Name: Italian Pistachio Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: ½ cup pistachios (80 grams); 3 large eggs; ¾ cup granulated sugar; ½ cup canola or vegetable oil; ⅓ cup milk (2% or whole); 1 teaspoon vanilla; 1 cup all-purpose flour, sifted (130 grams); 2 teaspoons baking powder; ¼ teaspoon kosher salt; Powdered sugar for topping (optional); Crushed pistachios for topping (optional)

Jump to Recipe·Print Recipe

I remember my grandmother’s kitchen when the afternoon light leaned warm through lace curtains and the scent of toasted nuts floated from the oven. A simple cake could hush a room and gather everyone around the table paper napkins, laughter, and the slow, sweet pleasure of a slice. That memory is where this cake began for me: humble, comforting, and a little bit special.

I’m a home cook from Louisville who learned to cook in church basements and on wooden stools beside my mother. Over the years I built a little corner of the internet called Gemmir Kitchen where I share cozy weeknight dishes and nostalgic desserts that real families can make without fuss.

My approach to the Italian Pistachio Cake mirrors everything I believe in: straightforward steps, easy-to-find ingredients, and flavors that feel like home. I test everything in a busy kitchen the kind with school backpacks in the corner and a slow cooker humming on the counter. If you love nut-forward desserts, you might also enjoy my take on Italian pistachio cookies, which echo the same toasted green-nut sweetness in a sturdier bite.

This Italian Pistachio Cake is not fussy. It doesn’t need whipped syrups or multi-day prep. What it does ask for is good pistachios, a gentle hand when folding batter, and a willingness to let a simple sponge sing. It keeps well, slices neatly, and makes a modest afternoon treat feel like an occasion. I’ll walk you through every step in a warm, friendly way the kind of directions I’d give someone standing beside me at my counter. For busy weeknights, or for company when you want to bring something comforting, the Italian Pistachio Cake is a dependable, easy favorite that still manages to impress.

Table of Contents

Why this recipe works

This recipe works because it keeps the ingredients few and the technique forgiving, which is perfect for busy cooks who want reliable results. The Italian Pistachio Cake balances ground nuts with a tender crumb so the pistachio flavor feels bright without overwhelming the cake’s texture. Using oil instead of butter keeps the cake moist for days, and the combination of whole eggs and a modest amount of milk gives the batter lift and silkiness without making it dense. The gentle folding and proper mixing of wet and dry ingredients prevent overworking the batter, which keeps the cake tender.

A key part of the success is how the pistachios are handled: grinding some for texture while leaving a few coarser crumbs gives you both flavor and pleasant crunch. The baking powder does a careful job of lifting the cake without the need for heavy-handed folding or separate egg whites. This approach is forgiving for home cooks you don’t have to be a pastry pro to get a satisfying Italian Pistachio Cake. It’s also flexible. If you’re short on time you can grind the pistachios quickly in a food processor; if you want a bit more ceremony, toast them first to amplify the nuttiness. Either way, small techniques add up to a great result.

I like recipes that perform week after week, and this Italian Pistachio Cake fits that bill. It slices cleanly for coffee after church or for a casual dessert after dinner. The simplicity of the ingredients means you’re not hunting for obscure items, which keeps weeknight baking realistic. The final dusting of powdered sugar and a sprinkling of crushed pistachios makes it look as inviting as it tastes a lovely, low-effort centerpiece. The structure of this cake shines: it’s moist without collapsing, flavorful without being heavy, and straightforward enough to become a regular in your baking rotation.

How to prepare Italian Pistachio Cake

When you make this Italian Pistachio Cake, take your time with the small steps and the payoff will be a neat, nutty cake every time. Start by gathering your ingredients and preheating the oven so you aren’t rushing. The pistachios should be ground to a coarse crumb too fine and you lose texture, too coarse and the cake won’t bind as well. Use a food processor for an even result, pulsing in short bursts to avoid turning the nuts into a paste. Mixing the wet ingredients first helps incorporate sugar and oil evenly, which gives a smoother batter and even bake.

