Pistachio Cake Recipe
Pistachio cake is a classic recipe from the 70’s. This popular cake invokes a sense of nostalgia for many of us. The recipe is traditionally made with a box of cake mix and a packet of Jello pistachio pudding mix and rarely uses actual pistachios! But we decided to scrap the box mix and give this recipe a truly homemade, gourmet upgrade. We still leave in the Jello pudding mix, as that’s what truly makes this Pistachio Cake a sentimental favorite. Frost this cake with a traditional buttercream frosting and add chopped pistachios as a lovely (and tasty) decoration. This recipe is perfect for utilizing pistachios from our Pistachio of the Month Club.
Ingredients for cake:
3/4 cup unsalted butter, softened
1 1/2 cups of white granulated sugar
1 package of Jello pistachio pudding
1/4 cup chopped, shelled pistachios
1 1/4 cup whole milk
1/3 cup canola oil
1 3/4 cups all-purpose flour
3 Tbsp. cornstarch
3 tsp. baking powder
1 tsp. salt
Ingredients for buttercream:
2 sticks unsalted butter, softened
2-3 cups powdered sugar
1/2 tsp. vanilla extract
1. Preheat the oven to 325 degrees F. Grease and flour two 9” cake pans.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. Set aside.
3. Cream the butter and granulated sugar together until light and fluffy. Add in the pudding mix and combine.
4. Beat in the eggs, one at a time, until incorporated.
5. Combine the milk and oil in a large measuring cup or bowl.
6. Begin with the dry ingredients. Pour 1/3 of the dry ingredients and then 1/3 of the liquid ingredients into the bowl, combining thoroughly after each addition. You will end on the wet ingredients. Mix on medium for 2 min.
7. Divide the cake batter between the 2 cake pans. Bake for 45-50 minutes, or until a toothpick comes out clean.
8. Allow to cook then invert the cakes onto a wire rack to cool.
9. Mix buttercream ingredients together. May add a drop of green food coloring. Place in fridge until ready to frost (about 20 minutes).
10. Frost the top of one cake with buttercream frosting, then top with the other cake. Frost entire cake and sprinkle with chopped pistachios.
Cake recipe adapted from Kitchenmagpie.com.