Name: Pistachio and Almond Cake with Cream Cheese Frosting
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 package (3.3 oz) instant white chocolate pudding mix; 2 cups cold milk; 1 can (14 oz) sweetened condensed milk; 1 1/2 cups heavy whipping cream; 1 tsp vanilla extract; 4–5 ripe bananas, sliced; 1 box (11 oz) vanilla wafers; White chocolate shavings or curls for garnish (optional)

Jump to Recipe

This pistachio and almond cake is a moist, rich dessert crowned with a smooth cream cheese frosting and a crunchy topping of chopped nuts. It’s a sophisticated yet approachable cake, perfect for celebrations or an elegant finish to a meal.

Why You’ll Love This Recipe

Combines the delicate flavor of pistachios with the warmth of almonds.
Incredibly moist and tender crumb due to finely ground nuts.
The cream cheese frosting provides a luscious contrast to the nutty base.
Topped with chopped nuts for added crunch and presentation.
It feels fancy but is simple enough for any confident home baker.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter, softened
Granulated sugar
Eggs
All-purpose flour
Baking powder
Salt
Ground almonds (almond flour)
Finely ground pistachios
Milk or yogurt (for moisture)
Vanilla extract or almond extract

For the frosting:

Cream cheese, softened
Unsalted butter
Powdered sugar
Vanilla extract

For the topping:

Chopped pistachios
Chopped almonds
Optional: drizzle of honey or crushed rose petals for garnish

Directions

Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake tin.
In a large bowl, cream together softened butter and sugar until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in the vanilla or almond extract.
In a separate bowl, whisk together flour, baking powder, salt, ground almonds, and ground pistachios.
Gradually fold the dry mixture into the wet ingredients, alternating with milk or yogurt, until a smooth batter forms.
Pour the batter into the prepared cake tin and smooth the top.
Bake for 30–35 minutes or until a skewer inserted into the center comes out clean.
Let the cake cool completely before frosting.

Frosting:

In a mixing bowl, beat the cream cheese and butter together until creamy and smooth.
Gradually add powdered sugar, beating until fluffy.
Stir in vanilla extract.
Spread over the cooled cake and sprinkle with chopped pistachios and almonds.

Servings and timing

Servings: 8–10 slices
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling & Decorating Time: 1 hour
Total Time: ~1 hour 45 minutes

Storage/Reheating

Storage: Store covered in the refrigerator for up to 3–4 days. Bring to room temperature before serving for best flavor.
Freezing: You can freeze the unfrosted cake. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then frost.
Reheating: Not recommended. This cake is best served at room temperature or slightly chilled.

FAQs

Can I make this cake without the cream cheese frosting?

Yes. It’s delicious as a plain nut cake or with a light glaze. You can also dust with powdered sugar for a simpler presentation.

What’s the best way to grind pistachios?

Use a food processor or high-speed blender. Be careful not to over-process into a paste. Pulse until fine crumbs form.

Can I use store-bought almond flour?

Yes. Finely ground almond flour is perfect for this recipe and saves time.

Is this cake gluten-free?

Not by default, but you can substitute a gluten-free flour blend for the all-purpose flour. Ensure your baking powder is gluten-free as well.

Can I use other nuts?

Yes. Walnuts or hazelnuts can be substituted, though they will change the flavor. The balance of pistachio and almond is what makes this cake unique.

How sweet is this cake?

Moderately sweet. The nuts and frosting add richness, but it’s not overly sugary.

Can I add spices to the batter?

A pinch of cardamom or cinnamon complements the nuts beautifully. Add sparingly so they don’t overpower the pistachio flavor.

Can I make this in a loaf pan or bundt pan?

Yes, but baking times will vary. A loaf pan may take longer; a bundt pan offers a dramatic look. Be sure to adjust cook times and test for doneness.

What toppings go well with this cake?

Aside from chopped nuts, consider a light honey drizzle, citrus zest, or edible flowers like dried rose petals.

Does it need to be refrigerated?

Yes, because of the cream cheese frosting. Keep it chilled, and bring it out 15–20 minutes before serving.

Conclusion

This pistachio and almond cake with cream cheese frosting is both elegant and satisfying. Whether served for tea, a festive occasion, or just to treat yourself, it offers rich flavor, soft crumb, and nutty character in every bite. Easy to make and even easier to love, it’s a recipe worth keeping on hand year-round.