There’s something about pistachios that instantly transports me to sunny spring afternoons, where the air smells like blooming flowers and everything feels just a bit softer, a bit sweeter. Pistachio Cream Cake has that kind of magic baked right into it. It’s the kind of dessert that feels special—like something you’d make for a family gathering, a baby shower, or just to treat yourself after a long week.
This cake is soft and fluffy with just the right amount of nutty flavor, layered with a creamy pistachio pudding filling that tastes like a spoonful of spring. I still remember the first time I had a slice—it was at my grandmother’s house during Easter weekend. She had dusted the top with crushed pistachios and served it with a dollop of whipped cream. It was the prettiest thing on the table, and the moment I took a bite, I knew it was something special.
Over the years, I’ve made this cake for birthdays, bridal showers, and just about any celebration that called for something sweet and a little unexpected. The best part? It’s surprisingly simple to make, even if you’re not an experienced baker. If you love light, moist cake and the rich, creamy flavor of pistachio, you’re going to fall in love with this one.
Why You’ll Love This Recipe:
Light, moist, and flavorful with just the right amount of sweetness
A beautiful presentation with a gorgeous green hue that makes it stand out
Easy to make using simple ingredients
Perfect for holidays, spring gatherings, or anytime you’re craving a unique dessert
Great make-ahead option since the flavor deepens after a day in the fridge
Pistachio Cream Cake
Description
There’s something about pistachios that instantly transports me to sunny spring afternoons, where the air smells like blooming flowers and everything feels just a bit softer, a bit sweeter. Pistachio Cream Cake has that kind of magic baked right into it. It’s the kind of dessert that feels special—like something you’d make for a family gathering, a baby shower, or just to treat yourself after a long week.
This cake is soft and fluffy with just the right amount of nutty flavor, layered with a creamy pistachio pudding filling that tastes like a spoonful of spring. I still remember the first time I had a slice—it was at my grandmother’s house during Easter weekend. She had dusted the top with crushed pistachios and served it with a dollop of whipped cream. It was the prettiest thing on the table, and the moment I took a bite, I knew it was something special.
Over the years, I’ve made this cake for birthdays, bridal showers, and just about any celebration that called for something sweet and a little unexpected. The best part? It’s surprisingly simple to make, even if you’re not an experienced baker. If you love light, moist cake and the rich, creamy flavor of pistachio, you’re going to fall in love with this one.
Ingredients
1 box of white cake mix
1 package (3.4 oz) instant pistachio pudding mix
4 large eggs
1 cup vegetable oil
1 cup lemon-lime soda
1/2 cup chopped pistachios (optional for added texture)
1 package (3.4 oz) instant pistachio pudding mix (for frosting)
1 1/2 cups cold milk (for pudding frosting)
1 tub (8 oz) whipped topping, thawed
Instructions
-
Preheat and Prepare
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or if you’re feeling fancy, use two 9-inch round cake pans for a layer cake look. I love using the 9×13—it’s simple and perfect for serving a crowd. -
Mix the Cake Batter
In a large mixing bowl, combine the cake mix and one packet of pistachio pudding mix. Give it a quick stir to blend them together. Add the eggs, oil, and lemon-lime soda. The soda gives it such a light and fluffy texture—you’ll be amazed. Beat everything together with a hand mixer or stand mixer for about 2 minutes, until smooth and slightly fluffy. -
Optional Crunch
If you like a little texture, gently fold in the chopped pistachios at this stage. It gives the cake a delightful nutty crunch in every bite. -
Bake
Pour the batter into your prepared pan and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. If you’re using round pans, check around the 25-minute mark. Once it’s done, let the cake cool completely. This is important before frosting—it makes a huge difference! -
Make the Pistachio Cream Frosting
In a medium bowl, whisk together the second package of pistachio pudding mix and cold milk. Let it set for about 5 minutes to thicken. Then, fold in the whipped topping gently until smooth and creamy. It’s light, fluffy, and so easy—you might want to sneak a spoonful (or two). -
Frost and Chill
Once the cake has cooled completely, spread the frosting generously over the top. I like to sprinkle a few extra crushed pistachios on top for a bit of color and crunch. Cover and refrigerate for at least 1 hour before serving to let all the flavors come together.
