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This Pistachio Layer Cake with Orange Cream Frosting has ground pistachios in the cake as well as pistachio extract, just to drive home the pistachio flavor. Covered with a delicious, fresh cream and orange frosting, this is a cake befitting of a celebration or a simple family meal.

A whole pistachio cake on a wood cakes stand with a slice next to it on a black plate

I love just about most cakes, as long as they’re not too sweet because that just spoils it for me. This cake has the perfect amount of sweetness and if, like me, you don’t like an overly sweet dessert, then you have found your cake here.

The pistachio cake viewed from overhead with a slice remove and fresh orange garnish

The pairing of the nutty pistachio along with frosting that is fluffy, whipped cream with fresh orange zest. Together, this pairing makes for a heavenly combination!

With over 300 recipes on this blog, a handful of cakes like a Traditional Victoria Sponge Cake, Irish chocolate cake and a cupcake here and there, it was time to make a multi-layer cake.

A slice of pistachio cake on a plate with another view of the cake above it with a slice cut but not removed from the whole cake

When I was researching the recipe for this Pistachio Layer Cake with Orange Cream Frosting, I noticed that most only had ground pistachios and that made me think, how much pistachio flavor could it have? I pondered whether there is such a thing as pistachio extract. There is… and I found it on Amazon. I immediately ordered it and it was here in just a few days.

An uncut pistachio cake with orange cream frosting decorated with pistachio pieces

If I had to describe pistachio extract, it’s as if vanilla and almond extract were mixed, but tastes like pistachio. Does that make sense? I mean, what was the point of calling it a pistachio cake if it doesn’t take like pistachios?

When you get a perfect bite your tastebuds get hit with pistachio flavor, then soft whipped cream, then a hint of orange (as an aside, I love that you can see the specs of orange zest in the frosting) and finally, a satisfying crunch from the pistachios. I think you’ll really enjoy this cake. I know I did and a few friends did too because they’re already requesting another.

Yield: 16

Pistachio Layer Cake with Orange Cream Frosting

A whole pistachio cake on a wood cakes stand with a slice next to it on a black plate

Ground pistachios as well as pistachio extract in the cake itself, just to drive home the pistachio flavor. The frosting is fluffy, whipped cream with fresh orange zest.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 1 tablespoon unsalted butter, melted
  • 
3/4 cup (107 grams) shelled, roasted, unsalted pistachios

  • 2 1/2 cups (375 grams) cake flour + more for dusting
  • 
1 tablespoon baking powder
  • 
1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup (226 grams) unsalted butter, room temperature
  • 
1 1/2 cups (300 grams) granulated sugar, divided
  • 
1/2 cup (118 ml) vegetable oil
  • 
6 large eggs, yolks and whites separated, at room temperature
  • 3/4 cup (180 ml) cold water

  • 2 teaspoon freshly grated orange zest
  • 
1/4 teaspoon pistachio extract

  • 1/2 teaspoon cream of tartar
  • Natural green food color (optional)
  • 
For the frosting:

  • 4 cups (1 liter) heavy cream, cold
  • 1/3 cup (40 grams) powdered/confectioners sugar

  • Zest and juice of 1 medium orange

  • 1 1/2 cups (165 grams) shelled, roasted, unsalted pistachios

Instructions

  1. For the cake:
  2. Place the oven rack in the center of the oven and preheat to 350°F180°C.
  3. Prepare 3 each, 9-inch (23 cm) cake tins by brushing bottom and sides with melted butter. Add a circle of parchment paper to the bottom of each pan and smooth out any air bubbles. Brush more melted butter over parchment paper. Dust lightly with flour. Tap any excess into the sink.
  4. Add the 3/4 cup pistachios to a food processor and pulse until fine. Set aside.
  5. To a large mixing bowl add the ground pistachios, sieve cups cake flour, baking powder, baking soda and salt together.
  6. In a separate mixing bowl or stand mixer, add the butter and beat until light and creamy. Add 1 cup (200 grams) sugar, oil, egg yolks, water, orange zest, and pistachio extract. Beat until the sugar dissolves.
  7. Make a well in the center of the flour mix and add the wet ingredients in batches, mixing well in between additions until well combined. You can mix in natural green food coloring to give it the green pistachio color.
  8. Clean the bowl from the wet ingredients and dry well. Add the egg whites and cream of tartar. * see note
  9. Whip the egg whites using an electric mixer until they start to get foamy on a slow setting. Continue on the slow setting, add the 1/2 cup (100 grams) sugar in a fine stream down the side of the bowl to avoid deflating the whites. Once all the sugar is incorporated, turn the mixer on high and beat until stiff peaks form.
  10. Carefully fold the egg white mixture into the the cake bater in batches.
  11. Divide the batter between the 3 cake pans, smooth the tops and bake in the oven for 40 minutes until the tops are brown and a toothpick comes out clean when inserted in the center.
  12. For the frosting:
  13. To a large mixing bowl add the heavy cream. Using an electric mixer, beat until it starts to stiffen. Slowly add the powdered sugar in small batches (to avoid getting covered in it), orange zest and juice. Whip the cream until stiff, do not over whip.
  14. To frost the cake:
  15. Place the first cake layer onto a cake stand.
  16. Slide pieces of parchment paper under the cake, just around the edges to keep the cake stand clean of frosting.
  17. Place the second cake layer on top of the frosting.
  18. Slide pieces of parchment paper under the cake, just around the edges to keep the cake stand clean of frosting.
  19. Place the second cake layer on top of the frosting.
  20. Add 1/4 cup of frosting and spread evenly over the top of the cake. Place the third cake layer upside down (to get a flat top).
  21. Using the rest of the frosting, cover the entire cake and smooth with an offset spatula or flat knife. Carefully slide out the pieces of parchment paper.
  22. Decorate the cake with the 1 1/2 cups pistachios.

Notes

* It is very important to have clean, dry bowl and mixing blades free of any fats or egg yolks or the egg whites will not stiffen.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 657Saturated Fat 28gCholesterol 175mgSodium 263mgCarbohydrates 39gFiber 1gSugar 21gProtein 8g
© Janette
Cuisine: American / Category: Dessert