Pistachio Orange Cake Recipe with Zesty Citrus and Nutty Flavor

Why You’ll Love This Orange Pistachio Layer Cake

If you’re looking for a showstopper dessert that perfectly balances nutty richness with bright citrus flavors, this Orange Pistachio Layer Cake will quickly become your favorite. The combination of pistachio and orange creates an unforgettable taste experience that’s both sophisticated and comforting.

This cake isn’t just delicious it’s also easier to make than you might think. The straightforward method requires minimal active time and uses simple ingredients you can find at most grocery stores. Whether you’re a novice baker or a seasoned pro, you’ll find this recipe approachable and rewarding.

What I love most about this cake is how the health benefits make indulging feel a little less guilty. Pistachios are packed with nutrients like antioxidants, vitamins, and healthy fats. Combined with the fresh orange zest, this cake offers a more balanced treat compared to traditional desserts.

“The combination of pistachio and orange creates an unforgettable taste experience that’s both sophisticated and comforting.”

The versatility of this recipe is another big plus in my book. You can easily adapt it for various dietary needs including vegan, gluten-free, and low-calorie versions without compromising the incredible flavor or texture. It’s the perfect centerpiece for birthdays, dinner parties, or any special occasion that calls for something truly memorable.

Essential Ingredients for Orange Pistachio Layer Cake

The magic of this cake starts with high-quality ingredients. Before we dive into the recipe, let’s take a look at everything you’ll need. Precision is key in baking, so using the exact measurements will help ensure perfect results every time.

For the Pistachio Cake:

• 4 large eggs at room temperature
• 11 oz sour cream (1 ⅓ cup) at room temperature
• 1 tsp vanilla extract
• 2 tsp almond extract
• Zest of 1 large orange
• 14 oz granulated sugar (2 cups)
• 11.5 oz all-purpose flour (3 ⅓ cups), sifted after measuring
• 2.5 oz pistachio meal (⅔ cup) or finely ground pistachios
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 12 oz unsalted butter at room temperature
• Green food coloring (optional, quantity not specified)

For the Pistachio and Orange Buttercream:

• 9 large egg whites
• 14 oz granulated sugar (2 cups)
• 1 lb unsalted butter, soft but still cool
• 1 tbsp vanilla extract
• ¼ tsp salt
• ¼ tsp orange oil or ½-1 tsp orange extract
• 7 oz pistachio paste (¾ cup)
• Orange food coloring (optional, quantity not specified)

Optional Decorations:

• ½ cup pistachios, finely chopped
• 3-4 slices candied orange peel
• Pistachio and orange chocolate truffles (quantity not specified)

For those with dietary restrictions, here are some substitutions that work well:

Special Dietary Options:

• Vegan: Replace eggs with commercial egg replacer or flax eggs; use plant-based butter and dairy-free sour cream alternative.
• Gluten-free: Substitute all-purpose flour with a high-quality gluten-free baking blend designed for cakes.
• Dairy-free: Use dairy-free butter alternatives and plant-based sour cream substitutes.
• Lower-sugar: Replace granulated sugar with a granular sugar substitute suitable for baking.

How to Prepare the Perfect Orange Pistachio Layer Cake: Step-by-Step Guide

Ready to bake? This comprehensive guide will walk you through every step of creating this stunning cake. Take your time, follow the instructions carefully, and you’ll end up with a dessert that looks as amazing as it tastes.

To Make the Pistachio Cake:

1. Preheat your oven to 350°F. Line two 9×3-inch cake pans with parchment rounds and spray with nonstick cooking spray.
2. In a small bowl, whisk together the 4 large eggs, a quarter of the 11 oz sour cream, and the 1 tsp vanilla extract and 2 tsp almond extract lightly.
3. In a large bowl, rub the zest of 1 large orange with the 14 oz granulated sugar until moist and fragrant.
4. Add the 11.5 oz all-purpose flour, 2.5 oz pistachio meal, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt, then mix on low speed.
5. Add the 12 oz unsalted butter and the remaining 11 oz sour cream, mixing first on low speed, then on medium speed for 90 seconds.
6. Scrape the bowl and gradually add the egg mixture in three batches, beating for about 20 seconds after each addition.
7. Add green food coloring if desired for a more vibrant pistachio appearance.
8. Divide the batter evenly between the pans (about 29 oz each).
9. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Cool on a wire rack for 15 minutes, then remove from the pans and cool completely.