Notes
This cake is easy to customize—feel free to swap out the lemon-lime soda with club soda or even a citrus-flavored sparkling water. It’s a fun way to play with flavor without changing the texture. Also, if you want to make cupcakes instead, this batter works beautifully for about 24 standard cupcakes. Just reduce the baking time to around 18–20 minutes.
INGREDIENTS YOU’LL NEED:
1 box of white cake mix
1 package (3.4 oz) instant pistachio pudding mix
4 large eggs
1 cup vegetable oil
1 cup lemon-lime soda
1/2 cup chopped pistachios (optional for added texture)
1 package (3.4 oz) instant pistachio pudding mix (for frosting)
1 1/2 cups cold milk (for pudding frosting)
1 tub (8 oz) whipped topping, thawed
HOW TO MAKE PISTACHIO CREAM CAKE:
STEP-BY-STEP INSTRUCTIONS:
Preheat and Prepare
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or if you’re feeling fancy, use two 9-inch round cake pans for a layer cake look. I love using the 9×13—it’s simple and perfect for serving a crowd.Mix the Cake Batter
In a large mixing bowl, combine the cake mix and one packet of pistachio pudding mix. Give it a quick stir to blend them together. Add the eggs, oil, and lemon-lime soda. The soda gives it such a light and fluffy texture—you’ll be amazed. Beat everything together with a hand mixer or stand mixer for about 2 minutes, until smooth and slightly fluffy.Optional Crunch
If you like a little texture, gently fold in the chopped pistachios at this stage. It gives the cake a delightful nutty crunch in every bite.
Bake
Pour the batter into your prepared pan and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. If you’re using round pans, check around the 25-minute mark. Once it’s done, let the cake cool completely. This is important before frosting—it makes a huge difference!Make the Pistachio Cream Frosting
In a medium bowl, whisk together the second package of pistachio pudding mix and cold milk. Let it set for about 5 minutes to thicken. Then, fold in the whipped topping gently until smooth and creamy. It’s light, fluffy, and so easy—you might want to sneak a spoonful (or two).Frost and Chill
Once the cake has cooled completely, spread the frosting generously over the top. I like to sprinkle a few extra crushed pistachios on top for a bit of color and crunch. Cover and refrigerate for at least 1 hour before serving to let all the flavors come together.
HELPFUL TIPS:
Make sure the cake is completely cool before frosting, or the whipped topping will melt.
If you want to make it ahead of time, this cake actually tastes even better the next day.
For a more elegant touch, you can bake this as a layer cake and fill the middle with the pistachio cream.
Don’t skip the chill time—letting the cake rest in the fridge helps the flavors meld beautifully.
- Want to get extra fancy? Garnish with chopped pistachios, white chocolate shavings, or a drizzle of glaze.
DETAILS:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes (plus chilling time)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
NOTES:
This cake is easy to customize—feel free to swap out the lemon-lime soda with club soda or even a citrus-flavored sparkling water. It’s a fun way to play with flavor without changing the texture. Also, if you want to make cupcakes instead, this batter works beautifully for about 24 standard cupcakes. Just reduce the baking time to around 18–20 minutes.
NUTRITIONAL INFORMATION:
(Approximate per serving)
Calories: 320
Carbohydrates: 40g
Fat: 16g
Protein: 3g
Sugar: 22g
Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I use homemade whipped cream instead of store-bought topping?
Yes, you can. Just make sure it’s stabilized whipped cream so it holds its shape and doesn’t separate.
Do I have to use lemon-lime soda?
It helps make the cake extra fluffy, but you can also use club soda or sparkling water. Just don’t skip the fizz—it’s part of the magic!
Can I freeze Pistachio Cream Cake?
Yes, you can freeze the unfrosted cake layers. Wrap them well in plastic wrap and foil. Thaw overnight in the fridge, then frost before serving.
Can I make it gluten-free?
Absolutely—just use your favorite gluten-free white cake mix as a substitute.
STORAGE INSTRUCTIONS:
Store the cake covered in the refrigerator for up to 4–5 days. It’s best enjoyed cold, and the flavor just gets better with time. If you want to freeze leftovers, do so without the frosting and add fresh topping after thawing.
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CONCLUSION
Whether you’re celebrating something special or just in the mood for a dessert that feels like a little slice of spring, this Pistachio Cream Cake is your go-to. It’s sweet, creamy, light, and absolutely irresistible. And the best part? It’s a joy to make and even more fun to share. So go ahead—bake it up, take a slice, and enjoy a taste of something truly comforting. You deserve it.