This is one of my ALL TIME favorite cakes EVER.
Its so moist and delicious that it will be sure to become a family favorite in your home!
I LOVE Pistachio Pudding Cake & I LOVE making cakes from scratch, so I wanted to do the same with this cake.
I have seen many recipes for Pistachio cakes all over the internet, but most of them were using a cake box mix (which there is NOTHING wrong with)
because I have been know to use cake box mixes many times! 🙂 But with this one I wanted to do with from scratch & it came out amazing!
Homemade Pistachio Cake with Whipped Cream Pistachio Frosting
Delicious homemade pistachio cake
Ingredients
- 2 cups cake flour
- 3/4 cups unsalted butter softened
- 1 cup white sugar softened
- 1 package jello instant pistachio pudding
- 4 eggs
- 1 cup chopped pistachios 1/4 cup reserved to the side for topping
- 1 1/4 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 3 tbsp cornstarch
- 4 tsp baking powder
- 1 tsp salt
Pistachio Frosting
- 1 cup salted butter
- 1 cup whole milk
- 6 tbsp instant pistachio pudding powder
- 4 cups powdered sugar
Instructions
- Preheat the oven to 325F.
- Grease a standard Bundt pan.
- In a medium bowl, whisk together the flour, cornstarch, baking powder and salt then set aside
- Using an electric mixer cream together your butter and sugar until fluffy, roughly about 2 minutes.
- Add in dry pistachio pudding mix and continue mixing until combined.
- Beat in the eggs, one at a time, making sure each is thoroughly incorporated.
- Mix in the chopped pistachios.
- Start adding the milk, oil and vanilla extract in slowly while mixing on low
- Start adding in the dry ingredients, making sure to combine everything well after each addition.
- Mix on medium speed for 2 minutes after the everything is added.
- Pour the cake batter into the Bundt pan and bake for 65 minutes, or until a tester inserted into the center of the cake comes out clean
- NOTE: If the cake falls in the center, you did not bake it enough
Pistachio Frosting
- In your mixer cream the butter until fluffy.
- In a small bowl combine the whole milk and the pudding mix until it's completely dissolved.
- Beat the pudding mixture into the butter completely.
- finally, add the powdered sugar, half a cup at a time until fully incorporated
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Comments & Reviews
lori says
All purpose or self rising flour?
LisaJazmine says
all purpose Lori 🙂
Chia says
I do not even know how I ended up here, but I thought this post was good. I don’t know who you are but certainly you’re going to a famous blogger if you are not already 😉 Cheers!
Shannon Green says
HI – my hubby’s favorite is pistachio anything! I’m making this cake right now, and as I read through the instructions, I noticed you didn’t say when to add the club soda. I’m going to add it towards the end with the pudding mix and vanilla, hopefully I don’t mess up the cake.
Can you post an update to the instructions?
Thanks!
LisaJazmine says
Updated 🙂
sindy fiverr says
Very good article post.Really thank you! Awesome.
sindy fiverr
Diana says
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Susan says
Just curious why we can’t copy and paste your recipes like other sites?
Incredible Recipes says
you can, but you need to hit ‘print preview’ – its set like that so I dont get spam on my site 🙂
Joe says
Are the pudding mixes the same for the cake and frosting? Pistachio instant mix 3.4oz
Joe says
Are the pudding mixes the same for the cake and frosting the same. Pistachio instant mix 3.4 oz