Yesterday I needed a pistachio cake, fast… for today!
After searching through my favorite recipes I narrowed it down to two: a pistachio pudding bundt or a layer cake. I chose to make a pretty 3-layer white cake with added pistachios in the batter.
I used a recipe I originally found on handletheheat.com for the cake itself, though I opted to use my own favorite cream cheese buttercream. Yum!
After baking and turning out my cakes to cool a bit I always freeze my layers while still warm (not hot), wrapping each one in a few layers of saran wrap. It’s easier to frost a frozen layer.
Apply your crumb coat, chill for about a half an hour and then have fun icing!
Can I just say that THIS.HOUSE.SMELLS.AMAZING!
Pistachio Layer Cake Recipe
An amazing and moist pistachio cake. I made this using 3 8" pans.
- 1 c pistachios, shelled (I used unsalted/unroasted but roasted would be most fabulous!)
- 3 c flour
- 1/4 c cornstarch
- 1 T baking powder
- 1 t baking soda
- 1/2 t salt
- 1 c butter (2 sticks)
- 1 3/4 c sugar
- 1 whole egg
- 1 T vanilla
- 1 1/2 c whole milk
- 3 egg whites
- 1/4 t cream of tartar
Preheat oven to 350 degrees (if using a dark colored pan, preheat to 325 degrees F).
Grease the bottom and sides of 3 (8-inch) cake pans with *Goop (or grease & flour).
In a mixing bowl, mix together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
Puree pistachios in a food processor or blender until coarsely chopped and then take 2 tablespoons and add it to the dry ingredients.
Continue to puree the rest of the nuts until it becomes a powder. Mix into the dry ingredients.
In the bowl of an electric mixer with a paddle attachment, whip the butter for 2 minutes.
Add the sugar and beat until light and fluffy. Mix in the whole egg and the vanilla until just combined.
In 3 batches, alternate mixing the dry ingredients and milk into the butter. Mix completely before adding each additional batch. Scrape down the sides as needed.
In a separate mixing bowl, whip egg whites and cream of tartar until it reaches soft peaks. Fold the whipped egg whites into the batter until combined.
Pour batter into 3 cake pans and smooth the tops.
Bake for 28-32 minutes or until toothpick comes out clean. Cool in pan for 10 minutes before removing and cooling completely on a wire rack.
*Goop = equal parts flour, oil & shortening. I mix up a bunch (say, 1-cup of each ingredient) and keep in chilled in the fridge in Tupperware so it’s ready when I need it. This is a miracle cake release mix! Since I’ve been using it, my cakes slide right out. The stuff is magical! The stuff is amazing!
Cream Cheese Buttercream Frosting Recipe
- 1 1/2 c butter, room temp (3 sticks)
- 8 oz cream cheese, room temp
- 3 lbs powdered sugar
- 1 T vanilla
- 2-3 T milk or cream, as needed
Cream the butter on low speed, then medium a few minutes until creamy.
Add the cream cheese and vanilla, continue to mix until smooth.
Add the powdered sugar a few cups at a time, mixing each additional. After the last of the sugar is added, I turn the mixer on higher for 3-4 minutes.
Add milk, a tablespoon at a time until it's the consistency you want. If you add too much so it becomes too thin just add more sugar.