The Ultimate Pistachio Ricotta Cake (Easy & Moist Recipe)

Pistachio ricotta cake is soft, creamy, and full of real flavor. The ricotta keeps it moist and light, while ground pistachios bring a rich, nutty taste. It’s the kind of cake that feels both comforting and special at the same time.

This is the only recipe you’ll ever need. It covers everything from a simple classic version to a deeper brown butter twist. With clear steps, expert tips, and a helpful video, you’ll get perfect results every time.

The Ultimate Pistachio Ricotta Cake

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• Author: Callie Brooks
• Total Time: 1 hour 10 minutes
• Yield: 1 9-inch cake 1x
• Diet: Vegetarian

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Description

A tender and rich pistachio ricotta cake made with finely ground nuts, fresh lemon zest, and creamy ricotta for a moist, flavorful crumb.

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Ingredients

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• 1 ½ cups (200g) all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt
• ¾ cup (110g) raw, unsalted pistachios, finely ground
• ½ cup (113g or 1 stick) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 15 ounces (about 1 ¾ cups) whole milk ricotta cheese, well-drained
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 1 lemon

For Topping (Optional):

• Powdered sugar, for dusting
• ¼ cup chopped pistachios, for garnish

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Instructions

1. Preheat your oven to 350°F (175°C) and position a rack in the center. Grease a 9-inch springform pan with butter and line the bottom with a round of parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and ground pistachios. Set aside.

3. In a large bowl or the bowl of a stand mixer, beat the softened butter, granulated sugar, and drained ricotta on medium-high speed for a full 4-5 minutes, until the mixture is very light, pale, and fluffy.

4. Add the room temperature eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon zest.

5. Add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand with a spatula just until no dry streaks remain. Do not overmix.

6. Pour the batter into the prepared pan and smooth the top into an even layer. Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, carefully run a knife around the edge and release the springform collar. Allow the cake to cool completely before topping and serving.

8. Once cool, dust with powdered sugar and sprinkle with chopped pistachios, if desired. Slice and enjoy!

Notes

Draining Ricotta: This step is crucial. Place the ricotta in a fine-mesh sieve over a bowl for at least 30–60 minutes before using.

Brown Butter Variation: For a deeper flavor, brown the butter before using in the batter.

Pistachios: Use a small food processor to finely grind pistachios.

Storage: Store at room temperature for up to 3 days, or refrigerate for up to a week.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 20g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 80mg

Why This Is The Only Recipe You’ll Ever Need

• Unbelievably Moist and Tender: Whole milk ricotta gives the cake a soft, perfect crumb without making it heavy.
  
• Deep, Authentic Pistachio Flavor: Made with real pistachios, not artificial flavors or shortcuts.
  
• Two Ways to Make It: Stick with the classic version or try the brown butter upgrade for a rich, toasted taste.
  
• Foolproof Instructions: Easy steps, helpful photos, and a short video make it nearly impossible to mess up.
  
• Perfect for Any Occasion: Great for brunch, dessert, or just a quiet coffee break at home.
  

A Closer Look at Key Ingredients

Ricotta Cheese

Whole milk ricotta is key to the texture of this cake. It adds moisture without making the batter too wet. For the best results, the ricotta should be drained. Place it in a fine mesh strainer over a bowl for at least 30 minutes, or gently press it with a spoon to remove extra liquid. This simple step prevents a soggy cake and gives you a tender crumb.

Pistachios

Raw, unsalted pistachios are best for full flavor control. Roasted or salted nuts can overpower the delicate balance of the cake. Grinding them fresh keeps the texture light and helps release their natural oils, which adds to the richness of the cake. Beyond their incredible flavor, pistachios are also a fantastic source of healthy fats, fiber, and antioxidants. You can also use chopped pistachios on top for a nice crunch.

Butter vs. Brown Butter

Regular butter gives a soft, classic flavor. Brown butter adds depth with its toasty, caramel-like notes, a result of the Maillard reaction. The choice depends on how bold you want the final taste to be. Either version will work beautifully, so pick what suits your mood.

This step prevents a soggy cake and gives you a tender crumb, just like this Cottage cheese lava cake uses soft cheese to balance moisture and texture.

