Coffee pistachio cake Recipe
If you’re looking for a show-stopping dessert that brings together a rich depth of flavor with a delightful crunch, this Coffee pistachio cake is an absolute must-try. Picture a moist, tender cake infused with aromatic coffee and warm spices, layered with luscious pistachio buttercream, and topped with a glossy coffee glaze and toasted pistachios for that perfect textural contrast. Every bite offers a harmonious blend of robust coffee and nutty pistachio notes, making it an irresistible slice of heaven whether you’re serving it for a cozy tea-time or a special celebration.
Ingredients You’ll Need
Each ingredient in this Coffee pistachio cake recipe plays a vital role, coming together simply yet beautifully to create an unforgettable treat. From the warm spices that deepen the cake’s character to the dual sugars that give just the right sweetness and texture, these essentials will set the foundation for baking success.
- Unsweetened oat milk (150 mls): Provides moisture and a subtle creaminess while keeping the cake dairy-free.
- Lemon juice (1 tsp): Turns the oat milk into a buttermilk substitute, helping the cake rise and stay tender.
- Caster sugar (90 g): Adds fine, pure sweetness and helps create a soft crumb.
- Light muscovado sugar (90 g): Gives a deeper, caramel-like flavor and moistness.
- Margarine (80 g plus 10 g and 75 g separately): Key to a tender texture and buttery flavor in different parts of the cake and glaze.
- Plain flour (180 g): The cake’s backbone, providing structure without heaviness.
- Cinnamon (generous pinch): Adds warmth and complexity to the spice profile.
- Nutmeg (pinch): Brings a sweet, slightly nutty aroma that complements the pistachios.
- Baking powder (2 tsp): Helps the cake rise beautifully.
- Baking soda (1/2 tsp): Works with the acidic lemon juice to lift the batter light and fluffy.
- Instant coffee (2.5 tbsp dissolved in 1 tbsp hot water): Infuses the batter with rich coffee flavor without bitterness.
- Vegetable shortening (75 g, room temperature): Essential for the smooth, stable buttercream texture.
- Icing sugar (215 g): Sweetens and lightens the buttercream while ensuring a silky finish.
- Pistachios (100 g finely ground plus 50 g chopped toasted): Provide that iconic nutty flavor and the delightful crunch in topping.
- Vanilla extract (1 tsp): Enhances overall flavor depth in the buttercream.
- Oat milk (1.5 tbsp for buttercream and 1 tbsp for glaze): Adds moisture and smoothness without dairy.
- Salt (1/4 tsp): Balances sweetness and intensifies flavors.
- Coffee (1/2 tbsp for glaze): Deepens the final glaze’s aroma.
- Water (1/2 tbsp for glaze): Helps dissolve sugar and coffee for a smooth syrup.
- Caster sugar (75 g for glaze): Creates a shiny coffee glaze with a touch of sweet intensity.
How to Make Coffee pistachio cake
Step 1: Prepare Your Pans and Oven
Start by lightly greasing and lining two 18.5cm (7.25 inch) sandwich tins with parchment paper. Then preheat your oven to 180°C (160°C fan) or Gas Mark 4. This groundwork ensures your cake will bake evenly and come out effortlessly after baking without sticking.
Step 2: Make the Buttermilk Substitute
Whisk the lemon juice into the oat milk and set it aside for a few minutes. This tangy magic transforms the oat milk, mimicking buttermilk’s tenderizing effect, helping your cake develop a soft, moist crumb.
Step 3: Cream the Margarine and Sugars
Sift the sugars to remove any lumps. Using an electric whisk on high speed, cream the margarine and sugars together until the mixture is light, pale, and fluffy—usually about 3 minutes. This step is crucial to build air into the batter, resulting in a delicate texture.
Step 4: Combine Wet and Dry Ingredients
Mix the prepared buttermilk into your creamed margarine and sugars. Then sift together the plain flour, cinnamon, nutmeg, baking powder, and baking soda and gently fold them into the wet ingredients. Finally, add the dissolved coffee to incorporate its rich aroma evenly throughout the batter.
