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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