To Make the Pistachio and Orange Buttercream:

1. Combine the 9 large egg whites and 14 oz granulated sugar in a heatproof bowl.
2. Set over simmering water (without touching the water) and whisk frequently until the mixture is hot and the sugar dissolves completely.
3. Remove from heat and beat with a mixer on medium-high speed until a stiff, shiny meringue forms and the mixture cools to room temperature.
4. Lower the speed and add the 1 lb unsalted butter in small chunks, waiting between additions.
5. The mixture may look separated but will come together after whipping. If not smooth after 5 minutes, chill the bowl for 5-7 minutes and whip again.
6. Add the 1 tbsp vanilla extract and ¼ tsp salt.
7. Remove about one cup of the buttercream to a separate bowl and mix in the ¼ tsp orange oil or ½-1 tsp orange extract, along with orange food coloring as desired.
8. To the remaining buttercream, add the 7 oz pistachio paste and green food coloring as desired.
9. The frostings can be refrigerated and re-whipped before use.

To Assemble the Cake:

1. Level the tops of the cakes and slice each in half to create four layers.
2. Place the first layer on a cake board or plate.
3. Spread about 1 cup of pistachio frosting evenly on top.
4. Pipe pistachio frosting in a ring around the edge to form a dam, then fill the center with orange buttercream, spreading to the edge.
5. Add the second cake layer and spread pistachio frosting evenly on top.
6. Add the third layer and more pistachio frosting.
7. Finish with the top layer and cover the entire cake with the remaining pistachio frosting.
8. Decorate the top with the ½ cup finely chopped pistachios, 3-4 slices of candied orange peel, and pistachio and orange chocolate truffles if desired.

For more baking inspiration, check out our apple spice crumb muffins recipe, which shares similar techniques for achieving perfect texture and flavor balance.

Refrigerate the finished cake for 30 minutes before slicing, and serve at room temperature for optimal flavor and texture.

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Dietary Substitutions to Customize Your Orange Pistachio Layer Cake

Protein and Main Component Alternatives

For vegan preferences, replace eggs with flaxseed meal eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or aquafaba (the liquid from canned chickpeas). Use plant-based butter or refined coconut oil instead of dairy butter. Replace sour cream with a plant-based yogurt or a homemade cashew cream for similar tang and moisture.

Gluten-free flour blends work well for gluten-free diets. Look for blends that contain xanthan gum, which helps mimic the structure that gluten provides. Cup-for-cup gluten-free blends designed specifically for cakes will yield the best results.

Vegetable, Sauce, and Seasoning Modifications

Experiment with adding mashed avocado in place of half the butter for a lower-calorie twist that still provides richness. The subtle flavor of avocado won’t compete with the pistachio and orange, and it adds healthy fats.

Substitute orange juice with mandarin or tangerine juice for a seasonal flavor variation. These citrus varieties bring a slightly different sweetness profile that pairs wonderfully with pistachios.

For those avoiding nuts, pumpkin seeds or sunflower seeds can serve as a crunchy alternative to pistachios. Simply grind them to make a “meal” similar to the pistachio meal in the original recipe. While the flavor will change, you’ll still get a delightful nuttiness and beautiful green hue from the pumpkin seeds.

If you’d like to add a fruit element to your cake, consider making a homemade jam filling. Our homemade jam recipe would work beautifully as an additional layer between the pistachio and orange flavors.

Mastering Orange Pistachio Layer Cake: Advanced Tips and Variations

Pro Cooking Techniques

Using a kitchen scale for precise ingredient measurements ensures consistent texture and rise in your cake. Volume measurements can vary based on packing, scooping, and even humidity, making weight the most reliable method for perfect results every time.

Sift dry ingredients to incorporate air and avoid lumps. This simple step makes a significant difference in the lightness of your cake layers. When sifting, measure your flour first, then sift it to maintain accuracy.

