Description
A moist and flavorful cake with layers of pistachio cream, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 package (3.4 oz) instant pistachio pudding mix
- 1/2 cup shelled pistachios, chopped
- For the cream: 1 cup heavy cream, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Fold in the pistachio pudding mix and chopped pistachios.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream: Whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Assemble the cake by spreading the cream between the layers and on top.
Notes
Chill the cake for at least 1 hour before serving for the best texture. Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Fat: 22g
- Carbohydrates: 55g
- Protein: 6g