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Pea and Pistachio cake

Pea and Pistachio Cake

A bright, moist sponge cake made from sweet peas and pistachios, topped with rich cream cheese frosting makes a dessert delectable enough for the record books!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Keyword: pea and pistachio cake, Peas
Servings: 8 slices
Calories: 670kcal


  • 2 cups cooked peas
  • ½ cup buttermilk
  • ½ cup butter room temperature
  • 1 tsp vanilla or lemon extract optional
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ cup ground pistachio nuts
  • 12 oz. cream cheese
  • ¾ cup heavy cream
  • ½ cup powdered sugar
  • Food color gel, red and green optional for décor


  • Preheat oven to 350F. Line 2 9-inch cake pans with parchment paper, and make sure to butter the sides of the pan.
  • In a food blender, add cooked peas and buttermilk.
    pea and pistachio cake blend peas
  • Blend until smooth.
    pea and pistachio cake blend peas
  • Beat butter and sugar in a mixing bowl until fluffy. Add in eggs.
    pea and pistachio cake beat butter sugar and eggs
  • Beat until smooth.
    pea and pistachio cake
  • Add the pea puree.
    pea and pistachio cake add in pea mixture
  • Fold in flour, baking powder, and ground pistachios.
    pea and pistachio cake add dry ingredients
  • Whisk until you have a smooth batter. Divide the batter between prepared cake pans.
    pea and pistachio cake whisk until smooth
  • Bake the cake sponge for 25-30 minutes or until cooked through. Make sure to rotate the pans halfway during the baking.
  • Once baked, cool the sponges completely before use. If they are warm, the cheese frosting will melt.
  • Make the frosting; beat cream cheese, heavy cream, and powdered sugar in a bowl.
    pea and pistachio cake make frosting.
  • Take around 5 tbsp of the mixture and color half of it with red, then the second part with the green food color.
  • Fill the piping bags with the colored cream cheese frosting and set them aside.
  • Place one sponge on a serving plate.
  • Top it with half of cream cheese frosting. Place the second piece of the sponge over the cream cheese.
    pea and pistachio cake top with frosting.
  • Take the remaining cream cheese frosting to cover the cake entirely.
    pea and pistachio cake frost cake
  • Pipe out the colored cream cheese frosting on top of the cake, making small rosettes or whatever you like.
    pea and pistachio cake
  • Chill the cake for 1 hour before serving.
    Pea and Pistachio cake
  • Serve and enjoy.
    Pea and Pistachio cake



Calories: 670kcal | Carbohydrates: 72g | Protein: 13g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 344mg | Potassium: 367mg | Fiber: 5g | Sugar: 37g | Vitamin A: 1357IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg
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