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Pistachio ricotta cake is an Italian-style pistachio cake with tangy ricotta cheese in the crumb as well as in the cream on top. It’s a soft and moist cake, with a thick green frosting layer for a creamy finish. Roasted pistachios on top add crunch and then there’s orange zest and a light white chocolate drizzle over the cream for contrasting flavors. It’s a good choice for a special occasion and the nutty pistachio flavor, white chocolate drizzle and soft hints of vanilla and orange make it hard to resist that second slice.
Why You’ll Love It
This Italian ricotta and pistachio whipped cream cake is an elegant choice with crunchy pistachios, white chocolate, tangy ricotta and vanilla and orange flavors.
Contrasting textures: Crunchy roasted nuts contrast nicely with the moist crumb and smooth cream topping.
A delicious choice: Pistachio, white chocolate, vanilla and orange taste incredible together.
A versatile cake: This cake is sweet and moist enough to impress, especially with that rich cream layer on top. Whip it up as an Easter cake, make it if you’re expecting company and want to go all out to impress, or make it for a special occasion like a birthday for somebody who loves pistachios.
If you enjoy baking cakes, check out my cannoli cake, eclair cake, Biscoff cake and chocolate icebox cake. And pistachio fans will love these pistachio eclairs.
Pistachio Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Whole milk ricotta: This goes in the batter as well as the topping. Drain it well before using to remove extra liquid, as you are looking for a classic sweet ricotta filling, not something watery or diluted.
Pistachio butter: Pistachio butter (also known as pistachio spread) gives the recipe its main flavor and a rich, nutty taste. I recommend using a pistachio butter made with 100% pistachios for the best results. I used this Italian pistachio butter.
Orange zest: Used in the batter and on top of the cake for fresh citrus flavor.
Butter, sugar and eggs: Make the cake base rich and tender.
Flour, baking powder and baking soda: These form the dry base and help the cake rise.
Powdered sugar: To sweeten the topping without adding graininess.
Heavy cream: Thick cream makes the topping rich and creamy.
Roasted pistachios: I like to toast mine first for a richer flavor. Chop them roughly, to add crunch to the cake.
White chocolate: Melt and drizzle it thinly over the cream on top.
How to Make Pistachio Ricotta Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the pan: Grease the springform pan and line the base with parchment paper.
Start the batter: Beat the butter and sugar until pale and creamy.
Add ricotta and pistachio: Mix in the ricotta and pistachio spread until smooth.
Add eggs and flavoring: Beat in the eggs. I recommend doing this one at a time so they mix in well. Also mix in the milk, orange zest and vanilla.
Whisk the dry ingredients: Combine the flour, baking powder, baking soda and salt in a separate bowl.
Fold the batter: Add the dry mixture to the wet mixture and fold until the flour disappears.
Bake: Spread the batter in the pan and bake until the middle tests clean.
Make the cream: Beat the ricotta, pistachio spread, powdered sugar, vanilla and heavy cream until smooth and fluffy. Chill until thick enough to spread.
Top the cake: Spread the cream over the cooled cake and add the chopped pistachios, orange zest and melted white chocolate.
Substitutions and Variations
Pistachio butter: Use the same amount. Unsweetened pistachio butter will make the cake and topping less sweet.
Part-skim ricotta: I tried part-skim ricotta and it worked although I found the topping came out a bit thinner. Whether you use this or regular ricotta, it’s important to drain it very well first.
Almond extract: Add a few drops if you want a stronger nut flavor.
Candied orange peel: Use it with the zest for a sweeter citrus top.
No white chocolate: Leave off the drizzle if you want less sweetness or if you’re not a white chocolate fan. You could add a few mini chocolate chips to the batter instead if preferred.
Serving Suggestions
With a hot drink: Anything from a lavender matcha latte to a mug of hot chocolate or a cinnamon dolce latte would be delicious with this pistachio and ricotta cake.
With a cold drink: Prepare some state fair style lemonade or enjoy some dessert wine with the cake.
As part of a dessert spread: Offer contrasting desserts like neapolitan cookies, dulce de leche cupcakes or tiramisu brownies.
How to Store
Store: Cover the cake and keep it refrigerated. It should stay good for 3 or 4 days.
