Pistachio Cream Cake Recipe
This Pistachio Cream Cake is a soft, fluffy dessert with a rich pistachio flavor, topped with a smooth pistachio frosting. Perfect for birthdays, holidays, or any special occasion!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- ½ cup pistachio pudding mix
- ½ cup milk
- ½ cup sour cream
- 3 eggs
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup chopped pistachios
For the Frosting:
- 1 cup heavy cream
- ¼ cup powdered sugar
- ¼ cup pistachio pudding mix
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Add pistachio pudding mix, milk, and sour cream. Mix until combined.
- Gradually add dry ingredients, mixing until just combined. Fold in chopped pistachios.
- Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool completely.
- For the frosting, whip heavy cream, powdered sugar, pistachio pudding mix, and vanilla until stiff peaks form.
- Spread frosting over the cooled cake and garnish with more pistachios.
Notes
- For a more intense pistachio flavor, use pistachio extract.
- Store leftovers in the fridge for up to 3 days.
- Can be made into cupcakes—adjust baking time to 18–20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
Find it online: https://avarecipes.com/pistachio-cream-cake-recipe/