Professional bakers know that temperature control is essential. Make sure all ingredients are at room temperature before beginning, as specified in the recipe. This helps with emulsification and creates a smooth, uniform batter.

Flavor Variations

Enhance the cake with a hint of cardamom or ginger for an exotic twist. These spices complement both orange and pistachio beautifully, adding complexity to the flavor profile. Start with ½ teaspoon and adjust to your preference.

Incorporate white chocolate chips or dried cranberries to add texture and complementary flavors. The sweetness of white chocolate pairs wonderfully with pistachios, while tart cranberries balance the richness of the cake and frosting.

For an adult version, brush each cake layer with a simple syrup made with orange juice and a splash of orange liqueur before frosting. This adds moisture and an extra layer of citrus flavor that makes the cake even more special.

Presentation Tips

Layer the cake neatly and brush each layer with a light orange syrup for added moisture. Use an offset spatula to achieve smooth, professional-looking frosting. For a rustic appearance, use the back of a spoon to create swoops and swirls in the frosting.

Garnish the top with whole pistachios and thinly sliced candied orange peel for visual appeal. Arrange these elements in a pattern around the edge of the cake, leaving the center smooth, or create a decorative pattern across the entire top.

For an elegant touch, consider adding edible flowers that complement the color scheme. Marigolds, violas, or nasturtiums not only look beautiful but also add subtle flavor notes that work well with the orange and pistachio theme.

Make-Ahead Options

Prepare cake layers a day in advance and store refrigerated to save time. Wrap them tightly in plastic wrap to prevent them from drying out. Bring to room temperature before assembling for best results.

Freeze unfrosted cake layers wrapped tightly to extend freshness. When properly wrapped, they can last for up to 3 months in the freezer. Thaw at room temperature while still wrapped to prevent condensation from making the cake soggy.

Both pistachio and orange buttercreams can be made ahead and stored in airtight containers. The buttercreams may need to be re-whipped after refrigeration to restore their smooth consistency.

How to Store Orange Pistachio Layer Cake: Best Practices

Refrigeration

Store the cake in an airtight container in the refrigerator for up to 4 days to maintain freshness. The buttercream frosting contains dairy and needs to be kept chilled for food safety. If you don’t have a cake container large enough, you can use a large inverted bowl or cover the cake plate with plastic wrap.

Before serving refrigerated cake, let it sit at room temperature for at least 1-2 hours. This allows the flavors to fully develop and the texture to soften. Cold cake can have a firmer texture and muted flavor compared to when it’s served at room temperature.

Freezing

Wrap the cake layers individually in plastic wrap and place in a freezer-safe container or bag. For best results, first freeze the unwrapped layers until firm (about 1 hour), then wrap them tightly. This prevents the plastic from sticking to the frosting.

The cake can be frozen for up to 2 months. Label the container with the date and contents to keep track of freshness. Thaw frozen cake layers overnight in the refrigerator, then bring to room temperature before serving.

Reheating

Thaw frozen cake layers at room temperature before warming slightly in a low oven if desired. Avoid microwave reheating to maintain texture. If you prefer your cake slightly warm, place individual servings in a 200°F oven for just a few minutes.

Never put cold cake directly into a hot oven, as the temperature change can cause uneven heating and potential texture issues. Always bring chilled cake closer to room temperature before applying any warmth.

Meal Prep Considerations

When prepping in batches, store layers separately to avoid sogginess, and assemble just before serving. If you’re making this cake for an event, consider baking the layers one day and making the frosting the next, then assembling on the day of the event.

For transportation, assemble the cake but keep decorating elements like chopped pistachios and candied orange peel separate and add them upon arrival at your destination. This prevents the decorations from getting damaged during transit.

Remember that this cake tastes best at room temperature. If refrigerating for storage, plan to remove it with enough time before serving to allow it to come to the ideal temperature.

FAQs: Frequently Asked Questions About Orange Pistachio Layer Cake

Orange Pistachio Layer Cake

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🍰 Indulge in the delightful combination of zesty orange and nutty pistachio in this luscious layered cake.
🌿 This recipe offers a rich, moist texture paired with a smooth buttercream for an elegant dessert experience.

