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Pistachio-Matcha Cake

This Pistachio-Matcha Cake combines health with indulgence, making it a show-stopping dessert that's visually stunning and packed with flavor.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: Fusion
Calories: 350

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup milk (or your favorite dairy-free option)
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tablespoon matcha powder
  • 1/2 cup chopped pistachios (plus extra for decoration)
For the Frosting
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon matcha powder
  • 2 tablespoons milk (or dairy-free option)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and matcha powder.
  3. In another bowl, whisk together sugar, milk, vegetable oil, and egg until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in chopped pistachios.
  5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the softened butter until it’s light and fluffy. Gradually add the powdered sugar, vanilla, and matcha, then mix in milk until desired consistency.
  2. Once the cake cools completely, frost the cake with matcha frosting and top with extra chopped pistachios.

Notes

Let the cake cool before frosting to avoid a gooey mess. Taste the frosting and adjust matcha if it’s too sweet. Embrace imperfection—its flavor is what matters most!