sugar and almond extract until smooth and fluffy.
Spread almond buttercream over the cooled loaf. Garnish with slivered almonds if desired.