• Total Time: 1 hour 40 minutes
• Yield: 16 servings 1x

Ingredients

Scale 1x2x3x

4 large eggs at room temperature

11 oz sour cream (1 ⅓ cup) at room temperature

1 tsp vanilla extract

2 tsp almond extract

Zest of 1 large orange

14 oz granulated sugar (2 cups)

11.5 oz all-purpose flour (3 ⅓ cups), sifted after measuring

2.5 oz pistachio meal (⅔ cup) or finely ground pistachios

1 tsp baking powder

1 tsp baking soda

1 tsp salt

12 oz unsalted butter at room temperature

Green food coloring (optional)

9 large egg whites

14 oz granulated sugar (2 cups)

1 lb unsalted butter, soft but still cool

1 tbsp vanilla extract

¼ tsp salt

¼ tsp orange oil or ½–1 tsp orange extract

7 oz pistachio paste (¾ cup)

Orange food coloring (optional)

½ cup pistachios, finely chopped

3–4 slices candied orange peel

Pistachio and orange chocolate truffles

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Instructions

1-Preheat your oven to 350°F. Line two 9×3-inch cake pans with parchment rounds and spray with nonstick cooking spray.

2-In a small bowl, whisk together the 4 large eggs, a quarter of the 11 oz sour cream, and the 1 tsp vanilla extract and 2 tsp almond extract lightly.

3-In a large bowl, rub the zest of 1 large orange with the 14 oz granulated sugar until moist and fragrant.

4-Add the 11.5 oz all-purpose flour, 2.5 oz pistachio meal, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt, then mix on low speed.

5-Add the 12 oz unsalted butter and the remaining 11 oz sour cream, mixing first on low speed, then on medium speed for 90 seconds.

6-Scrape the bowl and gradually add the egg mixture in three batches, beating for about 20 seconds after each addition.

7-Add green food coloring if desired for a more vibrant pistachio appearance.

8-Divide the batter evenly between the pans (about 29 oz each).

9-Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

10-Cool on a wire rack for 15 minutes, then remove from the pans and cool completely.

1-Combine the 9 large egg whites and 14 oz granulated sugar in a heatproof bowl.

2-Set over simmering water (without touching the water) and whisk frequently until the mixture is hot and the sugar dissolves completely.

3-Remove from heat and beat with a mixer on medium-high speed until a stiff, shiny meringue forms and the mixture cools to room temperature.

4-Lower the speed and add the 1 lb unsalted butter in small chunks, waiting between additions.

5-The mixture may look separated but will come together after whipping. If not smooth after 5 minutes, chill the bowl for 5-7 minutes and whip again.

6-Add the 1 tbsp vanilla extract and ¼ tsp salt.

7-Remove about one cup of the buttercream to a separate bowl and mix in the ¼ tsp orange oil or ½-1 tsp orange extract, along with orange food coloring as desired.

8-To the remaining buttercream, add the 7 oz pistachio paste and green food coloring as desired.

9-The frostings can be refrigerated and re-whipped before use.

1-Level the tops of the cakes and slice each in half to create four layers.

2-Place the first layer on a cake board or plate.

3-Spread about 1 cup of pistachio frosting evenly on top.

4-Pipe pistachio frosting in a ring around the edge to form a dam, then fill the center with orange buttercream, spreading to the edge.

5-Add the second cake layer and spread pistachio frosting evenly on top.

6-Add the third layer and more pistachio frosting.

7-Finish with the top layer and cover the entire cake with the remaining pistachio frosting.

8-Decorate the top with the ½ cup finely chopped pistachios, 3-4 slices of candied orange peel, and pistachio and orange chocolate truffles if desired.

Last Step:

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Notes

🎨 For vibrant green cake and frosting, boil pistachios briefly to remove skins.
🥄 Use store-bought or homemade pistachio paste with almond extract for flavor.
⌛ If frosting separates, keep whipping or chill briefly before whipping again for smoothness.

• Author: Brandi Oshea
• Prep Time: 1 hour
• Cook Time: 40 minutes
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 808 kcal
• Sugar: 52 g
• Sodium: 533 mg
• Fat: 55 g
• Saturated Fat: 29 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Carbohydrates: 70 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 157 mg