If you’re searching for the best pistachio cupcakes—or a cake that captures all the same rich, nutty flavor—this pistachio pudding-filled pistachio cake is your dream dessert. This recipe is not for the bright green color cake made with pistachio pudding mix. This is made with real pistachios. With layers of tender pistachio cake, creamy homemade pudding made from real pistachios, and a tangy cream cheese frosting, it’s everything you love about pistachio cupcakes, elevated into a showstopping centerpiece. Whether you bake it as a layer cake or transform it into cupcakes, each bite is bursting with true pistachio flavor and irresistibly smooth texture.
Originally Published March 18, 2021
Modified July 4, 2025
3 Reasons You’ll Love This Cake or Cupcakes
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Homemade Pistachio Milk & Pudding
Using real pistachios to make both the milk and pudding creates an authentic, deep nutty flavor—not the artificial taste of instant pistachio pudding mix for a cake or deicious cupcakes. -
Layered Indulgence
Silky pistachio pudding between each cake layer complements the moist, tender crumb. Then it’s all wrapped in a rich cream‑cheese frosting and finished with crunchy chopped pistachios -
Versatile Format—Cake or Cupcakes
This makes a stunning layer cake but is also the perfect pistachio cupcake recipe!
Ingredients for Pistachio Cake or Cupcakes:
Pistachio Milk (the base flavor infusion)
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Roasted pistachios – Infuse the milk with real pistachio flavor for an authentic taste.
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Whole milk – Acts as the liquid base for both the cake and pudding, enriched with pistachio essence.
Pistachio Pudding Ingredients:
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Roasted pistachios – Blended into a paste for deep nutty flavor and creamy texture.
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Sugar – Sweetens both the pistachio paste and custard base.
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Water – Helps process the nuts into a smooth paste.
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Pistachio milk – Carries the infused pistachio flavor throughout the pudding.
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Almond extract – Boosts the nutty profile and mimics pistachio flavor.
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Vanilla extract – Rounds out the flavor with warm sweetness.
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Egg yolks – Thicken and enrich the pudding with a velvety consistency.
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Cornstarch – Stabilizes and thickens the custard.
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Salt – Balances sweetness and enhances overall flavor.
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Butter – Adds richness and a silky finish to the pudding.
Pistachio Cake or Cupcake Ingredients:
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Roasted ground pistachios – Provide texture, color, and bold pistachio flavor.
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Cake flour – Creates a soft, tender crumb.
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All‑purpose flour – Adds structure and balance to the cake texture.
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Baking powder – Helps the cake rise evenly.
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Baking soda – Works with sour cream for lift and softness.
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Sea salt – Enhances all the other flavors.
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Unsalted butter – Adds moisture, richness, and buttery flavor.
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Granulated sugar – Sweetens and helps create a light crumb.
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Vanilla extract – Adds warmth and depth to the flavor.
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Almond extract – Highlights the pistachio flavor with a nutty note.
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Pistachio milk – Reinforces the pistachio flavor throughout the batter.
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Sour cream – Adds moisture and a slight tang for tenderness.
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Egg + egg whites – Provide structure and lightness to the cake.
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Cream of tartar – Stabilizes the whipped egg whites for a fluffy texture.
Frosting & Topping:
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Cream cheese – Brings tangy creaminess and structure to the frosting.
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Butter – Adds richness and smoothness.
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Confectioner’s sugar – Sweetens and creates a fluffy frosting texture.
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Vanilla extract – Adds warmth and depth to the frosting.
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Almond extract – Ties the nutty flavor into the topping.
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Heavy cream – Lightens the frosting for a smooth spread.
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Chopped roasted pistachios – Finish the cake with texture, color, and crunch.
Step-by-Step Instructions
1. Pistachio Milk
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Combine pistachios and milk; refrigerate overnight for infusion
2. Pistachio Pudding
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Process pistachios with ⅓ cup sugar and water in a food processor until smooth paste.
