Description
A moist and flavorful pistachio cream cake that features a rich pistachio cream filling and is topped with whipped cream and chopped pistachios.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) pistachio pudding mix
- 1 cup whole milk
- 2 cups whipped cream
- 1/2 cup chopped pistachios
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat on medium speed for 2-3 minutes until smooth.
- Stir in the pistachio pudding mix until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, place one cake layer on a serving plate and spread a layer of whipped cream on top.
- Place the second cake layer on top of the whipped cream and spread more whipped cream over the top and sides of the cake.
- Garnish with chopped pistachios and additional whipped cream if desired.
- Slice and serve the pistachio cream cake.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 1
- Protein: 5
Keywords: pistachio cream cake, pistachio cake recipe, homemade pistachio cake, dessert recipes, pistachio desserts