Description
Delightful pistachio cream cake brings Middle Eastern elegance to classic dessert tables. Rich layers of nutty pistachio and smooth cream offer you a luxurious culinary journey through sweet, delicate flavors.
Ingredients
Scale
- 1 package (3.4 oz) instant pistachio pudding mix
- 1 box white cake mix
- 4 large eggs
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) club soda
- 1/2 cup (60 g) chopped pistachios
- 1 cup (240 ml) heavy cream
- 1/4 cup (30 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- Chopped pistachios for garnish (extra)
Instructions
- Prepare the oven at 350F (175C) and thoroughly coat two 9-inch round cake pans with grease and flour to prevent sticking.
- In a spacious mixing bowl, thoroughly blend cake mix, pistachio pudding mix, eggs, oil, and club soda until the mixture achieves a smooth, consistent texture without lumps.
- Gently incorporate chopped pistachios into the cake batter, distributing them evenly throughout the mixture.
- Divide the batter equally between the prepared cake pans, ensuring smooth and level surfaces.
- Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter. Allow cakes to cool completely at room temperature.
- Chill a mixing bowl before whipping heavy cream with powdered sugar and vanilla extract, beating until stiff, glossy peaks form.
- Once cake layers have cooled, apply the whipped cream frosting generously between layers and across the entire cake surface, creating an even, smooth coating.
- Sprinkle additional chopped pistachios over the frosted cake for added texture and visual appeal. Refrigerate for at least 30 minutes before serving to set the frosting and enhance flavor.
Notes
- Toast the pistachios lightly before chopping to enhance their nutty flavor and add depth to the cake’s overall taste profile.
- Use room temperature eggs for smoother batter mixing and more consistent cake texture.
- Swap club soda with almond milk for a lighter, less dense cake that still maintains moisture.
- Refrigerate cake for at least an hour before serving to help frosting set and flavors meld together.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg