DESSERTS

Delicious Pistachio Roll Cake: 8 Steps to Perfection

by basmer

12 de January de 2026

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Pistachio Roll Cake is a delightful dessert that combines a light sponge cake with a rich, nutty pistachio cream filling. This cake is perfect for any special occasion, be it a birthday, holiday, or family gathering. The elegant rolled shape and vibrant green color make it a showstopper at any dessert table, ensuring it will impress your guests. Plus, this recipe is surprisingly easy to prepare, making it an excellent choice for bakers of all skill levels.

Why You’ll Love This Pistachio Roll Cake

This Pistachio Roll Cake is not only delicious but also versatile. Here are a few reasons why you’ll adore it:

It features a light sponge cake that’s fluffy and not overly sweet.
The rich pistachio cream filling elevates the flavor profile.
It can be made gluten-free for those with dietary restrictions.
Perfect for special occasions or as an everyday treat.
Easy pistachio roll cake recipe that anyone can master.
Can be customized with different fillings, like chocolate ganache or whipped cream.

These elements make this cake a favorite among dessert lovers, showcasing the nutty flavor of pistachios in every bite.

Ingredients for Pistachio Roll Cake

Gather these items:

1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/4 cup milk
1 tablespoon unsalted butter, melted
Powdered sugar (for dusting)
1/2 cup pistachio paste or 1/4 cup ground pistachios
1/2 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup mascarpone cheese or cream cheese
Chopped pistachios
Whipped cream (for serving)

How to Make Pistachio Roll Cake Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease the sides.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, beat the eggs with the granulated sugar using an electric mixer on high speed until the mixture is pale, thick, and doubles in volume, about 5 minutes.
Step 4: Add the vanilla extract and almond extract (if using), and mix until combined.
Step 5: Gradually fold in the dry ingredients with a spatula, being careful not to deflate the batter.
Step 6: In a small bowl, mix together the milk and melted butter, then gently fold this mixture into the cake batter.
Step 7: Pour the batter into the prepared pan and spread it into an even layer.
Step 8: Bake in the preheated oven for about 12-15 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Step 9: Remove the cake from the oven and immediately run a knife around the edges to loosen it from the pan.
Step 10: Place a clean kitchen towel on a flat surface and sprinkle it with a thin layer of powdered sugar. Invert the cake onto the towel and peel off the parchment paper. While the cake is still warm, gently roll it up, starting from one short end.
Step 11: Allow the rolled cake to cool completely, about 30 minutes.
Step 12: While the cake is cooling, prepare the pistachio filling. In a medium bowl, combine the pistachio paste (or ground pistachios), heavy cream, and powdered sugar. Beat until smooth and fluffy.
Step 13: Add the mascarpone cheese (or cream cheese) and vanilla extract, and continue to beat until smooth and creamy.
Step 14: Once the cake has cooled, gently unroll it from the towel and spread the pistachio filling evenly over the surface.
Step 15: Carefully re-roll the cake without the towel, and place it seam-side down on a serving platter.
Step 16: Dust the top of the roll with powdered sugar and garnish with chopped pistachios.
Step 17: Slice the cake into 1-inch thick slices.
Step 18: Serve with a dollop of whipped cream on the side for an extra creamy touch.

Pro Tips for the Perfect Pistachio Roll Cake

Keep these in mind:

This cake is ideal for birthdays and holidays.
Store leftovers in the refrigerator for up to 3 days.
Use fresh pistachios for the best flavor.
For a decadent twist, try a Pistachio roll cake with chocolate ganache.
Experiment with flavors by adding Pistachio-flavored cake desserts to your filling.

Best Ways to Serve Pistachio Roll Cake

This delightful cake can be served in several ways:

Pair with a side of whipped cream for added richness.
Serve with fresh fruits like strawberries or raspberries for a refreshing contrast.
Top with a drizzle of chocolate or caramel sauce for an indulgent treat.

How to Store and Reheat Pistachio Roll Cake

To keep your Pistachio Roll Cake fresh, store it in an airtight container in the refrigerator for up to 3 days. If you want to enjoy it later, you can freeze slices for up to a month. Simply wrap each slice in plastic wrap and place it in a freezer-safe bag. Let it thaw in the refrigerator before serving. This makes it perfect for meal prep!

Frequently Asked Questions About Pistachio Roll Cake

What’s the secret to perfect Pistachio Roll Cake?

The secret lies in gently folding the dry ingredients into the egg mixture, which keeps the batter light and fluffy. This is crucial for achieving that perfect sponge texture that is characteristic of a Pistachio Cake Roll.

Can I make Pistachio Roll Cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it wrapped in the refrigerator. Just add the pistachio cream filling and roll it up the day you plan to serve it for the best flavor and texture.

How do I avoid common mistakes with Pistachio Roll Cake?

To prevent cracking, be sure to roll the cake while it’s still warm. This helps it maintain its shape. Additionally, avoid overbaking, as this can dry out the cake. Follow the steps carefully for a successful homemade pistachio roll cake.

Variations of Pistachio Roll Cake You Can Try

Here are some delightful variations you can experiment with:

Make a gluten-free pistachio roll cake by using gluten-free flour.
Add a layer of fresh fruit between the cake and the filling for a refreshing twist.
Try a Pistachio Cream Roll with a different cream base, like coconut cream.
Incorporate spices like cardamom for a unique flavor profile.

Delicious Pistachio Roll Cake: 8 Steps to Perfection - Pistachio Roll Cake - main visual representation

Incredible homemade Pistachio Roll Cake ready to impress your guests

For more delicious recipes, check out our latest recipes or try making Cranberry Orange Pancakes for a delightful breakfast. You can also explore Pistachio Pesto Pasta for a savory twist!

For more information on the health benefits of pistachios, you can visit Healthline.

Delicious Pistachio Roll Cake: 8 Steps to Perfection

Author: basmer
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Pistachio Roll Cake features a light sponge cake filled with a rich pistachio cream, perfect for any special occasion or dessert table.

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease the sides.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs with the granulated sugar using an electric mixer on high speed until the mixture is pale, thick, and doubles in volume, about 5 minutes.
Add the vanilla extract and almond extract (if using), and mix until combined.
Gradually fold in the dry ingredients with a spatula, being careful not to deflate the batter.
In a small bowl, mix together the milk and melted butter, then gently fold this mixture into the cake batter.
Pour the batter into the prepared pan and spread it into an even layer.
Bake in the preheated oven for about 12-15 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and immediately run a knife around the edges to loosen it from the pan.
Place a clean kitchen towel on a flat surface and sprinkle it with a thin layer of powdered sugar. Invert the cake onto the towel and peel off the parchment paper. While the cake is still warm, gently roll it up, starting from one short end.
Allow the rolled cake to cool completely, about 30 minutes.
While the cake is cooling, prepare the pistachio filling. In a medium bowl, combine the pistachio paste (or ground pistachios), heavy cream, and powdered sugar. Beat until smooth and fluffy.
Add the mascarpone cheese (or cream cheese) and vanilla extract, and continue to beat until smooth and creamy.
Once the cake has cooled, gently unroll it from the towel and spread the pistachio filling evenly over the surface.
Carefully re-roll the cake without the towel, and place it seam-side down on a serving platter.
Dust the top of the roll with powdered sugar and garnish with chopped pistachios.
Slice the cake into 1-inch thick slices.
Serve with a dollop of whipped cream on the side.