Dessert

Pistachio Cream Cheese Cake Recipe

ByOlivia Monroe January 20, 2026January 20, 2026

Introduction

This Pistachio Cream Cheese Cake is a delightful treat combining nutty pistachios with a smooth, fragrant cream cheese frosting. Light and airy, it’s perfect for cozy gatherings or special occasions. The hint of rosewater adds an elegant floral note that makes this cake truly memorable.

A round cake with three main layers is shown, placed on a white plate on a white marbled surface. The bottom layer is a dense golden-brown crumb crust wrapped around the sides. The middle layer is a smooth, pale green cream that covers the entire top surface. On top of the cake, there are 14 evenly spaced dollops of darker green cream with a wavy texture, placed near the edge. The center and the cream dollops are sprinkled with crushed pistachios and tiny dried rose petals, adding red and green specks. A green cloth and white cup are softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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 extract 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 eggs and granulated sugar with a hand or stand mixer until the mixture doubles in volume and is pale and fluffy.
Step 3: Add canola oil, milk, and rosewater to the egg mixture. Continue mixing for another 2 minutes until the batter is smooth and silky.
Step 4: Gently fold in the sifted flour, ground pistachios, and baking powder until fully combined. Avoid over-mixing to keep the batter light.
Step 5: Pour the batter into the prepared pan. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
Step 6: To make the frosting, beat together room-temperature cream cheese, condensed milk, pistachio paste, and rosewater until smooth and holding soft peaks. Chill for 15–20 minutes.
Step 7: Once the cake is cooled, spread the pistachio cream cheese frosting evenly on top. Decorate as desired and serve.

Tips & Variations

Use unsalted pistachios and toast them lightly before grinding for enhanced flavor.
Substitute rosewater in the frosting with vanilla extract if you prefer a more subtle floral note.
For a dairy-free option, replace cream cheese with a plant-based alternative and use coconut condensed milk.
Decorate with chopped pistachios or edible rose petals for a beautiful finish.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture. If needed, you can gently warm slices in the microwave for 10–15 seconds.

How to Serve

A round cake with a crumb coating of golden brown nuts or crumbs around the sides sits on a white plate. The top layer is smooth, pale green frosting evenly spread, decorated with a circle of piped green dollops around the edge, each with small crushed nuts on top. The center is sprinkled with finely chopped green nuts mixed with tiny bits of dried red flower petals. The cake is placed on a white marbled surface with some scattered crushed nuts and small dried petals nearby, set against a dark brown wooden background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without rosewater?

Yes, you can replace rosewater with vanilla extract in both the cake and frosting. The flavor will be less floral but still delicious.

How do I grind pistachios finely?

Use a food processor or spice grinder to pulse the pistachios until finely ground, but avoid turning them into a paste unless the recipe calls for it.