Pistachio Cake From Scratch Recipe

Name: Pistachio Cake From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large egg yolks, lightly beaten; 2/3 cup sour cream; 1 teaspoon pure vanilla extract; 1 2/3 cups sifted cake flour; 1/3 cup finely ground roasted pistachios; 1 cup superfine sugar; 1 (3 1/2 ounce) package Jell-O instant pistachio pudding mix; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt (omit if using salted nuts); ½ tablespoons unsalted butter, softened to a cool room temperature; 1 1 tablespoon walnut oil or 1 tablespoon olive oil

Servings: persons

6 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
1 2/3 cups sifted cake flour
1/3 cup finely ground roasted pistachios
1 cup superfine sugar
1 (3 1/2 ounce) package Jell-O instant pistachio pudding mix
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (omit if using salted nuts)
½ tablespoons unsalted butter, softened to a cool room temperature
1 1 tablespoon walnut oil or 1 tablespoon olive oil

1
Combine eggs, extract and 1/4 of the sour cream in a small bowl.
2
Cut butter into chunks.
3
Put remaining sour cream in another small bowl with tablespoon of oil.
4
allow all ingredients to come to room temperature while you prepare a 9-inch springform pan, line bottom with parchment, grease and flour.
5
You can use a 9x2-inch round pan as well, but it will be a bit more difficult to unmold the cake.
6
Toast pistachios in a 350 degree (f.) oven for 7-8 minutes, cool then grind fine, (I use a bag and rolling pin)-- if using dry measuring cups be sure to grind first then measure Sift all dry ingredients into the work bowl of your mixer and mix on low speed for 30 seconds to combine.
7
Add softened butter and sour cream, mix on low to combine, scrape bowl, beat on medium (med-high for a hand mixer) for 90 seconds.
8
This will aerate the cake and give it structure.
9
Scrape the bowl down and in two additions add the egg mixture, beating for 20 seconds after each addition.
10
Scrape the bowl one last time and give it a couple pulses.
11
Pour batter into prepared pan and bake at 350 degrees for 40-50 minutes, (rotate pan 180 degrees after 25 minutes) a toothpick inserted in the center will come out clean and the top of the cake will spring back when lightly pressed.
12
Remove from the oven and cool on a rack for 10 minutes, remove sides of pan and allow to cool to room temperature.
13
About 2 hours.
14
It's delicious slightly warm with just a dusting of powdered sugar, topped with sweetened whipped cream or served with pistachio ice cream.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large egg yolks, lightly beaten, 2/3 cup sour cream, 1 teaspoon pure vanilla extract, 1 2/3 cups sifted cake flour, and more.

Yes, Pistachio Cake From Scratch falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio Cake From Scratch

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions