This pistachio and orange cake is a delightful blend of nutty richness and zesty citrus. The soft, moist cake features the earthy flavor of finely ground pistachios, beautifully balanced with the vibrant zest and juice of fresh oranges.

Topped with a yummy frosting and crushed pistachios, this cake is perfect for any occasion—whether it’s a fancy dinner dessert or an afternoon treat with coffee.
Why You’ll Love This Recipe
- Easy to make: With just a few steps, this Pistachio and Orange Cake comes together easily and quickly. It’s a great option for beginner bakers or anyone short on time.
- Perfect for all occasions: Whether you’re hosting a dinner party or looking for a sweet treat to enjoy at home, this cake is versatile enough to fit any occasion.
- Nutty and zesty flavor combination: The combination of pistachio and orange creates a unique and delicious flavor that you will love.
Ingredients You’ll Need:
For the Cake
- 1 large egg
- ⅓ cup pistachios finely processed
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cream cheese, softened
- ⅓ cup milk
- 1 tsp orange zest
- 2 Tbsp pistachio butter
For the Topping
- 7 oz white chocolate
- 1 Tbsp pistachio butter
- chopped pistachios, for garnish
- additional orange zest, for garnish

How to Make Pistachio and Orange Cake
1. In a medium-sized bowl combine the processed pistachios, all-purpose flour, baking powder, baking soda, and salt.
2. In a large bowl, beat the egg, sugar, and orange zest until frothy. Then add the milk, cream cheese, and pistachio butter. Mix again with a hand mixer until the ingredients are fully combined.
In the same bowl, add the dry ingredients (processed pistachios, all-purpose flour, baking powder, baking soda, and salt). Mix well until the dry ingredients are fully incorporated into the batter. Do not overmix.
3. Line a 9×9 inch baking pan with parchment paper. Pour the batter evenly into the prepared pan. Bake in a preheated oven at 350°F for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.
4. Melt the white chocolate in a microwave-safe bowl or over a double boiler. Stir in the pistachio butter until fully combined and smooth.
If using a microwave, place the white chocolate in a microwave safe bowl and heat in 30 second intervals at 50% power, stirring well between each interval, until chocolate is melted and smooth.
5. Pour the white chocolate-pistachio mixture over the cooled cake, spreading it evenly. Garnish with chopped pistachios and additional orange zest for a vibrant and flavorful finish.

Storage:
Keep the decorated cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Pistachio and Orange Cake
Equipment
- 9 x 9 inch baking pan
Ingredients
For the Cake
- 1 large egg
- ⅓ cup pistachios finely processed
- 1 cup all-purpose flour
- ⅓ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cream cheese softened
- ⅓ cup milk
- 1 tsp orange zest
- 2 Tbsp *pistachio butter see notes
For the Topping
- 7 oz white chocolate
- 1 Tbsp pistachio butter
- chopped pistachios for garnish
- additional orange zest for garnish
Instructions
- In a medium-sized bowl combine the processed pistachios, all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, beat the egg, sugar, and orange zest until frothy. Then add the milk, cream cheese, and pistachio butter. Mix again with a hand mixer until the ingredients are fully combined.In the same bowl, add the dry ingredients (processed pistachios, all-purpose flour, baking powder, baking soda, and salt). Mix well until the dry ingredients are fully incorporated into the batter. Do not overmix.
- Line a 9×9 inch baking pan with parchment paper. Pour the batter evenly into the prepared pan. Bake in a preheated oven at 350°F for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool completely in the pan.
- Melt the white chocolate in a microwave-safe bowl or over a double boiler. Stir in the pistachio butter until fully combined and smooth.If using a microwave, place the white chocolate in a microwave safe bowl and heat in 30 second intervals at 50% power, stirring well between each interval, until chocolate is melted and smooth.
- Pour the white chocolate-pistachio mixture over the cooled cake, spreading it evenly. Garnish with chopped pistachios and additional orange zest for a vibrant and flavorful finish.