This post may contain affiliate links. Please see our disclosure policy.
This pistachio ricotta cake is soft, moist, and packed with that rich, buttery pistachio flavor. It’s topped with a white chocolate pistachio frosting that’s creamy and perfectly sweet. It’s the kind of cake that feels a little fancy but is secretly so easy to make.
For more cake recipes, make my butter pecan pound cake and coconut layer cake!
Let me tell you—this pistachio ricotta cake is the kind of dessert that makes you do a little happy dance after the first bite. It’s soft, rich, and packed with nutty flavor that pistachio lovers dream about.
The ricotta keeps the texture super moist and tender, while also giving it this subtle creaminess that’s just chef’s kiss. And the best part? It’s topped with a white chocolate pistachio frosting that’s creamy, sweet, and loaded with buttery pistachio goodness.
I mean, come on—what’s not to love about a cake that basically tastes like a fancy bakery treat but is easy enough to whip up on a chill afternoon? It feels a little fancy, but not in a “fussy” kind of way—more like a “wow, I really made this!” moment.
So grab a fork, because you’re going to want a big slice.
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Whole fat ricotta cheese adds richness and moisture to the cake, giving it a tender, almost creamy texture. It also enhances the flavor, making each bite taste extra luscious and slightly tangy.
- Unsalted Pistachios add a buttery, slightly sweet nuttiness that pairs perfectly with the creamy ricotta. They also bring a nice fragrant crunch into every bite!
- Almond extract enhances the pistachio flavor, making the overall taste more aromatic and complex. Just a small amount adds that classic bakery-style richness.
- Olive oil adds moisture and a subtle richness, keeping the cake tender and soft. Since the cake is stored in the refrigerator, the oil allows the cake to stay moist without drying out!
- Unsalted butter adds rich flavor and moisture to the pistachio ricotta cake, helping create a tender, velvety crumb.
- Lemon zest brightens up the cake with a fresh, citrusy note that balances the richness of the ricotta and nuts. It adds a little zing without overpowering the flavor.
- Pistachio cream is used in the frosting for added flavor and color. We’re also using white chocolate for sweetness and creaminess that goes so well with the flavor of the pistachios. If you have extra white chocolate, make my white chocolate pound cake next!
Substitutions and Variations
- No pistachios? Try almonds or hazelnuts instead! Just be sure to roast them before chopping them up and adding to the cake batter.
- Can’t find pistachio cream at the grocery store? Make your own in a food processor with this homemade pistachio cream recipe.
- Use orange zest or even orange blossom water (just a little, about a teaspoon) if you want a more fragrant and floral cake.
- If you don’t have ricotta cheese, you can use full fat Greek Yogurt or sour cream instead.
- Use vegetable oil or canola oil if you don’t care for the taste of olive oil in your pistachio cake.
How to make Pistachio Ricotta Cake
Step 1: Begin by prepping the frosting – add heavy cream to a large measuring up or medium bowl and place into the microwave for about 60-90 seconds, until hot. Add the white chocolate to the warm cream and allow the mixture to sit for 2 minutes. Mix together until the white chocolate is fully mixed into the cream.
Step 2: Fill large bowl with ice water. Place the cream mixture into the ice water and place into the refrigerator. Allow it to sit until it’s cooled completely. (by the time that the cake is fully baked and cooled, it should be ready!)
Step 3: Preheat the oven to 300 degrees F. Place pistachios onto a baking sheet and toast them in the oven for 7-8 minutes, until fragrant and slightly browned. Set aside to cool.
Step 4: Increase oven temperature to 350 degrees F. Line a 9-inch springform with parchment paper. Set aside. In a large mixing bowl, add ricotta, oil, melted butter, sugar, and lemon zest. Mix together until combined, about 30 seconds, then add in the vanilla extract, almond extract, and eggs. Mix until everything is smooth.
Step 5: Add the dry ingredients to the wet ingredients – cake flour, baking soda, and kosher salt. Mix until combined, about 20-30 seconds. Chop up the pistachios and add to the batter.
Step 6: Pour the cake batter into the prepared pan and bake for 40-50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely.
