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.
Provided by Sally
Categories Cake
Time 5h
Number Of Ingredients 15
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
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
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
FLUFFY PISTACHIO CAKE WITH CREAM CHEESE FROSTING AND DONUT BAGELS
Steps:
- Position an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Place the pistachios in a food processor fitted with the blade attachment and grind them until you have small crumbs. Measure out 1/4 cup of the crumbs and set them aside for the filling.
- Pour the remaining crumbs into a large mixing bowl. Add the flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine. In a medium mixing bowl, whisk together the eggs, buttermilk, oil, extracts and 3/4 cup water. Whisk the wet ingredients into the dry ingredients, then pour into the cake pans and bake until a toothpick inserted in the center comes out clean, begin checking for doneness at 28 minutes. Let the cakes cool in the pans for 10 minutes, then turn them onto a greased cooling rack and cool completely.
- Level the cake rounds and spread the top of one cake with a layer of Frosting. Sprinkle on the reserved ground pistachios. Place the other cake round on top, cut-side down, then frost all over with the remaining Frosting.
- Place the Donut Bagels on the top of the cake. Decorate the top and sides of the cake with the sprinkles.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, beat together the butter, cream cheese, powdered sugar and salt until smooth. Add the food coloring and whisk until fully combined.
- Color and shape the marzipan on a powdered sugar dusted surface. Cut into circles for tomatoes. Smash into oblong shapes for salmon. Roll into little balls for capers. And to make the onions, just brush a bit of food coloring on the edges of slivered marzipan.
- Put the seeded topping mixture in a small bowl. Using a pastry brush, brush the tops of the donuts with simple syrup, then dip into the seeded topping, pressing down slightly so everything adheres. Cut the donuts in half and spread a thin layer of cream cheese on the cut sides of the top and bottom pieces. To the bottom halves, add the marzipan salmon, tomato, onions and capers. Top with the seeded donut halves.
PISTACHIO CAKE (BEST RECIPE)
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
BONNIE BUTTER CAKE
This is the exact recipe from the cookbook "Betty Crocker Country Favorites." Bonnie Butter Cake has been around for many years, a testament to the delicious flavor and delicate texture of this cake. Treat yourself and use real butter for a rich, old-fashioned taste! The cook time listed is for the 13 x 9 x 2 inch pan.
Provided by senseicheryl
Categories Dessert
Time 55m
Yield 1 9 x 13 inch pan, 16 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, or 2 round pans, 9 x 1 1/2 inches; lightly flour.
- Beat sugar, butter/margarine, vanilla and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour, baking powder and salt alternatively with milk on low speed. Pour into pan(s).
- Bake for 45 to 50 minutes if using the rectangular pan, 30 to 35 minutes if using the round pans, or until toothpick inserted in center comes out clean. Cool rectangular pan on wire rack. Cool round pans 10 minutes; remove to wire rack. Cool completely.
- TO MAKE THE FROSTING: Mix all ingredients except vanilla in 2 1/2 quart saucepan. Heat to rapid boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency. Stir in vanilla.
PISTACHIO-CHERRY CAKE
This recipe for pistachio cake comes from Benjamina Ebuehi. The cake has crisp-chewy edges and juicy cherries running all the way through.
Provided by Benjamina Ebuehi
Yield Yields 1 round 8-inch (20cm) cake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F (180°C). Grease a round 8-inch (20-cm) cake pan and line with parchment paper.
- Add the pistachios to a food processor and pulse until you have a fine powder. Set aside.
- Using a stand mixer or electric whisk, beat the butter, sugar and vanilla for 3 to 5 minutes, or until pale and creamy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl every so often. Add the flour, baking powder and ground pistachios, mixing on low speed until just combined. Stir in the sour cream before transferring the batter to the prepared pan. Smooth the surface of the batter with an offset spatula and arrange the cherries randomly on top without pressing them into the batter.
- Bake for 32 to 38 minutes, or until the cake is well browned and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before removing from the pan and setting on a wire rack. Once the cake is completely cool, use a sieve to dust lightly with confectioners' sugar and top with extra cherries.
PISTACHIO POKE CAKE
I wanted to make a banana poke cake and couldn't find banana pudding so I took a recipe and modified it with pistachio pudding. Thanks Madicakes for her Banana Pudding Poke Cake recipe that I used and modified.
Provided by ChristyCakes
Categories Poke Cake
Time 1h10m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass baking dish with floured cooking spray.
- Place cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and food coloring; whisk until smooth. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 23 to 28 minutes. Remove from the oven and let cool, about 30 minutes.
- When the cake is almost finished cooling, whisk together cold milk and pudding mix in a bowl for 2 minutes. Let sit until soft and thickened, about 5 minutes.
