PISTACHIO CAKE (BEST RECIPE)
Steps:
- For the cake, preheat the oven to 350 degrees Fahrenheit. Grease a 10-inch tube pan with butter and coat with flour. Shake out excess flour.
- In a large bowl, whisk together yellow cake mix and pistachio pudding mix. Form a well in the middle and pour in the eggs, water, oil, almond extract, and food coloring. Beat the ingredients at medium speed for about 2 minutes, or until well-combined.
- Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The cake should spring back when pressed lightly.
- Let the cake cool in the pan for 15 minutes. Flip it over onto a wire rack and let cool completely.
- Meanwhile, prepare the frosting. Whisk together Cool Whip and pistachio pudding mix until smooth and fluffy.
- Frost completely cooled cake with pistachio frosting. Slice and enjoy!
Nutrition Facts : Calories 242 cal
PISTACHIO LAYER CAKE WITH CREAM CHEESE BUTTERCREAM
This pistachio layer cake with cream cheese buttercream is really special. The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance.
Provided by John Somerall
Categories Desserts Nut Dessert Recipes Pistachio Dessert Recipes
Time 2h35m
Yield 20
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray. Line each pan with a round piece of parchment paper, and spray with cooking spray.
- Prepare the cake: pulse pistachios in a food processor until finely ground, 10 to 15 pulses. Transfer 1 1/2 cups ground pistachios to a bowl with flour, baking powder, salt, and baking soda; whisk until well combined and set aside. Place remaining ground pistachios, about 1 1/3 cups, in a bowl and reserve for finishing the cake.
- Beat butter and white sugar for cake in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides as needed, until light and fluffy, about 3 minutes. Add egg whites and beat on high speed until combined, about 2 minutes.
- Mix in sour cream, vanilla extract, and almond extract until combined, about 1 minute. Add flour mixture in batches on low speed until completely incorporated, about 2 minutes. Mix in milk and food coloring until just combined, about 1 minute.
- Divide batter evenly among the prepared cake pans. Gently tap each pan on the countertop to spread and flatten batter.
- Bake in the preheated oven until a toothpick inserted into the center of each pan removes cleanly, 22 to 24 minutes. Cool cakes in the pans for about 10 minutes. Run a table knife around the edges to loosen cakes, then invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes.
- While the cakes are cooling, prepare buttercream: beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Mix in powdered sugar in 1/2-cup increments on medium-low speed, allowing sugar to be completely incorporated before adding more, until combined, about 4 minutes. Mix in vanilla and food coloring on medium-high speed until light and fluffy, about 2 minutes.
- Place one cake layer on a serving plate or cake stand. Top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface using a spatula. Place second cake layer on top; top with 1 cup buttercream and 1 tablespoon ground pistachios, and spread evenly over the surface. Place third cake layer on top, and spread 1 cup buttercream evenly over the surface. Spread 2 cups buttercream evenly around sides of assembled cake and smooth with a spatula. Transfer cake to the refrigerator and chill for 30 minutes.
- Remove cake from the refrigerator and spread remaining buttercream over top and sides of cake until sides are smooth and top is billowy. Using a small offset spatula, make a spiral pattern on top of the cake. Press remaining ground pistachios into sides of the cake.
- Slice and serve immediately or chill in an airtight container until ready to serve. If chilled, allow cake to come to room temperature before serving.
Nutrition Facts : Calories 628.1 calories, Carbohydrate 85.4 g, Cholesterol 58.9 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.7 g, SaturatedFat 14.2 g, Sodium 268.4 mg, Sugar 68.9 g
CHOCOLATE-PISTACHIO TORTE
With pistachios in the batter and on top, our fudgy cake is truly holiday-worthy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 13
Steps:
- Make cake: Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; line bottom with parchment or waxed paper. In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
- In a large heatproof bowl set over (not in) a saucepan of simmering water, melt butter and chocolate, stirring frequently, 4 to 5 minutes. Remove bowl from pan. Whisk in sugar and vanilla, then eggs, buttermilk, and pistachios. Fold in flour mixture just until combined.
- Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 to 70 minutes. Let cool in pan 5 minutes; run a knife around edge, and invert onto a wire rack. Remove paper, and let cool completely, about 3 hours. (To store, wrap in plastic, and keep at room temperature, up to 3 days).
- Make ganache: In a small saucepan, bring cream to a simmer; remove from heat. Add chocolate, and let stand 5 minutes; whisk until smooth. Let cool until mixture falls back in ribbons when lifted with a spoon, 2 to 6 minutes.
- Set cake on a serving platter; tuck strips of parchment paper under edge of cake to prevent ganache from dripping on platter. Pour ganache onto center of cake; using a table knife, spread evenly over the top and down the sides. Let set, about 30 minutes. Remove paper from under cake; sprinkle top with pistachios.
Nutrition Facts : Calories 525 g, Fat 30 g, Fiber 3 g, Protein 8 g
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- Preheat the oven to 350 degrees (F). Generously spray two 9" cake pans with non-stick spray. Cut two rounds of parchment paper and place them on the bottom of each pan; spray again with non-stick spray; set aside.
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