Baking Room adapted by JojoM

Bakery-style pistachio layer cake with soft sponge, silky ganache, and airy pistachio cream, chilled for clean, creamy slices.
This ultimate pistachio layer cake features a soft, airy pistachio sponge with silky pistachio ganache and a light pistachio cream. It chills into clean layers that slice neatly for birthdays and special occasions.
A meringue-based sponge keeps the cake tender without heaviness, while pistachio powder and cream deliver a deep nutty flavor. Chilling the assembled cake firms the creams so the layers stay distinct and creamy.
Pistachio powder flavors the sponge and the cream, while pistachio cream adds a rich, nutty boost to the fillings. White chocolate and butter create a smooth ganache that spreads cleanly between layers.
Bake the thin pistachio sponge, cool fully, then cut into even layers. Spread pistachio ganache and pistachio cream between layers, finishing with a smooth cream top. Chill long enough for the cake to set before slicing.
Chill the cake overnight for the cleanest slices. For extra pistachio aroma, lightly toast the pistachio powder before using. Store covered in the fridge for up to 3 days.
Bakery-style pistachio layer cake with soft sponge, silky ganache, and airy pistachio cream, chilled for clean, creamy slices.

Sift the pistachio powder for a finer, softer sponge texture.
Keep all creams chilled so the layers stay stable during assembly.
Chill at least 6 hours for neat, bakery-style slices.
We use affiliate links, which may earn us a small commission at no extra cost to you.
Heat oven to 170C. Line a 30 x 40 cm baking tray with parchment.
Sift flour, icing sugar, cornstarch, and pistachio powder into a bowl.
Whip egg whites with cream of tartar to soft peaks, then add sugar and whip to glossy peaks.
Whisk egg yolks with vanilla, milk, and oil until smooth.
Fold the dry mix into the yolk mixture, then gently fold in the meringue in two additions.
Spread batter evenly and bake until springy, about 15 minutes.
Cool completely on a rack before cutting into layers.
Pour warm cream over white chocolate and rest 2 minutes.
Stir until smooth, then mix in pistachio cream and butter.
Chill until thick but spreadable.
Beat cream cheese or mascarpone until smooth.
Fold in whipped cream, pistachio cream, and pistachio powder until fluffy.
Cut the sponge into even layers.
Spread pistachio ganache over the first layer.
Add a layer of pistachio cream and top with the next sponge layer.
Repeat, finishing with pistachio cream on top.
Chill at least 6 hours before slicing.
12/27/2025
I used mascarpone and it stayed light and smooth.
12/27/2025
Soft sponge and creamy filling, felt like a bakery cake.
12/27/2025
The layers set beautifully after chilling and the pistachio flavor popped.
Create and edit your own recipes, import from most websites, plan your week, and build smart grocery lists.
Import recipes from most websites
Create and edit your own recipes
Plan your week with the Meal Planner
Mark favourites for quick access
Build grocery lists from your meal plan
Tick off pantry items you already have
Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Add your personal creations and build your own recipe collection.
hugo.desserts; translated & adapted by JojoM
Catherine Zhang adapted by JojoM