Easy pistachio ricotta cake with a soft, fluffy crumb. Few ingredients, simple steps, perfect for school snacks or tea time.
This pistachio ricotta cake is one of those recipes I make when I want something quick but special. My daughter loves it, and she often takes a few pieces to school with her. The recipe is simple, uses only a few ingredients, and comes together without fuss. You can serve the ricotta cake on its own or with a cup of tea or coffee.
For more soft and easy desserts, check out the Fluffy Sour Cherry Cake or the Mandarin Muffins, too.
Prep Time: 20 minutes | Cook Time: 37 minutes | Ingredients: 10 + salt | Servings: 10 | Difficulty: Easy
Recipe ingredients
Pistachios: Pre-shelled ones save time. Chop them finely, but leave tiny bits for a little crunch - don't grind them into a powder.
Eggs: Use room-temperature eggs so the batter mixes evenly.
Oil: Neutral vegetable oil keeps the cake soft without changing the flavor; I normally use canola oil. Don't use olive oil.
Ricotta: Use whole-milk ricotta for a soft, fluffy texture. Check out more recipes using ricotta, like the Honey Ricotta Dip or the Tomato and Ricotta Pasta.
Flour: Cake flour makes the crumb lighter, but all-purpose flour works too.
See the recipe card for detailed instructions and full information on ingredients and quantities.
Possible additions
Lemon zest or orange zest - about 1 teaspoon
Vanilla extract - 1 teaspoon or 1 tablespoon vanilla sugar
Cream cheese frosting on top of the completely cooled cake
Tips
- Use a digital kitchen scale - baking is easier when you're precise.
- Don't overmix the batter; fold gently to keep it fluffy.
- Chop pistachios finely, but keep tiny bits for texture.
Storage
Store in an airtight container at room temperature for 2-3 days.
Refrigerate for 4-5 days.
Freezes well; slice first, wrap pieces individually.
More easy cakes
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📖 Recipe
Pistachio Ricotta Cake
Equipment
- Springform 9 inches (23 cm)
- Electric mixer or stand mixer
- Bowls
- Chef's knife
- Wire rack
Ingredients
- 2 oz pistachios unsalted Notes 1, 2
- 3 large eggs room temperature
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup whole milk
- 9 oz ricotta whole milk
- 1 ⅔ cup flour Note 3
- ⅓ cup + 1 tablespoon cornstarch
- 2 ½ teaspoons baking powder
- 1 pinch of salt
Instructions
- Preparations: Preheat the oven to 350°F/ 180°C. Butter the springform, ring included, and line only the bottom with parchment paper.
- Pistachios: Chop them finely using the chef's knife and set them aside.2 oz pistachios
- Wet ingredients: Cream the eggs and the sugar until fluffy; it will take 3-4 minutes. Add the oil and milk and mix again. Add ricotta and mix well.3 large eggs + ¾ cup granulated sugar ¼ cup vegetable oil + ¼ cup whole milk9 oz ricotta
- Dry ingredients: Mix the flour, baking powder, cornstarch, salt, and chopped pistachios in another bowl.1 ⅔ cup flour + ⅓ cup + 1 tablespoon cornstarch + 2 ½ teaspoons baking powder + 1 pinch of salt
- Batter: Fold the dry ingredients into the wet ones. Don't overmix.
- Bake the pistachio ricotta cake for 35-40 minutes until a toothpick inserted in the middle of the cake comes out clean. I baked mine for exactly 37 minutes.
- Let cool in the pan for 20 minutes, then release from the pan and transfer to a wire rack to cool completely.
Notes
- Measurements: I recommend using a digital kitchen scale in baking; it guarantees the best results.
- Pistachios: I weighed them after I shelled them. Using pre-shelled pistachios makes this recipe faster.
- Flour: I use cake flour for this recipe. You can use all-purpose, too, but I think cake flour makes the cake fluffier and more delicate.
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