Awesome Pistachio Cake Recipes

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PISTACHIO CAKE



Pistachio Cake image

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.

Provided by Sally

Categories     Cake

Time 5h

Number Of Ingredients 15

2 cups (260g) unsalted pistachios (out of shells)
2 and 1/3 cups (275g) cake flour (spoon & 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

Steps:

  • Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  • 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.)
  • 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.
  • 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.
  • 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.
  • Prepare the cream cheese frosting (see note below).
  • 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.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

PISTACHIO CAKE I



Pistachio Cake I image

This is a very good tasting cake, and easy to make.

Provided by Cheryl

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h30m

Yield 14

Number Of Ingredients 7

1 (3.4 ounce) package instant pistachio pudding mix
1 (18.25 ounce) package white cake mix
5 eggs
½ cup vegetable oil
1 ½ cups water
1 ½ cups milk
2 (1.5 ounce) envelopes instant dessert topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, mix together cake mix, 1 package pudding, water, eggs, and oil. Pour into a greased and floured Bundt pan.
  • Bake at 350 degrees F (175) degrees C for 45 minutes, or until done. Allow to cool.
  • To Make Frosting: In a mixing bowl, combine 1 package instant pudding, milk, and instant whipped topping mix. Beat until thick, and spread on the cooled cake.

Nutrition Facts : Calories 328.4 calories, Carbohydrate 39.2 g, Cholesterol 69 mg, Fat 17 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 4.9 g, Sodium 383.1 mg, Sugar 29.3 g

PISTACHIO CAKE



Pistachio Cake image

This pastel-green, easy-to-make cake is super moist with a light, creamy frosting that is perfect for any holiday like Christmas, St. Patrick's Day, Easter, etc. This cake and the yummy frosting can be adapted with almost any flavor pudding. Experiment away!

Provided by TheRecycleChef

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 8

1 (15.25 ounce) package yellow cake mix
1 cup vegetable oil
1 cup club soda
3 eggs
1 (3 ounce) package instant pistachio pudding mix
1 ½ cups milk
1 (3 ounce) package instant pistachio pudding mix
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Beat cake mix, vegetable oil, club soda, eggs, and 1 package pistachio pudding mix together in a bowl until blended; pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 30 to 40 minutes. Turn cake onto a cooling rack and cool completely.
  • Beat milk, 1 package pistachio pudding mix, and whipped topping mix together in a bowl using an electric mixer on high until frosting forms stiff peaks. Spread frosting on cake.

Nutrition Facts : Calories 323 calories, Carbohydrate 35.9 g, Cholesterol 37.2 mg, Fat 18.4 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 3.2 g, Sodium 376.8 mg, Sugar 22.9 g

AWESOME PISTACHIO CAKE



Awesome Pistachio Cake image

Make and share this Awesome Pistachio Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package white cake mix
1 (3 1/2 ounce) package instant pistachio pudding mix
1 cup lemon-lime flavored soda
1 cup vegetable oil (can use 3/4 cup or a bit less if desired)
3 eggs
1 cup chopped walnuts
1 1/2 cups cold whole milk or 1 1/2 cups half-and-half cream
1 (3 1/2 ounce) package instant pistachio pudding mix
1 (8 ounce) carton frozen Cool Whip Topping, thawed
1/2 cup chopped pistachios, toasted

Steps:

  • Set oven to 350 degrees.
  • Grease a 13" x 9" baking pan.
  • In a mixing bowl, combine first five ingredients.
  • Beat on medium speed for 2 minutes; stir in walnuts.
  • Pour into prepared baking dish.
  • Bake for 45-50 minutes, or until cake tests done.
  • Cool on wire rack.
  • For the frosting: In a mixing bowl, beat milk and the pudding mix on low speed for 2 minutes.
  • Fold in whipped topping.
  • Spread over cooled cake.
  • Sprinkle with pistachio nuts.
  • Refrigerate for about 30 minutes before cutting.
  • Refrigerate any leftovers.

PISTACHIO CAKE (BEST RECIPE)



Pistachio Cake (Best Recipe) image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h10m

Number Of Ingredients 9

1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring
1 (16-oz) container of Cool Whip
1 (3.4-ounce) package instant pistachio pudding mix

Steps:

  • For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
  • In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
  • Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
  • Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
  • Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
  • Frost completely cooled cake with pistachio frosting. Slice and enjoy!

Nutrition Facts : Calories 242 cal

PISTACHIO CAKE



Pistachio Cake image

This moist and flavorful cake is incredibly fragrant thanks to the addition of all the orange zest. It is delicious served with ice cream or whipped cream.

Provided by Rick Tramonto

Categories     Cake     Milk/Cream     Food Processor     Mixer     Egg     Dessert     Bake     Quick & Easy     Orange     Pistachio     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

3/4 cup unsalted shelled pistachios (approximately 4 ounces; not dyed red)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/2 cup whole milk
1/4 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs
2 tablespoons finely grated orange zest (from 3 medium oranges)

Steps:

  • Arrange oven rack in middle position and preheat oven to 350°F. Butter 9-inch-diameter round metal pan and line bottom with waxed paper. Butter paper, then dust pan with flour, knocking out excess.
  • Using food processor, pulse pistachios until finely ground, about 40 seconds. (Do not overprocess, or mixture will become paste.) Add flour, baking powder, cardamom, and salt and pulse briefly to combine.
  • In small bowl, combine milk and vanilla.
  • In large bowl using electric mixer at moderate speed, beat together butter and sugar until light and fluffy, 1 1/2 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add pistachio and milk mixtures alternately in batches, beginning and ending with pistachio mixture and beating after each addition just until combined. Add orange zest and beat just until combined.
  • Spread batter evenly in pan and bake until wooden skewer inserted in center of cake comes out clean, 30 to 40 minutes. Cool in pan on rack 10 minutes, then run knife around cake to loosen and invert onto rack. Remove paper and serve warm or at room temperature with vanilla ice cream or whipped cream.

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