Pistacchio Pudding Cake
Happy March, Friends! I am getting ready for spring and all things bright, green, and delicious, and what better way to celebrate this new month than with a buttery, moist, and flavorful Pistachio Pudding Cake?
My relationship with pistachios started ages ago when I discovered it in the form of bright green ice cream on a waffle cone; all it took was a quick taste, and I was hooked on this different yet delicious new flavor.
Ever since then, I’ve enjoyed pistachios in all shapes and forms, and I have to confess that this cake is probably my favorite of them all.
Jump to Recipe
This quick and easy from-scratch Pistachio Pudding Cake will be a great addition to your recipe box, and your family will love it. Ideal for Sunday dinner with the fam. , brunch with the girls, dinner parties, etc. This cake is always a winner.
Cake Options:
- Naked Bunt Cake ( like the one in my pictures)
- Layered Cake with Cream Cheese Buttercream. This recipe makes three 8″ round cakes. Perfect for a birthday stacked cake.
- Cupcakes with Vanilla Buttercream and chopped pistachios.
- Bunt cake with Vanilla Glaze
- Frosted Sheet Cake
- Glazed Loaf Cake
This is by far one of the most versatile cake recipes out there!. It doesn’t matter what shape or form you choose; the results will always be the same, a buttery, moist and delicious cake.
Tips for a perfect Cake:
- Get all your ingredients measured before starting.
- Butter, milk, and eggs should be at room temperature.
- Roast and chop the pistachios ahead of time. Roasting them will add an amazing flavor to the cake.
- Prepare your baking pan with a heavy coat of butter, especially if the pan has ridges.
- Let it cool before unmolding. This will prevent the cake from breaking apart.
- Do not over-mix the batter, once all ingredients are incorporated you are good to go.
Pistachio Cake
Ingredients
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1¼ cups whole milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1½ cup granulated sugar
- 1 ea pistachio pudding powder (Jell-O brand)
- 3 tbs corn starch
- 4 tsp baking powder
- ½ tsp salt
- 1 drop green food coloring, optional
- 1 cup chopped pistachios
Instructions
- Set your oven to 350°F Prepare your favorite bunt pan with butter and flour.
- Set your stand mixer with the paddle attachment.
- Start by creaming your butter and sugar. Mix on medium to high speed until light and fluffy for about 5 minutes.
- Add the pudding powder and let it mix until well combined.
- Turn the speed down and start adding the eggs one by one, beating well after each addition. Continue to beat for 4 minutes.
- Add the food coloring at this time. This step is optional.
- Combine the milk, oil, and vanilla extract. Set aside.
- Mix the flour and the rest of the dry ingredients, give it a quick whisk.
- Turn the mixer down to low then alternate the flour and the milk mix, starting and ending with the flour.
- Add the chopped pistachios and let it mix until comined. D
- Pour batter into your prepared pan. Bake at 350° for about 15 to 20 minutes.
- You can check the "dunness" of the cake by inserting a toothpick. If it comes out clean, your cake is ready.
- Let the cake cool in the pan for about three minutes, then transfer to a cooling rack.
- Serve with fresh whipped cream or with vanilla buttercream.