Ingredients

• 1 ½ cups (200g) all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt
• ¾ cup (110g) raw, unsalted pistachios, finely ground
• ½ cup (113g or 1 stick) unsalted butter, softened
• 1 ¼ cups (250g) granulated sugar
• 15 ounces (about 1 ¾ cups) whole milk ricotta cheese, well-drained
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• Zest of 1 lemon

For Topping (Optional):

• Powdered sugar, for dusting
• ¼ cup chopped pistachios, for garnish

How to Make Pistachio Ricotta Cake (Step-by-Step)

Step 1: Prep and Mix Dry Ingredients

1. Preheat your oven to 350°F (175°C) and position a rack in the center.
2. Grease a 9-inch springform pan with butter and line the bottom with a round of parchment paper.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed. Set it aside.

Step 2: Create the Creamy Wet Batter

1. In a large mixing bowl (or the bowl of a stand mixer), combine the softened butter, granulated sugar, and drained ricotta cheese.
2. Beat the mixture on medium-high speed for a full 4 to 5 minutes. The mixture should transform, becoming noticeably light, fluffy, and pale in color. This step is crucial for a tender crumb.
3. Add the eggs one at a time, mixing well after each addition until fully incorporated.
4. Stir in the vanilla extract and lemon zest until just combined.
   

Step 3: Combine and Gently Fold

1. Add the dry ingredient mixture to the wet ingredients in two parts.
2. Mix on low speed or by hand just until combined. A few floury streaks are okay. Do not overmix, as this will develop gluten and make the cake tough.
3. Gently fold in the ground pistachios with a rubber spatula, scraping the bottom of the bowl to ensure everything is incorporated evenly.
   

Step 4: Bake to Golden Perfection

1. Pour the finished batter into your prepared springform pan and use the spatula to smooth the top into an even layer.
2. Bake in the center of the oven for 45 to 55 minutes. The cake is done when it is golden brown and a toothpick inserted into the very center comes out clean or with a few moist crumbs attached.
3. Let the cake cool in the pan on a wire rack for at least 10 minutes. This allows it to set.
4. Carefully run a knife around the edge of the cake before releasing the springform collar. Let it cool completely on the wire rack before dusting with powdered sugar and slicing.

Baker’s Tips for a Perfect Cake Every Time

• Don’t Skimp on the Creaming Time
  Beat the butter, sugar, and ricotta for a full 4 to 5 minutes. This traps air in the batter, making the cake light and fluffy.
  
• Measure Flour Correctly
  Use a kitchen scale for the most accurate results. If using measuring cups, spoon the flour into the cup and level it off with a knife.
  
• Don’t Overmix the Batter
  After adding the flour, mix only until everything is just combined. Overmixing can make the cake dense.
  
• Avoid Opening the Oven Door
  Sudden changes in temperature can cause the cake to sink. Wait until the baking time is nearly done before checking.
  

Variations, Storage, and Serving

Variations
Try adding orange zest instead of lemon for a sweeter citrus twist. A drizzle of simple lemon glaze can brighten the flavor even more. You can also sprinkle white chocolate shavings on top after baking for a rich finish.

Serving Suggestions
Serve slices with a handful of fresh berries or a dollop of whipped cream. For something extra indulgent, add a scoop of vanilla bean ice cream or serve it warm, similar to how we enjoy this Bourbon peach upside down cake.

Storage Instructions
Store the cake at room temperature in an airtight container for up to three days. If you need to keep it longer, place it in the refrigerator for up to a week.

Freezing Instructions
Wrap the cooled cake tightly in plastic wrap, then again in foil. Freeze for up to one month. To thaw, leave it in the fridge overnight or at room temperature for a few hours.

Conclusion

This pistachio ricotta cake stands out for its rich flavor, soft texture, and simple steps. Whether you make the classic version or try the brown butter twist, the result is always impressive. The real pistachios give it a nutty depth, and the ricotta keeps every bite moist and tender.

If you try this recipe, please leave a comment and a star rating below. Your feedback helps others and lets us know how it turned out for you.

Feel free to share your creation on Pinterest or Facebook to inspire fellow bakers. What variation did you try? Orange zest, glaze, or maybe something new? Let us know in the comments.

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