Pistachio Ricotta Cake Recipe
This pistachio ricotta cake recipe creates the moistest, most tender cake with nutty pistachios and creamy ricotta. Your new favorite Italian-inspired dessert awaits!
This pistachio ricotta cake recipe delivers an incredibly moist, tender crumb thanks to creamy ricotta cheese and finely chopped pistachios that add the most wonderful nutty flavor and delicate texture to every single bite.
This pistachio ricotta cake combines that Italian wisdom with the gorgeous green flecks and buttery taste of pistachios, creating something that looks fancy but comes together so easily. If you’re already a fan of creamy, nutty desserts, you’ll absolutely adore our Italian pistachio cream cake too—it’s like this cake’s slightly fancier cousin!
Why You’ll Love This Pistachio Ricotta Cake Recipe
Let me count the ways! This Italian pistachio ricotta cake wins hearts because:
- It stays moist for days (seriously, it’s even better on day two)
- The texture is clouds-meet-velvet – tender but never mushy
- Pistachios bring that gorgeous color and sophisticated nutty flavor
- It’s surprisingly simple – no fancy techniques required
- Perfect for any occasion from Tuesday coffee breaks to dinner parties
I’ll never forget the first time I baked this for my book club. Everyone kept asking if I’d ordered it from a bakery! The secret really is in not overmixing once you add the flour—that’s when things can go from tender to tough.
According to King Arthur Baking Company, one of the most trusted sources in the baking world, ricotta’s moisture and fat content naturally tenderizes cake batter, which is exactly why this recipe turns out so beautifully every time.
Table of Contents
Nutritional Peek (Per Slice, Recipe Makes 10 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 385 |
| Protein | 9g |
| Carbohydrates | 44g |
| Fat | 20g |
These are approximate values to give you a friendly heads-up!
Ingredients for Your Pistachio Ricotta Cake
Here’s everything you’ll need to make this gorgeous pistachio ricotta cake recipe. I’ve laid it out nice and clear for you:
| Amount | Ingredient |
|---|---|
| 1 ½ cups (200g) | All-purpose flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Kosher salt |
| ½ cup (one stick) | Unsalted butter, softened |
| 1 ¼ cups | Granulated sugar |
| 15 ounces | Whole milk ricotta cheese, drained |
| 2 | Large eggs |
| 1 teaspoon | Vanilla extract |
| ¾ cup (110g) | Pistachios, finely chopped |
| As desired | Pistachios and powdered sugar for topping (optional) |
A few friendly notes: Make sure your butter is genuinely softened—not melted, not cold. It should leave an indent when you press it. And for the ricotta, I always drain mine in a fine-mesh strainer for about 15 minutes before using it.
Too much liquid can throw off the texture! If you’re curious about choosing the best springform pan for this beauty, check out our guide on Korean-style buttercream where we talk about essential bakeware.
Equipment You’ll Need
Essential:
- 9-inch springform pan
- Parchment paper
- Medium mixing bowl
- Large mixing bowl (or stand mixer with paddle attachment)
- Handheld mixer (or stand mixer)
- Rubber spatula
- Wire cooling rack
Optional but helpful:
- Fine-mesh strainer (for draining ricotta)
- Food processor (if you want super-fine pistachios)
Step-by-Step Instructions for the Perfect Pistachio Ricotta Cake
Making this pistachio ricotta cake recipe is honestly easier than you’d think. Just follow along with me!
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F and position that baking rack right in the middle—this ensures even baking. Grease your 9-inch springform pan generously (I use butter or nonstick spray) and line the bottom with parchment paper. This little step makes releasing the cake later so much easier!
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside—you’ll add it later. (Whisking distributes the leavening evenly, which means no surprise pockets of baking powder!)