Freeze: Freeze the unfrosted cake for up to 3 months. I like to wrap mine first in plastic wrap and then in foil, to help prevent ice crystals.
Thaw: Defrost in the refrigerator overnight and then decorate the cake when it’s completely thawed.
Top Tips
Drain the ricotta: Never skip this step. Put your ricotta in a sieve or cheesecloth and let it drain. Extra liquid can make the topping loose. I was surprised when I saw how much liquid actually comes out of the cheese! I recommend giving it at least half an hour to drain off as much liquid as you can.
Use room temperature butter: It creams more evenly with the sugar and helps the batter start smooth. I usually leave mine on the counter for 45 minutes to an hour to soften it.
Stop mixing after the flour disappears: Extra mixing can make the crumb tougher.
Cool the cake fully: Warm cake softens the cream and can drag crumbs into the topping. Be patient while it cools – I promise you the result will be well worth the wait!
Use a thin drizzle: Too much white chocolate can overwhelm the pistachio cream.
Pistachio Cake FAQs
The ricotta probably needs more draining, or the cream needs more time in the fridge.
A toothpick inserted in the center of the baked cake should come out clean. The middle should no longer look wet.
You can, but I like to let the slices sit at room temperature for about 15 minutes first, as chilling can mute the flavors a little.
Italian Pistachio Cake Recipe
Pistachio Ricotta Cake
Equipment
- Citrus Zester or Microplane
Ingredients
For the Cake
- ¾ Cup granulated sugar
- ½ Cup unsalted butter, softened
- 1 Cup ricotta cheese, drained
- ½ Cup pistachio butter, or pistachio spread
- 3 eggs, large
- 2 Tablespoons whole milk
- 1 Tablespoon orange zest
- 1 Teaspoon vanilla extract
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ¼ Teaspoon baking soda
- ½ Teaspoon salt
For the Pistachio Ricotta Cream
- ½ Cup ricotta cheese, well drained
- ½ Cup pistachio butter, or pistachio spread
- ¼ Cup powdered sugar
- ½ Teaspoon vanilla extract
- 2 Tablespoons heavy cream
For the Garnish
- 1/3 Cup pistachios, roasted, chopped
- 2 Ounces white chocolate, melted
- orange zest, finely grated
Instructions
- Preheat the oven to 350°F and grease and line the bottom of an 8-inch springform pan with parchment paper.
Prepare the Cake Batter
- In a large bowl, beat the butter and sugar until light and creamy, about 3 minutes.
- Add the ricotta and pistachio spread and mix until smooth.
- Beat in the eggs one at a time.
- Mix in the milk, orange zest and vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
- Fold the dry ingredients into the wet ingredients just until combined.
- Spread the batter into the prepared pan and smooth the top.
Bake the Cake
- Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Make the Pistachio Ricotta Cream
- Beat the ricotta, pistachio spread, powdered sugar, vanilla and heavy cream until smooth and fluffy.
- Chill for 20 minutes before spreading.
Assemble the Pistachio Ricotta Cake
- Spread the pistachio ricotta cream over the cooled cake.
- Sprinkle generously with chopped roasted pistachios and fresh orange zest.
- Drizzle with melted white chocolate just before serving.
Notes
Use room temperature butter: It creams more evenly with the sugar and helps the batter start smooth. I usually leave mine on the counter for 45 minutes to an hour to soften it.
Stop mixing after the flour disappears: Extra mixing can make the crumb tougher.
Cool the cake fully: Warm cake softens the cream and can drag crumbs into the topping. Be patient while it cools – I promise you the result will be well worth the wait!
Use a thin drizzle: Too much white chocolate can overwhelm the pistachio cream.
Nutrition
This mouthwatering Italian pistachio ricotta cake has crunchy pistachios, whipped cream infused with vanilla and a moist sponge cake type crumb. One of the most delicious dessert recipes to pair with an espresso or cappuccino, this nutty, creamy ricotta based cake is sure to impress. You don’t need to know any complicated baking techniques to master this delicious cake. It’s a perfect Easter dessert that’s also great if you’re expecting company or if you just love pistachio cream and want something that’s nutty as well as moist and creamy.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