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Cook paste + pistachio milk until bubbly.
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Whisk yolks, remaining sugar, cornstarch, and salt.
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Temper yolks with warm mixture, then return to pan.
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Cook until thick, whisking constantly.
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Remove pistachio cream from heat; stir in butter and extracts.
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Strain into a bowl, cover with plastic touch wrap, chill for at least 4 hours
3. Pistachio Cake or Cupcakes
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Preheat oven to 350°F. Grease & paper‑line three 9″ pans , or add cupcake liners to 3 muffin pans.
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Pulse nuts finely in food processor; whisk with flours, powder, soda, salt.
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In bowl of a stand mixer, cream butter; add sugar at a medium-high speed, until pale ~2 min. (can also use hand electric mixer.)
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Then incorporate egg, extracts.
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Mix in pistachio milk & sour cream.
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Alternate mixing in dry ingredients with wet ingredients on medium-low speed.
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Beat egg whites and cream of tartar to stiff peaks; using a rubber spatula, fold in gently.
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Divide batter, bake 35–40 min (toothpick clean), cool in pan 15 min, then finish cooling on a wire rack.
4. Cream Cheese Frosting
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In a large mixing bowl, beat cream cheese and butter until smooth.
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Add sugar one cup at a time, then vanilla, almond extract, and cream. Beat until fluffy
5. Assemble Cake (if making cake)
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After cakes bake and cool on a wire rack, remove cakes from pan by running a butter knife along the sides of the cake to loosen.
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Level cakes, using a cake leveler, or a bread knife, by cutting off the rounded top to create a level area for frosting.
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Place first layer on a plate, pipe frosting border along the edge of cake, fill with pudding.
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Repeat layers; frost top & sides smoothly.
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Press chopped pistachios on sides by spinning cake on wax paper.
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Refrigerate and bring out at least 30 minutes in advance to get to room temperature before serving.
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Use a hot‑water‑dipped knife to cleanly slice
6. Fill and Frost Cupcakes (if making cupcakes)
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After cupcakes bake, allow to cool on a wire rack.
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Using a spoon, create a circle shaped lid, about the size of a quarter, and lift off the cupcake.
- Place the lids on a parchment sheet, keeping them in order, as you will add them back to the cupcakes.
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Now, scoop out a little of the cupcake, creating a place for the pudding. You can save what you are taking out of the cupcake, or discard. Most of the time, any snackers walking by want to taste the cake!
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Using a piping bag, fill the cupcakes with pistachio pudding. Add the lids back on top.
- Using a different piping bag, frost the cupcakes with the cream cheese frosting.
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Sprinkle chopped pistachios onto the tops of the cupcakes.
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Refrigerate and bring out at least 30 minutes in advance to get to room temperature before serving.
Storing Leftovers
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Refrigerate covered until serving to maintain texture and keep pudding from getting runny
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Can store in fridge for up to 4 days.
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Pistachio Pudding filled Pistachio Cake
Ingredients
Ingredients for pistachio milk:
- 1 cup shelled roasted pistachios
- 3 cups whole milk
Ingredients for the pistachio pudding:
Ingredients for pistachio cake:
- 1 1/4 cup shelled roasted pistachios
- 2 1/2 cups cake flour
- 3/4 cup all purpose flour
- 1 tbsp. baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon flake sea salt
- 1 cup salted butter softened
- 1 3/4 cup granulated sugar
- 1 tbsp. pure vanilla extract
- 1 teaspoon almond extract
- 1 cup pistachio milk
- 1/2 cup sour cream
- 1 egg
- 3 egg whites
- 1/2 teaspoon cream of tartar
Ingredients for frosting and topping for pistachio cake:
- 16 oz. cream cheese softened
- 1 cup butter softened
- 6 cups confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 tbps. heavy cream
- 1 cup chopped roasted pistachios
Instructions
Instructions for the Pistachio Milk:
- Place pistachios in glass measuring bowl with a spout.
