Pistachio Cake
Delight your taste buds with the irresistible softness and nutty allure of this homemade Pistachio Cake, a perfect blend of rich flavors and easy elegance. Featuring finely chopped unshelled pistachios and a boost of flavor from pistachio pudding mix, this cake delivers moist, tender layers bursting with unique sweetness and subtle crunch. A creamy mixture of butter and sugar creates a fluffy, melt-in-your-mouth base, while the balanced addition of vanilla and brown sugar enhances the nutty aroma. Ideal for celebrations or a simple indulgent treat, this cake is easy to prepare and pairs beautifully with cream cheese frosting or a light glaze. With approachable prep time and reliable baking techniques, this pistachio dessert is destined to become your favorite crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 1 cup unshelled pistachios, roughly chopped
- 3.4 ounces pistachio pudding mix
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the chopped pistachios and the pistachio pudding mix until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for about 10 minutes before turning it out onto the rack to cool completely.
Once cooled, you can serve the cake as is or top it with your favorite cream cheese frosting.
Nutrition Facts
Calories |
4878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.0 g | 367% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1085 mg | 362% | |
| Sodium | 3002 mg | 131% | |
| Total Carbohydrate | 518.3 g | 188% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 337.4 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 651 mg | 50% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