- Poke holes all over the top of the cooled cake using the handle of a clean wooden spoon. Pour pudding over the cake, spreading evenly to the edges. Spread whipped topping over the pudding layer. Sprinkle pistachios over top.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 38.3 g, Cholesterol 37.3 mg, Fat 14.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 4.6 g, Sodium 388.7 mg
More about "bonnies pistachio cake recipes"
BEST EVER PISTACHIO PUDDING CAKE - THE BUSY BAKER
From thebusybaker.ca
PISTACHIO LUSH CAKE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
BONNIE BUTTER CAKE – OUR FAMILIES RECIPES
From ourfamilies.recipes
PISTACHIO CAKE - WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
RECIPE: PISTACHIO POUND CAKE | DUNCAN HINES CANADA®
From duncanhines.ca
THE MOST IRRESISTIBLE PISTACHIO PUDDING CAKE
From tastefullyeclectic.com
PISTACHIO CAKE | RICARDO
From ricardocuisine.com
5/5 (42)Category DessertsServings 12Total Time 1 hr 30 mins
- With the rack in the middle position, preheat the oven to 180 ° C (350 ° F). Line two 20 cm (8 in) in diameter springform pans with parchment paper. Butter.
- In a food processor, finely chop the pistachios. Add the eggs, corn syrup, food colouring and blend well. Sift into the upper part of a double boiler (off the heat) and whisk in the sugar.
- On a work surface, with a knife, remove the crown of the cakes so it is flat and level. Frost the first cake with one third of the buttercream. Sprinkle with the unchopped half of the pistachio praline. Cover with the other cake and frost entirely with the remaining buttercream. Press the chopped pistachio praline around the cake. Store in a cool area but not refrigerated.
PISTACHIO CAKE WITH PISTACHIO ITALIAN MERINGUE …
From bonnibakery.com
4.9/5 (13)Total Time 1 hr 5 minsCategory DessertCalories 465 per serving
- Once the cake is cooled, start the frosting. Follow my instructions for Italian Meringue Buttercream
EASY PISTACHIO CAKE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
BONNIE BUTTER CAKE RECIPE - BRI K'S DUSKY ILLUSIONS
From duskyillusions.com
PISTACHIO PUDDING CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PISTACHIO CAKE VINTAGE RECIPE - GRANDMA JACKIE'S RECIPES
From grandmajackiesrecipes.com
TRADITIONAL PISTACHIO FINANCIER RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
CHOCOLATE & PISTACHIO NAKED LAYER CAKE | LOVE AND OLIVE OIL
From loveandoliveoil.com
THE BEST PISTACHIO CHEESECAKE - SPATULA DESSERTS
From spatuladesserts.com
THIS LIGHT AND FLUFFY PISTACHIO CAKE IS PERFECT FOR SPRING PARTIES
From aol.com
PISTACHIO ICEBOX CAKE RECIPE - TODAY.COM
From today.com
AUNT NANCIE'S PISTACHIO PUDDING CAKE - EASY BUDGET RECIPES
From easybudgetrecipes.com
DYLAN DREYER'S PISTACHIO CAKE RECIPE - TODAY.COM
From today.com
EASY PISTACHIO TEXAS SHEET CAKE - GRANDMA BEHRENDT'S KITCHEN
From grandmabehrendt.com
PISTACHIO CREAM CAKE WITH CHOCOLATE GANACHE - MOLLY YEH
From mynameisyeh.com
{INCREDIBLY EASY} PISTACHIO BUNDT CAKE -- IN JUST 6 SIMPLE STEPS
From kitchendreaming.com
ITALIAN PISTACHIO CAKE | BONNI BAKERY
From bonnibakery.com
PISTACHIO CAKE - SALLY'S BAKING ADDICTION
From vinuse.com
SWEET HONEY AND PISTACHIO CAKE | SIMONE'S KITCHEN
From insimoneskitchen.com
LEMON PISTACHIO CAKE | NOURISHED ENDEAVORS
From nourishedendeavors.com
VICTORIAN PISTACHIO CAKE - SEW HISTORICALLY
From sewhistorically.com
BEST PISTACHIO CAKE RECIPE - HOW TO MAKE PISTACHIO CAKE
From delish.com
PISTACHIO CAKE, OUR FAMOUS RECIPE FOR A GLORIOUS CAKE - HORNO MX
From hornomx.com
PISTACHIO CAKE - GOODTASTE WITH TANJI
From goodtaste.tv
PISTACHIO CAKE - BUTTERMILK
From buttermilkbysam.com
PISTACHIO LAYER CAKE - BICKFORD'S AUSTRALIA
From bickfords.net
PISTACHIO MILK CAKE/ PISTACHIO TRES LECHES - SAVORY&SWEETFOOD
From savoryandsweetfood.com
RECIPE: BONNIE BUTTER CAKE (BETTY CROCKER YELLOW CAKE) FOR JULIE ...
From recipelink.com
WHITE CHOCOLATE AND PISTACHIO CAKE! - JANE'S PATISSERIE
From janespatisserie.com
COOK THIS: PISTACHIO-CHERRY CAKE FROM THE NEW WAY TO CAKE
From nationalpost.com
PISTACHIO CANNOLI CREAM CAKE - CLASS AND THE CITY
From classandthecity.com
PISTACHIO CAKE RECIPE - ZOëBAKES
From zoebakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search