Easy Green Pistachio Cake Recipes

PISTACHIO CAKE

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.

EASY GREEN PISTACHIO CAKE

Steps:

• Preheat oven to 350F degrees. Spray a 9"x 13" baking dish with nonstick spray.
• In a medium bowl, combine dry cake mix with dry instant pistachio pudding. Mix those together until combined.
• Then add in eggs, oil and milk. Stir just until combined.
• Stir in about 6 to 8 drops of green food coloring until fully incorporated.
• Pour into prepared baking dish.
• Bake for about 25-30 minutes. If you insert a toothpick into it, it should come out clean when done.
• Allow cake to cool completely before making frosting.
• Pour instant pistachio pudding mix into a mixing bowl. Add in 1/2 cup cold milk. Stir until combined.
• Stir in the thawed whipped topping.
• Put in a few drops of green food coloring to really bring out that green color. About 5 drops or so.
• Spread frosting onto cooled cake.
• Slice and serve. If you like, sprinkle with some crushed pistachios.

PISTACHIO CAKE

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.

PISTACHIO CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl mix together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil, almond extract and green food coloring. Blend ingredients, then beat for 2 minutes at medium speed.
• Pour into prepared 10 inch tube pan. Bake in the preheated oven for 50 to 55 minutes, or until cake springs back when lightly pressed. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely.

PISTACHIO PUDDING CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.

PISTACHIO CAKE

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes; stir in walnuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat milk and pudding mix on low speed for 2 minutes. Fold in whipped topping. Spread over cake. Sprinkle with pistachios. Refrigerate for about 30 minutes before cutting. Garnish with whole pistachios and mint if desired. Refrigerate leftovers.

LITTLE PISTACHIO CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4 and grease a 12-hole silicone muffin or friand mould, then dust with a little flour, and tip out the excess (a metal tray will work too, but line with muffin cases, as the mixture may stick). Put the pistachios in a food processor and blitz until finely chopped but not greasy. Add the remaining cake ingredients and blend again into a creamy mixture. Use 2 spoons to fill each hole of your tray 2/3 full, place on the middle shelf of the oven and bake for 15 mins or until a skewer inserted comes out clean. Leave to cool in the mould for 10 mins, then run a knife around the edge of each cake and turn out onto a wire rack.
• Meanwhile, make the icing. Using an electric hand whisk, blend 3 tbsp of the cream cheese with the butter until smooth, then add the remaining cream cheese and icing sugar. Whizz again until creamy, transfer to a piping bag fitted with a small round nozzle, and chill until ready to use.
• When the cakes are cool, pipe spikes of icing on top of each one, then sprinkle with chopped pistachios. Can be made ahead - store the un-iced cakes in a sealed container for up to 3 days and chill the icing for 2 days.