Pistachio & Cardamom Cake with Cream-Cheese Frosting
Introduction
A gentle, fragrant crowd-pleaser: this cake is the kind of bake you want to bring to a Sunday table and watch strangers become friends over a slice.
As a pro food blogger I chase moments where texture and aroma meet β here, the nutty warmth of pistachios and the bright floral lift of cardamom create that exact moment. The profile is calm enough for afternoon tea yet elegant enough for a celebratory dessert. I love how the cream-cheese frosting brings a silky tang that offsets the spice, rounding everything out into a cake that feels both familiar and a little special.
Read on and you'll find not just the recipe but the reasoning behind each technique: why to toast nuts, how gentle mixing preserves crumb, and how small finishes like lemon zest sharpen flavors. Expect approachable tips, small swaps for pantry-friendly cooking, and styling notes for serving. Whether you bake often or are trying a spiced-nut cake for the first time, this introduction will prepare you to approach the bake with confidence and a sense of playful craftsmanship.
- Mood: cozy, slightly exotic, celebratory
- Occasions: tea, brunch, dinner parties
- Skill level: approachable for home bakers
Why Youβll Love This Recipe
This cake rewards simple attention.
Pistachios add a rounded, buttery nuttiness that feels indulgent without heaviness. Cardamom contributes a scented, citrusy-spicy note that lifts the batter and keeps each bite interesting. The finish of cream-cheese frosting introduces a gentle tang and satiny mouthfeel that anchors the cakeβs aromatic qualities. As a baker I appreciate recipes that sing on texture as much as flavor: this one balances a tender crumb with a creamy finish, and the chopped pistachio garnish adds a final textural pop.
Beyond taste, there's the sensory experience: the green flecks of pistachio in batter and the perfume of freshly crushed cardamom pods while you bake. If you value desserts that are memorable but not fussy, this is for you. I also love that the components are flexible: little swaps in dairy or a touch more zest can tilt the cake toward more citrus brightness or deeper richness. The result remains crowd-pleasing and elegant β exactly the combination I look for when testing recipes for both family tables and food photography.
Final thought: it's the kind of recipe that teaches technique β gentle folding, proper creaming, and frosting handling β while delivering instant satisfaction.
Flavor & Texture Profile
What to expect on the palate:
This cake sits at an intersection of nutty richness and aromatic spice. The pistachios lend a subtle oiliness and a characteristically green, slightly floral nuttiness. Cardamom's complex notes β green, lemony, and resinous β weave through the crumb so that each forkful evolves as you chew. The cream-cheese frosting introduces a silky, tang-forward contrast that keeps the cake from feeling cloying and highlights the pistachio's natural sweetness.
Texture-wise, the crumb should be tender with enough structure to hold the frosting without collapsing. A good crumb will have tiny, even holes and a soft bounce when you press gently. The folded-in ground pistachios provide faint speckling and a pleasant, almost sanded texture that plays against the lushness of the frosting. The chopped pistachio garnish adds a crunchy counterpoint.
For bakers interested in nuance, note that the balance between richness and lift is influenced by creaming technique and mixing rhythm. Overmixing can tighten the crumb; gentle incorporation preserves air and ensures lift. Similarly, the frostingβs texture should be whipped until silky but not so aerated it becomes unstable. These small technique points define whether the final bite is ethereal and light or satisfyingly dense and nutty.
Gathering Ingredients
Assemble everything before you begin.
Laying out ingredients and tools streamlines the bake and prevents overmixing or missed steps. Below is the structured ingredient list β keep items measured and at recommended temperatures where specified to ensure predictable results.
- 200g shelled pistachios, toasted and ground
- 240g (2 cups) plain all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cardamom (or 6β8 green pods, crushed)
- 1/2 tsp salt
- 225g (1 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 240ml (1 cup) buttermilk or plain yogurt
- 225g cream cheese, softened
- 100g (7 tbsp) unsalted butter, softened (for frosting)
- 300g sifted powdered sugar
- Zest of 1 lemon (optional)
- Extra chopped pistachios and a pinch of cardamom for garnish
Prep tips:
- Bring dairy and eggs to room temperature for smoother emulsions.
- Toast pistachios briefly to deepen flavor, then cool completely before grinding.
- Sift powdered sugar for the silkiest frosting texture.
Preparation Overview
Plan the workflow for calm, confident baking.
