If you’re looking to impress at your next gathering (or simply indulge in a little afternoon delight), this Pistachio Ricotta Cake is one you absolutely must try. Imagine a buttery crumb infused with mild, milky ricotta and a subtle hint of vanilla, all speckled with crunchy, emerald-green pistachios. The cake manages to be both rustic and elegant—perfect for tea-time, brunch, or even as an understated centerpiece at dessert. Pistachio Ricotta Cake is that rare treat that feels both comforting and special in every bite.

Pistachio Ricotta Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the joys of Pistachio Ricotta Cake is that its humble ingredients work together to create a symphony of flavors and textures. Simple, quality staples and a few special touches are the keys to this moist, delicate cake with its nutty finish.

All purpose flour: Provides the structure and soft body for a tender slice every time.
Baking powder: Ensures your cake rises beautifully and stays airy rather than dense.
Kosher salt: A pinch balances sweetness and brings out the gentle flavors of the ricotta and pistachios.
Unsalted butter, softened: Adds rich, creamy moisture and helps the cake stay soft for days.
Granulated sugar: Sweetens everything while adding a bit of golden crust to the edges.
Whole milk ricotta cheese, drained: The secret weapon for that moist, almost cheesecake-like crumb—make sure it’s well-drained!
Large eggs: Eggs bind the batter and give the cake its subtle richness.
Vanilla: Rounds out flavors and lends an inviting warmth.
Pistachios, finely chopped: Lend both flavor and that irresistible pop of color—be sure to save some extra for topping!
Pistachios and powdered sugar for topping (optional): For a finishing touch that’s as pretty as it is tasty.

How to Make Pistachio Ricotta Cake

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350 degrees Fahrenheit and place the baking rack right in the middle. This ensures even baking. Grease a 9-inch springform pan with butter or nonstick spray, and line the bottom with parchment paper for effortless release. Set aside—the prep makes all the difference!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Doing this before you start working with the wet ingredients guarantees an even distribution of the leaveners and flavor. Set it aside so it’s ready to combine later.

Step 3: Cream the Butter, Sugar, and Ricotta

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle, combine the softened butter, sugar, and ricotta cheese. Beat everything together (a handheld mixer works too!) for 4–5 minutes, until you see the mixture go pale and fluffy—this is what gives the Pistachio Ricotta Cake its airy, tender crumb.

Step 4: Add Eggs and Vanilla

Add in the eggs and vanilla, continuing to mix until everything is fully incorporated. Take a moment to scrape down the sides—you want a well-blended, silky batter at this stage.

Step 5: Add the Dry Ingredients and Pistachios

Carefully add the dry ingredients into the wet mixture, mixing just until combined. Avoid over-mixing for the best texture. Then, use a spatula to fold in the finely chopped pistachios. Those lovely green flecks will be dotted throughout your cake!

Step 6: Bake to Perfection

Pour the batter into your prepared pan, smoothing the top with a spatula. Pop it in the oven and bake for 45–50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for ten minutes, then carefully release the springform and cool completely on a wire rack.

Step 7: Garnish and Serve

Once the cake has cooled, sprinkle more chopped pistachios on top and dust generously with powdered sugar. The final touch makes the Pistachio Ricotta Cake even more inviting—and who can resist a snowy sugar topping?

How to Serve Pistachio Ricotta Cake

Garnishes

A simple flourish of extra chopped pistachios and a blizzard of powdered sugar is all you need for stunning presentation. If you’re feeling a bit fancy, a few edible flower petals or a light lemon zest twist can instantly elevate the look.

Side Dishes

The mild richness of Pistachio Ricotta Cake pairs beautifully with a dollop of softly whipped cream or a scoop of vanilla gelato. Fresh seasonal berries—like raspberries or strawberries—offer tart contrast, making each bite even more memorable.

Creative Ways to Present

Want to impress? Cut the cake into delicate wedges and place each slice on its own dessert plate, topped with a small spoonful of lemon curd. Alternatively, serve mini squares alongside espresso or a pot of tea for a beautiful afternoon spread.

Make Ahead and Storage

Storing Leftovers

Wrap any extra Pistachio Ricotta Cake well in plastic wrap or keep it in an airtight container at room temperature for up to two days. If your kitchen is particularly warm or humid, stashing it in the fridge will keep it fresh and moist for slightly longer.

Freezing

This cake freezes surprisingly well! Just wrap whole or sliced pieces tightly in two layers of plastic wrap, then pop them in a freezer bag. It’ll keep for about two months—and you’ll thank yourself for stashing a few pieces away for a treat whenever you want.

Reheating

If you’d like to enjoy Pistachio Ricotta Cake slightly warm, zap a slice in the microwave for 10–15 seconds. For a more luxurious touch, warm in a low oven (300 degrees) for a few minutes until just heated through. The ricotta ensures it stays soft and delicious.

FAQs

Can I use part-skim ricotta instead of whole milk ricotta?

While whole milk ricotta lends a creamier, richer texture to Pistachio Ricotta Cake, part-skim can work in a pinch. Just make sure it’s well-drained so the cake doesn’t turn out soggy.

What’s the best way to chop pistachios?

For even pieces, use a chef’s knife and a steady hand, or pulse shelled pistachios a few times in a food processor. Don’t overdo it—tiny chunks add the perfect bit of crunch to the cake.

Can I make Pistachio Ricotta Cake gluten free?

Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The texture may be slightly different, but you’ll still get all that fantastic flavor.

Why does my cake sometimes sink in the middle?

This usually means the cake wasn’t baked quite long enough or the oven temperature was too low. Check your oven temperature with an oven thermometer and make sure a toothpick comes out clean before removing the cake.

Should I serve Pistachio Ricotta Cake chilled or room temperature?

This cake tastes lovely either way, but I think it shines at room temperature, when the flavors and textures are at their best. Try both ways and pick your favorite!

Final Thoughts

Pistachio Ricotta Cake is so much more than a simple dessert—it’s a crowd-pleasing showstopper that’s still easy enough to make on a weeknight. Whether you’re celebrating someone special or just spoiling yourself, give this cake a try. I have a feeling it’s about to become a beloved favorite in your kitchen, too!