Pistachio Marble 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 IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix together the cake mix and pudding mix. Pour in the water, oil and eggs. mix well. Pour half of the batter into the prepared pan.
• Mix the chocolate syrup into the remaining batter. Pour the chocolate batter over the top of the batter in the pan. Do not stir.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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 MARBLE CAKE

Steps:

• 1. Preheat oven to 350°. Prepare a Bundt pan by spraying with Baker's Joy, or similar product.
• 2. Combine the cake mix, pudding, eggs, water, oil and extract in a large mixing bowl. Beat with an electric mixer on low just to blend, then turn to medium and beat for 2 minutes, scraping the sides of the bowl as you go.
• 3. Pour one cup of the batter into a separate bowl and stir in the chocolate syrup and unsweetened cocoa. Mix well so unsweetened cocoa powder is well incorporated!
• 4. Evenly pour about 1-1/2 to 2 cups of the "green" batter into the prepared Bundt pan. Spoon 1/3 of the chocolate batter over the green batter, staying in the center, away from the sides of Bundt. Cover chocolate batter with more green batter, spoon on more chocolate batter, etc., until both batters are used. Using a metal long spatula or dull knife, GENTLY zig-zag a pattern through the batters to make the marble effect. Be careful not to drag spatula across bottom or sides of pan, so as not to scrape off the Baker's Joy coating.
• 5. Bake for approximately 50 - 58 minutes if using a Bundt pan. Use a cake tester right at 50 mins ...your oven might not require any more time. I also use a stoneware Bundt pan, which can make a difference. If making this in a 13x9 or other pan, you'll have to use your judgment and rely on your ol' cake tester for doneness. Cool for 15 minutes before removing from pan, then cool completely on a wire rack.
• 6. Top with your favorite fudge or chocolate frosting, or with pistachio frosting [below], or simply sprinkle with powdered sugar, once completely cooled.
• 7. For the pistachio frosting, make sure your cream cheese is very soft. Mix the pkg. of pistachio pudding mix, powdered sugar, soft cream cheese and just enough milk to make a spreading consistency; start with a TBSP or two of milk, and add only a little bit at a time, if necessary. Mix well, so no lumps are left behind by the cream cheese. I use my electric mixer for this, once all ingredients are incorporated and moistened. Apply frosting to COOLED cake.

PISTACHIO CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour bundt pan. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.Bake for 1 hour at 350 degrees. Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.Variation: Coat cake with chocolate ganache!