Name: Pistachio Roll Cake
Prep time: 25 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup shelled unsalted pistachios (ground); 3/4 cup all-purpose flour; 1 teaspoon baking powder; 3/4 cup granulated sugar; 5 large eggs; 1 teaspoon vanilla extract; 8 ounces cream cheese (softened); 1/2 cup powdered sugar; 3/4 cup heavy cream; 1/3 cup chopped pistachios (for topping); Powdered sugar (for dusting)

Bright, nutty, and irresistibly creamy, this Pistachio Roll Cake is a showstopper dessert that delights both visually and in taste. With its striking green sponge rolled around a velvety cream cheese filling and topped with chopped pistachios, it brings a luxurious flair to any dessert table.

The cake is light and fluffy yet rich with natural pistachio flavor. It strikes the perfect balance between elegance and comfort, making it ideal for holidays, spring brunches, or just when you’re craving something special. The vibrant color and texture contrast between the tender cake and crunchy topping make each bite a joyful surprise.

Preparation Phase & Tools to Use

Before diving into the baking process, it’s important to have your tools ready to ensure success from start to finish:

Jelly Roll Pan: This shallow, rimmed baking sheet is key for achieving the thin sponge cake needed to roll easily without cracking.
Parchment Paper: Prevents sticking and makes the rolling process smoother.
Electric Mixer or Stand Mixer: Helps achieve a light and airy batter and a silky-smooth cream filling.

Clean Kitchen Towel: Used for rolling the warm cake to set its shape before adding the filling.
Offset Spatula: Ideal for spreading the batter evenly and applying the filling without tearing the sponge.

Each of these tools contributes to a seamless baking experience, helping preserve the delicate structure of the cake while ensuring your filling spreads beautifully and evenly.

Ingredients for the Pistachio Roll Cake

Pistachios (Shelled and Unsalted): Ground pistachios form the base flavor and color of the sponge cake, giving it that distinctive nutty aroma and pastel green hue.
All-Purpose Flour: Provides structure to the cake while keeping it soft enough to roll.
Baking Powder: A small amount ensures the sponge rises evenly for a light, fluffy texture.

Granulated Sugar: Adds sweetness and helps create a tender crumb.
Large Eggs: Crucial for structure, moisture, and giving the sponge its springy texture.
Vanilla Extract: Enhances the nutty flavor and adds depth to the overall profile.

Cream Cheese: The star of the filling—rich, tangy, and perfectly smooth when whipped.
Powdered Sugar: Blends easily into the cream cheese to sweeten the filling without grittiness.
Heavy Cream: Lightens the cream cheese filling and makes it extra luscious.

Chopped Pistachios (for topping): Adds texture and a beautiful finishing touch.

How To Make the Pistachio Roll Cake

Step 1: Prepare the Batter

Preheat your oven and line your jelly roll pan with parchment. Pulse pistachios in a food processor until fine. Whisk together the dry ingredients, including the pistachio flour, then beat the eggs and sugar until thick and pale. Fold in the dry mixture and vanilla.

Step 2: Bake the Sponge

Spread the batter evenly into the prepared pan using an offset spatula. Bake until the cake springs back lightly to the touch. Do not overbake, as this can lead to cracks during rolling.

Step 3: Roll the Cake

Immediately after baking, invert the warm cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel away the parchment and roll the cake gently (with the towel inside) from short end to short end. Let it cool completely rolled.

Step 4: Make the Filling

Beat the cream cheese until smooth, then add powdered sugar and beat again. Slowly pour in heavy cream and whip until light and fluffy.

Step 5: Assemble the Roll

Unroll the cooled cake, spread the filling evenly over the surface, then carefully re-roll without the towel. Clean up the edges if needed.

Step 6: Decorate and Chill

Top with chopped pistachios and a light dusting of powdered sugar. Refrigerate to set before slicing for the cleanest swirls.

How to Serve and Store Your Pistachio Roll Cake

This cake is best served chilled, which allows the cream filling to firm up and the flavors to meld beautifully. Slice into generous swirls and present on a platter topped with an extra sprinkle of pistachios or edible flowers for a pop of color. It’s an elegant dessert for brunches, spring gatherings, or holiday dinners.

To store, wrap the roll tightly in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, slice and freeze individual pieces; just thaw in the fridge overnight before serving.

Frequently Asked Questions

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm is essential—it helps set the shape and prevents cracks. Also, don’t overbake; a slightly moist sponge is more flexible.

Can I make this cake ahead of time?

Yes! You can prepare the cake and refrigerate it a day in advance. In fact, it tastes even better the next day as the flavors deepen.

Do I need to use food coloring for the green color?

Not necessarily. If your pistachios are naturally green and finely ground, they will lend a lovely hue to the sponge. However, a tiny drop of green food coloring can enhance the visual effect if desired.

What if I don’t have a jelly roll pan?

A standard rimmed baking sheet can work, but ensure it’s not too large or the sponge will be too thin to roll properly.

Can I substitute the cream cheese filling?

Absolutely. You can use mascarpone, whipped ricotta, or even a whipped buttercream if you prefer a sweeter alternative.

Is this gluten-free?

Not as written, but you can substitute a 1:1 gluten-free flour blend for the all-purpose flour to make it suitable for gluten-sensitive guests.

Want More Cake Ideas with a Twist?

If you’re loving this Pistachio Roll Cake, don’t stop here—try these other unique and irresistible cake recipes from Life With Olivia:

• Strawberry Crunch Pound Cake with a nostalgic crunch and berry punch.
• Lemon Blueberry Loaf bursting with citrus and juicy berries.
• Pineapple Coconut Dream Cake for a tropical flavor escape.
• Carrot Pound Cake with Vanilla Glaze for cozy spice and moisture in every bite.
• Easy Carrot Cake Bars with Cream Cheese Frosting when you need a quick and delicious treat.

Save This Recipe for Later

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And let me know in the comments how yours turned out. Did you add a hint of cardamom? Toast the pistachios? Or try a chocolate drizzle?

I love seeing your twists on these recipes. Share your thoughts, questions, or any tips you discovered along the way—we’re in this sweet journey together!

Pistachio Roll Cake

Author: Olivia McKenney

Total Time: 1 hour
Yield: 10 slices

Print Recipe

Description

A light, fluffy pistachio sponge cake wrapped around a silky cream cheese filling and topped with chopped pistachios. This Pistachio Roll Cake is a showstopper with both flavor and visual appeal. Ideal for brunch, holidays, or just because you deserve something sweet.

Instructions

1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.

2. Pulse the pistachios in a food processor until finely ground.

3. In a bowl, whisk together ground pistachios, flour, and baking powder.

4. In a separate large bowl, beat eggs and granulated sugar with an electric mixer until thick and pale, about 5 minutes.

5. Gently fold in the dry mixture and vanilla until just combined.

6. Pour the batter into the prepared pan and spread evenly with an offset spatula.

7. Bake for 10-12 minutes, or until the cake springs back when touched lightly.

8. While the cake bakes, prepare a clean kitchen towel dusted with powdered sugar.

9. When baked, immediately invert the cake onto the towel. Peel off the parchment and gently roll the cake (with the towel) from short end to short end. Let cool completely.

10. For the filling, beat cream cheese until smooth. Add powdered sugar and beat again until combined.

11. Gradually add heavy cream and whip until the filling is light and fluffy.

12. Unroll the cooled cake. Spread filling evenly over the surface.

13. Carefully roll the cake back up without the towel.

14. Trim the ends for clean edges.

15. Top with chopped pistachios and dust with powdered sugar.

16. Chill in the refrigerator for at least 1 hour before slicing.