Step 7: Check the white chocolate cream mixture. If it’s cold to the touch, it’s ready to be whipped. Add pistachio paste and a pinch of salt. Use an electric hand mixer to whip the cream on medium speed until stiff peaks form. Spread on top of the cooled cake and garnish with chopped pistachios.
Expert Tips
Use Room Temperature Ingredients: Bring eggs and ricotta to room temp before mixing—this helps everything blend smoothly and evenly.
Don’t Overmix the batter. Mix just until everything is combined—overmixing can lead to a dense cake instead of a light, tender crumb.
Toast the Pistachios before baking – it’s an extra step but totally worth it! Toasting brings out even more nutty flavor.
When making the frosting, make sure that the white chocolate cream mixture is cold prior to whipping. This ensures that you get a fluffy, smooth frosting.
Recipe FAQs
Whole milk ricotta is recommended for its richness and moisture, contributing to a tender cake texture.
No, no need to strain the ricotta! We want all of that liquid so that the cake is nice and moist.
Yes, by using a 1:1 gluten-free flour blend, you can adapt the recipe for a gluten-free version.
While a springform pan makes for easy removal, a regular cake pan lined with parchment paper can also work effectively.
Store the cake in the refrigerator in an airtight container. Because of the frosting, the cake is best store in the fridge.
More Cake Recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Pistachio Ricotta Cake
Equipment
- Baking Sheet
Ingredients
- 15 oz (425 g) Whole Milk Ricotta , (room temperature)
- 1/2 cup (177 ml) Olive Oil
- 4 tbsp Unsalted Butter, (melted)
- 1 1/2 cups (300 g) Sugar
- 1 tsp Lemon Zest
- 2 tsp Vanilla Extract
- 2 tsp Almond Extract
- 3 large Eggs, (room temperature)
- 1 3/4 cup (219 g) Cake Flour
- 1 tsp Kosher Salt
- 1/2 tsp Baking Soda
- 1 cup (123 g) Pistachios , (chopped)
White Chocolate Pistachio Frosting
- 4 oz (113.4 g) White Chocolate
- 1 1/2 cups (360 ml) Heavy Cream
- 3 tbsp Pistachio Paste
Instructions
- Begin by prepping the frosting – add heavy cream to a large measuring up or medium bowl and place into the microwave for about 60-90 seconds, until hot. Add the chopped white chocolate to the warm cream and allow the mixture to sit for 2 minutes. Mix together until the white chocolate is fully mixed into the cream. (if it isn't fully melted, add back into the microwave in 10 second increments until everything is fully melted)
- Fill large bowl with ice water. Place the cream mixture into the ice water and allow it to sit until it's cooled completely. (by the time that the cake is fully baked and cooled, it should be ready!)
- Preheat the oven to 300 degrees F. Line a 9-inch springform with parchment paper. Set aside.
- Place pistachios onto a baking sheet and toast them in the oven for 7-8 minutes, until fragrant and slightly browned. Set aside to cool.
- Increase oven temperature to 350 degrees F.
- In a large mixing bowl, add ricotta, oil, melted butter, sugar, and lemon zest. Mix together until combined, about 30 seconds, then add in the vanilla extract, almond extract, and eggs. Mix until everything is smooth.
- Add in the dry ingredients – cake flour, baking soda, and kosher salt. Mix until combined, about 20-30 seconds.
- Chop up the pistachios and add to the batter. Pour the cake batter into the prepared pan and bake for 40-50 minutes, until a toothpick inserted comes out with just a few crumbs. Allow the cake to cool in the pan.
- Check the white chocolate cream mixture. If it's cold to the touch, it's ready to be whipped. Add pistachio paste and a pinch of salt. Use an electric hand mixer to whip the cream on medium speed until stiff peaks form. (if you prefer a sweeter frosting, add a 1/2 cup of powdered sugar)
- Spread on top of the cooled cake and garnish with additional pistachios.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is delicious and so easy to make. It is light and airy , and full of flavor
Thank you so much!
Hello! Can you omit or substitute the white chocolate with something else?
Hi! Yes, you can omit it entirely and just add about a 1/2 cup of powdered sugar instead to the frosting. It’ll be a pistachio whipped cream. I hope this is helpful, enjoy!