Pistachio Cake and Frosting
Indulge in a slice of pure decadence with this Pistachio Cake and Frosting recipe, a true showstopper for pistachio lovers! This vibrant and moist layer cake is infused with the subtle nuttiness of pistachio pudding mix and crowned with a rich, creamy pistachio buttercream frosting. Finely chopped pistachios folded into the batter add a delightful crunch, while the frosting’s velvety texture ties it all together. Perfect for celebrations or a weekend baking project, this cake delivers both stunning presentation and irresistible flavor. Serve it chilled for a luscious treat that will leave your guests craving more.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Unsalted butter
- 3 Large eggs
- 1 cup Whole milk
- 1 teaspoon Vanilla extract
- 3.4 ounces Pistachio pudding mix (instant)
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Shelled pistachios, finely chopped
- 2 tablespoons Heavy cream
- 3 cups Powdered sugar
- 0.5 cup Unsalted butter (for frosting)
- 2 tablespoons Pistachio pudding mix (instant, for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together all-purpose flour, instant pistachio pudding mix, baking powder, and salt. Set this mixture aside.
Using a stand mixer or hand mixer, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredient mixture to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
Gently fold in the chopped pistachios by hand with a spatula.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the unsalted butter (for frosting) with a mixer until creamy. Add the pistachio pudding mix (for frosting) and powdered sugar gradually, mixing well after each addition.
Add heavy cream one tablespoon at a time while mixing, until the frosting reaches your desired consistency.
Once the cakes are completely cool, level the tops with a serrated knife if needed. Place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top, then frost the top and sides of the cake. Decorate as desired—sprinkle chopped pistachios on top for garnish, if desired.
Chill the cake for at least 30 minutes before serving to set the frosting. Serve and enjoy!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 58.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 133 mg | 3% | |
*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.