Step 3: Cream the Butter, Sugar, and Ricotta
Here’s where the magic starts. In your large mixing bowl or stand mixer fitted with the paddle attachment, combine that softened butter, sugar, and drained ricotta cheese. Mix on medium speed for about 4-5 minutes until everything looks light, fluffy, and almost cloud-like. This step incorporates air, which helps your cake rise beautifully.
Step 4: Add Eggs and Vanilla
Crack in your eggs and pour in the vanilla extract. Mix until everything’s well combined and smooth. The batter should look creamy and uniform now.
Step 5: Gently Fold in Dry Ingredients
Here’s your moment to be gentle! Add your flour mixture and mix on low speed until just combined. You should still see a few small streaks of flour—that’s perfect. (Overmixing at this stage develops too much gluten, making your cake tough instead of tender.)
Step 6: Fold in the Pistachios
Use your rubber spatula to gently fold in those finely chopped pistachios. You want them distributed evenly throughout the batter, giving you that gorgeous fleck of green in every slice.
Step 7: Bake to Golden Perfection
Pour the batter into your prepared springform pan and smooth the top with your spatula. Pop it in the oven on that center rack and bake for 45-50 minutes. You’ll know it’s done when a toothpick inserted in the middle comes out clean or with just a few moist crumbs (but no wet batter!). The top should be golden and spring back lightly when touched.
Step 8: Cool and Top
Let the cake cool in the pan for at least 10 minutes—this helps it set and makes it easier to handle. Then release the springform sides and transfer your cake to a wire rack to cool completely. Once cool, sprinkle chopped pistachios on top and dust with powdered sugar for that bakery-worthy finish!
Pro Tips & Guidance for Pistachio Ricotta Cake Success
Let me share what I’ve learned through trial and error with this Italian pistachio ricotta cake:
- Room temperature is your friend: Both eggs and ricotta should be at room temp before mixing. This helps everything emulsify smoothly without curdling.
- Don’t skip draining the ricotta: Extra moisture makes for a dense, soggy cake. Just 15 minutes in a strainer makes all the difference.
- Chop pistachios finely: Bigger chunks can sink or create air pockets. I pulse mine in a food processor for consistency.
- The toothpick test is key: Overbaking dries out the cake. Check at 45 minutes, and if it’s not quite done, give it another 3-5 minutes max.
- Let it cool completely before slicing: I know it’s tempting, but warm cake crumbles easily. Patience pays off with clean, beautiful slices!
For more on how ricotta affects cake chemistry and moisture retention, The Kitchn has an excellent deep-dive on using ricotta in baking that really helped me understand why this ingredient is so magical.
Troubleshooting Guide: Common Issues Solved
“My cake sank in the middle!”
No worries—this usually means the oven temperature was too high or you opened the oven door too early. Make sure your oven’s properly preheated and resist peeking until at least 40 minutes in!
“The batter seems really thick.”
That’s actually perfect! This is a thick, scoopable batter, not pourable. The ricotta makes it dense, but it bakes up light and tender.
“My cake is browning too quickly on top.”
Tent it loosely with aluminum foil for the last 10-15 minutes of baking. This lets the inside finish cooking without over-darkening the top.
“The pistachios all sank to the bottom.”
Try tossing them in a tiny bit of flour before folding in. This helps suspend them in the batter. Also, make sure they’re finely chopped—large pieces are heavier and sink more easily.
Variations & Twists on Your Pistachio Ricotta Cake
This pistachio ricotta cake recipe is wonderfully adaptable! Here are some ideas I’ve tried:
Lemon Pistachio Version: Add the zest of one lemon to the batter and drizzle with a simple lemon glaze (powdered sugar + lemon juice). The citrus brightness is so good with pistachios!
Chocolate Drizzle: Melt some dark chocolate and drizzle it artistically over the cooled cake for an elegant touch.
Berry Companion: Serve slices with fresh raspberries or strawberries and a dollop of whipped cream.
Almond Swap: Replace half the pistachios with finely chopped almonds for a different nutty profile.
Mini Cakes: Divide the batter among muffin tins lined with paper liners and bake for 22-25 minutes for individual servings.
