Buttery Pistachio Cake Recipes

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PISTACHIO CAKE



Pistachio Cake image

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

2 cups (260g) unsalted pistachios (out of shells)
2 and 1/3 cups (275g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature*
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 cup (240ml) whole milk, at room temperature*
cream cheese frosting
optional: 1 tiny drop green food coloring*
optional: garnishes such as berries and leftover pistachios

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



Pistachio Cake image

Mom is well-known for her holiday cookies, candies and cakes. This delicious dessert starts conveniently with a cake mix and instant pudding. You're sure to get requests for second helpings when you serve it. -Becky Brunette, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 12

1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
1 cup lemon-lime soda
1 cup canola oil
3 eggs
1 cup chopped walnuts
FROSTING:
1-1/2 cups cold milk
1 package (3.4 ounces) instant pistachio pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup pistachios, toasted
Whole red shell pistachios and fresh mint, optional

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.

Nutrition Facts : Calories 479 calories, Fat 29g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 443mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.

BUTTERY PISTACHIO CAKE



Buttery Pistachio Cake image

If you are using salted pistachios then omit the 1/4 teaspoons salt. This cake is even better if made a day ahead, cover and store at room temperature. You can also bake the cake in an 11 x 7-inch glass baking dish lined with parchment paper, and increase the cardamon slightly. Make this cake, it's buttery fantastic!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 30m

Yield 1 (13x9-inch) cake

Number Of Ingredients 10

1 cup shelled pistachios (heaping)
1 cup flour
2 teaspoons baking powder
1 teaspoon cardamom
1/4 teaspoon salt
1/2 cup full-fat milk
3/4 teaspoon vanilla
3/4 cup butter, softened (no substitutes!)
1 1/4 cups sugar (can use less)
3 large eggs

Steps:

  • Set oven to 350 degrees (second-lowest oven rack).
  • Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan.
  • Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste).
  • Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine.
  • In a cup whisk together the milk and vanilla.
  • In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!).
  • Add in eggs one at a time beating well after each addition.
  • Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined.
  • Transfer the batter into prepared baking dish.
  • Bake for about 20-22 minutes, or until cake tests done.
  • Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan.
  • Serve warm or room temperature.

Nutrition Facts : Calories 3643.4, Fat 213.5, SaturatedFat 101.5, Cholesterol 936.2, Sodium 2795.4, Carbohydrate 390.2, Fiber 16.6, Sugar 266.5, Protein 62.2

BUTTERY PISTACHIO CAKE WITH CREAM CHEESE BUTTERCREAM AND BLACKBERRY COMPOTE



Buttery Pistachio Cake with Cream Cheese Buttercream and Blackberry Compote image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 12 servings

Number Of Ingredients 19

Nonstick cooking spray
2 1/4 cups sugar
1 1/2 cups pistachios, chopped
2 1/4 cups (4 1/2 sticks) unsalted butter
Pinch kosher salt
1 teaspoon vanilla extract
10 large eggs
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 pint blackberries
1/4 cup sugar
Juice of 1/2 lemon
1 pound sugar
1 cup water
1/3 cup cornstarch
1 pound white chocolate chips
1 teaspoon vanilla extract
3 cups (6 sticks) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray three 8-inch cake pans with nonstick cooking spray.
  • In a stand mixer fitted with the paddle attachment, cream the sugar, pistachios, butter and salt on medium speed. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
  • Add the flour and baking powder and mix on low speed until smooth. Pour into the prepared cake pans and bake until a tester inserted in the center comes out clean, 20 minutes. Cool the cakes in the pans on racks for 10 minutes, then invert onto the racks and cool completely.
  • For the blackberry compote: Combine the blackberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat. Let cool.
  • For the buttercream: Combine the sugar and 3/4 cup of the water in a pot and bring to a boil. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and add to the boiling sugar mixture. Combine the white chocolate chips and vanilla in a large heatproof bowl. Pour the boiling sugar mixture over the white chocolate chips and mix well. Let cool to room temperature.
  • Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and mix on low speed until incorporated, then mix on medium speed until light and fluffy. Add the cream cheese and mix until combined.
  • To assemble: Place a cake layer, top-side up, on a cardboard disc. Pipe a 1-inch border of buttercream around the top and fill in with 2 scoops of buttercream. Spread 1 scoop of blackberry compote evenly on top. Stack the second cake layer, top-side down and repeat with the buttercream and compote. Set the final cake layer, top-side down, on top. Frost the top and sides of the cake with buttercream.

PISTACHIO CAKE (BEST RECIPE)



Pistachio Cake (Best Recipe) image

Provided by insanelygood

Categories     Desserts     Recipes

Time 1h10m

Number Of Ingredients 9

1 (18.25-ounce) package yellow cake mix
1 (3.4-ounce) package instant pistachio pudding mix
4 eggs
1 1/2 cups water
1/4 cup vegetable oil
1/2 teaspoon almond extract
7 drops green food coloring
1 (16-oz) container of Cool Whip
1 (3.4-ounce) package instant pistachio pudding mix

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

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