Pistachio Ricotta Cake

March 11, 2021

This Pistachio Ricotta Cake will be a welcome addition to your springtime baking. It’s moist, just sweet enough, and full of nutty pistachio flavor!

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Before my body went all “eww dairy” on me, I made this amazing pistachio ricotta cake.  I had a box of pistachio pudding left over from holiday cookie baking.  So I started looking for different cake recipes and found a ricotta cake recipe that sounded good. 

With some tweaking, I turned it into a pistachio ricotta cake that was all kinds of delicious! It was so delicious that I knew I had to make it again!  So right before my last reaction to dairy, I had bought the ingredients to make this cake. 

Unfortunately, I did not partake in the enjoyment of this pistachio flavored wonder cake this last time I made it.  Whether or not I can have baked goods with dairy is not something I want to find out right now.  But fortunately for my husband, he got to devour half of this cake by himself.  The other half was delivered to my parents. 

Now, I don’t want you to commiserate with me over my sad state of cake envy.  Instead, I want you to make this recipe and enjoy every last slice and every last crumb.  So I’m sharing the recipe with the world!  Far be it for me to deny such deliciousness from cake and pistachio lovers!  Maybe I’ll get my hands on some dairy-free ricotta one of these days and make it again.   

Pistachio Ricotta Cake

This cake recipe is incredibly easy to make!  And because of its green color, I thought it would be a great dessert to make for St. Patrick’s Day!  Its delicious pistachio flavor would make it a great dessert for spring or Easter, too! 

The cake isn’t overly sweet (which is probably why I like it so much) and the added chopped pistachios give it a delightfully nutty crunch.  All you need to finish this cake is a sprinkle of powdered sugar on top! 

You’re going to start this recipe by mixing the dry ingredients and wet ingredients in separate bowls.  So mix the flour, pistachio pudding mix, sugar, baking powder, and salt together in one bowl and set aside.

In another bowl, mix the eggs, ricotta, butter, and vanilla.  I usually add the butter in a little at a time and then give everything a good stir. 

Now, you’re going to gradually add the dry ingredients into the wet ingredients.  You’ll see the batter turn this gorgeous pistachio green color!  Then, you can fold in the chopped pistachios.

Spread the batter evenly into a 9-inch springform pan.  Then, bake it the cake for about an hour in a 350 degree oven. 

Once the cake is golden brown on top and brown around the edges, it’s time to take it out of the oven.  Allow the cake to cool before removing it from the pan. 

If you want to dress up your cake, give it a sprinkle of powdered sugar on top before serving.  Then, slice and enjoy! 

Pistachio Ricotta Cake

Pistachio Ricotta Cake


  • 1 1/2 cups all-purpose flour
  • 1 box instant pistachio pudding
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup dry roasted pistachios, chopped
  • Optional: powdered sugar


  1. Preheat oven to 350 degrees. Generously grease a 9-inch springform pan and set aside.
  2. Whisk together the flour, pistachio pudding mix, sugar, baking powder, and salt in a medium bowl. Set aside.
  3. In a mixing bowl, add the eggs, ricotta, butter, and vanilla. Mix until smooth.
  4. Gradually add in the dry ingredients just until blended.  
  5. Fold in the chopped pistachios.
  6. Spoon the cake batter into the prepared pan and spread it evenly.
  7. Bake for 50-60 minutes, or until golden brown and cake is set in the middle.
  8. Allow the cake the cool. Then, remove it from the springform pan.
  9. Sprinkle powdered sugar on top, if desired, and serve.
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Have some ricotta sitting in your fridge?  This recipe is a great way to use it up!  I would even suggest baking this cake ahead of time since I swear it tastes even better the next day!  Store covered in foil or saran wrap to keep the cake moist.

Did you make this Pistachio Ricotta Cake recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!  


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  • Reply Rebecca Morris January 30, 2022 at 9:56 AM

    Very yummy, I did the pistachio recipe and also switched it up lemon pudding. Both came out awesome. I did have to add a little milk. The batter was very thick with the pudding. My next one is going to be chocolate. I also drizzle a little glaze on it instead of powdered sugar. Awesome recipe!

    • Reply Jessica January 30, 2022 at 12:32 PM

      Hi Rebecca! I’m so happy to hear that you enjoyed this recipe. In fact, I was just thinking about this cake the other day. Time to make it again! I may even have to try a new pudding variation like you did. I know someone who made this cake with chocolate and loved it!

  • Reply Lina February 18, 2022 at 2:41 PM

    I made this today and it’s delicious. One thing, I used vegetable oil instead of butter. Problem which may be due to my oven or the exchange of the oil, my cake took 75 minutes to cook as the center was gooey after 50 minutes. Very easy and moist after all. Thanks for sharing!

    • Reply Jessica February 19, 2022 at 6:23 PM

      I’m so glad you enjoyed this recipe! It sounds like it was worth the wait! 🙂

  • Reply Nancy Anderson Gibson September 13, 2022 at 1:24 AM

    If you did want to frost this cake, what would you suggest for a frosting?

    • Reply Jessica September 13, 2022 at 8:10 PM

      Hi Nancy! While this is a cake I wouldn’t normally frost, you could try something like a cream cheese frosting. Maybe even throw some crushed pistachios on top!

  • Reply Dianna January 3, 2023 at 2:28 PM

    Hi and Happy New Year! I only have a box of sugar free pistachio pudding mix and am wondering if I can use this and omit the sugar?

    • Reply Jessica January 3, 2023 at 5:10 PM

      Hello and Happy New Year to you too! I would give it a shot! If you want to add a little sweetness while avoiding the sugar, maybe use a sugar substitute? Let me know how it turns out!

  • Reply Erika Burns July 12, 2023 at 9:50 PM

    Do you store this cake in the fridge? Also, does it freeze well?

    • Reply Jessica July 13, 2023 at 12:11 PM

      Hi Erika! I’ve only ever made this cake when it’s cool out so no refrigeration was needed. I just kept it covered at room temperature. However, if you’re making it in the heat of the summer, maybe stick it in the fridge. Not too sure about freezing it. I’ve never tried.

  • Reply James November 2, 2023 at 8:04 PM

    Mine came out dense, as opposed to cake like. It tasted good, is it typical a dense cake due to the ricotta? Or did I do something wrong?

    • Reply Jessica November 4, 2023 at 9:44 AM

      Hi! Yes, this is a denser cake. It won’t be as light and fluffy as your standard cake.

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