Pistachio Cherry Cake Recipe

Pistachio Cherry Cake Recipe

Pistachio Cherry Cake is a visually stunning and flavor-packed dessert that pairs the buttery crunch of pistachios with the sweet-tart burst of cherries. With a soft, nutty crumb and juicy fruit in every bite, this cake is a beautiful choice for spring brunches, holiday tables, or as a teatime centerpiece.

The pale green hue of pistachios and vibrant red cherries give this cake a festive appearance, while the balance of textures — tender crumb, crisp edges, and bursts of fruit — makes each slice irresistible.

Ingredients

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (60g) shelled unsalted pistachios, finely ground
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs, at room temperature
• ½ tsp almond extract
• 1 tsp vanilla extract
• ½ cup (120ml) sour cream or plain Greek yogurt
• ¼ cup (60ml) milk
• 1 cup (150g) pitted fresh or frozen cherries, halved
• 2 tbsp flour (for tossing cherries)

For the Optional Glaze:

• ¾ cup (90g) powdered sugar
• 1–2 tbsp milk or cherry juice
• 1–2 drops almond extract (optional)

Optional Garnish:

• Chopped pistachios
• Whole cherries
• Dried rose petals (for elegance)

How to Make Pistachio Cherry Cake

Step 1: Preheat & Prepare

Preheat your oven to 350°F (175°C).

Grease and line an 8-inch round cake pan (or a loaf pan or bundt pan). Set aside.

Step 2: Grind the Pistachios

Using a food processor, pulse the pistachios until finely ground. Don’t over-process or they’ll turn into paste. Set aside.

Step 3: Mix the Dry Ingredients

In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.

Step 4: Cream Butter & Sugar

In a large mixing bowl, beat the butter and sugar until light and fluffy (about 3 minutes).

Add the eggs one at a time, beating well after each.

Mix in vanilla and almond extract.

Step 5: Combine Wet & Dry

Stir in the sour cream until smooth.

Alternate adding dry ingredients and milk in batches, mixing just until combined.

Step 6: Prepare Cherries

Toss halved cherries with 2 tbsp flour (this prevents them from sinking).

Gently fold them into the batter.

Step 7: Bake

Pour the batter into the prepared pan and smooth the top.

Bake for 35–40 minutes (for round or loaf pans), or 45–50 minutes (for bundt), until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 8: Add the Glaze (Optional)

Mix powdered sugar with milk or cherry juice to form a smooth glaze.

Drizzle over the cooled cake.

Top with extra chopped pistachios, cherries, or rose petals.

Chef’s Notes

Use roasted, unsalted pistachios for maximum flavor. If using salted ones, reduce added salt slightly.

Frozen cherries work great. Don’t thaw before using to prevent excess moisture.

For a more vibrant green color, you can add a drop of food coloring, though it’s optional.

Want more cherry flavor? Stir ½ tsp cherry extract into the glaze or batter.

No sour cream? Use plain yogurt or buttermilk instead.

Nutrition Information (Per Slice, based on 10 slices)

Nutrient / Approximate Value

• Calories / ~340 kcal
• Carbohydrates / ~35 g
• Protein / ~5 g
• Fat / ~20 g
• Saturated Fat / ~8 g
• Sugar / ~22 g
• Fiber / ~2 g
• Sodium / ~160 mg

Note: These values vary based on portion size, cherry type, and glaze usage.

Frequently Asked Questions (FAQs)

1. Can I use maraschino or dried cherries instead of fresh/frozen?

Yes. Maraschino cherries can be chopped and used, but rinse and dry them to reduce sweetness. Dried cherries work too — soak them in warm water for 10–15 minutes to soften.

2. Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free baking flour. Be sure to check that your baking powder is gluten-free too.

3. Can I freeze this cake?

Absolutely. Wrap the unglazed cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight and glaze before serving.

4. What type of pistachios should I use?

Unsalted, shelled pistachios are ideal. Lightly toasted ones bring out more nutty flavor. Avoid using salted or dyed (bright green) versions.

5. Can I make this cake into cupcakes?

Yes! This recipe makes about 12 cupcakes. Fill liners ¾ full and bake at 350°F (175°C) for 18–22 minutes.

Conclusion

This Pistachio Cherry Cake delivers delicate nutty notes and fruity bursts in a moist, elegant cake that’s ideal for celebrations or cozy afternoons. Whether you glaze it for a polished finish or enjoy it plain with tea, it’s a simple yet special dessert that brings a touch of charm and color to your table.

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