If there’s one cake that makes my taste buds dance every single time, it’s cardamom pistachio cake. It’s tender, fragrant, and slightly nutty—like a little slice of sunshine baked into a round cake pan. This cake is perfect for celebrations, afternoon tea, or simply those days when you crave something decadent but not overly sweet.
In this article, I’ll walk you through how to make a pistachio cake with warm cardamom notes, how to frost it with whipped cream cheese frosting, and a few tips to get that irresistible soft crumb. Whether you’re new to baking or already a cake pro, this cardamom cake recipe is a keeper.
Why Cardamom and Pistachio Work So Well Together
Cardamom is like the secret spice of desserts. It’s citrusy, floral, and a little peppery, which makes it perfect for cutting through richness. Pistachios, on the other hand, add an earthy sweetness and a bit of crunch. Together, they remind me of Persian love cake—an aromatic treat that’s been baked for centuries.
If you’ve ever tried Persian love cake with cardamom, you know it’s a flavor combination that lingers. This version with pistachios takes inspiration from that tradition but gives it a lighter, moist finish. It’s one of those pistachio recipes that feels both nostalgic and fresh at the same time.
Ingredients You’ll Need
Here’s everything you’ll need to bake this pistachio cake recipe. Most of the ingredients are pantry staples, but don’t skip the cardamom—it’s what makes this cake unforgettable.
- 1 ½ cups shelled pistachios (unsalted, roasted)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup plain yogurt (or sour cream)
- 1 teaspoon vanilla extract
For the whipped cream cheese frosting:
- 8 oz cream cheese, softened
- 1 cup heavy cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prep your pistachios
Grind the pistachios in a food processor until finely ground, but not a paste. A little texture makes the cake more interesting.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cardamom, salt, and ground pistachios. This mixture already smells like heaven.
Step 3: Cream butter and sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy. This step traps air and gives the cake its lift. Add eggs one at a time, mixing after each.
Step 4: Combine wet and dry
Mix in the yogurt and vanilla. Gradually add the dry ingredients, stirring until just combined. Don’t overmix—think of it like coaxing the batter into smoothness rather than fighting it.
Step 5: Bake
Pour batter into two greased and floured round cake pans. Bake at 350°F (175°C) for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
Step 6: Make frosting
Beat cream cheese until smooth. Slowly add cold heavy cream and whip until fluffy. Mix in powdered sugar and vanilla. It’s tangy, sweet, and the perfect balance to the spiced cake.
Step 7: Assemble
Spread frosting between the cooled cake layers and on top. Garnish with chopped pistachios. Slice, serve, and enjoy.
Tips for Baking the Best Cardamom Pistachio Cake
- Use fresh cardamom. Ground cardamom loses its punch quickly. If possible, buy whole pods, grind the seeds, and watch your kitchen fill with that citrusy aroma.
- Toast your pistachios. Lightly toasting before grinding enhances their nutty depth.
- Don’t rush cooling. If the cake layers are even slightly warm, the whipped cream cheese frosting will slip right off.
- Experiment with layers. This cake works as a single-layer easy cake or a two-tier celebration dessert.
Variations You Can Try
- Persian Love Cake Vibes – Add rosewater or orange blossom water to the batter for a Middle Eastern touch.
- Herb Cake Twist – Mix in a few teaspoons of fresh thyme or mint with the pistachios for an herbal undertone.
- Gluten-Free Version – Swap all-purpose flour with a 1:1 gluten-free baking blend.
- Simple Tea Cake – Skip the frosting and dust the cake with powdered sugar. Perfect with coffee or chai.
Pairing Ideas
This cardamom pistachio cake shines on its own, but here are a few pairing ideas to take it up a notch:
- A hot cup of masala chai—the spices amplify the cardamom.
- Turkish coffee—the bitterness balances the cake’s sweetness.
- A dollop of whipped cream for those who like a lighter topping.
Final Thoughts
Cardamom pistachio cake is more than just a dessert—it’s a celebration of flavors that feel both comforting and exotic. The tender crumb, nutty pistachios, and floral spice make it one of those decadent desserts that will have guests asking for seconds (and the recipe).
So grab your round cake pans, whip up that frosting, and give this cake a try. I promise it’ll be one you’ll come back to again and again.
Cardamom Pistachio Cake
Ingredients
Method
- Prep the pistachios – Grind pistachios in a food processor until finely ground but not paste-like. A little texture is good.
- Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, cardamom, salt, and ground pistachios.
- Cream butter and sugar – In a large mixing bowl, beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each.
- Combine wet and dry – Mix in yogurt and vanilla. Add dry mixture gradually and stir until just combined (don’t overmix).
- Bake – Divide batter into two greased and floured round cake pans. Bake at 350°F (175°C) for 28–32 minutes or until a toothpick comes out clean.
- Cool – Let cakes cool completely in pans for 10 minutes, then transfer to a wire rack.
- Make frosting – Beat cream cheese until smooth. Slowly add cold heavy cream and whip until fluffy. Mix in powdered sugar and vanilla.
- Assemble – Spread frosting between cake layers and on top. Garnish with chopped pistachios.
Notes
- Freshly ground cardamom makes the flavor pop, so if you can, buy whole pods and crush the seeds.
- Toasting pistachios before grinding gives a richer, nuttier taste.
- If you want less frosting, you can halve the frosting recipe—it’s still delicious with a thinner layer.
- Store leftovers in the fridge for up to 3 days. The cake actually tastes better the next day as the flavors settle.
FAQs About Cardamom Pistachio Cake
Q: Can I make this cake ahead of time?
Yes! You can bake the layers up to two days in advance. Wrap them tightly in plastic wrap and refrigerate. Frost just before serving.
Q: What if I don’t have cardamom?
You can substitute cinnamon, though it changes the flavor. Cardamom is worth tracking down—it makes this pistachio cake recipe stand out.
Q: Can I freeze this cake?
Absolutely. Wrap slices individually and freeze for up to three months. Thaw at room temperature before enjoying.
Q: Can I use round cake pans of any size?
Yes, but adjust baking times. A 9-inch pan will bake faster than an 8-inch. Always do the toothpick test.
Q: Is this cake very sweet?
No. The yogurt and pistachios balance the sugar. The whipped cream cheese frosting also keeps it light compared to buttercream.