Measure your flour and sift it with the baking powder and salt to keep the cake light. When you combine wet and dry, stir just until no dry streaks remain; a few small lumps are okay. Fold in the crushed pistachios gently so they stay distributed without deflating the batter. Pour into a prepared 9-inch round pan lined with parchment for easy release. Bake until a toothpick comes out clean and the top springs back when lightly pressed. Let the cake rest briefly in the pan before turning it out onto a rack to cool completely this helps prevent the cake from breaking apart.

If you want to enhance the pistachio flavor, toast the nuts lightly before processing watch them closely as they brown quickly. For extra richness, swap the milk for a touch of half-and-half. But even in its simple form, this Italian Pistachio Cake delivers a charming, nut-forward flavor that feels homemade and special. If you enjoy nut-based ricotta cakes, try pairing techniques from my chocolate pistachio ricotta cake recipe for a creamier variation.

Ingredients

½ cup pistachios (80 grams)
3 large eggs
¾ cup granulated sugar
½ cup canola or vegetable oil
⅓ cup milk (2% or whole)
1 teaspoon vanilla
1 cup all-purpose flour, sifted (130 grams)
2 teaspoons baking powder
¼ teaspoon kosher salt
Powdered sugar for topping (optional)
Crushed pistachios for topping (optional)

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a food processor, grind the pistachios until they resemble a coarse crumb.
In a large mixing bowl, combine eggs, sugar, oil, milk, and vanilla, mixing until well combined.
Add sifted flour, baking powder, and salt and mix until just combined.
Stir in the crushed pistachios.
Pour the batter into the prepared pan and bake for about 35-40 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes in the pan, then remove and cool completely on a wire rack.
Dust with powdered sugar and sprinkle with crushed pistachios before serving.

Serving ideas

The Italian Pistachio Cake shines when served simply: a light dusting of powdered sugar and a few crushed pistachios on top is all you need to let the nutty flavor sing. Serve slices with a scoop of vanilla ice cream or a spoonful of lightly sweetened ricotta for an extra Italian touch. For an elegant dessert, plate a slice with a drizzle of honey and a scattering of fresh berries to cut the richness and add bright color. Coffee or an espresso pairs beautifully with the cake’s toasted nut flavors for a classic afternoon treat.

If you want to make a dessert platter, include the Italian Pistachio Cake alongside biscotti or small cookies to contrast textures. You can turn slices into an afternoon tea centerpiece, or wrap individual slices in parchment for a picnic or potluck. The cake also works well as part of a brunch spread; its gentle sweetness balances savory items like quiche or frittata. For a holiday table, consider adding a light glaze of lemon or orange to lift the flavor and give the cake a glossy finish.

Presentation matters but keep it easy: a clean slice, a sprinkle of chopped pistachios, and a dusting of powdered sugar looks homemade and thoughtful. If you’re serving guests who like a richer finish, offer whipped cream or a mascarpone spoon on the side. The Italian Pistachio Cake adapts easily to casual coffee times and more formal gatherings, always bringing a welcoming, nutty warmth to the table. You might also enjoy contrasting it with the bright, almond-focused notes in my Italian almond ricotta cheesecake for a diverse dessert lineup.

How to store it properly

Storing the Italian Pistachio Cake is straightforward because the cake stays moist without refrigeration for a day or two, thanks to the oil in the batter. For short-term storage, cover the cooled cake loosely with plastic wrap or an airtight cake container and keep it at room temperature for up to 48 hours. This keeps the crumb tender and the pistachio flavor fresh. If your kitchen is warm, or if you prefer chilled cake, pop it in the fridge covered; it will keep about 4-5 days refrigerated.

For longer storage, slice the cake and freeze individual portions. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep well for up to two months. Thaw slices in the refrigerator overnight, or let them return to room temperature for an hour before serving. If you plan to dust with powdered sugar, wait until after thawing to add that final flourish so it doesn’t absorb moisture during storage.

