Pistachio Cream Cheese Cake Recipe
Introduction
This Pistachio Cream Cheese Cake is a delightful treat that combines the nutty richness of pistachios with a light, fluffy cake base. Topped with a smooth and fragrant pistachio cream cheese frosting, it’s perfect for any celebration or simply a special dessert to enjoy at home.
Ingredients
- 3 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 1 1/2 cups all-purpose flour (sifted)
- 1/2 cup pistachios, finely ground
- 1 tablespoon baking powder
- 1 cup cream cheese (at room temperature)
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (or vanilla as a substitute)
Instructions
- Step 1: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to prevent sticking.
- Step 2: In a large bowl, beat the eggs and granulated sugar with a hand or stand mixer until the mixture doubles in volume and becomes pale and fluffy.
- Step 3: Add the canola oil, milk, and rosewater to the egg mixture and continue beating for another 2 minutes until smooth and slightly silky.
- Step 4: Gently fold in the sifted flour, ground pistachios, and baking powder until combined. Be careful not to over-mix to keep the batter light and airy.
- Step 5: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
- Step 6: While the cake cools, prepare the frosting by beating cream cheese, condensed milk, pistachio paste, and rosewater until smooth and slightly firm. Chill the frosting for 15–20 minutes for best texture.
- Step 7: Spread the chilled frosting evenly over the cooled cake and decorate as desired.
Tips & Variations
- Substitute rosewater with vanilla extract if you prefer a more classic frosting flavor.
- Use roasted pistachios for a deeper nutty flavor.
- For extra texture, sprinkle chopped pistachios on top of the frosting before serving.
- Ensure eggs and cream cheese are at room temperature for smooth mixing and a lighter cake texture.
Storage
Store the cake covered in the refrigerator for up to 3 days. For best results, bring it to room temperature before serving. Leftover cake can be kept in an airtight container and gently reheated in a microwave for a few seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different nut instead of pistachios?
Yes, you can substitute pistachios with almonds or walnuts, but this will change the flavor profile slightly.
Is rosewater necessary for the cake and frosting?
Rosewater adds a unique floral aroma that complements the pistachios well, but you can substitute it with vanilla extract if preferred.
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Pistachio Cream Cheese Cake Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Pistachio Cream Cheese Cake is a delicate and flavorful dessert featuring a moist pistachio-infused sponge cake layered with a rich and creamy pistachio cream cheese frosting. Enhanced with fragrant rosewater, this cake offers a unique blend of nutty and floral notes perfect for special occasions or an elegant treat.
Ingredients
For the Cake
- 3 large eggs (at room temperature)
- 1/2 cup granulated sugar
- 1/2 cup canola oil
- 1/2 cup milk
- 2 teaspoons rosewater
- 1 1/2 cups all-purpose flour (sifted)
- 1/2 cup pistachios, finely ground
- 1 tablespoon baking powder
For the Pistachio Cream Cheese Frosting
- 1 cup cream cheese (at room temperature)
- 1/4 cup condensed milk
- 1/4 cup pistachio paste
- 1 teaspoon rosewater (or substitute with vanilla extract)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan with baking spray or lightly with oil to prevent the cake from sticking.
- Make the Cake Batter: In a large mixing bowl, use a hand mixer or stand mixer with a whisk attachment to beat the eggs and granulated sugar together until the mixture doubles in volume and becomes pale and fluffy. Then add the canola oil, milk, and rosewater to the mixture and continue beating for 2 more minutes to achieve a smooth and slightly silky batter.
- Add Dry Ingredients: Gently fold in the sifted all-purpose flour, finely ground pistachios, and baking powder. Mix carefully until all the dry ingredients are incorporated, taking care not to over-mix to keep the cake light and airy.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let the cake cool completely before frosting.
- Prepare the Pistachio Cream Cheese Frosting: While the cake cools, beat together the room temperature cream cheese, condensed milk, pistachio paste, and rosewater in a mixing bowl until smooth and holding a soft peak. Chill the frosting in the refrigerator for 15–20 minutes to improve texture before applying.
- Frost and Decorate: Spread the chilled pistachio cream cheese frosting evenly over the cooled cake. Optionally, garnish with chopped pistachios or rose petals for decoration. Serve and enjoy.
Notes
- Make sure eggs and cream cheese are at room temperature for best mixing results.
- Do not over-mix when folding in dry ingredients to keep the cake fluffy.
- Chilling the frosting slightly helps achieve a better consistency for spreading.
- Substitute rosewater with vanilla extract if preferred for a different flavor profile.
- This cake is best served chilled but can be brought to room temperature before serving for softer texture.
- Use finely ground pistachios for the lightest texture in the cake batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: Pistachio Cake, Cream Cheese Frosting, Rosewater Cake, Middle Eastern Dessert, Nutty Cake, Pistachio Cream Cheese Cake
