Pistachio Cream Cheese Cake Recipe

Introduction

This Pistachio Cream Cheese Cake is a delicate and fragrant dessert that combines the nuttiness of pistachios with the subtle floral notes of rosewater. Light, fluffy, and topped with a creamy pistachio frosting, it’s perfect for special occasions or an elegant treat 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

1. Step 1: Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan lightly with oil or baking spray to prevent sticking.
2. Step 2: In a large bowl, beat the eggs and sugar with a hand or stand mixer until the mixture doubles in volume and turns pale and fluffy.
3. Step 3: Add the canola oil, milk, and rosewater to the egg mixture, then continue mixing for 2 minutes until smooth and slightly silky.
4. Step 4: Carefully fold in the sifted flour, ground pistachios, and baking powder. Mix gently until fully incorporated without over-mixing to keep the batter light.
5. 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.
6. Step 6: To make the frosting, beat together the cream cheese, condensed milk, pistachio paste, and rosewater until smooth and holding a soft peak. Chill the frosting for 15–20 minutes for best texture.
7. Step 7: Spread or pipe the pistachio cream cheese frosting evenly over the cooled cake. Decorate with pistachio crumbs or edible flower petals if desired.

Tips & Variations

• Use vanilla extract instead of rosewater in both the cake and frosting for a more classic flavor.
• For a crunchier texture, reserve some chopped pistachios to sprinkle on top of the frosting.
• Make sure all ingredients are at room temperature for a smoother batter and frosting.
• Chill the cake after frosting for at least an hour to allow flavors to meld and frosting to set.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. Before serving, let it sit at room temperature for 20 minutes for the best flavor and texture. The cake can also be frozen without frosting; wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the pistachio paste with something else?

If pistachio paste is unavailable, you can blend ground pistachios with a small amount of oil or cream to create a similar texture, or use almond paste as a substitute, though the flavor will differ slightly.

Does the cake freeze well with the frosting applied?

It’s best to freeze the cake without the frosting to preserve texture. After thawing, apply the frosting fresh for optimal taste and appearance.

Pistachio Cream Cheese Cake Recipe

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★★★★★

4.8 from 101 reviews

• Author: Andria
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Pistachio Cream Cheese Cake is a delicate and fragrant dessert combining the nutty richness of pistachios with the creamy tang of rosewater-flavored cream cheese frosting. Light, fluffy, and mildly sweet, it makes a perfect treat for special occasions or an elegant afternoon tea.

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Ingredients

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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 (optional substitute: vanilla extract)

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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 bowl, beat the 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 an additional 2 minutes until smooth and silky.
3. Add Dry Ingredients: Gently fold sifted all-purpose flour, finely ground pistachios, and baking powder into the wet mixture. Be careful not to over-mix to keep the batter light and airy.
4. Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
5. Prepare the Pistachio Cream Cheese Frosting: While the cake cools, beat together cream cheese, condensed milk, pistachio paste, and rosewater until smooth and soft peaks form. Chill the frosting for 15–20 minutes for optimal texture.
6. Frost and Decorate: Spread or pipe the frosting evenly over the cooled cake. Optionally, decorate with pistachio crumbs or edible flower petals for an elegant finish.

Notes

• Make sure all ingredients, especially eggs and cream cheese, are at room temperature for best results.
• Do not over-mix the batter to keep the cake light and fluffy.
• Use fresh pistachios and quality pistachio paste to enhance flavor.
• Rosewater adds a floral aroma but can be substituted with vanilla extract if preferred.
• Chilling the frosting before applying helps it set better and makes it easier to spread or pipe.
• The cake can be stored in the refrigerator for up to 3 days.

• 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, Elegant Cake Recipe