Step 5: Bake the Cake Layers
Divide the batter evenly between the two prepared tins and bake on the middle shelf for 25 minutes. You’re aiming for golden domes that spring back lightly when touched. This bake time ensures a fluffy yet moist foundation for your Coffee pistachio cake.
Step 6: Cool the Cakes
After baking, allow your cakes to cool for 5 minutes in the tins, then gently turn them onto wire racks to cool completely. Cooling fully prevents the buttercream from melting when applied and keeps the layers intact at assembly.
Step 7: Make the Coffee Glaze
Combine coffee, water, and sugar in a saucepan and bring to a vigorous boil while stirring continuously for 2 minutes. Off the heat, stir in the margarine and oat milk, then transfer to a heatproof bowl to cool. This glaze will lend a glossy coffee finish that’s as pleasing to the eyes as to the taste buds.
Step 8: Prepare the Pistachio Coffee Buttercream
Cream the vegetable shortening with margarine using an electric whisk, then sift in icing sugar in thirds, beating well between additions. Add vanilla, oat milk, and salt, mixing until smooth. Grind 100g of pistachios finely and fold into the buttercream for that signature nutty burst in every bite.
Step 9: Toast the Pistachios and Assemble
Lightly toast the remaining pistachios in a pan over moderate heat until golden brown—about 3 to 4 minutes. To build your cake, spread half of the pistachio buttercream on one sponge, carefully top it with the second sponge, then spread the remaining buttercream on the outside. Drizzle the coffee glaze on top for a shiny finish and sprinkle the toasted pistachios as a final touch.
How to Serve Coffee pistachio cake
Garnishes
To make your Coffee pistachio cake even more eye-catching, add some extra toasted pistachios on top, or even a few whole edible flowers for a delicate contrast. A light dusting of cocoa powder or a drizzle of melted dark chocolate can also enhance the look and flavor spectacularly.
Side Dishes
This cake pairs wonderfully with a dollop of whipped coconut cream or a scoop of vanilla bean ice cream, balancing the intense coffee and nutty flavors. Fresh berries on the side, such as raspberries or blueberries, offer a refreshing burst that complements every forkful.
Creative Ways to Present
Try slicing the Coffee pistachio cake into elegant, thin wedges and arrange them on a wooden serving board with a scattering of pistachios and coffee beans. Alternatively, serve individual mini versions in pretty glass jars topped with extra glaze and crushed nuts for a charming party presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Coffee pistachio cake in an airtight container at room temperature for up to two days. If your kitchen is warm, keeping it in the fridge is a better option to maintain the buttercream’s texture, though allow slices to come to room temperature before serving for optimal flavor.
Freezing
You can freeze the cake layers wrapped tightly in cling film and foil for up to three months. Thaw them overnight in the refrigerator before assembling the cake. Freezing assembled cake is possible but can affect the buttercream texture slightly, so it’s best to freeze layers separately if planning ahead.
Reheating
This coffee-infused treat is best enjoyed fresh or at room temperature, so avoid reheating. If you wish to warm a slice slightly, doing so gently in a microwave for 10 seconds can soften it without compromising the integrity of the buttercream or nuts.
FAQs
Can I substitute oat milk with regular milk?
Absolutely! Regular cow’s milk works perfectly if you are not avoiding dairy. Just add the lemon juice to create a buttermilk substitute as directed.
What if I don’t have instant coffee?
You can use strong brewed espresso or a very concentrated coffee replacement, but instant coffee dissolves best and distributes evenly throughout the batter.
How do I make the cake vegan?
This recipe is mostly plant-based already. Just be sure to use vegan margarine and shortening, and check that your sugars and other ingredients are vegan-friendly.
Can I use other nuts instead of pistachios?
While pistachios provide a unique and beautiful flavor combination, finely ground almonds or walnuts can be fun alternatives for experimenting with texture and taste.
What causes the cake to be dense sometimes?
Overmixing the flour once added or not properly creaming the margarine and sugar can lead to a denser cake. Fold ingredients gently and cream thoroughly for the best result.
Final Thoughts
This Coffee pistachio cake brings so much joy with every slice, combining comforting coffee notes, a subtle spice warmth, and the delightful crunch of pistachios in a way that feels both indulgent and special. Whether you’re baking it for a treat to share or to impress your loved ones, this recipe has a way of becoming a treasured favorite. So, roll up your sleeves and dive in—you won’t regret making this amazing cake your new go-to sweet!
