Why is pistachio cake called Watergate cake?

Watergate cake earned its name in the 1970s, after the political scandal. Legend has it the green pistachio pudding “covered up” other ingredients, much like the scandal’s cover-up. The name caught on with a pudding-based cake topped with whipped topping and crushed nuts, which became a potluck favorite for its vibrant color and catchy backstory.

Can I substitute cottage cheese for ricotta in a cake?

Technically, yes—but expect a different texture. Cottage cheese has larger curds and more moisture, so unless you puree and strain it, the cake will be heavier and less silky. Ricotta offers a smoother, creamier crumb, which is why it’s preferred for this cake.

Can I substitute ricotta cheese for sour cream in a cake?

Yes, ricotta works well as a substitute for sour cream, especially in cakes. Use full-fat ricotta and blend it until smooth to mimic sour cream’s consistency. You may want to add a little lemon juice or vinegar to restore the tang. It’s a great switch if you want more protein and less acidity.

What are the ingredients in pistachio cake?

Traditional pistachio cakes—like Watergate cake—often include yellow or white cake mix, instant pistachio pudding, oil, eggs, and chopped pistachios. Our pistachio ricotta cake, however, skips the boxed mix and uses fresh ingredients: ricotta, pistachios, flour, eggs, sugar, and citrus zest for flavor depth and a tender crumb.

Pistachio Ricotta Cake – Moist & Easy Italian Recipe (2025)

Name: Pistachio Ricotta Cake: Moist, Flavorful Italian Dessert
Prep time: 15 min
Cook time: 50 min
Total time: PT-486173H56M14S
Cuisine: Italian
Ingredients: 1 cup full-fat ricotta cheese; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 3 large eggs; 1 cup shelled pistachios, divided; 1 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract; Zest of 1 lemon

Ingredients

Scale

1 cup full-fat ricotta cheese

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

3 large eggs

1 cup shelled pistachios, divided

1 cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

Zest of 1 lemon

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch pan.

2. Toast pistachios for 6–8 minutes, let cool, then grind half and chop the rest.

3. Cream butter and sugar in a bowl until fluffy.

4. Add ricotta and beat until smooth. Mix in eggs one at a time.

5. Stir in vanilla and lemon zest.

6. Combine flour, baking powder, salt, and pistachios in another bowl.

7. Fold dry mixture into wet ingredients gently.

8. Transfer batter to pan, smooth the top.

9. Bake for 45–55 minutes or until golden and set.

10. Cool 10 minutes in pan, then transfer to rack. Serve once cooled.

Notes

Store in airtight container up to 3 days.

Refrigerate for longer freshness, or freeze individual slices.

Author: THOMAS
Prep Time: 15 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 150mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 9g
Cholesterol: 90mg