Pistachio Cake Recipe

This easy Pistachio Cake recipe starts with a boxed cake mix and it is transformed into a super yummy cake that tastes homemade!

Pistachio Cake (+Video)

This easy Pistachio Cake recipe starts with a boxed cake mix and it is transformed into a super yummy cake that tastes homemade!

Prep: 10min

Total: 40min

Serving Size: 1 serving

Nutrition Facts: calories 210 kcal, Carbohydrate 37 g, Protein 3 g, Fat 5 g, Saturated Fat 1 g, Cholesterol 43 mg, Sodium 344 mg, Sugar 20 g, servingSize 1 serving

Ingredients:

• 15.25 ounce box vanilla cake mix ((or white/yellow cake mix))
• 3.4 ounce box instant pistachio pudding
• 3 large eggs
• 1 cup oil
• 1 cup cold milk
• green food coloring
• 3.4 ounce box instant pistachio pudding
• 1/2 cup milk
• 8 ounce tub frozen whipped topping, thawed ((Cool Whip))

Instruction:

1. Allow cake to cool completely before making frosting.
2. Slice and serve. If you like, sprinkle with some crushed pistachios.

Pistachio Cake

Make this pistachio cake with real pistachio and almond extract flavors. This “naked cake” is finished with silky cream cheese frosting. Read the recipe notes before beginning. The pink flowers pictured on the finished cake are called kalanchoe.

Prep: 35min

Total: 5h

Yield: 12

Ingredients:

• 2 cups (260g) unsalted pistachios (out of shells)
• 2 and 1/3 cups (275g) cake flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature*
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 1 cup (240ml) whole milk, at room temperature*
• cream cheese frosting
• optional: 1 tiny drop green food coloring*
• optional: garnishes such as berries and leftover pistachios

Instruction:

1. Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Pulse the pistachios in a food processor until ground up into very fine crumbs. See photo above for a visual. You’ll have about 1 and 1/2 cups of crumbs. (If you have more than that, set aside for garnish.)
3. Pour 1 and 1/2 cups of pistachio crumbs in a large bowl. Whisk in the cake flour, baking powder, baking soda, and salt. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream, vanilla extract, and almond extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, pour in the milk (and the green food coloring, if using) and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
5. Pour batter evenly into cake pans. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
6. Prepare the cream cheese frosting (see note below).
7. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting all over the top and sides. (I used a bench scraper to smooth out the sides.) Decorate with garnishes, if desired. Refrigerate for at least 30-45 minutes before slicing. This helps the cake keep its shape when cutting.
8. Cover leftover cake tightly and store in the refrigerator for 5 days.

Pistachio Cake

This is the best pistachio cake! It’s extra moist with lots of nutty pistachio flavor, filled with pistachio cream, topped with luscious cream cheese frosting and chopped pistachios.

Prep: 45min

Total: 100min

Yield: 16

Ingredients:

• 1 cup (140 g) pistachios (deshelled)
• 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 3 eggs, at room temperature
• 1 tbsp (15 ml) vanilla
• 1 cup (240 ml) buttermilk, at room temperature
• 3/4 cup (168 g) unsalted butter, softened
• 6 oz (170 g) cream cheese, cold
• 2 1/4 cups (293 g) powdered sugar
• 1/2 cup (70 g) pistachios (deshelled)
• 1/2 cup (150 g) sweetened condensed milk
• 1/2 cup (120 ml) heavy cream

Instruction:

1. Then let the cake cool in the pan on a wire rack until completely cool.
2. Sift in the powdered sugar and mix on low speed until combined. Then mix on high speed until fluffy again.
3. Fold the whipped cream into the pistachio mixture. Transfer to a piping bag until ready to use.
4. Frost the top of the cake with a thick layer of cream cheese frosting. Swirl pistachio cream into the frosting and sprinkle with chopped pistachios. Then serve!

Pistachio Cake (BEST CAKE ON PLANET EARTH)

FAQ

What flavors compliment pistachio?

• Chocolate (dark, milk or white)
• Citrus: orange, blood orange, lemon, Meyer lemon.
• Candied orange.
• Orange blossom water and rose water.
• Wildflower or orange blossom honey.
• Dried fruits: dates, apricots, raisins.

What is pistachio cake made of?

Does Costco sell pistachio cake?

What is the use of pistachio in baking?