If you’ve added any perishable toppings like whipped cream or ricotta, refrigerate immediately and consume within 2-3 days. When reheating a slice from the fridge, a quick 10-15 second zap in the microwave or a few minutes in a low oven will take the chill off and revive the softness without drying the cake. These small storage steps help the Italian Pistachio Cake stay tasting fresh and inviting whenever you slice into it.

Helpful tips

A few simple tips will make this Italian Pistachio Cake turn out consistently well. First, measure flour by spooning it into the cup and leveling too much flour makes the cake dry. Second, grind your pistachios carefully: pulse them so you get a mix of fine crumbs and slightly larger pieces for texture. If your pistachios are still in the shell or have skins, remove shells and, if desired, blanch and peel for a better color; skins add a darker fleck but don’t affect taste much.

Use room-temperature eggs for easiest mixing and best volume, and mix wet ingredients until sugar is mostly dissolved so the batter is smooth. When combining wet and dry ingredients, mix just until blended overmixing leads to a tougher crumb. Line your pan with parchment for a reliable release. Finally, check the cake a few minutes before the suggested bake time; ovens vary, and the cake is done when a toothpick comes out clean and the center springs back slightly.

For a brighter flavor, add a teaspoon of finely grated lemon zest to the batter; it complements the pistachios without overpowering them. If you want a bit more strutted sweetness, brush the cake with a thin simple syrup after baking to lock in moisture. These small habits make the Italian Pistachio Cake easy to perfect in your kitchen.

Easy twists you can try

The Italian Pistachio Cake is a great base for playful variations. Stir a handful of white chocolate chips into the batter for a sweet, creamy contrast to the toasted nuts. Swap half the oil for melted butter if you prefer a richer, more traditional cake flavor. For a creamier texture, fold in a few tablespoons of ricotta cheese to the batter for a cross between a sponge and a ricotta cake.

To make a layered dessert, double the recipe and bake in two pans, then spread a thin layer of mascarpone or lemon curd between layers for a light, sophisticated cake. For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free blend and reduce baking powder slightly; results vary by blend, so keep an eye on texture. You can also flavor the cake with a splash of almond extract paired with pistachios for a deeper nut profile. These small swaps let you adapt the Italian Pistachio Cake to your pantry and occasion while keeping the core simple and reliable.

Frequently asked questions

Q: Can I toast the pistachios before grinding?
A: Yes. Toasting pistachios for 4-6 minutes in a 350°F oven deepens their flavor and aroma. Cool them completely before grinding to avoid releasing too much oil. Toasted nuts add a warm, roasted note to the Italian Pistachio Cake but watch closely so they don’t burn.

Q: Can I make this cake dairy-free?
A: The recipe uses oil and a small amount of milk; you can substitute the milk with unsweetened almond milk or oat milk to make it dairy-free while keeping similar texture. Don’t use coconut milk heavy cream unless you want a distinct coconut flavor. The cake will remain moist thanks to the oil.

Q: How do I prevent the cake from sinking in the middle?
A: Avoid opening the oven in the first 25 minutes. Make sure your baking powder is fresh old leavening can cause collapse. Also, mix wet and dry ingredients just until combined; overmixing incorporates excess air and can lead to sinking. These simple checks help the Italian Pistachio Cake keep its shape.

Q: Can I make this into cupcakes?
A: Yes. Bake the batter in a lined muffin tin at 350°F for about 18-22 minutes, checking doneness with a toothpick. Cupcakes are a portable, portion-friendly way to enjoy the Italian Pistachio Cake flavor.

Conclusion

Simple recipes like the Italian Pistachio Cake remind me why I love home baking: a few good ingredients, basic technique, and a warm oven transform ordinary moments into memories. If you’d like to explore a more elaborate pistachio cake with a meringue buttercream, check this detailed version with a video guide at Pistachio Cake with Italian Meringue Buttercream.

Italian Pistachio Cake