If you’re loving the pistachio-dessert combo, our ultimate pistachio ice cream cake takes things to the next frozen level!
Serving, Storage & Reheating Your Pistachio Ricotta Cake
Serving: This pistachio ricotta cake is perfect at room temperature with a cup of espresso or tea. I also love it slightly warmed (15 seconds in the microwave) with a scoop of vanilla ice cream melting on top.
Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Honestly, the flavor deepens and the texture gets even better after a day!
Freezing: This cake freezes beautifully! Wrap individual slices in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a couple hours.
Reheating: If you’ve refrigerated it, let it come to room temperature naturally, or warm slices in the microwave for 10-15 seconds to bring back that just-baked softness.
No-Waste Kitchen Magic
Got leftover pistachios? Toast them lightly and toss them into your morning oatmeal or yogurt for a protein-packed crunch. The parchment paper can be wiped clean and reused for your next baking project. And if you have extra ricotta, it’s perfect for spreading on toast with honey or stirring into scrambled eggs for extra creaminess. I hate wasting ingredients, so I’m always looking for these little ways to use everything up!
FAQs About Pistachio Ricotta Cake
Can I freeze this pistachio ricotta cake recipe?
Absolutely! This cake freezes wonderfully for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil, or freeze individual slices for easy grab-and-go treats.
What can I substitute for ricotta in this pistachio ricotta cake?
You could try full-fat Greek yogurt or mascarpone cheese in a pinch, though the texture will be slightly different. Ricotta’s unique graininess gives this cake its special crumb, so I’d really recommend sticking with it if possible!
How do I know when my Italian pistachio ricotta cake is done?
The toothpick test is your best friend! Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs (no wet batter), you’re good to go. The top should also be golden and spring back when lightly touched.
Can I use salted pistachios?
I wouldn’t recommend it. Salted pistachios can make the cake taste too salty. If that’s all you have, reduce the kosher salt in the recipe to ¼ teaspoon and rinse the pistachios under water before chopping.
Why is my cake dense instead of fluffy?
Usually this happens from overmixing after adding the flour, or from ricotta that wasn’t properly drained. Make sure to mix until just combined, and always drain your ricotta before using!
Let’s Celebrate This Beautiful Cake!
There’s something really special about this pistachio ricotta cake recipe—it’s elegant enough for company but easy enough to whip up on a regular weeknight when you need something sweet. The combination of creamy ricotta and buttery pistachios creates pure magic in every bite, and I just know you’re going to love it as much as I do.
I’d absolutely love to see your creations! Drop a comment below with your thoughts, any fun variations you tried, or questions that popped up while baking. And please, snap a pic and tag us—there’s nothing I enjoy more than seeing your beautiful bakes in the wild!
Looking for another crowd-pleaser? Don’t miss our Italian pistachio cream cake for when you want to take pistachio desserts up another notch.
Pistachio Ricotta Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F and position the baking rack right in the middle. Grease your 9-inch springform pan generously with butter or nonstick spray and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
- In your large mixing bowl or stand mixer fitted with the paddle attachment, combine the softened butter, sugar, and drained ricotta cheese. Mix on medium speed for about 4-5 minutes until everything looks light, fluffy, and almost cloud-like.
- Crack in your eggs and pour in the vanilla extract. Mix until everything’s well combined and smooth.
- Add your flour mixture and mix on low speed until just combined. You should still see a few small streaks of flour.
- Use your rubber spatula to gently fold in the finely chopped pistachios, distributing them evenly throughout the batter.
- Pour the batter into your prepared springform pan and smooth the top with your spatula. Bake on the center rack for 45-50 minutes, or until a toothpick inserted in the middle comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for at least 10 minutes. Then release the springform sides and transfer your cake to a wire rack to cool completely.
- Once cool, sprinkle chopped pistachios on top and dust with powdered sugar for a bakery-worthy finish.