Good desserts are as much about process as ingredients. I always start by organizing my mise en place: measure dry ingredients together, soften dairy ahead of time, and prepare tools so thereβs no scrambling mid-bake. For this cake specifically, balancing aeration with gentle handling is key. When creaming butter and sugar, aim to incorporate air for lift but stop as soon as the mixture looks noticeably lighter. When you combine wet and dry components, alternate additions and mix only until the streaks disappear β that keeps the crumb tender.
Textural contrasts are created intentionally: ground pistachios fold into batter to lend subtle density and flecked color, while the frosting adds creaminess and a contrapuntal tang. Consider the order of your steps so the cake cools properly before frosting; piping or spreading over a warm surface can cause the frosting to slide. I also recommend having a small bowl of chopped pistachios and a microplane on hand to finish the top for contrast and aromatic lift.
Finally, keep an eye on bake environment: oven temperature consistency, pan size, and even rack placement can nudge the result. Minor adjustments in technique rather than ingredient swaps will refine the final texture and appearance the most.
Cooking / Assembly Process
Step-by-step instructions.
Follow these structured steps exactly as written for reliable results.
- Preheat the oven to 175Β°C (350Β°F). Grease and line a 23cm (9-inch) round cake pan with parchment paper.
- Toast the shelled pistachios in a dry skillet over medium heat for 3β4 minutes, stirring, until fragrant. Let cool, then pulse in a food processor until finely ground (reserve 2β3 tbsp of chopped pistachios for garnish).
- In a bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt. Set aside.
- In a large bowl, cream the 225g softened butter and granulated sugar with an electric mixer until light and fluffy, about 3β5 minutes.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Add the dry ingredients in three additions, alternating with the buttermilk (beginning and ending with the dry mix). Mix gently until just combined β donβt overmix.
- Fold in the ground pistachios, reserving the chopped pistachios for decorating.
- Pour the batter into the prepared pan and smooth the top. Bake for 35β40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- For the cream-cheese frosting: beat the cream cheese and 100g softened butter together until smooth and creamy.
- Gradually add the sifted powdered sugar and beat until the frosting is silky and spreadable. Stir in the vanilla and lemon zest if using. If the frosting is too soft, chill briefly.
- Once the cake is fully cool, spread the cream-cheese frosting evenly over the top. Sprinkle with the reserved chopped pistachios and a tiny pinch of ground cardamom for extra aroma.
- Chill the cake for about 30 minutes to set the frosting, then slice and serve. Store leftovers refrigerated for up to 3 days.
Serving Suggestions
Make every slice look and feel composed.
This cake is beautiful simply dressed: a smooth layer of frosting, a scatter of chopped pistachios, and a whisper of extra cardamom. Serve it slightly chilled so the frosting holds its shape but the crumb feels tender to the tooth. For a brunch spread, pair with bright, citrus-forward tea or a light sparkling wine to lift the nutty notes. For dessert, a simple drizzle of honey or a dollop of lightly whipped cream complements the cream cheese without competing.
When plating, think textures and contrast. A single slice looks elegant on a plain white plate, garnished with a tiny lemon zest curl and a few pistachio crumbs. If youβre serving to guests, consider slicing with a warmed knife for cleaner edges and presenting alongside small bowls of extra chopped pistachios and a pinch of cardamom so people can customize intensity. For photography or social sharing, natural side light and a shallow depth of field will highlight crumb details and the frostingβs silky sheen.
If you want to elevate the experience for a special occasion, layer the cake with thinly spread jam or a citrus curd between halves for added brightness, or toast more pistachios and caramelize a few for a crunchy, caramelized garnish.
Storage & Make-Ahead Tips
Plan ahead for the best texture retention.
This cake keeps well when refrigerated because of the cream-cheese frosting; that tangy layer helps preserve moisture in the crumb. If storing, cover the cake loosely with plastic wrap or keep it in an airtight cake container to prevent fridge aromas from transferring. For longer storage, slices can be individually wrapped and frozen β thaw slowly in the refrigerator overnight for best texture. I recommend refrigerating the cake between servings rather than leaving it out at room temperature for extended periods, particularly in warm climates.
