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pistachio cake

(2 ratings)
BeachChic avatar
Recipe by
Bea L.
@BeachChic
Emerald Isle, NC

This recipe came out of an old "All Holidays Cookbook", which has menu ideas for all holidays, seasons, and occasions. I love this cake because it is as pretty as it is good. I confess that I have altered the recipe a bit and I prefer to use either a buttercream or cream cheese icing. Sometimes I add chopped nuts in the icing. You can also add a little coconut in the icing, too. You can use any of your white icing recipes you prefer.

►
(2 ratings)
method Bake

Ingredients For pistachio cake

  • 1 box
    white cake mix
  • 2 tsp
    almond extract
  • 3 oz
    pkg pistachio instant pudding
  • 3/4 c
    cold water
  • 3/4 c
    vegetable or canola oil
  • 4 md
    eggs
  • green food coloring
  • BUTTERCREAM ICING:
  • 1 1/2 stick
    real butter, room temperature
  • 24 oz
    powdered sugar
  • 2 tsp
    almond extract
  • enough milk for spreading consistency

How To Make pistachio cake

  • 1
    Preheat oven to 350. Grease & sugar (or flour) two 9" cake pans or three 8" cake pans or a bundt pan.
  • 2
    LAYERS: Blend cake mix and pudding. Mix a few drops of food coloring to water then add to cake mix. (I use sparkling water most of the time). Add oil, eggs & 1 tsp of almond extract & beat for 4 minutes on low speed w/mixer.
  • 3
    Pour into prepared cake pans and bake at 350 for approximately 25-30 minutes or until cake tests done. Turn out layers and cool completely. Once layers are cooled split each layer, using a bread knife or dental floss.
  • 4
    ICING: Using low speed on mixer, beat butter until smooth, then slowly beat in the powdered sugar until blended well and is smooth. Now using a spoon, add in the 2 tsp of almond extract and blend well. Now add milk, a little at a time, until you acheive a spreading consistency.
  • 5
    Generously ice between each layer, sides and top of cake. NOTE: if you're making this a bundt cake, you'll need to bake it approximately 45-50 minutes. Also use only 1 stick butter,16 oz powdered sugar & 1 tsp almond extract (and, of course, enough milk for spreading consistency). Ice top & sides of bundt cake.
  • 6
    NOTE: I use Wilton's Cake Release in my cake pans rather than using a spray like Baker's Joy or oil and flour. I get mine from either Walmart or Michaels. It' a wonderful product and I have never had a cake to stick to the pan when using it.
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