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A moist pistachio cake with creamy white frosting and chopped pistachios on top, displayed on a white cake stand.
Linda

Moist Pistachio Cake (No Pudding Mix)

This pistachio cake is ultra-moist, flavor-packed, and naturally green — made with real pistachios, olive oil, and a light whipped frosting. No artificial colors or boxed mixes needed.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup shelled unsalted pistachios toasted and ground
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
Wet Ingredients
  • 3/4 cup extra virgin olive oil
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup buttermilk or whole milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rose water or orange blossom water optional
Optional Frosting
  • 4 oz cream cheese
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract or rose water

Equipment

  • Mixing bowls
  • Whisk
  • Food Processor
  • Cake Pan (9-inch round or loaf)
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan with parchment.
  2. Toast pistachios at 325°F for 5–7 minutes. Cool and grind into a fine meal using a food processor.
  3. In a large bowl, whisk olive oil, sugar, and eggs until smooth. Add vanilla, rose water (if using), and buttermilk. Mix until fully combined.
  4. In a separate bowl, sift flour, baking powder, baking soda, and salt. Stir in the ground pistachios.
  5. Fold dry ingredients into the wet mixture in two additions. Do not overmix.
  6. Pour batter into the prepared pan. Bake for 40–45 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
  7. If using frosting, whip cream cheese, heavy cream, sugar, and flavoring until fluffy. Spread over cooled cake and garnish with chopped pistachios.

Notes

To ensure the best flavor, use freshly toasted and ground pistachios. The cake keeps well for several days and tastes even better the next day. Store unfrosted at room temperature, or refrigerate if frosted.