Make-ahead strategies make hosting stress-free: bake the cake layers a day in advance and wrap them tightly, then prepare the frosting and assemble on the event day for the freshest mouthfeel. Alternatively, you can prepare the frosting a day ahead and keep it chilled; give it a brief whip before spreading to restore silkiness. Small finishing touches like chopped pistachios and a light dusting of cardamom are best added just before serving to preserve crunch and aromatic lift.
If you need to travel with the cake, a low-temperature cooler and a non-slip mat will keep the cake steady and the frosting stable. Always keep a small tube of extra frosting or a zip bag with a corner snipped if you anticipate minor touch-ups during transport.
Frequently Asked Questions
Answers to common concerns from home bakers.
- Can I use pre-ground pistachios? Yes β pre-ground pistachios work, though freshly toasted and ground nuts offer a brighter aroma.
- What if I donβt have buttermilk? Plain yogurt or a milk-plus-acid substitute will maintain the batterβs tenderness and acidity balance.
- How do I stop cream-cheese frosting from being runny? Chill briefly and then re-whip to the desired consistency; using fully softened (not melted) butter helps control texture.
- Can I make this gluten-free? A tested one-to-one measure gluten-free flour blend often works, but a small addition of xanthan gum may be needed for structure.
- How should I toast pistachios without burning them? Use medium heat and keep them moving in the pan; remove them at the first sign of aroma and just a touch of color.
Final paragraph: If you only take one tip away, itβs this: prioritize texture through gentle mixing and temperature control β those small attentions transform a good cake into a memorable one. Happy baking, and enjoy the aromatic lift cardamom brings to every slice.
Pistachio & Cardamom Cake with Cream-Cheese Frosting
Indulge in a fragrant Pistachio & Cardamom Cake topped with silky cream-cheese frosting β nutty, aromatic and perfect for gatherings! π₯πΏπ°
total time
75
servings
8
calories
420 kcal
ingredients
- 200g shelled pistachios, toasted and ground π₯π₯
- 240g (2 cups) plain all-purpose flour πΎ
- 2 tsp baking powder π§
- 1/2 tsp baking soda π§
- 1 1/2 tsp ground cardamom (or 6β8 green pods, crushed) πΏ
- 1/2 tsp salt π§
- 225g (1 cup) unsalted butter, softened π§
- 200g (1 cup) granulated sugar π
- 3 large eggs, room temperature π₯
- 1 tsp vanilla extract πΈ
- 240ml (1 cup) buttermilk or plain yogurt π₯
- 225g cream cheese, softened π§
- 100g (7 tbsp) unsalted butter, softened (for frosting) π§
- 300g (about 2β3 cups) powdered sugar, sifted π
- Zest of 1 lemon (optional) π
- Extra chopped pistachios and a pinch of cardamom for garnish π₯πΏ
instructions
- Preheat the oven to 175Β°C (350Β°F). Grease and line a 23cm (9-inch) round cake pan with parchment paper.
- Toast the shelled pistachios in a dry skillet over medium heat for 3β4 minutes, stirring, until fragrant. Let cool, then pulse in a food processor until finely ground (reserve 2β3 tbsp of chopped pistachios for garnish). π₯π₯
- In a bowl, whisk together the flour, baking powder, baking soda, ground cardamom and salt. Set aside. πΎπ§πΏ
- In a large bowl, cream the 225g softened butter and granulated sugar with an electric mixer until light and fluffy, about 3β5 minutes. π§π
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla. π₯πΈ
- Add the dry ingredients in three additions, alternating with the buttermilk (beginning and ending with the dry mix). Mix gently until just combined β donβt overmix. π₯
- Fold in the ground pistachios, reserving the chopped pistachios for decorating. πΏπ₯
- Pour the batter into the prepared pan and smooth the top. Bake for 35β40 minutes, or until a toothpick inserted into the center comes out clean. π
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting. βοΈ
- For the cream-cheese frosting: beat the cream cheese and 100g softened butter together until smooth and creamy. π§π§
- Gradually add the sifted powdered sugar and beat until the frosting is silky and spreadable. Stir in the vanilla and lemon zest if using. If the frosting is too soft, chill briefly. ππ
- Once the cake is fully cool, spread the cream-cheese frosting evenly over the top. Sprinkle with the reserved chopped pistachios and a tiny pinch of ground cardamom for extra aroma. π₯πΏ
- Chill the cake for about 30 minutes to set the frosting, then slice and serve. Store leftovers refrigerated for up to 3 days. π°