Coffee pistachio cake Recipe
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Diet: Vegan
Description
This Coffee Pistachio Cake is a delightful fusion of rich coffee flavor and crunchy pistachios, layered with smooth coffee-infused buttercream and topped with a glossy coffee glaze. Perfect for coffee lovers, this moist cake combines spices like cinnamon and nutmeg with a hint of muscovado sugar for extra depth, making it an irresistible treat for any occasion.
Ingredients
Cake Batter
- 150 mls unsweetened oat milk
- 1 tsp lemon juice
- 90 g caster sugar
- 90 g light muscovado sugar
- 80 g margarine
- 180 g plain flour
- Generous pinch of cinnamon
- Pinch of nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2.5 tbsp instant coffee dissolved in 1 tbsp hot water
Buttercream Frosting
- 75 g vegetable shortening (room temperature)
- 75 g margarine (room temperature)
- 215 g icing sugar
- 100 g pistachios (ground finely)
- 1 tsp vanilla extract
- 1.5 tbsp oat milk
- 1/4 tsp salt
Coffee Glaze
- 1/2 tbsp coffee
- 1/2 tbsp water
- 75 g caster sugar
- 10 g margarine
- 1 tbsp oat milk
Decoration
- 50 g chopped toasted pistachios
Instructions
- Prepare pans and oven: Lightly grease and line two 18.5cm (7.25″) sandwich tins. Preheat the oven to 180°C (160°C fan) or Gas mark 4.
- Make vegan buttermilk: Whisk the lemon juice into the oat milk and set aside to curdle slightly.
- Cream sugar and margarine: Sift caster and muscovado sugars to remove lumps. Using an electric whisk on high speed, cream together the margarine and sugars until the mixture is light, pale, and fluffy, about 3 minutes.
- Combine wet and dry ingredients: Mix the prepared buttermilk into the creamed sugar mixture. Then gently fold in the sifted plain flour, cinnamon, nutmeg, baking powder, and baking soda until just combined. Finally fold in the dissolved instant coffee until evenly incorporated.
- Bake the cake: Divide the batter evenly between the two prepared tins. Bake on the middle shelf for 25 minutes, or until a skewer inserted into the centre comes out clean.
- Cool the sponges: Remove the cakes from the oven and let cool in the tins for 5 minutes. Carefully turn out onto wire racks and cool completely.
- Prepare coffee glaze: In a saucepan, combine coffee, water, and caster sugar. Bring to a boil, stirring continuously while bubbling vigorously for 2 minutes. Remove from heat and stir in margarine and oat milk. Pour into a heatproof bowl and allow to cool.
- Make pistachio buttercream: In a mixing bowl, use an electric whisk to cream vegetable shortening and margarine. Sift icing sugar into the bowl in thirds, mixing well after each addition for smoothness. Add vanilla, oat milk, and salt and blend. Finely grind 100g pistachios and fold into the buttercream.
- Toast pistachios: Lightly toast the remaining whole pistachios in a pan over moderate heat for 3-4 minutes until lightly browned and fragrant. Set aside to cool.
- Assemble the cake: Spread half the pistachio buttercream over one sponge layer, then carefully place the second sponge on top. Spread the remaining buttercream evenly over the top and sides. Drizzle the cooled coffee glaze over the top layer, then decorate generously with toasted pistachios.
Notes
- Use unsweetened oat milk to keep the cake moist and dairy-free.
- The lemon juice and oat milk mixture acts as a vegan buttermilk, helping the cake rise and stay tender.
- Grinding pistachios finely into the buttercream enhances the pistachio flavor and texture.
- Be careful not to overbake the cake to keep it moist.
- Toast the pistachios just before assembling for the freshest, crunchiest topping.
- This cake is naturally vegan and can be enjoyed by those avoiding dairy and eggs.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-inspired
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: coffee cake, pistachio cake, vegan cake, coffee buttercream, nutmeg, cinnamon, pistachio buttercream, coffee glaze, dairy-free dessert
