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Pistachio Cake

Course Dessert

Ingredients
  

  • ¾ cup unsalted butter, softened
  • 4 large eggs
  • cups whole milk
  • cup vegetable oil
  • 1 tsp vanilla extract
  • cups all-purpose flour
  • 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.
Keyword bunt cake, cake, pistachio, puertorican dessert