Name: Pistachio Roll Cake
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 4 large eggs; ⅔ cup granulated sugar; ¾ cup all-purpose flour; 1 teaspoon baking powder; ⅛ teaspoon salt; ½ cup finely ground pistachios (unsalted, shelled); 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; ¼ cup unsalted butter, softened; ¾ cup powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons heavy cream; 2 tablespoons chopped pistachios (for topping); 1 tablespoon powdered sugar (for dusting towel)

Soft, nutty, and absolutely stunning, this Pistachio Roll Cake is a dessert dream come true. The vibrant green sponge is packed with earthy pistachio flavor, rolled up with a silky cream cheese filling that perfectly balances the sweetness. Finished with a dusting of powdered sugar and chopped pistachios, it’s a showstopper for any occasion.

Whether you’re hosting a brunch, celebrating a holiday, or just craving something a bit different, this cake brings a refreshing twist to traditional roll cakes. It’s light yet indulgent, and every bite delivers that signature pistachio richness.

Why You’ll Love This Pistachio Roll Cake

This cake offers more than just looks. The texture is fluffy and moist, the flavor is subtly nutty without being overpowering, and it stores beautifully. It feels gourmet but is surprisingly easy to make with a few simple ingredients. Plus, it’s a conversation starter—you don’t see pistachio desserts every day!

What Kind of Pistachios Should I Use?

Opt for unsalted, shelled pistachios to maintain control over the flavor and sweetness. Roasted pistachios add depth, but raw ones work just as well if you’re aiming for a lighter, greener crumb. Pulse them in a food processor until fine, but be careful not to turn them into a paste.

Ingredients for the Pistachio Roll Cake

This cake is all about balancing flavor and texture. Each ingredient plays an essential role:

Pistachios – The star of the show. Ground pistachios create that signature green hue and nutty bite.
Eggs – Provide structure and keep the sponge light and airy.
Sugar – Sweetens the cake and helps with caramelization.
All-Purpose Flour – Offers body without making the cake too dense.
Baking Powder – Ensures the sponge rises evenly.
Vanilla Extract – Adds warmth and rounds out the nutty flavor.
Salt – Just a pinch enhances all the other ingredients.
Cream Cheese – Rich, creamy, and slightly tangy—perfect for the filling.
Powdered Sugar – Used in the filling and for dusting the final cake.
Butter – Adds silkiness to the frosting.
Heavy Cream – Lightens the filling, making it smooth and spreadable.

How To Make the Pistachio Roll Cake

Step 1: Make the Pistachio Sponge

Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper. Whisk together eggs and sugar until thick and pale. Gently fold in flour, baking powder, salt, and ground pistachios. Add vanilla extract. Spread batter evenly into the prepared pan.

Step 2: Bake and Roll

Bake for 10-12 minutes until the top springs back when touched. While warm, flip the cake onto a clean towel dusted with powdered sugar. Peel off parchment paper and gently roll the cake with the towel. Let it cool completely rolled.

Step 3: Make the Cream Cheese Filling

Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and a splash of heavy cream, beating until light and fluffy.

Step 4: Assemble the Roll Cake

Once the cake is cool, gently unroll it. Spread the cream cheese filling evenly over the surface. Re-roll the cake (without the towel) and place seam-side down.

Step 5: Garnish and Chill

Dust with powdered sugar and chopped pistachios. Chill for at least 30 minutes before slicing for clean cuts and firm texture.

How to Serve and Store Pistachio Roll Cake

This Pistachio Roll Cake feeds 8 to 10 people and is ideal for make-ahead entertaining. Serve chilled or at room temperature, depending on your preference. It pairs beautifully with coffee or tea.

Store leftovers tightly wrapped in the refrigerator for up to 4 days. For longer storage, freeze individual slices and thaw in the fridge overnight.