Name: Pistachio Ricotta Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 ½ cups all purpose flour ((200 grams)); 1 teaspoon baking powder; ½ teaspoon kosher salt; ½ cup unsalted butter, softened ((one stick)); 1 ¼ cups granulated sugar; 15 ounces whole milk ricotta cheese, drained; 2 large eggs; 1 teaspoon vanilla; ¾ cup pistachios, finely chopped ((110 grams)); pistachios and powdered sugar for toppping ((optional))

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Pistachio Ricotta Cake is a simple and delicious recipe for the most amazing Italian cake using both ricotta cheese and pistachios! This recipe is easy to make and great for a light dessert or breakfast treat with a cup of coffee or espresso.

Pistachio Ricotta Cake on a white plate with pistachios on it.

If you love pistachios, you have to give this delicious ricotta pistachio cake a try! Made with simple ingredients, this beautiful and tender cake has the most amazing flavor and texture.

For more delicious Italian pistachio recipes, try this Italian Pistachio Cake, Italian Pistachio Cookies, or Pistachio Ricotta Cookies. Try Almond Ricotta Cake or Lemon Ricotta Cake if you love ricotta cakes. For another simple treat, try this Italian Sponge Cake made with just three ingredients!

Table of Contents

Pistachio Ricotta Cake Recipe

This Italian pistachio ricotta cake is one of the best cakes you’ll ever taste! It’s easy to make and has the most amazing pistachio flavor and texture.

The beautiful green color and tender finish, makes this the perfect cake for any occasion. This is a great cake to make ahead and tastes even better the next day.

Slice of pistachio ricotta cake on a white plate.

What makes this cake so special is the tender finish you get from the ricotta cheese, and the crunch and texture from the crushed pistachios.

I like to serve this cake with a dusting of powdered sugar, but you can top it with Italian Pistachio Cream or whipped cream.

So, if you love pistachios, give this Italian Pistachio Ricotta Cake recipe a try. You’re going to love it!

Ingredients

Pistachios: use no shell pistachios. Either salted pistachios or unsalted pistachios work.
Ricotta: whole milk ricotta cheese works best. Make sure the ricotta is well drained before using.
Butter: softened unsalted butter or salted butter.
Sugar: use granulated sugar for the cake batter.
Eggs: use two large eggs.
Vanilla: add a bit of vanilla extract for flavor. You could add almond extract to get a nuttier flavor.
Flour: all purpose flour. Weigh the flour for best results.
Baking Powder: make sure you use baking powder and not baking soda.
Salt: kosher salt is best for baking.
Powdered Sugar: finish off the cake with a dusting of icing sugar and chopped pistachios. You could also drizzle pistachio paste over the top of the cake.

How to Make Pistachio Ricotta Cake

Pistachio Ricotta Cake is a delicious treat made in a round springform pan but you could also use a 9×9 inch square baking pan. Start by greasing the pan and lining the bottom with parchment paper; set aside.

Step 1: mix dry ingredients

Flour, salt, and baking powder mixed together in a glass bowl.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

Step 2: mix wet ingredients

Wet ingredients mixed together in a glass bowl.

In a large bowl, or stand up mixer fitted with paddle attachment, combine the softened butter, sugar, and drained ricotta cheese. Use an electric mixer to mix the ingredients until well combined and the batter is smooth.

Add in the eggs and vanilla, and mix until it is combined. Then, mix in the dry ingredients until just combined, being careful not to over mix.

Step 3: fold in chopped pistachios and bake

Chopped pistachios added to the top of the cake batter.

Finely chop the pistachios in a food processor. Use a rubber spatula to fold the pistachios into the cake batter, scraping down the sides of the bowl.

Pour the batter into the prepared baking pan. Bake on center rack of preheated oven for 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Place the cake on a wire rack to cool. Then carefully remove the springform collar and cool completely before topping.

Step 4: finish off the cake

Pistachio Ricotta cake with powdered sugar and chopped pistachios on top.

I like to finish off this cake with a sprinkle of chopped pistachios and dusting of powdered sugar. You can also serve with pistachio cream or a bit of whipped cream and fresh fruit.

Tips to Make the Best Pistachio Ricotta Cake

It is important to mix the ricotta, butter and sugar until it is light and fluffy so you don’t end up with a dense cake. Aim to mix for at least 4-5 minutes.
Pulse the pistachios in a food processor until they are finely chopped with some larger chunks in it.
Be sure not to over bake the cake. Cook until it is light golden in color and cool completely before slicing.
This cake is delicious as is but you can serve it with a drizzle of Italian Pistachio Cream to amp up the pistachio flavor and sweetness.
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. You can also freeze for up to a month.

Pistachio Ricotta cake slice on a plate with a jar of pistachio cream next to it.

More Ricotta Cake Recipes

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