Awesome 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.

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.

CLAUDIA LAMASCOLO

Steps:

• Place all in a bowl, using an electric mixer beat for 3 minutes.
• Pour into a 13 x 9 greased pan or bundt pan.
• Bake 350 degrees until the middle comes clean with a toothpick.
• Around 30 to 45 minutes depending on the pan you use.
• Frost or dust with powdered sugar.
• Frosting:
• 1 - 8-ounce tub of whipped topping or heavy cream sweetened and whipped
• 1 box pistachio instant pudding
• 1/2 cup cold milk
• Mix both pudding and milk together until blended evenly, fold thawed whipped topping or real whipped cream into the mixture. Spread on cooled cake. Refrigerate. I like to decorate the top of mine with whole pistachios and some chopped or shaved chocolate.

AWESOME PISTACHIO CAKE/FROSTING-DIABETIC FRIENDLY

Steps:

• 1. PREHEAT: Oven to 325 to 350 degrees F. (oven temps. vary). COAT: 9x13x2-inch cake pan or desired pan with 'Bakers Joy' nonstick cooking spray.
• 2. IN: Large mixing bowl, beat together all CAKE ingredients. TRANSFER: Batter into prepared pan. BAKE: 30 to 35 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE. COOL: 10 minutes and invert onto serving plate. COMPLETELY COOL: And frost cake. GARNISH: With chopped pistachios, if desired. COVER: And refrigerate until serving. STORE: Leftovers in cake taker in refrigerator. ENJOY!
• 3. FROSTING: IN: Medium mixing bowl, mix whipped cream cheese and thawed lite cool-whip until well combined and creamy. ADD: Package of instant pudding mix slowly until well combined, add small amt. of skim milk if needed to thin icing down a bit if too thick and add green food coloring if desired. SPREAD: On cooled cake and garnish with nuts if desired or decorate as desired. **(Makes a beautiful birthday, St. Patricks Day or Easter cake...) ENJOY! **REFRIGERATE COVERED.

THE PERFECT CHOCOLATE CAKE

Steps:

• Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
• In another bowl, combine the buttermilk, oil, eggs, and vanilla.
• With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
• Pour the batter into two 8-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
• Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.

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.

AWESOME PISTACHIO CAKE

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.