Pistachio Cream Cheese Cake — Rich, Moist & Delicious Recipe

Introduction

This Pistachio Cream Cheese Cake is a rich and moist dessert that combines the nutty flavor of pistachios with the smooth tang of cream cheese frosting. Perfect for special occasions or an indulgent treat, it offers a delicate hint of rosewater that elevates the overall taste.

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

1. 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.
2. Step 2: In a large bowl, beat the eggs and granulated sugar together with a mixer until the mixture doubles in volume and becomes pale and fluffy.
3. Step 3: Add the canola oil, milk, and rosewater to the egg mixture and continue mixing for another 2 minutes until smooth and slightly silky.
4. Step 4: Gently fold in the sifted flour, ground pistachios, and baking powder. Mix until just combined, being careful not to over-mix.
5. Step 5: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
6. Step 6: For the frosting, beat together cream cheese, condensed milk, pistachio paste, and rosewater until smooth and holding a soft peak. Chill for 15–20 minutes before use.
7. Step 7: Spread or pipe the frosting evenly over the cooled cake. Decorate with pistachio crumbs or edible flower petals if desired.

Tips & Variations

• Use vanilla instead of rosewater in the frosting if you prefer a milder floral note.
• Finely chopping pistachios instead of grinding adds a pleasant crunch inside the cake.
• Chill the cake briefly before frosting to make spreading easier and cleaner.
• For an extra moist texture, substitute half the milk with buttermilk or yogurt.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Before serving, let the cake sit at room temperature for 15–20 minutes to soften the frosting. You can also freeze the unfrosted cake wrapped tightly for up to 2 months; thaw completely before applying the frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, almonds or walnuts can be used as substitutes, though they will change the flavor profile. Adjust quantity and texture accordingly.

Is it necessary to use rosewater?

No, rosewater can be substituted with vanilla extract or omitted entirely if you prefer a more classic flavor.

Pistachio Cream Cheese Cake — Rich, Moist & Delicious Recipe

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★★★★★

4.5 from 74 reviews

This Pistachio Cream Cheese Cake is a moist and rich dessert featuring a light, fluffy pistachio-flavored cake layered with luscious pistachio cream cheese frosting. Enhanced with fragrant rosewater, this elegant cake combines nutty pistachios and creamy sweetness for a deliciously unique treat perfect for special occasions or an indulgent everyday dessert.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

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 vanilla extract as substitute)

Instructions

1. 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 sticking.
2. Make the Cake Batter: In a large mixing bowl, beat eggs and granulated sugar using a hand or stand mixer until the mixture doubles in volume and becomes pale and fluffy. Then add canola oil, milk, and rosewater, mixing for another 2 minutes to achieve a smooth and silky batter.
3. Add Dry Ingredients: Gently fold in sifted all-purpose flour, finely ground pistachios, and baking powder without overmixing to maintain the light, airy texture of the batter.
4. Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes in the preheated oven. Check doneness by inserting a toothpick in the center; it should come out clean. Allow the cake to cool completely before frosting.
5. Prepare the Pistachio Cream Cheese Frosting: Beat together room-temperature cream cheese, condensed milk, pistachio paste, and rosewater until smooth and slightly peaked. For best texture, chill the frosting for 15–20 minutes before applying.
6. Frost and Decorate: Spread or pipe the pistachio cream cheese frosting evenly over the cooled cake. Optionally, garnish with extra pistachio crumbs or edible flower petals.

Notes

• Ensure eggs and cream cheese are at room temperature for smooth mixing.
• Do not overmix the batter after adding dry ingredients to keep the cake tender.
• Rosewater adds a unique floral aroma but you can substitute with vanilla extract if preferred.
• Chilling the frosting improves its texture and ease of application.
• Store the frosted cake in the refrigerator and serve at room temperature for best flavor.

Keywords: Pistachio cake, cream cheese frosting, rosewater cake, moist pistachio cake, nutty dessert, Middle Eastern dessert