- Cover pistachios with milk
- Refrigerate overnight
Instructions for Pistachio Pudding:
- Make pistachio paste by placing pistachios into food processor, and pulsing. Add 1/3 cup sugar and water, and pulse again until a smooth paste forms.
- Scrape paste into a medium saucepan. Add in pistachio milk. Stir over medium heat until bubbles start to form.
- While milk is heating, whisk egg yolks, the remaining sugar, cornstarch and salt in a bowl and set aside.
- Once pistachio milk is bubbly, whisk about a 1/2 cup of the heated milk mixture into the sugar-egg mixture. Add another 1/2 cup in, and continue to whisk.
- At this point, pour all of the egg mixture back into the pan, and continue to cook. Whisk constantly to avoid lumps.
- Continue to cook until thick and bubbly. Use a rubber spatula to scrape down sides of pan to avoid burning any of the mixture.
- Remove from heat, and stir in butter, vanilla and almond extract until butter is melted.
- Strain pudding through a fine mesh strainer, using a spatula to press pudding through.
- Put pudding into a glass bowl. Using plastic wrap, cover the pudding, pressing the wrap directly onto the pudding to avoid it forming a skin. Refrigerate for at least 4 hours.
Instructions for making pistachio cake:
- Preheat oven to 350 F. Using bakers secret spray oil with flour, coat insides of 3 9 inch round cake pans. Line each pan with a round parchment sheet, and spray with the bakers secret. Set aside.
- Pulse pistachios in food processor until finely chopped. Put pistachios into a medium size glass bowl, and add the flours, baking powder, soda and salt. Using a whisk, gently mix together the dry ingredients.
- In the bowl of a stand mixer, beat the softened butter until smooth and fluffy on high, Â about 2 minutes. Add sugar, beating until light and fluffy, almost white. Add egg and vanilla and almond extract, mix until just combined, scraping down sides and bottom of bowl with spatula to ensure it is completely mixed.
- In a 2 cup glass measuring cup, measure out 1 cup of the pistachio milk. Add in 1/2 cup sour cream. Gently mix to combine.
- With mixer on low, alternate adding in the dry and wet ingredients, starting and ending with the dry. Mix until combined, scraping down sides and bottom of bowl.
- In a clean dry, mixing bowl, mix 3 egg whites, and cream of tarter with a hand mixer until stiff peaks form.
- Using a rubber spatula, scrape the egg whites into the cake batter and gently fold until mixed in. Do not over mix.
- Divide the batter between the 3 pans. Bake 35-40 minutes, rotating half way thru. Bake until toothpick comes out clean. Cool for 15 minute in pans. Turn cakes out onto cooling rack, and allow to completely cool before frosting.
Instructions for the cream cheese frosting:
- Allow butter and cream cheese to come to room temperature. I like to get it out in the morning, if making in the afternoon.
- Cream together the butter and cream cheese using a mixer. Add in the confectioner sugar, one cup at a time, mixing in between additions.
- Add in vanilla and cream and beat till mixed in.
Instructions to assemble pistachio cake:
- Using a serrated knife or cake leveler, cut off the rounded tops of the cakes.
- Place first cake on plate. Using a piping bag, pipe a circle of frosting around the edge of the cake. Fill center with pistachio pudding.
- Place next cake on, and repeat process.
- Once all the layers are done, pipe the rest of frosting around sides and onto top of cake. Using a smooth cake knife, create a flat surface on top and sides of cake.
- Sprinkle top of cake with chopped pistachios. To get the nuts to stick to the sides of the cake, place the cake on a counter or table covered with wax paper. Throw the pistachios onto side of cake as you spin cake around, repeating until fully encrusted with pistachios.
- Keep cake covered in refrigerator until time to serve. Â Use a sharp knife dipped in hot water to cut cake.
We made these cupcakes over the weekend, and they were a huge hit with our guests! Excited to try the cake version next! Thank you!