Pistachio Dream Cake
Indulge in the nutty elegance of this Pistachio Dream Cake, the perfect dessert for pistachio lovers and festive occasions alike. Featuring layers of moist cake infused with rich pistachio pudding mix and a hint of almond extract, this recipe offers a subtle, aromatic sweetness that is absolutely irresistible. Each bite is accentuated by the crunch of chopped pistachios, while the creamy, tangy cream cheese frosting takes the indulgence to the next level. Finished with a garnish of vibrant pistachio pieces, this cake is as beautiful as it is delicious. With only 20 minutes of prep time, this show-stopping cake is surprisingly easy to make and serves as a delightful centerpiece for birthdays, holidays, or any celebration. Keywords: Pistachio Dream Cake, pistachio dessert, cream cheese frosting, easy celebration cakes, pistachio recipes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter
- 4 large eggs
- 3.4 ounces pistachio pudding mix (instant)
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup whole milk
- 1 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 0.5 cups chopped pistachios (unsalted)
- 8 ounces cream cheese
- 3 cups powdered sugar
- 1 tablespoons heavy cream
- 0.25 cups additional chopped pistachios (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy using a handheld or stand mixer.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, pistachio pudding mix, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the vanilla extract, almond extract, and chopped pistachios. Do not overmix.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the heavy cream and beat until the frosting is light and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one layer. Place the second layer on top and frost the top and sides of the entire cake.
Garnish the cake with additional chopped pistachios. Slice and serve!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 58.7 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 189 mg | 4% | |
*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.
